. Food; what it is and does . i — neck 4 — thick or hip sirloin b — cartilage 2 — chuck ribs (6) 5a — top of rump c — shoulder blade 3 — prime ribs (7) and loin 6a — aitchbone or rump piece d— cross ribs BEEF \ C , MUSCLES. 1 — head 2— neck 6 — thick sirloin a — top of sirloin 3 — chuck ribs and shoulder blade 7-8 — rump piece (in New York) b — flank 4 —prime ribs (7) 8 — aitchbone c — plate 5 — loin g — round 1 o — leg d— brisket(Redrawn from Maria Parloas Home Economics, by permission of The Century Co.) 90 FOOD — WHAT IT IS AND DOES MARKET CUTS BEEF ANIMAL DIAGRAMS CUTS

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Keywords: ., bookcentury1900, bookdecade1910, booksubjectfood, booksubjectnutr