Handbook of meat inspection . rters of food animals, and are allowed to eatthe hind quarters only after they are geporcht, that is, when thelarge vascular trunks are removed. (According to Goltz, tliis cus-tom is based on the 32nd chapter of the first Book of Moses, inwliich the struggle of Jacob with the angel is described. The angeldislocated Jacobs hip, Therefore, the childreu of Israel eat nosinews in the hip Joint to the preseut day, since the siuews in thehip Joint of Jacob were touched.) 150 THE ART OF BÜTCHERING Classißcafton in Berlin.—After the removal of the fillet and thetongue, th
Handbook of meat inspection . rters of food animals, and are allowed to eatthe hind quarters only after they are geporcht, that is, when thelarge vascular trunks are removed. (According to Goltz, tliis cus-tom is based on the 32nd chapter of the first Book of Moses, inwliich the struggle of Jacob with the angel is described. The angeldislocated Jacobs hip, Therefore, the childreu of Israel eat nosinews in the hip Joint to the preseut day, since the siuews in thehip Joint of Jacob were touched.) 150 THE ART OF BÜTCHERING Classißcafton in Berlin.—After the removal of the fillet and thetongue, the remainder of the muscular trunk, together with theextremities, is cut iip according to four priucipal qualities andsixteen sorts (Fig. 11): I.—(1) Koast, (2) prime, (3) corner rump, (4) middle rump, (5)round, (6) upper round. II.—(7) Lower rump, (8) Shoulder, (9) middle breast. III.—aO) Spare rib, (11) neck, (12) short ribs, (13) fore breast. IV.—(14) Gross kidney, (15) Hessian (knee Joint), (16) flank. Fig. Classification of Quality: 1, leg: 2, loin (Quality: 3, back; 4, withers; 5. Shoulder. III. Qualitv: 6, neck; 7, breast; 8, flank. IV. Quality: 7, head; 10, feet. Classification in Vienna.—According to a private communicationof Toscano, three chief qualities and twenty-four sorts are distin-guished in Yienua : I.—(1) Lungenbraten, (2) side roast, (3) roast, (4) hüferschwanzi,(5) gschnattes schwauzl, (6) ortschwanzl, (7) rieddeckel, (8) zwer-chried, (9) schlemmried (riedhüfel). II.—(10) Shoulder, (11) tliick point, (12) ernst point, (13) poorcut, (14) fat cut, (15) neck, (16) fore breast, (17) thick round, (19)thin round, (20) tristl, (21) flank. III.—(221 Plug, r23) hock Joint, (24) stick piece, (25> cheeks.* * In Vieniia. an especially high value is placed by certain admirers of the mus-cular part of the diaphragm upon the s«-called erow or crown meat. The crown meatis miich prized also in Southern Germany, especially m Ba
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