. Ox cut up. F*.g. 13—Shows the London method of cutting up the carcass—Fig. 1, is the lorn S, rump ; 3, aitch or adz-bone ; 4, buttock; 5, hock ; 6, thick flank ; 7, thin flank \ 8, fore-rib ; 9, middle rib ; 10, cuck-rib ; 11, brissct; 12, leg of mutton piece ; 13, clod or neck ; 14, brisket.

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Keywords: ., bookcentury1800, bookdecade1850, booksubjectdomesti, bookyear1859