Cuts of Beef

An old-timey butchering chart.

For a larger version of this scan, click here.

From the notebook of J.L. from Avon Lake, Ohio. Dated 1915.
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Cuts of Beef

[See diagram in scan]

  1. Tip of sirloin
  2. Middle of sirloin
  3. First cut of sirloin
  4. Back of rump
  5. Middle of rump
  6. Face of rump
  7. Aitch bone
  8. Lower part of rump
  9. Flank
  10. Poorest part of round
  11. Shank
  12. Boneless flank
  13. Navel
  14. Ribs
  15. Shoulder
  16. Shoulder
  17. Shoulder
  18. Brisket
  19. Foreshin
  • c. chuck
  • d. neck

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