He first separates it into
the large pieces here indicated and then cuts these pieces into numerous
smaller ones having names that indicate their location. For instance,
the piece marked _a_ includes the _chuck_; _b_, the _ribs_; _c_, the
_loin_; _d_, the _round_; _e_, the _flank_; _f_, the _plate_; and _g_,
the _shin_.
37. The cuts that are obtained from these larger pieces are shown in
Fig. 4. For instance, from the chuck, as illustrated in (_a_), are
secured numerous cuts, including the neck, shoulder clod, shoulder, and
chuck ribs. The same is true of the other pieces, as a careful study of
these illustrations will reveal. Besides indicating the various cuts,
each one of these illustrations serves an additional purpose. From
(_a_), which shows the skeleton of the beef, the amount and the shape of
the bone that the various cuts contain can be readily observed. From
(_b_), which shows the directions in which the surface muscle fibers
run, can be told whether the cutting of the pieces is done across the
fibers or in the same direction as the fibers. Both of these matters are
of such importance to the housewife that constant reference to these
illustrations should be made until the points that they serve to
indicate are thoroughly understood.
NAMES AND USES OF CUTS
38. So that a still better idea may be formed of the pieces into which a
side of beef may be cut, reference should be made to Fig.
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