The beef creature is first divided into halves the length of the backbone, then each half is separated into the fore quarter and the hind quarter.

In the fore quarter we have in Boston markets -

In the hind quarter we have in Boston markets -

Other parts of the beef creature used as food are -

A side of beef weighs on the average about 450 pounds.

Beef when first cut is dark purple, but turns red on exposure to the air. Good beef has a heavy layer of fat on the outside, which is yellowish white and crumbly; the inside fat is white. Best quality beef has a large percentage of fat and a small proportion of water.

Description Of Cuts Of Beef

In the Boston markets, the part marked (4) in the side of beef in Plate A has three ribs left on and the whole piece is called the sirloin. It is divided by the butcher into the tip which has one muscle only, the middle and the first cut. The fillet or tenderloin of beef is found just under the first rib. It begins in a small point and increases in thickness as it runs back. It ends in an obtuse point at the hip bone. It is always covered with a thick bed of suet and the kidneys are embedded in this suet at the end near the ribs. Sirloin roasts are considered by many the best roasts. They are expensive cuts as they contain considerable bone, and in a large creature, a large amount of tough flank, but as they are tender, juicy and of good flavor they are popular pieces.

Plate A. Side Of Beef Boston Cuts

1 Neck

2 Chuck Rib

3 Prime Rib

4 Sirloin

5 Back Of Rump

6 Middle Of Rump

7 Face Of Rump

8 Aitch Bone

9 Round Io Vein

11 Hind Shin

12 Flank

13 Rattle Rand

14 Brisket

15 Fore Shin

Plate B. Boston Cuts

SIRLOIN ROAST. A. SIRLOIN. B. TENDERLOIN. C. FLANK. D. KIDNEY SUET.

TIP OF SIRLOIN.

RIB ROAST.

MIDDLE CUT OF SIRLOIN.