Diagrams Of Cuts Of Meat From Various Animals
Description
This section is from the book "Principles Of Human Nutrition A Study In Practical Dietetics", by Whitman H. Jordan. Also available from Amazon: Principles Of Human Nutrition: A Study In Practical Dietetics.
Diagrams Of Cuts Of Meat From Various Animals
In the subsequent table of composition of food stuffs are given the analyses of a great variety of cuts of meat.
The diagrams1 which follow show very clearly the parts of the animal from which the cuts are taken. These may serve to aid the housewife in dealing with the meat market.
1 Reproduced from Bul. 28, O.E.S. (revised edition).
Fig. 13. - Diagrams of cuts of beef.
1. Neck.
2. Chuck.
3. Ribs.
4. Shoulder clod.
5. Fore shank.
6. Brisket.
7. Cross ribs.
8. Plate.
9. Navel. 10. Loin.
11. Flank.
12. Rump.
13. Round.
14. Second cut round.
15. Hind shank.
Fig. 14. - Diagrams of cuts of veal.
1. Neck.
2. Chuck.
3. Shoulder.
4. Fore shank.
5. Breast.
6. Ribs.
7. Loin.
8. Flank.
9. Leg.
10. Hind shank.
Fig. 15. - Diagrams of cuts of lamb and mutton.
1. Neck.
2. Chuck.
3. Shoulder.
4. Flank.
5. Loin.
6. Leg.
Fig. 16. - Diagrams of cuts of pork.
1. Head.
2. Shoulder.
3. Back.
4. Middle out
5. Belly.
6. Ham.
7. Ribs.
8. Loin.
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