Beef

Cow marked into sections of beef

1. Sirloin.
2. Rump.
3. Edge Bone.
4. Buttock.
5. Mouse Buttock.
6. Leg.
7. Thick Flank.
8. Veiny Piece.
9. Thin Flank.
10. Fore Rib: 7 Ribs.
11. Middle Rib: 4 Ribs
12. Chuck Rib: 2 Ribs.
13. Brisket.
14. Shoulder, or Leg of Mutton Piece.
15. Clod.
16. Neck, or Sticking Piece.
17. Shin.
18. Cheek.

Veal.

Calf marked into sections of veal

1. Loin, Best End.
2. Fillet.
3. Loin, Chump End.
4. Hind Knuckle.
5. Neck, Best End.
6. Breast, Best End.
7. Blade Bone.
8. Fore Knuckle.
9. Breast, Brisket End.
10. Neck, Scrag End.

Mutton.

Sheep marked into sections of mutton

1. Leg.
2. Shoulder.
3. Loin, Best End.
4. Loin. Chump End.
5. Neck. Best End.
6. Breast.
7. Neck, Scrag End.

Note. A Chine is two Loins; and a Saddle is two Loins and two Necks of the Best End.

Pork.

Pig marked into sections of pork

1. Leg.
2. Hind Loin.
3. Fore Loin.
4. Spare Rib.
5. Hand.
6. Spring.