Cuts of Beef

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“Diagram showing cuts of beef. A, neck; B-C, chuck ribs and shoulder-blade; C-D, seven prime ribs; D-E, porterhouse; E-F, thick sirloin; F-H, rump; H-I, round; J, leg; K, top of sirloin; L, flank; M, plate piece; N, O, brisket.” -Foster, 1921

Keywords

agriculture, round, porterhouse, sirloin, flank, rump, cuts of beef, cow diagram, farming cattle, chuck ribs, prime ribs

Galleries

Miscellaneous Agriculture

Source

Ellsworth D. Foster ed. The American Educator (vol. 3) (Chicago, IL: Ralph Durham Company, 1921)

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