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Table of Contents

The manner of cutting up a calf for the English market is to divide the carcase into four quarters, with eleven ribs to each fore quarter; which are again subdivided into joints, as exemplified on the cut.

Hind quarter:—

 1. The loin.

 2. The chump, consisting of the rump and hock-bone.

 3. The fillet.

 4. The hock, or hind knuckle.

Fore quarter:—

 5. The shoulder.

 6. The neck.

 7. The breast.

 8. The fore knuckle.