Cuts and Joints

Since the disappearance of rationing of meat and the steep rise in its price, newspapers and magazines have returned to the Victorian practice of presenting graphically the different joints and cuts of meat with the appropriate animal drawn in outline and marked off in corresponding areas, paying particular attention to the cheaper cuts.

Every cook should become familiar with these joints, and save thereby the humiliation of being given a piece of topside instead of the silverside for which she asked, and finding she has paid for the more expensive cut. Butchers sometimes trade on ignorance, and the price of meat is so high that one needs to know the anatomy of the animal in question, and what proportion of fat and lean to expect in the various cuts.