┌────────────────────────┬───────────────────────┬───────────────────────────┐ │ BOSTON. │ NEW YORK. │ PHILADELPHIA. │ ├────────────────────────┼───────────────────────┼───────────────────────────┤ │ 1. Tip end of sirloin. │ First cut of ribs. │First cut of ribs. │ │ │ │ │ │ 2. Second cut of │ Porter-house steak or │Sirloin roast or steak. │ │ sirloin. │ sirloin roast. │ │ │ │ │ │ │ 3. First cut of │ Flat-boned sirloin │Sirloin roast or steak. │ │ sirloin. │ steak or roast. │ │ │ │ │ │ │ 4. Back of rump. │⎧(_a_) Large sirloin │Hip roast; also rump steak.│ │ │⎪ │ │ │ 5. Middle of rump. │⎨(_a_) steaks or │Middle of rump. │ │ │⎪ │ │ │ 6. Face of rump. │⎩roasts. │Face of rump. │ │ │ │ │ │ 7. Aitchbone. │ Aitchbone. │Tail end of rump. │ │ │ │ │ │ 8. Best round steak. │ (and 4_b_ and 5_b_) │Best round steak. │ │ │ Rump steak or roasts.│ │ │ │ │ │ │ 9. Poorer round steak. │ (and 12_c_) Round │Poorer round steak. │ │ │ steak. │ │ │ │ │ │ │10. Best part of vein. │ Best part of vein. │Best part of vein. │ │ │ │ │ │11. Poorer part of vein.│ Poorer part of vein. │Poorer part of vein. │ │ │ │ │ │12. Shank of round. │ (_d_) Leg of beef. │Leg. │ │ │ │ │ │13. Flank. │ (_e_) Flank. │(_e_) Flank. │ └────────────────────────┴───────────────────────┴───────────────────────────┘
┌────────────────────────────┬──────────────────────┬──────────────────────┐ │ BOSTON. │ NEW YORK. │ PHILADELPHIA. │ ├────────────────────────────┼──────────────────────┼──────────────────────┤ │ 1. First cut of ribs. │ First cut of ribs, │ First cut of ribs, │ │ │ with tip of sirloin.│ with tip of sirloin.│ │ │ │ │ │ 2. Second cut of ribs. │ Second cut of ribs. │ Second cut of ribs. │ │ │ │ │ │ 3. Third cut of ribs. │ Third cut of ribs. │ Third cut of ribs. │ │ │ │ │ │ 4 and 5. Best chuck ribs. │ Best chuck ribs. │ Best chuck ribs. │ │ │ │ │ │ 6 and 7. Poorer chuck ribs.│ Poorer chuck ribs. │ Poorer chuck ribs. │ │ │ │ │ │ 8. Neck piece. │ Neck piece. │ Neck chuck. │ │ │ │ │ │ 9. Rattle-ran. │ Plate piece. │ Plate piece. │ │ │ │ │ │10. Shoulder of mutton. │⎫ │⎧Shoulder of mutton │ │ │⎬Shoulder of mutton. │⎨ or boler piece. │ │11. Sticking piece. │⎭ │⎩Sticking piece. │ │ │ │ │ │12. Middle cut or rib plate.│⎫ │ │ │ │⎬Navel end of brisket.│ Navel end of brisket.│ │13. Navel end of brisket. │⎭ │ │ │ │ │ │ │14. Brisket piece. │ Brisket piece. │ Brisket piece. │ │ │ │ │ │15. Shin, thick end of │ Shin and thick end of│ Shin and thick end of│ │ brisket, part of sticking │ brisket. │ brisket. │ │ piece. │ │ │ └────────────────────────────┴──────────────────────┴──────────────────────┘