and bones are good for soups and jellies. The price decreases as you
go down to the shank, until for the shank itself you pay only from
three to four cents per pound.


Sirloin.

It will be remembered that plate No. 4 represents a loin of beef,
showing the end which joined the ribs, also the kidney suet. No. 12
represents the same loin, showing the end which joined the rump. There
are about thirty pounds in a sirloin that has been cut from a large
beeve. This makes about three roasting pieces for a moderately large
family. The piece next the rump has the largest tenderloin and is,
therefore, by many considered the choicest. Steaks cut from it are now
served in the principal hotels as porter-house.


The Rump.

In plate No. 3 was shown that part of the ramp which joins the round.
Plate No. 13 represents the end which joins the sirloin.

[Illustration: PLATE NO. 13. RUMP.]

[Illustration: PLATE NO. 12. LOIN.]


Ribs.

Plate No. 14 represents the first five ribs cut from the back half