where it joins the tip of the sirloin, and shows the end that joined.
This cut is considered the best of the rib-roasts. For family use it
is generally divided into two roasts, the three ribs next the sirloin
being the first cut of the ribs and the others the second cut.

[Illustration: PLATE NO. 14. FIRST FIVE RIBS.]

[Illustration: PLATE NO. 15. CHUCK RIBS.]

Plate No. 15 represents the chuck ribs, the first chuck, or sixth rib,
being seen at the end. There are ten ribs in the back half as cut in
Boston, five prime and five chuck; We must remember that in New York
and Philadelphia there are thirteen ribs, eight of which are prime.
The first two chuck ribs make a very good roast or steak, being one of
the most nutritious cuts in the animal, and the next three are good
for stewing and braising. Many people roast them. The flavor is fine
when they are cooked in this manner, but the meat is rather tough. A
chuck rib contains part of the shoulder-blade, while the prime ribs do
not. In New York and Philadelphia the ribs are cut much longer than in
Boston; hence the price per pound is less there. But the cost to the
purchaser is as great as in Boston, because he has to pay for a great
deal of the rattle-ran or rack. It is always best to have the
ribroasts cut short, and even pay a higher price for them, as there
will then be no waste.


Fore Quarter.

The fore quarter is first cut into two parts, the back half and the
rattle-ran, and these are then cut into smaller pieces for the