PHILADELPHIA.

1. First cut of ribs, with tip of sirloin.
2. Second cut of ribs.
3. Third cut of ribs.
4 and 5. Best chuck ribs.
6 and 7. Poorer chuck ribs.
8. Neck chuck.


The Rattle-Ran.

The whole of lower half of the fore quarter is often called the
rattle-ran. Diagram No. 17 shows this, and the table following gives
the name of the separate cuts:

[Illustration: DIAGRAM NO. 17. THE RATTLE-RAN.]


EXPLANATION OF DIAGRAM NO. 17.

BOSTON.

1. Rattle-ran.
2. Shoulder of mutton.
3. Sticking piece.
4. Shin, thick end of brisket, part of sticking piece.
5 and 6. Brisket piece.
7. Middle cut or rib plate.
8. Navel end of brisket.