_The Cuts of Veal._--The method of cutting up a side of veal differs considerably from that employed with beef. This is illustrated by Fig. 3, which shows the relative position of the cuts in the animal and in a dressed side. The chuck is much smaller in proportion, and frequently no distinction is made between the chuck and the neck. The chuck is often cut so as to include a considerable of the portion here designated as shoulder, following more nearly the method adopted for subdividing beef. The shoulder of veal as here indicated includes, besides the portion corresponding to the shoulder in beef, the larger part of what is here classed as chuck in the adult animal. The under part of the fore quarter, corresponding to the plate in the beef, is often designated as breast in the veal. The part of the veal corresponding to the rump of beef is here included with the loin, but is often cut to form part of the leg. In many localities the fore and hind shanks of veal are called the “knuckles.” [Illustration: FIG. 4.--DIAGRAM OF CUTS OF LAMB AND MUTTON.--(_Nutrition Bulletins, Office of Experiment Stations._)] _The Cuts of Lamb and Mutton._--Fig. 4 shows the relative position of the cuts in a dressed side of mutton or lamb and in a live animal. The cuts in a side of lamb and mutton number but six, three in each quarter. The chuck includes the ribs as far as the end of the shoulder blades, beyond which comes the loin. The flank is made to include all the under side of the animal. Some butchers, however, make a larger number of cuts in the fore quarter, including a portion of the cuts marked “loin” and “chuck” in Fig. 4, to make a cut designated as “rib,” and a portion of the “flank” and “shoulder” to make a cut designated as “brisket.” The term “chops” is ordinarily used to designate portions of either the loin, ribs, chuck, or shoulder, which are either cut or “chopped” by the butcher into pieces suitable for frying or broiling. The chuck and ribs are sometimes called the “rack.” [Illustration: FIG. 5.--DIAGRAM OF CUTS OF PORK.--(_Nutrition Bulletins, Office of Experiment Stations._)] _The Cuts of Pork._--The method of cutting up a side of pork differs considerably from that employed with other meats. A large portion of the carcass of a dressed pig consists of almost clear fat. This furnishes the cuts which are used for “salt pork” and bacon. Fig. 5 illustrates a common method of cutting up pork, showing the relative position of the cuts in the animal and in the dressed side. The cut designated as “back cut” is almost clear fat and is used for salting and pickling. The “middle cut” is the portion quite generally used for bacon and for “lean ends” salt pork. The belly is salted or pickled, or may be made into sausages. [Illustration: FIG. 6.--COMMERCIAL CUTS OF PORK.--(_Courtesy of Armour & Co._) 1--Hind Foot 2--Ham 3--Rib Belly 4--Fat Back 5--Pork Loin 6--Cala Ham Butt 7--California Ham 8--Fore Foot 9--Neck]