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1.-
Cutlets
Taken
from the loin of the animal. The best are in the
center and in the lower area; those of the back
ribs are of lower quality, with more fat and tendons.
2.-
Legs
Refers
to hind legs. When they are joined by the saddle
it is called a bottom roast.
3.-
Ribs
In
the lower part of the loin, at the end of the
cutlets.
4.-
Boneless blade or shoulder clod
The
hind legs of the animal, with very juicy and tender
meat.
5.-
Saddle
Between
the loin and the legs.
6.-
Neck
Fatty, sold with bone.
7.-
Breast
Between
the neck and the flank.
8.-
Flank
Below
the loin, between the legs, it is one of the fattiest
parts, though quite prized for its flavor.
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