Page:Foods and their adulteration; origin, manufacture, and composition of food products; description of common adulterations, food standards, and national food laws and regulations (IA foodstheiradulte02wile).pdf/51

Rh In Fig. 2 is shown a side of beef with the various cuts indicated as used for commercial designation.

——(Courtesy of Armour & Co.)

In Fig. 6 (page 20) is shown the interior view of a hog carcass with the cuts indicated as known to the trade.