beef is of a
coarse quality. We have chosen these as among the principal
representative breeds of the ox species; but there are other breeds
which, at all events, have a local if not a general celebrity.

[Illustration: SIDE OF BEEF, SHOWING THE SEVERAL JOINTS.]

594. The general Mode of Slaughtering Oxen in this country is by
striking them a smart blow with a hammer or poleaxe on the head, a
little above the eyes. By this means, when the blow is skilfully given,
the beast is brought down at one blow, and, to prevent recovery, a cane
is generally inserted, by which the spinal cord is perforated, which
instantly deprives the ox of all sensation of pain. In Spain, and some
other countries on the continent, it is also usual to deprive oxen of
life by the operation of pithing or dividing the spinal cord in the
neck, close to the back part of the head. This is, in effect, the same
mode as is practised in the celebrated Spanish bull-fights by the
matador, and it is instantaneous in depriving the animal of sensation,
if the operator be skilful. We hope and believe that those men whose
disagreeable duty it is to slaughter the "beasts of the field" to
provide meat for mankind, inflict as little punishment and cause as
little suffering as possible.

595. THE MANNER IN WHICH A SIDE OF BEEF is cut up in London, is shown in
the engraving on this page. In the metropolis, on account of the large
number of its population possessing the means to indulge in the "best of
everything," the demand for the most delicate joints of meat is great,
the price, at the same time, being much higher for these than for the
other parts. The consequence is, that in London the carcass is there
divided so as to obtain the greatest quantity of meat on the most
esteemed joints. In many places, however, where, from a greater equality
in the social condition and habits of the inhabitants, the demand and
prices for the different parts of the carcasses are more equalized,
there is not the same reason for the butcher to cut the best joints so
large.

596. THE MEAT ON THOSE PARTS OF THE ANIMAL in which the muscles are
least called into action, is most tender and succulent; as, for
instance, along the back, from the rump to the hinder part of the
shoulder; whilst the limbs, shoulder, and neck, are the toughest,
driest, and least-esteemed.

597. THE NAMES OF THE SEVERAL JOINTS in the hind and fore quarters of a
side of beef, and the purposes for which they are