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North Carolina Method Of Meat Cutting

( Originally Published Early 1900's )

As another contrasting example of meat cutting, the illustrations of cutting used in North Carolina are reproduced here-with. These may also be considered typical in many of the southern states.


The hindquarter, Illustration No. 40, shows an exceptionally long cut loin. At the same time, a great portion of the flank usually remaining on the sirloin, is left on the flank. A very large rump is cut and it will be noted that No. 4, the aitch bone of the rump, is sold as soup meat. Another peculiar cut is No. 8 which is usually sold as rib steak.


The forequarter, however differs considerably from the typical meat cutting methods employed elsewhere. For instance, all of the ribs, the rib roasts, and part of the chuck are cut very short and sold as rib steaks. A part of the chuck is sold for either steaks or roasts.

No. 5, the small brisket is also called brisket stew. No. 4 is called round roasts. In New York, this would be called "cross rib" roast, and in Chicago, a major part of No. 4 would be considered round bone shoulder roasts or arm cut roasts. This method of meat cutting is demanded by the trade in that locality and shows how the demand influences the various cutting methods. Another meat cutting method used in North and South Carolina is shown in Illustration Nos. 42 and 43, which differs somewhat from the last method described.

The hindquarter, again, shows an exceptionally large rump and a very large flank. It indicates that this locality must. have a demand for rump roast. In the forequarter, the ribs are cut exceptionally long and sold as rib roasts. Cut No. 4 is called flank stew. Cut No. 5 is called plate stew and No. 6, brisket stew, indicating that there is also a considerable demand for stew meats in that locality. Cut No. 7 is called arm pot roast and the fore shank, No. 8 is sold as soup meat.

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