Photograph of a high-class porterhouse steak, 'an expensive cut, but good.'

Photograph of the interior of a shop selling various bacon factory products, i.e. cuts of meat, sausages and bacon in the early 20th century.

Illustration of a cow showing the British method of cutting up a carcass by identifying the different cuts of meat.

Illustration of a side view of a cow divided and numbered showing the English method of cutting beef with descriptive text beneath the image.

Photograph of three different types of Irish bacon cuts hanging on a wall: side of Dublin cut; Irish cut shoulder; and Irish cut middle in the early/mid 20th century.

Photograph of two sides of pork hanging from meat hooks: (1) a lean heavy and (2) a fat heavy bacon in the early/mid 20th century.

Photograph of four hams hanging on a wall: the first two are lean untrimmed hams and the next two are fat heavy hams.

Photograph of two sides of pork hanging from meat hooks: a lean start bacon and a prime start side of bacon in the early/mid 20th century.

Photograph of two sides of pork hanging from meat hooks: (1) lean sizeable side and (2) prime sizeable side of bacon in the early/mid 20th century.

Photograph of two sides of pork hanging from meat hooks: (1) lean medium and (2) fat side bacon in the early/mid 20th century.