Meat cuts

Photograph of two sides of pork, lean sixes and number two sixes bacon hanging from meat hooks in the early/mid 20th century.

Illustration of a dressed carcass of a steer showing the location of the cuts, the pounds and the percentages returned by each part.

Photograph of a cut of meat, a prime standing rib of 'Christmas' quality.

Photograph of the Roscrea Bacon Factory's curing cellar 'showing the pickling pump for forcing the curing pickle into the meat. The sides shown are "Wiltshire" cut and consist of the whole sides. Each 'stack' consists of five pigs or ten sides and the curing lasts about 14 days.' From the mid 20th century Ireland

Illustration of a side of pork indicating the types of Scottish cuts used by meat purveyors in Scotland with a list beneath the image.