1. First cut of ribs, with tip of sirloin.
2. Second cut of ribs.
3. Third cut of ribs.
4 and 5. Best chuck ribs.
6 and 7. Poorer chuck ribs.
8. Neck chuck.
The Rattle-Ran.
The whole of lower half of the fore quarter is often called the
rattle-ran. Diagram No. 17 shows this, and the table following gives
the name of the separate cuts:
[Illustration: DIAGRAM NO. 17. THE RATTLE-RAN.]