Found in The Complete Servant: Being a Practical Guide to the Peculiar Duties and Business of All Descriptions of Servants (1825) is this diagram and description of the different cuts of beef as well as “instructions for choosing it”. Part of the “Housekeeper-Marketing” Chapter, there are also some general observations for butcher’s meat which I included as a resource for those hoping to understand how a shrewd housekeeper fared in the markets.
