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Beef, Veal, Pork, and Mutton Cuts, 1802 (engraving) (b / w photo)
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Beef, Veal, Pork, and Mutton Cuts, 1802 (engraving) (b / w photo)
XJF271073 Beef, Veal, Pork, and Mutton Cuts, 1802 (engraving) (b/w photo) by English School, (19th century); Private Collection; English, out of copyright
Media ID 12788567
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Breed Bull Butcher Butchery Calf Cookery Cooking Cross Section Cutlets Diagram Domestic Science Flank Food Preparation Home Economics Joint Joints Labels Loin Meat Nutrition Regency Rump Slaughter
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EDITORS COMMENTS
This print titled "Beef, Veal, Pork, and Mutton Cuts" takes us back to the year 1802. Created by an English School artist in the 19th century, this engraving showcases a detailed cross-section of various cuts of meat from farm animals such as sheep, pigs, calves, bulls, and cows. The image provides a fascinating insight into the art of butchery during that era. Each cut is meticulously labeled with names like loin, rump, flank - essential knowledge for any skilled butcher or home cook. The diagram serves as a valuable resource for food preparation enthusiasts interested in understanding different cuts and their uses. Beyond its historical significance in farming and domestic science practices of the Georgian and Regency periods, this artwork also highlights the importance of nutrition and cooking techniques. It reminds us that even centuries ago people were conscious about selecting specific breeds for certain dishes or meals. Displayed against a simple background without distractions allows viewers to focus solely on the intricate details presented within each cutlet. This print captures not only an artistic representation but also reflects our timeless relationship with food - from slaughter to table. Courtesy of www. bridgemanart. com's private collection; this remarkable piece invites us to appreciate both the craftsmanship behind it as well as our ever-evolving culinary traditions throughout history.
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