THE MANNER IN WHICH A SIDE OF BEEF is cut up in London, is shown in the engraving on this page. In the metropolis, on account of the large

number of its population possessing the means to indulge in the ‘best of everything,' the demand for the most delicate joints of meat is great, the price, at the same time, being much higher for these than for the other parts.

The consequence is, that in London the carcass is theredivided

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