Bones (Faunal)
Faunal materials were analyzed in terms of species, element, and age at death. All bones were identified to the lowest taxonomic level possible (e.g., species); with the portion (distal, shaft, etc.) and side of each element noted. Unidentifiable bone was designated to the most basic taxonomic (large mammal, small bird, etc.) and element categories. The natural and cultural processes that affected each bone, including rodent and carnivore chewing, weathering, burning, and butchery, were identified and noted when present. Faunal analysis was used to generate data concerning the number of identified specimens, meat units, kill-off patterns, butchery techniques, and dietary preferences. More than 1,000 non-tool related bones were recovered during excavation and were examined as part of the faunal analysis. Examination of the types of species represented in the faunal assemblage showed that it was almost all (89%) domestic animal species. Pig accounted for almost half (nearly 44%) of the total sample and chicken one-quarter (23%) with minor contributions of cow and lamb. ﷯ Cuts of meat as described by Sarah Josepha Hale in The Good Housekeeper printed 1839. Lamb - 1. Leg, 2. Shoulder, 3. Loin – Best End, 4. Loin – Chump End, 5. Neck – Best End, 6. Breast, 7. Neck-Scrag End. Note. A Chine is two Loins: and a Saddle is tow Loins, and tow necks of the Best End. Pork - 1. Leg, 2. Hind Loin, 3. Fore Loin, 4. Spare Rib, 5. Hand, 6. Belly or Spring. Beef - 1. Sirloin, 2. Rump, 3. Edge Bone, 4. Buttock, 5. Mouse Buttock, 6. Leg, 7. Thick Flank, 8. Veiny Piece, 9. Think Flank, 10. Fore Rib, 11. Middle Rib, 12. Chuck Rib, 13. Brisket, 14, Shoulder or leg of Mutton Piece, 15. Clod, 16, New or Sticking Piece, 17, Shin, 18, Cheek. (Image adapted from Sarah Josepha Hale, The Good Housekeeker, 1839) Meat Cuts The ability to identify cuts of meat at the Brumbaugh-Kendle-Grove Farmstead site was limited given the fragmentary nature of material recovered. Where possible, cuts of meat were based on classifications illustrated by Sarah Josepha Hale in her 1839 book The Good Housekeeper. These classifications were used as the basis for determining likely cuts of meat from material represented in the faunal assemblage. Pork was represented by the highest volume of cuts, with 81 different cuts being identified as compared to 22 for beef and 4 for lamb. While some trends such as the higher level of pork leg cuts in the assemblage can be observed, it was the absence of certain cuts of meat that was most telling. In virtually all meat types, the cuts found in the faunal collection were related to the limbs and heads of animals with virtually no representation of portions in the mid-torso. Virtually no rib cuts were present in the assemblage, and a disproportionate number of legs were present. Rib bones are fairly robust and are likely to survive archaeologically, so their absence suggests intentionality. The cuts of meat that were missing from the assemblage were sides of ribs, hind loins, and belly cuts across all species. These cuts all have one thing in common, principally that they were large and profitable to sell either fresh or smoked. The pork cuts represented in the Brumbaugh-Kendle-Grove Farmstead site assemblage, in modern parlance, included ham, ham-hock and trotters, and pig head. These cuts of pork also smoke well and can be kept for a long time to provide food for domestic consumption. Of the beef represented, most of the meat came from the leg or shin, a cut currently known as beef shank, a slightly tougher cut that is best when slow cooked to break down some of the tougher muscle fiber.

Archaeology Menu:

Get Full Report
Bones (Faunal)
Faunal materials were analyzed in terms of species, element, and age at death. All bones were identified to the lowest taxonomic level possible (e.g., species); with the portion (distal, shaft, etc.) and side of each element noted. Unidentifiable bone was designated to the most basic taxonomic (large mammal, small bird, etc.) and element categories. The natural and cultural processes that affected each bone, including rodent and carnivore chewing, weathering, burning, and butchery, were identified and noted when present. Faunal analysis was used to generate data concerning the number of identified specimens, meat units, kill-off patterns, butchery techniques, and dietary preferences. More than 1,000 non-tool related bones were recovered during excavation and were examined as part of the faunal analysis. Examination of the types of species represented in the faunal assemblage showed that it was almost all (89%) domestic animal species. Pig accounted for almost half (nearly 44%) of the total sample and chicken one-quarter (23%) with minor contributions of cow and lamb. ﷯ Cuts of meat as described by Sarah Josepha Hale in The Good Housekeeper printed 1839. Lamb - 1. Leg, 2. Shoulder, 3. Loin – Best End, 4. Loin – Chump End, 5. Neck – Best End, 6. Breast, 7. Neck-Scrag End. Note. A Chine is two Loins: and a Saddle is tow Loins, and tow necks of the Best End. Pork - 1. Leg, 2. Hind Loin, 3. Fore Loin, 4. Spare Rib, 5. Hand, 6. Belly or Spring. Beef - 1. Sirloin, 2. Rump, 3. Edge Bone, 4. Buttock, 5. Mouse Buttock, 6. Leg, 7. Thick Flank, 8. Veiny Piece, 9. Think Flank, 10. Fore Rib, 11. Middle Rib, 12. Chuck Rib, 13. Brisket, 14, Shoulder or leg of Mutton Piece, 15. Clod, 16, New or Sticking Piece, 17, Shin, 18, Cheek. (Image adapted from Sarah Josepha Hale, The Good Housekeeker, 1839) Meat Cuts The ability to identify cuts of meat at the Brumbaugh-Kendle-Grove Farmstead site was limited given the fragmentary nature of material recovered. Where possible, cuts of meat were based on classifications illustrated by Sarah Josepha Hale in her 1839 book The Good Housekeeper. These classifications were used as the basis for determining likely cuts of meat from material represented in the faunal assemblage. Pork was represented by the highest volume of cuts, with 81 different cuts being identified as compared to 22 for beef and 4 for lamb. While some trends such as the higher level of pork leg cuts in the assemblage can be observed, it was the absence of certain cuts of meat that was most telling. In virtually all meat types, the cuts found in the faunal collection were related to the limbs and heads of animals with virtually no representation of portions in the mid-torso. Virtually no rib cuts were present in the assemblage, and a disproportionate number of legs were present. Rib bones are fairly robust and are likely to survive archaeologically, so their absence suggests intentionality. The cuts of meat that were missing from the assemblage were sides of ribs, hind loins, and belly cuts across all species. These cuts all have one thing in common, principally that they were large and profitable to sell either fresh or smoked. The pork cuts represented in the Brumbaugh-Kendle-Grove Farmstead site assemblage, in modern parlance, included ham, ham-hock and trotters, and pig head. These cuts of pork also smoke well and can be kept for a long time to provide food for domestic consumption. Of the beef represented, most of the meat came from the leg or shin, a cut currently known as beef shank, a slightly tougher cut that is best when slow cooked to break down some of the tougher muscle fiber.
Bones (Faunal)
Faunal materials were analyzed in terms of species, element, and age at death. All bones were identified to the lowest taxonomic level possible (e.g., species); with the portion (distal, shaft, etc.) and side of each element noted. Unidentifiable bone was designated to the most basic taxonomic (large mammal, small bird, etc.) and element categories. The natural and cultural processes that affected each bone, including rodent and carnivore chewing, weathering, burning, and butchery, were identified and noted when present. Faunal analysis was used to generate data concerning the number of identified specimens, meat units, kill-off patterns, butchery techniques, and dietary preferences. More than 1,000 non-tool related bones were recovered during excavation and were examined as part of the faunal analysis. Examination of the types of species represented in the faunal assemblage showed that it was almost all (89%) domestic animal species. Pig accounted for almost half (nearly 44%) of the total sample and chicken one-quarter (23%) with minor contributions of cow and lamb. ﷯ Cuts of meat as described by Sarah Josepha Hale in The Good Housekeeper printed 1839. Lamb - 1. Leg, 2. Shoulder, 3. Loin – Best End, 4. Loin – Chump End, 5. Neck – Best End, 6. Breast, 7. Neck-Scrag End. Note. A Chine is two Loins: and a Saddle is tow Loins, and tow necks of the Best End. Pork - 1. Leg, 2. Hind Loin, 3. Fore Loin, 4. Spare Rib, 5. Hand, 6. Belly or Spring. Beef - 1. Sirloin, 2. Rump, 3. Edge Bone, 4. Buttock, 5. Mouse Buttock, 6. Leg, 7. Thick Flank, 8. Veiny Piece, 9. Think Flank, 10. Fore Rib, 11. Middle Rib, 12. Chuck Rib, 13. Brisket, 14, Shoulder or leg of Mutton Piece, 15. Clod, 16, New or Sticking Piece, 17, Shin, 18, Cheek. (Image adapted from Sarah Josepha Hale, The Good Housekeeker, 1839) Meat Cuts The ability to identify cuts of meat at the Brumbaugh-Kendle-Grove Farmstead site was limited given the fragmentary nature of material recovered. Where possible, cuts of meat were based on classifications illustrated by Sarah Josepha Hale in her 1839 book The Good Housekeeper. These classifications were used as the basis for determining likely cuts of meat from material represented in the faunal assemblage. Pork was represented by the highest volume of cuts, with 81 different cuts being identified as compared to 22 for beef and 4 for lamb. While some trends such as the higher level of pork leg cuts in the assemblage can be observed, it was the absence of certain cuts of meat that was most telling. In virtually all meat types, the cuts found in the faunal collection were related to the limbs and heads of animals with virtually no representation of portions in the mid-torso. Virtually no rib cuts were present in the assemblage, and a disproportionate number of legs were present. Rib bones are fairly robust and are likely to survive archaeologically, so their absence suggests intentionality. The cuts of meat that were missing from the assemblage were sides of ribs, hind loins, and belly cuts across all species. These cuts all have one thing in common, principally that they were large and profitable to sell either fresh or smoked. The pork cuts represented in the Brumbaugh-Kendle-Grove Farmstead site assemblage, in modern parlance, included ham, ham-hock and trotters, and pig head. These cuts of pork also smoke well and can be kept for a long time to provide food for domestic consumption. Of the beef represented, most of the meat came from the leg or shin, a cut currently known as beef shank, a slightly tougher cut that is best when slow cooked to break down some of the tougher muscle fiber.
Bones (Faunal)
Faunal materials were analyzed in terms of species, element, and age at death. All bones were identified to the lowest taxonomic level possible (e.g., species); with the portion (distal, shaft, etc.) and side of each element noted. Unidentifiable bone was designated to the most basic taxonomic (large mammal, small bird, etc.) and element categories. The natural and cultural processes that affected each bone, including rodent and carnivore chewing, weathering, burning, and butchery, were identified and noted when present. Faunal analysis was used to generate data concerning the number of identified specimens, meat units, kill-off patterns, butchery techniques, and dietary preferences. More than 1,000 non-tool related bones were recovered during excavation and were examined as part of the faunal analysis. Examination of the types of species represented in the faunal assemblage showed that it was almost all (89%) domestic animal species. Pig accounted for almost half (nearly 44%) of the total sample and chicken one-quarter (23%) with minor contributions of cow and lamb. ﷯ Cuts of meat as described by Sarah Josepha Hale in The Good Housekeeper printed 1839. Lamb - 1. Leg, 2. Shoulder, 3. Loin – Best End, 4. Loin – Chump End, 5. Neck – Best End, 6. Breast, 7. Neck-Scrag End. Note. A Chine is two Loins: and a Saddle is tow Loins, and tow necks of the Best End. Pork - 1. Leg, 2. Hind Loin, 3. Fore Loin, 4. Spare Rib, 5. Hand, 6. Belly or Spring. Beef - 1. Sirloin, 2. Rump, 3. Edge Bone, 4. Buttock, 5. Mouse Buttock, 6. Leg, 7. Thick Flank, 8. Veiny Piece, 9. Think Flank, 10. Fore Rib, 11. Middle Rib, 12. Chuck Rib, 13. Brisket, 14, Shoulder or leg of Mutton Piece, 15. Clod, 16, New or Sticking Piece, 17, Shin, 18, Cheek. (Image adapted from Sarah Josepha Hale, The Good Housekeeker, 1839) Meat Cuts The ability to identify cuts of meat at the Brumbaugh-Kendle-Grove Farmstead site was limited given the fragmentary nature of material recovered. Where possible, cuts of meat were based on classifications illustrated by Sarah Josepha Hale in her 1839 book The Good Housekeeper. These classifications were used as the basis for determining likely cuts of meat from material represented in the faunal assemblage. Pork was represented by the highest volume of cuts, with 81 different cuts being identified as compared to 22 for beef and 4 for lamb. While some trends such as the higher level of pork leg cuts in the assemblage can be observed, it was the absence of certain cuts of meat that was most telling. In virtually all meat types, the cuts found in the faunal collection were related to the limbs and heads of animals with virtually no representation of portions in the mid-torso. Virtually no rib cuts were present in the assemblage, and a disproportionate number of legs were present. Rib bones are fairly robust and are likely to survive archaeologically, so their absence suggests intentionality. The cuts of meat that were missing from the assemblage were sides of ribs, hind loins, and belly cuts across all species. These cuts all have one thing in common, principally that they were large and profitable to sell either fresh or smoked. The pork cuts represented in the Brumbaugh-Kendle-Grove Farmstead site assemblage, in modern parlance, included ham, ham-hock and trotters, and pig head. These cuts of pork also smoke well and can be kept for a long time to provide food for domestic consumption. Of the beef represented, most of the meat came from the leg or shin, a cut currently known as beef shank, a slightly tougher cut that is best when slow cooked to break down some of the tougher muscle fiber.
Bones (Faunal)
Faunal materials were analyzed in terms of species, element, and age at death. All bones were identified to the lowest taxonomic level possible (e.g., species); with the portion (distal, shaft, etc.) and side of each element noted. Unidentifiable bone was designated to the most basic taxonomic (large mammal, small bird, etc.) and element categories. The natural and cultural processes that affected each bone, including rodent and carnivore chewing, weathering, burning, and butchery, were identified and noted when present. Faunal analysis was used to generate data concerning the number of identified specimens, meat units, kill-off patterns, butchery techniques, and dietary preferences. More than 1,000 non-tool related bones were recovered during excavation and were examined as part of the faunal analysis. Examination of the types of species represented in the faunal assemblage showed that it was almost all (89%) domestic animal species. Pig accounted for almost half (nearly 44%) of the total sample and chicken one-quarter (23%) with minor contributions of cow and lamb. ﷯ Cuts of meat as described by Sarah Josepha Hale in The Good Housekeeper printed 1839. Lamb - 1. Leg, 2. Shoulder, 3. Loin – Best End, 4. Loin – Chump End, 5. Neck – Best End, 6. Breast, 7. Neck-Scrag End. Note. A Chine is two Loins: and a Saddle is tow Loins, and tow necks of the Best End. Pork - 1. Leg, 2. Hind Loin, 3. Fore Loin, 4. Spare Rib, 5. Hand, 6. Belly or Spring. Beef - 1. Sirloin, 2. Rump, 3. Edge Bone, 4. Buttock, 5. Mouse Buttock, 6. Leg, 7. Thick Flank, 8. Veiny Piece, 9. Think Flank, 10. Fore Rib, 11. Middle Rib, 12. Chuck Rib, 13. Brisket, 14, Shoulder or leg of Mutton Piece, 15. Clod, 16, New or Sticking Piece, 17, Shin, 18, Cheek. (Image adapted from Sarah Josepha Hale, The Good Housekeeker, 1839) Meat Cuts The ability to identify cuts of meat at the Brumbaugh-Kendle-Grove Farmstead site was limited given the fragmentary nature of material recovered. Where possible, cuts of meat were based on classifications illustrated by Sarah Josepha Hale in her 1839 book The Good Housekeeper. These classifications were used as the basis for determining likely cuts of meat from material represented in the faunal assemblage. Pork was represented by the highest volume of cuts, with 81 different cuts being identified as compared to 22 for beef and 4 for lamb. While some trends such as the higher level of pork leg cuts in the assemblage can be observed, it was the absence of certain cuts of meat that was most telling. In virtually all meat types, the cuts found in the faunal collection were related to the limbs and heads of animals with virtually no representation of portions in the mid-torso. Virtually no rib cuts were present in the assemblage, and a disproportionate number of legs were present. Rib bones are fairly robust and are likely to survive archaeologically, so their absence suggests intentionality. The cuts of meat that were missing from the assemblage were sides of ribs, hind loins, and belly cuts across all species. These cuts all have one thing in common, principally that they were large and profitable to sell either fresh or smoked. The pork cuts represented in the Brumbaugh-Kendle-Grove Farmstead site assemblage, in modern parlance, included ham, ham-hock and trotters, and pig head. These cuts of pork also smoke well and can be kept for a long time to provide food for domestic consumption. Of the beef represented, most of the meat came from the leg or shin, a cut currently known as beef shank, a slightly tougher cut that is best when slow cooked to break down some of the tougher muscle fiber.
Bones (Faunal)
Faunal materials were analyzed in terms of species, element, and age at death. All bones were identified to the lowest taxonomic level possible (e.g., species); with the portion (distal, shaft, etc.) and side of each element noted. Unidentifiable bone was designated to the most basic taxonomic (large mammal, small bird, etc.) and element categories. The natural and cultural processes that affected each bone, including rodent and carnivore chewing, weathering, burning, and butchery, were identified and noted when present. Faunal analysis was used to generate data concerning the number of identified specimens, meat units, kill-off patterns, butchery techniques, and dietary preferences. More than 1,000 non-tool related bones were recovered during excavation and were examined as part of the faunal analysis. Examination of the types of species represented in the faunal assemblage showed that it was almost all (89%) domestic animal species. Pig accounted for almost half (nearly 44%) of the total sample and chicken one-quarter (23%) with minor contributions of cow and lamb. ﷯ Cuts of meat as described by Sarah Josepha Hale in The Good Housekeeper printed 1839. Lamb - 1. Leg, 2. Shoulder, 3. Loin – Best End, 4. Loin – Chump End, 5. Neck – Best End, 6. Breast, 7. Neck-Scrag End. Note. A Chine is two Loins: and a Saddle is tow Loins, and tow necks of the Best End. Pork - 1. Leg, 2. Hind Loin, 3. Fore Loin, 4. Spare Rib, 5. Hand, 6. Belly or Spring. Beef - 1. Sirloin, 2. Rump, 3. Edge Bone, 4. Buttock, 5. Mouse Buttock, 6. Leg, 7. Thick Flank, 8. Veiny Piece, 9. Think Flank, 10. Fore Rib, 11. Middle Rib, 12. Chuck Rib, 13. Brisket, 14, Shoulder or leg of Mutton Piece, 15. Clod, 16, New or Sticking Piece, 17, Shin, 18, Cheek. (Image adapted from Sarah Josepha Hale, The Good Housekeeker, 1839) Meat Cuts The ability to identify cuts of meat at the Brumbaugh-Kendle-Grove Farmstead site was limited given the fragmentary nature of material recovered. Where possible, cuts of meat were based on classifications illustrated by Sarah Josepha Hale in her 1839 book The Good Housekeeper. These classifications were used as the basis for determining likely cuts of meat from material represented in the faunal assemblage. Pork was represented by the highest volume of cuts, with 81 different cuts being identified as compared to 22 for beef and 4 for lamb. While some trends such as the higher level of pork leg cuts in the assemblage can be observed, it was the absence of certain cuts of meat that was most telling. In virtually all meat types, the cuts found in the faunal collection were related to the limbs and heads of animals with virtually no representation of portions in the mid-torso. Virtually no rib cuts were present in the assemblage, and a disproportionate number of legs were present. Rib bones are fairly robust and are likely to survive archaeologically, so their absence suggests intentionality. The cuts of meat that were missing from the assemblage were sides of ribs, hind loins, and belly cuts across all species. These cuts all have one thing in common, principally that they were large and profitable to sell either fresh or smoked. The pork cuts represented in the Brumbaugh-Kendle-Grove Farmstead site assemblage, in modern parlance, included ham, ham-hock and trotters, and pig head. These cuts of pork also smoke well and can be kept for a long time to provide food for domestic consumption. Of the beef represented, most of the meat came from the leg or shin, a cut currently known as beef shank, a slightly tougher cut that is best when slow cooked to break down some of the tougher muscle fiber.
Bones (Faunal)
Faunal materials were analyzed in terms of species, element, and age at death. All bones were identified to the lowest taxonomic level possible (e.g., species); with the portion (distal, shaft, etc.) and side of each element noted. Unidentifiable bone was designated to the most basic taxonomic (large mammal, small bird, etc.) and element categories. The natural and cultural processes that affected each bone, including rodent and carnivore chewing, weathering, burning, and butchery, were identified and noted when present. Faunal analysis was used to generate data concerning the number of identified specimens, meat units, kill-off patterns, butchery techniques, and dietary preferences. More than 1,000 non-tool related bones were recovered during excavation and were examined as part of the faunal analysis. Examination of the types of species represented in the faunal assemblage showed that it was almost all (89%) domestic animal species. Pig accounted for almost half (nearly 44%) of the total sample and chicken one-quarter (23%) with minor contributions of cow and lamb. ﷯ Cuts of meat as described by Sarah Josepha Hale in The Good Housekeeper printed 1839. Lamb - 1. Leg, 2. Shoulder, 3. Loin – Best End, 4. Loin – Chump End, 5. Neck – Best End, 6. Breast, 7. Neck-Scrag End. Note. A Chine is two Loins: and a Saddle is tow Loins, and tow necks of the Best End. Pork - 1. Leg, 2. Hind Loin, 3. Fore Loin, 4. Spare Rib, 5. Hand, 6. Belly or Spring. Beef - 1. Sirloin, 2. Rump, 3. Edge Bone, 4. Buttock, 5. Mouse Buttock, 6. Leg, 7. Thick Flank, 8. Veiny Piece, 9. Think Flank, 10. Fore Rib, 11. Middle Rib, 12. Chuck Rib, 13. Brisket, 14, Shoulder or leg of Mutton Piece, 15. Clod, 16, New or Sticking Piece, 17, Shin, 18, Cheek. (Image adapted from Sarah Josepha Hale, The Good Housekeeker, 1839) Meat Cuts The ability to identify cuts of meat at the Brumbaugh-Kendle-Grove Farmstead site was limited given the fragmentary nature of material recovered. Where possible, cuts of meat were based on classifications illustrated by Sarah Josepha Hale in her 1839 book The Good Housekeeper. These classifications were used as the basis for determining likely cuts of meat from material represented in the faunal assemblage. Pork was represented by the highest volume of cuts, with 81 different cuts being identified as compared to 22 for beef and 4 for lamb. While some trends such as the higher level of pork leg cuts in the assemblage can be observed, it was the absence of certain cuts of meat that was most telling. In virtually all meat types, the cuts found in the faunal collection were related to the limbs and heads of animals with virtually no representation of portions in the mid-torso. Virtually no rib cuts were present in the assemblage, and a disproportionate number of legs were present. Rib bones are fairly robust and are likely to survive archaeologically, so their absence suggests intentionality. The cuts of meat that were missing from the assemblage were sides of ribs, hind loins, and belly cuts across all species. These cuts all have one thing in common, principally that they were large and profitable to sell either fresh or smoked. The pork cuts represented in the Brumbaugh-Kendle-Grove Farmstead site assemblage, in modern parlance, included ham, ham-hock and trotters, and pig head. These cuts of pork also smoke well and can be kept for a long time to provide food for domestic consumption. Of the beef represented, most of the meat came from the leg or shin, a cut currently known as beef shank, a slightly tougher cut that is best when slow cooked to break down some of the tougher muscle fiber.
Bones (Faunal)
Faunal materials were analyzed in terms of species, element, and age at death. All bones were identified to the lowest taxonomic level possible (e.g., species); with the portion (distal, shaft, etc.) and side of each element noted. Unidentifiable bone was designated to the most basic taxonomic (large mammal, small bird, etc.) and element categories. The natural and cultural processes that affected each bone, including rodent and carnivore chewing, weathering, burning, and butchery, were identified and noted when present. Faunal analysis was used to generate data concerning the number of identified specimens, meat units, kill-off patterns, butchery techniques, and dietary preferences. More than 1,000 non-tool related bones were recovered during excavation and were examined as part of the faunal analysis. Examination of the types of species represented in the faunal assemblage showed that it was almost all (89%) domestic animal species. Pig accounted for almost half (nearly 44%) of the total sample and chicken one-quarter (23%) with minor contributions of cow and lamb. ﷯ Cuts of meat as described by Sarah Josepha Hale in The Good Housekeeper printed 1839. Lamb - 1. Leg, 2. Shoulder, 3. Loin – Best End, 4. Loin – Chump End, 5. Neck – Best End, 6. Breast, 7. Neck-Scrag End. Note. A Chine is two Loins: and a Saddle is tow Loins, and tow necks of the Best End. Pork - 1. Leg, 2. Hind Loin, 3. Fore Loin, 4. Spare Rib, 5. Hand, 6. Belly or Spring. Beef - 1. Sirloin, 2. Rump, 3. Edge Bone, 4. Buttock, 5. Mouse Buttock, 6. Leg, 7. Thick Flank, 8. Veiny Piece, 9. Think Flank, 10. Fore Rib, 11. Middle Rib, 12. Chuck Rib, 13. Brisket, 14, Shoulder or leg of Mutton Piece, 15. Clod, 16, New or Sticking Piece, 17, Shin, 18, Cheek. (Image adapted from Sarah Josepha Hale, The Good Housekeeker, 1839) Meat Cuts The ability to identify cuts of meat at the Brumbaugh-Kendle-Grove Farmstead site was limited given the fragmentary nature of material recovered. Where possible, cuts of meat were based on classifications illustrated by Sarah Josepha Hale in her 1839 book The Good Housekeeper. These classifications were used as the basis for determining likely cuts of meat from material represented in the faunal assemblage. Pork was represented by the highest volume of cuts, with 81 different cuts being identified as compared to 22 for beef and 4 for lamb. While some trends such as the higher level of pork leg cuts in the assemblage can be observed, it was the absence of certain cuts of meat that was most telling. In virtually all meat types, the cuts found in the faunal collection were related to the limbs and heads of animals with virtually no representation of portions in the mid-torso. Virtually no rib cuts were present in the assemblage, and a disproportionate number of legs were present. Rib bones are fairly robust and are likely to survive archaeologically, so their absence suggests intentionality. The cuts of meat that were missing from the assemblage were sides of ribs, hind loins, and belly cuts across all species. These cuts all have one thing in common, principally that they were large and profitable to sell either fresh or smoked. The pork cuts represented in the Brumbaugh-Kendle-Grove Farmstead site assemblage, in modern parlance, included ham, ham-hock and trotters, and pig head. These cuts of pork also smoke well and can be kept for a long time to provide food for domestic consumption. Of the beef represented, most of the meat came from the leg or shin, a cut currently known as beef shank, a slightly tougher cut that is best when slow cooked to break down some of the tougher muscle fiber.