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Jigsaw Puzzle : Beef cuts, 1857
Jigsaw Puzzles from Mary Evans Picture Library
Beef cuts, 1857
Town and country methods of cutting up an ox. The head and hooves ar shown, as well as the carcass. Date: 1857
Mary Evans Picture Library makes available wonderful images created for people to enjoy over the centuries
Media ID 7189791
© Mary Evans Picture Library 2015 - https://copyrighthub.org/s0/hub1/creation/maryevans/MaryEvansPictureID/10508856
1850s 1857 Beef Butcher Butchery Carcass Curing Cuts Cutting Diagram Doors Hooves Hung Joints Meat Methods Butchered
Jigsaw Puzzle (252 Pieces)
Discover the rich history of butchery with our captivating jigsaw puzzle from Media Storehouse. This intriguing puzzle features the vintage image "Beef cuts, 1857" by Rights Managed from Mary Evans Prints Online. Witness the fascinating process of town and country methods of cutting up an ox as depicted in this detailed illustration from 1857. Piece together the history and bring this snapshot of the past into focus. A perfect gift for history buffs, puzzle enthusiasts, or anyone who appreciates the art of the past.
Made in the USA, 252-piece puzzles measure 11" x 14" (27.9 x 35.5 cm). Every puzzle is meticulously printed on glossy photo paper, which has a strong 1.33 mm thickness. Delivered in a black storage cardboard box, these puzzles are both stylish and practical. (Note: puzzles contain small parts and are not suitable for children under 3 years of age.)
Jigsaw Puzzles are an ideal gift for any occasion
Estimated Product Size is 28cm x 35.6cm (11" x 14")
These are individually made so all sizes are approximate
Artwork printed orientated as per the preview above, with portrait (vertical) orientation to match the source image.
EDITORS COMMENTS
This intriguing photograph, titled "Town and Country Methods of Cutting Up an Ox," dates back to 1857 and offers a fascinating glimpse into the traditional butchery practices of the 1850s. The image captures the entire process of butchering an ox, from the head and hooves to the carcass, suspended by ropes and hooks. The setting is divided into two distinct areas: the town butchery, represented by the brick building with doors open wide, and the country method, depicted by the open field with trees in the background. In the town scene, a butcher stands in front of a large, stone-walled room, expertly wielding a large knife to make precise cuts on the hanging carcass. The town method was characterized by the use of specialized butchery tools and a more systematic approach to cutting and jointing the meat. In contrast, the country method, as shown in the background, involved more rudimentary tools and a more intuitive, traditional approach. The ox's head and hooves are visible in the foreground, emphasizing the entirety of the animal's use. The photograph also suggests that the meat was cured or aged before consumption, as evidenced by the presence of salt piles and curing rooms. This image not only showcases the intricacies of butchery practices during the 1850s but also highlights the connection between agriculture, food production, and community. The photograph is a testament to the skill and dedication of butchers in the past, who transformed the humble ox into valuable sustenance for families and communities.
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