It is requisite, in the first place, to know the different parts of those animals which are brought into our markets, ready slaughtered, and generally denominated butcher's meat. The ox, or cow, when killed, is called beef, in which the fore-quarter consists of the haunch...
--From A Modern System of Domestic Cookery--
The chapter on marketing in this book (and all books in this time period) is all about how to purchase items at a market. It explains what all the cuts of meat are and which is considered the best to buy. So, instead of pie charts you get pictures like this:
Our marketing: how to sell things.
Their marketing: how to buy things.