• Webster's Revised Unabridged Dictionary
    • n Edgebone Same as Aitchbone.
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Century Dictionary and Cyclopedia
    • n edgebone The haunch-bone, aitchbone, or natch-bone of a beef: so called because it presents edgewise when the meat is cut in dressing for the table. It is the principal part of the pelvis or os innominatum.
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In literature:

Rumps and edgebones of beef when bruised, should not be purchased.
"The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches," by Mary Eaton
Next to the round, the edgebone is the best piece for boiling.
"Miss Leslie's New Cookery Book" by Eliza Leslie