No. 8.  Veiny piece, used for corned beef, dried beef.

No. 9.  Thin flank, used for corned beef and boiling-pieces.

FORE-QUARTER.

No. 10.  Five ribs called the fore-rib.  This is considered the primest piece for roasting; also makes the finest steaks.

No. 11.  Four ribs, called the middle ribs, used for roasting.

No. 12.  Chuck ribs, used for second quality of roasts and steaks.

No. 13.  Brisket, used for corned beef, stews, soups and spiced beef.

No. 14.  Shoulder-piece, used for stews, soups, pot-roasts, mince-meat and hashes.

Nos. 15, 16.  Neck, clod or sticking-piece used for stocks, gravies, soups, mince-pie meat, hashes, bologna sausages, etc.

No. 17.  Shin or shank, used mostly for soups and stewing.

No. 18.  Cheek.

The following is a classification of the qualities of meat, according to the several joints of beef, when cut up.

First Class.—­Includes the sirloin with the kidney suet (1), the rump steak piece (2), the fore-rib (11).

Second Class.—­The buttock or round (4), the thick flank (7), the middle ribs (11).

Third Class.—­The aitch-bone (3), the mouse-round (5), the thin flank (8, 9), the chuck (12), the shoulder-piece (14), the brisket (13).

Fourth Class.—­The clod, neck and sticking-piece (15, 16).

Fifth Class.—­Shin or shank (17).

[Illustration]

VEAL.

HIND-QUARTER.

No. 1.  Loin, the choicest cuts used for roasts and chops.

No. 2.  Fillet, used for roasts and cutlets.

No. 3.  Loin, chump-end used for roasts and chops.

No. 4.  The hind-knuckle or hock, used for stews, pot-pies, meat-pies.

FORE-QUARTER.

No. 5.  Neck, best end used for roasts, stews and chops.

No. 6.  Breast, best end used for roasting, stews and chops.

No. 7.  Blade-bone, used for pot-roasts and baked dishes.

No. 8.  Fore-knuckle, used for soups and stews.

No. 9.  Breast, brisket-end used for baking, stews and pot-pies.

No. 10.  Neck, scrag-end used for stews, broth, meat-pies, etc.

In cutting up veal, generally, the hind-quarter is divided into loin and leg, and the fore-quarter into breast, neck and shoulder.

The Several Parts of a Moderately-sized, Well-fed Calf, about eight weeks old, are nearly of the following weights:—­Loin and chump, 18 lbs.; fillet, 12-1/2 lbs.; hind-knuckle, 5-1/2 lbs.; shoulder, 11 lbs.; neck, 11 lbs.; breast, 9 lbs., and fore-knuckle, 5 lbs.; making a total of 144 lbs. weight.

[Illustration]

MUTTON.

No. 1.  Leg, used for roasts and for boiling.

No. 2.  Shoulder, used for baked dishes and roasts.