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).