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).
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.