9. Five ribs, called the fore-rib.—This is considered the primest roasting piece.
10. Four ribs, called the middle-rib,—greatly esteemed by housekeepers as the most economical joint for roasting.
11. Two ribs, called the chuck-rib,—used for second quality of steaks.
12. Leg-of-mutton piece,—the muscles of the shoulder dissected from the breast.
13. Brisket, or breast,—used for boiling, after being salted.
14. Neck, clod, and sticking-piece,—used for soups, gravies, stocks, pies, and mincing for sausages.
15. Shin,—stewing.
The following is a classification of the qualities of meat, according to the several joints of beef, when cut up in the London manner.
First class—includes the sirloin, with the kidney suet (1), the rump-steak piece (2), the fore-rib (9).
Second class—The buttock (4), the thick flank (7), the middle-rib (10).