8. Thin flank,—boiling.
FORE QUARTER.
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.