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 shoulderpiece (14), the brisket (13). Fourth Class.—The clod, neck and sticking-piece (15, 16). Fifth Class.—Shin or shank (17). [Pg 10]
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.
