ty 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).

_Fourth Class_.--The clod, neck and sticking-piece (15, 16).

_Fifth Class_.--Shin or shank (17).

[Illustration]

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.

No. 6. Breast, best end used for roasting, stews and chops.

No. 7. Blade-bone, used for pot-roasts and baked dishes.

No. 8. Fore-knuckle, used for soups and stews.

No. 9. Breast, brisket-end used for baking, stews and pot-pies.

No. 10. Neck, scrag-end used for stews, broth, meat-pies, etc.

In cutting up veal, generally, the hind-quarter is divided into loin
and leg, and the fore-quarter into breast, neck and shoulder.

_The Several Parts of a Moderately-sized, Well-fed Calf_, about eight
weeks old, are nearly of the following weights:--Loin and chump, 18
lbs.; fillet, 12-1/2 lbs.; hind-knuckle, 5-1/2 lbs.; shoulder, 11
lbs.; neck, 11 lbs.; breast, 9 lbs., and fore-knuckle, 5 lbs.; making
a total of 144 lbs. weight.

[Illustration]

MUTTON.

No. 1. Leg, used for roasts and for boiling.

No. 2. Shoulder, used for baked dishes and roasts.

No. 3. Loin, best end used for roasts, chops.

No. 4. Loin, chump-end used for roasts and chops.

No. 5. Rack, or rib chops, used for French chops, rib chops, either
for frying or broiling; also used for choice stews.

No. 6. Breast, used for roast, baked dishes, stews, chops.

No. 7.