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Classic
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BEEF.
HIND-QUARTER.
No. 1. Used for choice roasts, the porter-house and sirloin steaks.
No. 2. Rump, used for steaks, stews and corned beef.
No. 3. Aitch-bone, used for boiling-pieces, stews and pot roasts.
No. 4. Buttock or round, used for steaks, pot roasts, beef a la mode; also a
prim boiling-piece.
No. 5. Mouse round, used for boiling and stewing.
No. 6. Shin or leg, used for soups, hashes, etc.
No. 7. Thick flank, cut with under fat, is a prime boiling piece, good for
stew and corned beef, pressed beef.
No. 8. Veiny piece, used for corned beef, dried beef.
No. 9. Thin flank, used for corned beef and boiling-pieces.
FORE-QUARTER.
No. 10. Five ribs called the fore-rib. This is considered the primest piece
for roasting; also makes the finest steaks.
No. 11. Four ribs, called the middle ribs, used for roasting.
No. 12. Chuck ribs, used for second quality 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.
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