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Classic
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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 forerib (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).
Lamb born in the middle of the winter, reared under shelter, and fed in a great
measure upon milk, then killed in the spring, is considered a great delicacy,
though lamb is good at a year old. Like all young animals, lamb ought to be
thoroughly cooked, or it is most unwholesome.
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