1. Plate piece.
2. Shoulder of mutton or boler piece.
3. Sticking piece.
4. Shin and thick end of brisket.
5 and 6. Brisket piece.
7 and 8. Navel end of brisket.
The rattle-ran or plate piece is generally corned, and is considered
one of the best cuts for pressed beef. The shoulder of mutton is used
for stews, beef _à la mode_, roasts and steaks, and is also
corned. The sticking piece, commonly called the back of the shoulder,
but which is really the front, is used for stews, soups, pie meat and
for corning. The shin is used for soups, and the brisket and ribs for
corning and for stews and soups. One of the best pieces for corning is
the navel end of the brisket. The middle cut of the rattle-ran is also
corned.