The following is a classification of the qualities of meat, according
to the several joints of beef, when cut up in the London manner.
_First class_—includes the sirloin, with the kidney suet (1), the
rump-steak piece (2), the fore-rib (9).
_Second class_—The buttock (4), the thick flank (7), the middle-rib
(10).
_Third class_—The aitchbone (3), the mouse-round (5), the thin flank
(8), the chuck (11), the leg-of-mutton piece (12), the brisket (13).
_Fourth class_—The neck, clod, and sticking-piece (14).
_Fifth class_—The hock (6), the shin (15).