Quarters of a Cow Diagram

Beef hindquarter.

1. Used for choice roasts, the porterhouse and sirloin steaks.
2. Rump, used for steaks, stews and corned beef.
3. Aitch bone, used for boiling-pieces, stews and pot roasts.
4. Buttock or round, used for steaks, pot roasts, beef á la mode; also a prime boiling piece.
5. Mouse-round, used for boiling and stewing.
6. Shin or leg, used for soups, hashes, etc.
7. Thick flank, cut with under fat, is a prime boiling piece, good for stews and corned beef, pressed beef.
8. Veiny piece, used for corned beef, dried beef.
9. Thin flank, used for corned beef and boiling-pieces.

Beef forequarter.

• 10. Five ribs called the fore rib. This is considered the primest piece for roasting; also makes the finest steaks.
• 11. Four ribs, called the middle ribs, used for roasting.
• 12. Chuck ribs, used for second quality of roasts and steaks.
• 13. Brisket, used for corned beef, stews, soups and spiced beef.
• 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.
• 17. Shin or shank, used mostly for soups and stewing.
• 18. Cheek.