Parts of Beef Used for Preparing Bouillons and Stocks, See Fig. 302

These various pieces are No. 2, the cheek jowl; No. 3, the neck: No. 4, the brisket; No. 5, the cross-ribs; No. 6, the shin; No. 8, the plate; No. 9, the navel; No. 10, the inside flank; No. 11, the thick flank; No. 17, the round bottom; No. 18, the leg. The shin is the bottom part of the hind quarter the nearest to the ankle bone. The gelatinous flesh of the shin renders it suitable for the preparation of stock, broths and jellies.