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Updated: May 8, 2025
These are all the pieces of the fore-quarter; and it will be seen that they consist chiefly of boiling-pieces, and some of them none of the finest the roasting-piece being confined to the six ribs of the spare rib, and the finest boiling-piece, corned, only to be found in the nineholes.
The Galloways and Angus, when fattened in English pastures, are great favorites in the London market. The Short Horns afford excellent steaks, being thick of flesh, and the slice deep, large and juicy, and their covered flanks and nineholes are always thick, juicy, and well-mixed.
The two runners and the nineholes make salting and boiling pieces; but, of these, the nineholes is much the best, as it consists of layers of fat and lean without any bone; whereas the fore parts of the runners have a piece of shoulder-blade in them, and every piece connected with that bone is more or less coarse-grained.
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