An ox is divided by the butcher into the following joints 1. Sirloin 2. Top or aitch bone 3. Rump 4. Buttock or round 5. Mouse buttock 6. Veiny piece 7. Thick flank 8. Thin flank 9. Leg 10. Fore rib (5 ribs) 11. Middle rib (4 ribs) 12. Chuck rib (3 ribs) 13. Shoulder , or leg of mutton piece 14. Brisket 15. Clod 16. Sticking 17. Shin 18. Cheeks or Head