Roasting - ribs, loin, rump and pin-bone. Second cut from thinnest side of ribs and sirloin are best pieces.

Broiling - loin, rump, skirt. Tenderloin and sirloin the best.

Boiling - round.

Stewing - round, brisket, etc

Soup - shin, leg, neck, etc

Broth - neck, round, etc