Spale bone is the meat that covers the shoulder of the cattle - so you will imagine it to be quite a heavy, sinewy bit of beef and so it is.

What cut is runner of beef?

The cut: Sometimes known as thick rib or runner. Taken from the shoulder, it's typically sliced for braising steak or cubed for casseroles and the like. Occasionally used as an economy flash-fry steak or to make beef olives.

What cut is gravy beef?

Gravy Beef (and stewing steak)

Gravy beef comes from the shin area. It is a cheaper cut that will cook well in a shorter period of time (1.5 hours). When the bone is left in, Gravy beef is called Osso Bucco, which you might have seen in some Italian dishes.