Every housekeeper - in fact everyone who has marketing to do - should know something of the cuts of all common meats, and the most desirable way of preparing each for the table. In the illustrations below are shown the location of these cuts:

Beef

1. Head-Not used for food.

2. Sticking Piece. For Soups, Beef Tea, Stews, for making Corned Beef.

3. Neck. For Soups, Stews, Beef Tea, Boiling and Corned Beef.

4. Second and Third Chuck. Brown Stews, Braising, Steaks, Pot Roasts.

5. First Chuck. For Roasts.

6. First Cut of Ribs. For Roasts.

7. Middle Cut of Ribs. Prime for Roasts.

8. Back Ribs. For Roasts.

9. Plate (no bones). Stews, Soups, Corned Beef.

10. Brisket. Stews, Brown Stews, Soups, Corning.

11. Butt-End Brisket. Soups, Stews, Corning.

12. Bolar (no bones). Corning, Pot Roasts.

13. Bony end of Shoulder. For Soups.

14. Shin. For Soups.

15. Loin (including Tenderloin and Sirloin). For Roasts and Steaks. (A choice selection.)

16. Flank or Skirt. Rolled Steaks, Braising, Boiling, Corned Beef.

17. Rump. Roasts and Steaks. (This should be cut across the grain.)

18. Veiny Piece. For Stews and Soups.

19. Round. Steaks, Beef Tea, Round Steak.

20. Leg. Soups and Stews.

21. Tail. For Soups.

22. Pin Bone. For Roasts and Steaks. The bones, gristle, tendons and other gelatinous portions are good for soup stock.

Mutton

1. Shoulder. For Boiling or Roast.

2. Breast. Roast, Stews and Chops.

3. Loin. Best end for Roasts, Chops.

4. Neck. Best end for Cutlets, Stews, Pies.

5. Neck. For Stewing Pieces.

6. Head. Not used.

7. Loin. For Roasts, Chops.

8. Leg. For Roasts, Boiling.