In Philadelphia they cut meat more as is done in Boston than they do in New York. The following diagram shows a hind quarter as it appears in Boston. In the other two cities the parts 1 and 13f are included in the fore quarter. The dotted lines show wherein the New York cutting differs from the Boston:

Diagram No. I

Hind Quarter Of Beef

Hind Quarter Of Beef

Explanation Of Diagram No. I

Boston.

Philadelphia.

New York.

I. Tip end of sirloin.

First cut of ribs.

First cut of ribs.

2. Second cut of sirloin.

Sirloin roast or steak.

Porter-house steak or sirloin roast.

3. First cut of sirloin.

Sirloin roast or steak.

Flat-boned sirloin steak or roast.

4. Back of rump.

Hip roast; also rump steak. Middle of rump. Face of rump.

(a) Large sirloin

5. Middle of rump.

(a) steaks or roasts.

6. Face of rump.

7. Aitchbone.

Tail end of rump.

Aitchbone.

8. Best round steak.

Best round steak.

(and 4b and 5b) Rump steak or roasts.

9. Poorer round steak.

Poorer round steak.

(and 12c) Round steak.

10. Best part of vein.

Best part of vein.

Best part of vein.

II. Poorer part of vein.

Poorer part of vein.

Poorer part of vein.

12. Shank of round.

Leg.

(d) Leg of beef.

13. Flank.

(e) Flank.

(e) Flank.

The hind quarter consists of the loin, rump, round, tenderloin or fillet of beef, leg and flank. The loin is usually cut into roasts and steaks; the roasts are called sirloin roasts and the steaks sirloin or porter-house steaks. In the loin is found the tenderloin; and a small piece of it (about two and a half pounds in a large animal) runs back into the rump. In Boston this is often sold under the name of the short fillet, but the New York and Philadelphia marketmen do not cut it. Plate No. 2 shows the fillet.

plate no. 2.

Short Fillet

Short Fillet

Next the loin comes the rump, from which are cut steaks, roasts and pieces for stewing, braising, a la mode and soups. Next the rump comes the round, from which are cut steaks, pieces for a la mode, stewing, braising and soups. The flank is cut from the loin, and used for corning, stewing and as a roll of beef.

Plate No. 4 represents a loin as cut in Boston and Philadelphia, and it and No. 3 represent one as cut in New York, if the two parts be imagined joined at the point A. No. 4 also shows the inside of the loin, where the tenderloin lies.

The sirloin is cut in all sizes, from eight to twenty pounds, to suit the purchaser. The end next the ribs gives the smallest pieces, which are best for a small family. The tenderloin in this cut is not as large as in the first and second. In cutting sirloin steaks or roasts, dealers vary as to the amount of flank they leave on. There should be little, if any, as that is not a part for roasting or broiling. When it is all cut off the price of the sirloin is of course very much more than when a part is left on, but though the cost is increased eight or ten cents a pound, it is economy to pay this rather than take what you do not want.

Plate No. 4.

Loin. The Lower End Joins Ribs.

Loin. The Lower End Joins Ribs.

Rump, Showing End Which Joins Round.

Rump, Showing End Which Joins Round.

Porter-House Steaks

Every part of the sirloin, and a part of the rump, is named porter-house steak in various localities. In New York the second cut of the sirloin is considered the choice one for these steaks. The rump steak, when cut with the tenderloin in it, is also called porter-house steak. The original porter-house steaks came from the small end of the loin.