Every housekeeper, in fact, every one who has marketing to do, should know something of the cuts of all common meats and the most desirable way each can be prepared for the table. In the illustrations below are shown the location of these cuts. The name may vary somewhat in different sections.


1.   Head. Not used for food.

2.  Sticking piece. Soups, beef-tea, stews, corning.

3.  Neck. Soups, stews, beef-tea, boiling, corning.

4.  Second and third chuck. Brown stews, braising, steaks, poorer roasts.

5.  First chuck. Roasts.

6.  First cut, standing ribs. Roasts.

7.  Middle cut, ribs. Roasts.

8.  Back ribs. Roasts.

9.  Plate (no bones). Stews, soups, corning.

10.  Brisket. Stews, brown stews, soups, corning.

11.  Butt end of brisket. Soups, stews, corning.

12.  Bolar (no bones). Corning, cheap roasts.

13.  Bony end of shoulders. Soups

14.  Shin. Soups

15.   Loin (including tenderloin and sirloin). Roasts and steaks.

16.   Flank or skirt. Rolled steaks, braising, and steaks.

17.   Rump. Roasts and steaks. Meat to be cut across the grain.

18.  Veiny piece. Stews, soups

19.   Round. Stews, beef-tea, poorer steaks.

20.  Leg. Soups and stews.

21.  Tail. Soups.

22.   Pin-bone. Roasts.

The bones, gristle, tendons and other gelatin ous portions are all excellent for making soup stock


1.  Shoulder. Boiling.

2.  Breast. Roast, stews, chops.

3.  Loin. Best end used for roasts, chops.

4.  Neck. Best end, cutlets, stews, pies.

5.  Neck. Scrag end, stewing pieces.

6.  Head. Not used.

7.  Loin. Roasts, chops.

8.  Leg. Roasts, boiling.