It is often economical for a family to buy beef by the quarter, and smaller animals whole, especially when wanted for winter use, and every housekeeper ought to know how to cut up meats and to understand the uses and relative value of the pieces. It is not difficult to cut up beef, and is very easy to reduce any of the smaller animals to convenient proportions for domestic use; and in order to make the subject clear we present the accompanying engravings, the first of which represents the half of a beef, including, of course, the hind and fore-quarters. The letters indicate the direction in which the cuts should be made, beginning in the order of the alphabet, cutting first from A to B, then C to D, etc. In the fore-quarter cut from. A to B, from B to C, from D to E, etc. For cutting, use a sharp, long, and pointed knife, and a saw of the best steel, sharp, and set for butcher's use. The beef should be laid on a bench or table with the inner side up. In hind quarter 1 represents the "rump," which is best corned; 2, "round," the under part of which makes steaks, the outside good corning pieces, or the whole may be used for dried beef; 3, "shank" for soups; 4, "rump steaks;" 5, "veiny-piece" for dried beef or corning; 6, sirloin, the best steak; 7, flank for corning or stews; 8, porterhouse, the upper part of which is equal to sirloin. Cut in this way a part of the tenderloin, the choicest bit of the beef, lies in the sirloin, and a smaller part in the upper part of the porterhouse steak. In the fore-quarter 1 is the "rib piece" for boiling or corning; 2, the "plate" piece for corning; 3, the "fore-shank" for soup; 5, the "rib roast," first cut; 6, "rib roast," best cut, and the best roast in the beef; 7, "chuck rib roast," commonly used for "pot roast;" 8, neck piece, for corning or pie meat; 9, best cut for corn beef.

How To Cut And Cure Meats


A - Loin, best end, for roasting.

B - Loin, chump end, for roasting.

C - Fillet, for baking or roasting.

D - Knuckle, for stewing.

E - Fore-knuckle, for stewing.

F - Neck, best end, for roasting.

G - Neck, scrag end, for stewing.

H - Blade bone.

I - Breast, for stewing.

K - Brisket, for stewing.



A - Back, lean part for roast. B - Loin, for roast. C - Bacon, to be cured. D - Shoulder, to be cured. E - Ham, to be cured.



A - Leg, for boiling piece.

B - Loin, for roast.

C - Rump piece, for roast.

D - Chops, frying or broiling.

E - Fore-shoulder for boiling.

F - Neck, for stewing or roasting.

G - Brisket, for stewing.