The Hind Quarter

The hind quarter of beef is all that portion of the side lying back of the last rib. In some markets the last rib is included in the hind quarter.

The "Flank Steak" is the first portion to be removed from the hind quarter. It is a large flat muscle imbedded in fat. It is sold whole and is stuffed and rolled, or doubled up and braized.

The "Tip of Flank" is the thick portion lying just back of plate, and is cut up for beef stews.

Inside the hind quarter is the "Cod fat," a soft fat surrounding the muscles, used for beef drippings.

The "Suet" is a hard fat which lies about the kidneys, and is used for shortening, suet puddings, etc.

The "Kidneys" lie embedded in the suet under the loin. There is one kidney in each hind quarter. The kidneys are prepared as a stew.

The "Loin" which extends from the last rib to the rump is used for steaks and roasts.

The "Club Steaks," "Short Steaks,," or "Delmonico Steaks" are the first cuts of the loin. If cut three inches thick there are just two club steaks.

The "Porterhouse Steaks" lie back of the club steaks. They contain more fat and tenderloin than any of the other steaks. There are four or five Porterhouse steaks.

The "Sirloin Steaks" lie back of the Porterhouse.

The sirloin cuts include two or three Pin-Bone Steaks, two Flat Bone Steaks (the most choice cuts of the Sirloin), and about three Round Bone Steaks.

The "Tenderloin" lies under the bones of the loin. It is a long tapering muscle beginning just back of the ribs, and extending to the rump. It is usually included in the loin steaks but is also removed separately and used for broiling or roasting. It is a very expensive cut.

The "Rump" lying just back of the loin is used for pot roasts and corned beef. The lower part of the rump towards the round contains poorer meat, and is sold for a lower price.

The "Round" which lies just under the rump, is used principally for steaks. It may be divided into as many as twenty-five steaks. It is also excellent to use in the preparation of beef tea. The "Upper Round" is the inner portion which always lies uppermost on the block. The "Lower Round" is the outer portion and rests against the block.

The middle cut of the leg, called the "Horse Shoe Piece," is used for pot roasts and mince meat.

The "Shank," or "Soup Bone," is the lower portion of the hind leg.

The tail is used for soup.

The bones which are removed in boning and trimming meat are scrapped and the small pieces of lean and fat are all used in Hamburg steak.

As sold in the market the cuts are usuallv weighed before trimming.

The bones are sold to the bone man and ground up for chicken food; the waste fat is used for making soap.