Rind Of Meat

Name Of Cut







Forequarter - next head

Bones, gristle with little meat


Foreleg or knuckle

Forequarter - below shoulder

Bone and sinew with little meat

Veal loaf, Jellied veal


Hindquarter - hind leg above knuckle

Good meat, little waste

Roast, Broiled, Deep pan fried


Hindquarter - next hind leg

Choice meat

Loin chops, Roast


Hindquarter - ribs

Much bone and fat

Rib chops, Roast



Hindquarter - portion above hind leg and back of ribs

Solid meat, little bone

Roast, Baked, Broiled, Pan fried, Boiled


Hindquarter - ribs

Sweet tender meat, much bone

Roast, Chops, Steak

Spare rib

Hindquarter - middle under loin and above belly

Good flavor, fat


Flank or side

Hindquarter - belly

Fat streaked with lean



Forequarter - above foreleg

Bone, much meat, good flavor


Stuffed and roasted

Shank or hock

Both quarters - lower legs

Bone, skin, fat and little meat

Pickled, Smoked, Boiled

Mutton Or Lamb


Hindquarter - upper leg to hip

Fine quality, large bone


Boiled. May be boned


Hindquarter - between hind leg and ribs

Choice meat

Chops Roast


Forequarter - ribs

Meat and bone good quality

Crown roast, Roast, Chops


Forequarter - below rack

Loose-grained meat

Stuffed, Roasted


Forequarter - below rack

Good quality, much bone



Forequarter - lower front leg

Bone, gristle and meat

Stew, Broth


Forequarter - next head

Bone, gristle and meat

Stew, Soup

are best cooked by this method which softens both tissue and fiber.

The best cuts for stews are those containing both fat and lean and some bone. The shank is the most economical of all cuts for this purpose. Other cuts used are the neck, plate, flank, heel of the round and the short ribs. The brisket and the rump are sometimes used. Occasionally a cut like the round is used, as in beef a la mode.

In making stews, one-fourth pound of clear meat or one-half pound of meat and bones should be allowed for each serving. One to two potatoes, one to two medium-sized carrots, one small onion, one-fourth medium-sized turnip and one stalk of celery may be used for each person served. Any or all of these may be omitted.

Braising - Use a thick-walled kettle or frying pan. Brown sliced onion and snip of garlic in a small amount of fat and sear meat thoroughly in this. If cooking is to continue on top of stove, leave meat in the kettle. For oven finishing, transfer to casserole or baking dish. Season, add a small amount of water or tomato juice and simmer. Pot roast is the most familiar braised meat.

Frying and Sauteing - Some meats, such as chops and cutlets, may be crumbed and fried in deep fat. Ham, liver and some other meats are sometimes sauteed in a small amount of fat at low temperature, after the first searing.

Pressure Cooking - utilizes live steam in a special kettle.

Fireless Cooking - continues cooking with no additional heat.

Cooking Glands and Organs - All glandular organs require careful cooking at low temperature. Overcooking toughens them and destroys their delicate flavor, making them almost tasteless.