Meat Cuts And How To Cook Them. Lamb Chart
Description
This section is from the book "The American Woman's Cook Book", by Ruth Berolzheimer. Also available from Amazon: The Domestic Arts Edition of the American Woman's Cook Book.
Meat Cuts And How To Cook Them. Lamb Chart
Meat Cuts And How To Cook Them. Lamb Chart
- National Live Stock and Meat Board
Beef Chart
- National Live Stock and Meat Board
Pork Chart
- National Live Stock and Meat Board
Veal Chart
- National Live Stock and Meat Board with a damp cloth, or the meat may be rubbed with soda, kept for a few minutes in boiling water, wiped with a damp cloth and then cooked.
Kinds Of Cuts And How To Use Them
Kind Of Meat | Name Of Cut | Location | Characteristics | Use |
(tender) | Prime ribs | Forequarter - last six ribs of quarter | Good quality | English rib roast |
Sirloin | Hindquarter - first rib of quarter to hip or rump | Choice meat, contains porterhouse, club, T-bone, Del-monico and sirloin cuts | Steak Roast | |
Tenderloin | Hindquarter - inside sirloin | Choicest quality | Steak, Fillet roast | |
Flank | Hindquarter - below sirloin | Less juicy and tender than sirloin, good quality | Stewed, dressed, or baked Steak, rolled, stuffed, baked Skirt, rolled, stuffed, baked | |
Beef (tough) | Neck | Forequarter - next head | Juicy but tough | |
Shoulder | Forequarter - next neck and above foreleg | Thick solid meat, | Potroast, Swiss steak | |
coarse quality | Corned beef | |||
Shank or Shin | Forequarter - foreleg | Bone and gristle | Soup, Stew | |
Chuck or Clod (part of the chuck) | Forequarter - joins shoulder, all but last six ribs of quarter | Blade, undercut, chuck roll, fair quality of meat | Potroast, Braized beef, Casserole dishes, Boiled | |
Brisket or Plate (thin part of the brisket) | Forequarter - below and just back of foreleg | Fat and lean meat of coarse quality | Boiled, Stew, Soup | |
Potroast, Corned | ||||
Rump | Hindquarter - behind sirloin and next tail | Solid meat, juicy, good flavor | Roast, Potroast Braized, Stewed, Boiled | |
Round | Hindquarter - top of hind leg | Solid meat, upper portion tender | Roast, Steak | |
Aitchbone | Hindquarter - between round and rump | Upper portion solid meat, good quality | Roast, Braized, Stew | |
Navel | Corned | |||
Breast or shoulder | Forequarter - below neck | Ribs and solid meat, good quality | Boned to roast or use in casserole |
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