Every housekeeper should know something of the cuts of all common meats, and the most desirable way of preparing each for the table. In the illustrations below are shown the location of these cuts.

Beef

1. Head - Not used for food.

2. Sticking Piece. For Soups, Beef >Tea, Stews, for making Corned Beef.

3. Neck. For Soups, Stews, Beef Tea, Boiling and Corned Beef.

4. Second and Third Chuck. Brown Stews, Braising, Steaks, poorer Roasts.

5. First Chuck. For Roasts.

6. First Cut of Ribs. For Roasts.

7. Middle Cut of Ribs. For Roasts.

8. Back Ribs. For Roasts.

9. Plate (no bones). Stews, Soups, Corned Beef.

10. Brisket. Stews, Brown Stews, Soups, Corning.

11. Butt-End Brisket. Soups, Stews, Corning.

12. Bolar (no bones.) Corning, Cheap Roasts.

13. Bony end of Shoulder. For Soups.

14. Shin. For Soups.

15. Loin (including Tenderloin and Sirloin.) For Roasts and Steaks. (A choice selection).

16. Flank or Skirt. Rolled Steaks, Braising, Boiling, Corned Beef.

17. Rump. Roasts and Steaks. (This should be cut across the grain).

18. Veiny Piece. For Stews and Soups.

19. Round Stews, Beef Tea, poorer Steak.

20. Leg. Soups and Stews.

21. Tail. For Soups.

22. Pin Bone. For Roasts.

The bones, gristle, tendons and other gelatinous portions are good for soup stock.

Mutton

1. Shoulder. For Boiling.

2. Breast. Roast, Stews and Chops.

3. Loin. Best end for Roasts, Chops.

4. Neck. Best end for Cutlets, Stews, Pies.

5. Neck. For Stewing Pieces.

6. Head. Not used.

7. Loin. For Roasts, Chops.

8. Leg. For Roasts, Boiling.