This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
The progress of the times, rapid transit, large slaughtering and packing operations, wholesale methods of preserving meat both raw and cooked, the utilization of every part for its best purpose and the absence of the old methods and necessities of pushing off parts of the carcass to get rid of them, and also the higher development of the hotel and restaurant systems, have all tended to make changes in the methods of cutting up beef and lessened the significance of the names of joints and cuts as they used to be. The fillet is now a separate cut and can be bought of the packers by the hundred or thousand pounds; the thin flank is not offered for sale; the packers put it to good use as canned corn beef. The summer hotel can have rib roasts, first choice or second choice as ordered delivered from the packing houses, all ready, with, the bones removed, the meat coiled up and bound around, skewered, ready for putting in the oven, and not only that, but can have them sent wrapped in paper and in a frozen condition from a great distance.
Loins -of beef, either short or long, either first choice meat or seconds, can be bought close trimmed m the same accommodating manner, divested of the kidney fat, which the packers use profitably in the form of but-turine, and without any surplus bones, for the packer; dispose of some of them for various uses in the arts, and the rest for fertilizers.
Roast ribs of beef.
Roast sirloin of beef.
Top sirloin larded and braised.
Served with young vegetables.
With glazed onions and sauce.
Round of beef spiced and baked with water and fat in a covered pot.
Chumps of beef braised.
Top sirloin rolled, roasted, seived with Robert sauce.
Beef with tomato sauce.