Cutting And Butchering The Animal
Description
This section is from the book "Practical Cookery", by Hannah C. Dutaud. Also available from Amazon: Practical Cookery; A Manual Of Cookery For Use In School And Home.
Cutting And Butchering The Animal
1. Divide in half through the backbone.
2. Each half cut crosswise, usually between the tenth and 3. Average weight of each quarter, from 150 to 200 lbs.
Fore Quarter | ||
...Cuts. | Uses. | Prices. |
Neck | Soup and stews | 8c |
Chuck | 12 to 16c | |
Ribs | Roasts, long cut | 18 to 24c |
Ribs (three nearest hind quarter) | Rolled roast | 25 to 30c |
Ribs (two nearest the neck) | Roasts | 18 to 20c |
Plate | Corning | 8 to 10c |
Fore shank | Soup | 5c |
Hind quarter | ||
Loin and choice steaks - | ||
...Porterhouse | Steaks | 25 to 30c |
...Sirloin | Steaks | 25 to 30c |
...Tenderloin | 5 to 10c | |
Flank | Corning and steaks | 10 to 12c |
Rump | Steaks, roast, stew | 12 to 16c |
Round | Steaks, roast, stew | 12 to 14c |
Hind shank | Soup | 5c |
Side Of Beef
1 - Neck.
2 - Chuck.
3 - First cut chuck ribs.
4 - Third cut ribs.
5 - Second cut ribs.
6 - First cut ribs.
7 - Porterhouse.
8 - Sirloin.
9 - Tail end of rump.
10 - Top of round.
11 - Round.
12 - Leg.
13 - Top of sirloin.
14 - Flank.
15 - Plate piece.
16 - Navel.
17 - Leg or shin.
18 - Cross rib.
Beef Hind Quarter
1 - First cut of ribs.
2 - Porterhouse steak or sirloin roast.
3 - Flat boned sirloin steak or roast.
4a - Large sirloin.
5a - Sirloin steaks or roasts.
6 - Sirloin steaks or roasts.
7 - Aitchbone.
8 - Rump steaks or roasts (and 4b and 5b).
9 - Round steak (and 12c).
10 - Best part of vein.
11 - Poorer part of vein.
12 - Leg of beef (d).
13 - Flank (e).
Beef Fore Quarter
1 - First cut of ribs.
2 - Second cut of ribs.
3 - Third cut of ribs.
4 - Best chuck ribs.
5 - Best chuck ribs.
6 - Poorer chuck ribs.
7 - Poorer chuck ribs.
8 - Neck piece.
9 - Plate piece.
10 - Shoulder.
11 - Shoulder.
12 - Navel end of brisket.
13 - Navel end of brisket.
14 - Brisket.
15 - Shin.
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