The seven best ribs are used for oven roasts. The chuck ribs are used for shoulder steaks, pot roasts and boiling pieces, and when from first-class beef animals they make good oven roasts. When used for oven roasts or steaks, they should be cut parallel to the ribs. For pot roasts and boiling pieces they should be cut across the ribs. The shoulder is best for boiling pieces, or pot roasts, the neck for mincemeat or stews. The plate is used for stewing and is frequently corned. The cross ribs make good pot roasts or boiling pieces. The loin is usually cut into steaks, though it makes prime roasts and is often so used. When cut into steaks, it is customary to begin at the back end and cut slices parallel to the line N. P. The first seven or eight slices taken off are known as sirloin steaks. From the hook points or hip bone forward to the end of the tenderloin muscle lying on the underside of floating ribs, the porterhouse steaks are cut. A few slices of tip end sirloin may be cut off the front end of the loin just before reaching the rib. The steaks from both butt end and tip end of sirloin are inferior to those where the tenderloin lies, and the ones cut from the central part of the loin where the tenderloin is largest are superior to all others from the point of tenderness, but in flavor and food value they are no better. The rib is used for a small roast. The rump is used for roasting, corning or pot roasts and is usually cut up into pieces running parallel to the line P. Q. The upper part of the round is used for steaks, the lower part for boiling. The lower part of the round is frequently run through a sausage cutter and made into Hamburg steak. The flank is used for stewing, the shank and shin for soup. The shank is the better piece because it has more meat usually.
Side of Beef - Names of Cuts
The loin cut of beef is looked upon as being the choicest cut, with the best ribs ranking second. Then follow in order the round, chuck ribs, rump, cross ribs, shoulder, plate, flank and neck. From the standpoint of actual food value, this comparison does not hold good, for we find on comparison of the food nutrients in the different cuts that some of the so-called inferior joints are really as valuable as the higher-priced and more popular portions. The chuck rib, for instance, contains almost the same amount of nutrients as the loin, and the nutrients are in just as digestible form. The chuck ribs can be bought at eight cents per pound when the loin is twelve cents per pound. The best ribs at ten cents furnish considerably less nutritive material than the chuck. The round at eight cents supplies even more nutriment than any of the fore-mentioned cuts. The rump is also a very economical cut to buy when its food value is considered. The plate, neck, shank, etc., contain a fair quantity of nutrients, but are not so palatable, nor can they be cut into steaks and roasts, and are not so popular for this reason.
Side of Veal - Names of Cuts