Beef

The numbers on this picture show the location of the various cuts of beef.

No. 1 - Porterhouse No. 2 - Sirloin No. 3 - Round No. 4 - Top Sirloin No. 5 - Rib Roast No. 6 - Rump No. 7 - Cross Rib No. 8 - Flank No. 9 - Chuck No. 10 - Blade No. 11 - Shoulder No. 12 - Neck No. 13 - Brisket No. 14 - Plate No. 15 - Navel No. 16 - Shin.

Do you know that the less tender cuts are more nourishing than the more expensive cuts?

Do you know that the less expensive cuts, if properly cooked and seasoned, are mighty good eating?

Flank steak costs much less than top sirloin or round steak, and makes an excellent roast. It can also be pot roasted or used as chopped meat. Try it.

Chuck or round steak costs much less than porterhouse or sirloin and can be broiled in the same manner. Try it.

Chuck roast costs much less than rib roast and will make just as appetizing a dish if the bone is removed, the meat rolled and then roasted. Try it.

The beef neck is juicy and well flavored. It makes a good pot roast and excellent stews and soups. Try it.

The cross rib makes an excellent pot roast and there is no waste. Try it.

Shin of beef makes a good "beef a la mode." Cut it up the same as for stew; brown the pieces in hot fat; then add water; cook in a pot the same as pot roast, and serve with the gravy. By browning the meat in hot fat you retain its juices and this adds greatly to the flavor of the dish. Try it.

Shin of beef makes a most nourishing soup and the meat can be taken from the pot afterwards and served with horseradish sauce. Try it.

In broiling or roasting the less tender cuts, if you are afraid that they will not be as tender as you would like, they can be made tender if treated in the following simple manner: Mix two tablespoons of oil; one tablespoon of vinegar; brush this over the meat and let the meat stand for half an hour before cooking it.

If you buy a rib roast of beef have your butcher cut the rib end off so that you can use it for making soup. If it is left on and roasted with the rest of the meat it is largely wasted.

In corned beef, the flank piece, the naval piece, the plate piece and the brisket piece cost the least. These cuts are much more juicy and palatable than the rump piece, and the left - over portions can be used to make a splendid hash. Try it.

Be sure that the beef you buy has a red rosy color; that it is well streaked with fat; that the fat is yellow white; that the lean is firm and elastic and scarcely moist when touched with the finger.

Do not buy beef that is wet or flabby or that looks pink or purple as it lies on the counter.