Name and Location of Cut

How Sold

Character and Quality op Meat

Prepared for Eating

Loin. All between first rib and rear end of hip-bone.

In slices: a, one to two inches thick: Del-monico, porter-house, and sirloin steaks; b, thicker slices for roasting.

Lean, mostly tender; fat on edges; little bone. Sirloin steaks: 1, Hip-bone sirloin, next to the porter-house, with large tenderloin, is the best; 2, flat-bone sirloin second choice. Larger tenderloin, round-bone sirloin, poorest.

Best quality for roasting and broiling.

Rump. Back of loin.

Sold either whole or in halves. In latter case, aitch-bone is split in two.

Tough, with considerable bone.

Corned and boiled.

Round.

1. Top: inside of thigh.

Sliced or cut thick. Best part of bottom round sometimes cut with top for dealer's advantage.

Solid piece of juicy, fairly tender, lean, bordered with fat. Good meat has thick piece of fat between top and bottom round.

Excellent for braising, pot-roast, and beef a la mode, also for beef juice and beef tea; fairly good roasted or broiled.

2. Bottom: outside of thigh.

Cut thick.

Similar to top round, but tougher, has streaks of gristle.

Pot-roast, soup, mincemeat.

Top Sirloin. Between sirloin and round.

In steaks, or for roasts.

Solid piece similar to top round.

Fairly good steak; excellent pot-roasted.

Prime Ribs. First six ribs.

Sold in pieces containing upper parts of two or more ribs; may be boned and rolled; with ribs left in is called "standing roast."

Similar in quality to loin, but has more bone and no tenderloin.

Fine roasts.

Blade.

7th, 8th, and 9th ribs.

Cut like prime ribs; blade removed.

Similar to prime ribs, but has more gristle and bone.

Fairly good roasting-piece.

Name and Location of Cut

How Sold

Character and Quality of Meat

Prepared for Eating

Chuck.

10th, 11th, 12th, and 13th ribs.

In steaks, or boned and rolled.

Spinal processes long; tough.

Braising, pot-roasting, or stew; steaks broiled.

Neck.

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To suit purchaser.

Juicy and well flavored, but tough.

Excellent for stews and soup.

Brisket. Between the fore legs.

To suit purchaser.

Layer of juicy, well-flavored meat over fat and bone.

Corned and boiled.

Cross-rib. Lies across the ribs.

To suit purchaser.

Muscles all run one way; no waste.

Pot-roast or inferior steak.

Plate. On the side, be-low ribs.

To suit purchaser.

Has layers of fat and lean, with thin bones (ends of ribs) at bottom.

Corned and boiled.

Navel.

Middle part of belly.

To suit purchaser.

Similar to plate, but has less bone.

Usually corned and boiled.

Flank, below the loin.

1. Thick flank.

2. Flank steak.

1. To suit purchaser.

2. Whole.

Coarse and tough; no bone, fine flavor.

1. Stewed or boiled.

2. Rolled and braised. (Should not be corned, because it has no fat or bone to protect its juices.)

Fore Leg or Shin.

Whole, or to suit purchaser.

Tough, with bone and tendon.

Soup.

Hind Leg or Shin.

To suit purchaser.

Fat, lean, and bone; juicy, but tough and full of tendons.

Soup.

Skirt Steak (diaphragm) Inside of plate and navel.

Sold whole.

Lean; juicy, but lacking in flavor.

Stew.