This section is from the book "Elements Of The Theory And Practice Of Cookery", by Mary E. Williams. Also available from Amazon: Elements Of The Theory And Practice Of Cookery; A Textbook Of Domestic Science For Use In Schools.
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. | • 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. |
 
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