The tenderloin, rump and round steaks are all clear meat; therefore,
there is no waste, and of course one will not buy as many pounds of
these pieces to provide for a given number of persons as if one were
purchasing a sirloin or porter-house steak, because with the latter-
named the weight of bone and of the flank, if this be left on, must
always be taken into consideration.
After the aitchbone and steaks have been taken from the round there
remain nice pieces for stewing and braising; and still lower the meat
and bones are good for soups and jellies. The price decreases as you
go down to the shank, until for the shank itself you pay only from
three to four cents per pound.
Sirloin.
It will be remembered that plate No. 4 represents a loin of beef,
showing the end which joined the ribs, also the kidney suet. No. 12
represents the same loin, showing the end which joined the rump. There
are about thirty pounds in a sirloin that has been cut from a large
beeve. This makes about three roasting pieces for a moderately large
family. The piece next the rump has the largest tenderloin and is,
therefore, by many considered the choicest. Steaks cut from it are now
served in the principal hotels as porter-house.
The Rump.
In plate No. 3 was shown that part of the ramp which joins the round.
Plate No. 13 represents the end which joins the sirloin.
[Illustration: PLATE NO. 13. RUMP.]
[Illustration: PLATE NO. 12. LOIN.]
Ribs.
Plate No. 14 represents the first five ribs cut from the back half
where it joins the tip of the sirloin, and shows the end that joined.
This cut is considered the best of the rib-roasts. For family use it
is generally divided into two roasts, the three ribs next the sirloin
being the first cut of the ribs and the others the second cut.
[Illustration: PLATE NO. 14. FIRST FIVE RIBS.]
[Illustration: PLATE NO. 15. CHUCK RIBS.]
Plate No. 15 represents the chuck ribs, the first chuck, or sixth rib,
being seen at the end. There are ten ribs in the back half as cut in
Boston, five prime and five chuck; We must remember that in New York
and Philadelphia there are thirteen ribs, eight of which are prime.
The first two chuck ribs make a very good roast or steak, being one of
the most nutritious cuts in the animal, and the next three are good
for stewing and braising. Many people roast them. The flavor is fine
when they are cooked in this manner, but the meat is rather tough. A
chuck rib contains part of the shoulder-blade, while the prime ribs do
not. In New York and Philadelphia the ribs are cut much longer than in
Boston; hence the price per pound is less there. But the cost to the
purchaser is as great as in Boston, because he has to pay for a great
deal of the rattle-ran or rack. It is always best to have the
ribroasts cut short, and even pay a higher price for them, as there
will then be no waste.
Fore Quarter.
The fore quarter is first cut into two parts, the back half and the
rattle-ran, and these are then cut into smaller pieces for the
different modes of cooking. Diagram No. 16 represents a fore quarter.
The back half only is numbered, for the rattle-ran is given in diagram
No 17.
[Illustration: FACE OF THE RUMP.]
[Illustration: DIAGRAM NO. 16. THE FORE QUARTER.]