[Illustration: Beef Blade Pot-Roast]
ROAST: Standing ribs; rolled ribs; rump (high quality) and loaf.
BROIL: Rib, club, tenderloin (filet mignon), T-bone, porterhouse,
sirloin and top round steaks and patties.
PANBROIL: The same cuts as prepared by broiling. Cuts cooked by this
method are cut thinner than those cooked by broiling.
PANFRY: Thin rib, club, tenderloin (filet mignon), T-bone, porterhouse
and sirloin steaks; patties and brains.
BRAISE: Pot-roasts—arm, blade, rump (bone in and boneless); arm, blade,
round and flank steaks; short ribs; plate; brisket; cross cut shanks;
heart; kidney; brains and liver.
COOK IN LIQUID (Large cuts and stews): neck; shank; heel of round;
plate; brisket; short ribs; corned beef; stew meat; heart; kidney;
tongue; brains and sweetbreads.