Bull beef is never good; you recognize it when you see hard and yellow
fat; the lean part is of a dirty-reddish color.
The rump piece is generally prepared _a la mode_. For steaks, the
tenderloin and the piece called the porter-house steak, are the best;
rump steaks are seldom tender.
The roasting or baking pieces are the tenderloin, the fillet, and some
cuts of the ribs.
For soup, every piece is good; to make rich broth, take pieces of the
rump, sucket, round, etc., but every piece makes excellent broth, and
therefore excellent soup. (_See_ Broth.)
A good piece of rib, prepared like a fillet or tenderloin, makes an
excellent dish, the bones and meat around them being used to make
broth.