NAME OF NAME OF CUT USES OF CUTS
LARGE PIECE
Chuck........Neck Soups, broths, stews
Shoulder clod Soups, broths, stews,
boiling, corning
Ribs (11th, 12th, Brown stews, braizing,
and 13th) poor roasts
Ribs (9th and 10th) Braizing, roasts
Shoulder Soups, stews, corning, roast
Cross-ribs Roast
Brisket Soups, stews, corning
Shin Soups
Prime Ribs...Ribs (1st to 8th, Roasts
inclusive)
Whole Plate..Plate Soups, stews, corning
Navel Soups, stews, corning
Loin.........Short steak Steaks, roasts
Porterhouse cuts Steaks, roasts
Hip-bone steak Steaks, roasts
Flat-bone steak Steaks, roasts
Round-bone steak Steaks, roasts
Sirloin Steaks
Top sirloin Roasts
Flank Rolled steak, braizing, boiling
Tenderloin Roast
Round........Rump Roasts, corning
Upper round Steaks, roasts
Lower round Steaks, pot roasts, stews
Vein Stews, soups
Shank Soups
Beef Organs..Liver Broiling, frying
Heart Baking, braizing
Tongue Boiling, baking, braizing
Tail Soup
39. As will be observed from Fig. 5, the ribs are numbered in the
opposite direction from the way in which they are ordinarily counted;
that is, the first rib in a cut of beef is the one farthest from the
head and the thirteenth is the one just back of the neck. The first and
second ribs are called the _back ribs_; the third, fourth, fifth, and
sixth, the _middle ribs_. To prepare the ribs for sale, they are usually
cut into pieces that contain two ribs, the first and second ribs being
known as the first cut, the third and fourth as _the second_ cut, etc.
After being sawed across, the rib bones are either left in to make a
_standing rib roast_ or taken out and the meat then rolled and fastened
together with skewers to make a _rolled roast_. _Skewers,_ which are
long wooden or metal pins that may be pushed through meat to fasten it
together, will be found useful to the housewife in preparing many cuts
of meat for cooking. They may usually be obtained at a meat market or a
hardware store.
40. Certain of the organs of beef are utilized to a considerable extent,
so that while they cannot be shown in Fig. 5, they are included in Table
II. The heart and the tongue are valuable both because they are
economical and because they add variety to the meat diet of the family.
The tongue, either smoked or fresh, may be boiled and then served hot,
or it may be pickled in vinegar and served cold. The heart may be
prepared in the same way, or it may be stuffed and then baked. The tail
of beef makes excellent soup and is much used for this purpose.
* * * * *