Round:
Rump:
1 Rump
Round : rump and shank oflf
2
3-13
14
15
16
Round steak, first cut
Round steaks
Round steak, last cut
Knuckle soup bone
Pot roast
Hind shank:
17, 18 Soup bones
19
Loin:
1
2
3, 4
5, 6
7
8
9-15
16-18
Flank:
1
2
Rib:
1
2
3
4
Chuck :
1
2-9
10-13
14
15
Plate :
1
2
3, 4
Hock soup bone
Butt-end sirloin steak
Wedge-bone sirloin steak
Round-bone sirloin steak
Double-bone sirloin steak
Pin-bone sirloin steak
Pin-bone porterhouse steak
Regular porterhouse steak
Club steaks
Flank steak
Stew
FORE QUARTER;
11th and 12th rib
roast
9th and 10th rib
roast
7th and 8th rib
roast
6th rib roast
Prime
ribs
5th rib roast
Chuck steaks
Pot roasts
Clod
Neck
Frontal brisket
Navel brisket
Rib ends
Fore Shank:
1 Stew
2 Knuckle soup bone
3-6 Soup bones
Diagram 2. Retail Cuts of Beef.
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NOTES
PHOTOGRAPHIC ILLUSTRATIONS
OF MEAT CUTS
24
CANADIAN COOK BOOK
Fig. 4. — Sirloin Steak.
1 "Long" or "Flat" hip bone. 2 Backbone.
MEATS
25
Fig. 5— Club or Wing Steak.
1 Backbone 2 Short rib
Fig. 6.— Prime Rib Roast.
26
CANADIAN COOK BOOK
Fig. 8. — Round Steak. l Upper Cut. 2 Leg bone (marrow bone).
Fig. 9.— Shoulder Pot Roast.
1 Backbone.
2 Blade bone.
3 Ribs.
Fig. 10.— Chuck Rib Roast.
1 Ribs.
2 Shoulder Blade.
3 Back bone.
28
CANADIAN COOK BOOK
Fig. 12— Frontal Brisket.
MEATS
29
Fig. 14. — Rolled Plate (boned and rolled).
30
CANADIAN COOK BOOK
Fig. 18. — Loin of Lamb.
Fig. 21.— Shoulder Chop
1 Shoulder bone. 2 Backbone.
Fig. 25.-
. — Fresh Ham.
PORK
33
Fig. 28.— Cured Ham.
34
CANADIAN COOK BOOK
Fig. 30.— Side Bacon.
BEEF
35
PAN-BROILED STEAK.
1. Wipe meat with a damp cloth.
2. Trim off superfluous fat.
3. Heat frying-pan; grease sHghtly with piece of fat on
the end of a fork.
4. When pan is very hot, put in the meat.
5. Sear on both sides; reduce heat.
6. Turn every 2 mins. until cooked.
7. Season with salt and pepper when partly cooked.✪ Pan-Broiled Steak
8. As meat is cooking, pour off fat that collects in pan.
9. Serve with Brown Gravy, Mushroom Sauce or Lemon
Butter.
Time-
Steak, 1 inch thick, rare, cook 5 to 7 mins.
Steak, 1 inch thick, medium, cook 6 to 8 mins.
Steak, 1 inch thick, well done, cook 8 to 10 mins.
BROILED STEAK.
1. Wipe meat; trim off extra fat.
2. Heat a broiler: rub over with fat.
Page 9 · 2 recipe records on this page
Presented as published in 1924. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Round: Rump: 1 Rump
Round : rump and shank oflf
3-13
Round steak, first cut Round steaks Round steak, last cut Knuckle soup bone Pot roast
Hind shank:
17, 18 Soup bones
Loin:
3, 4 5, 6
9-15 16-18
Flank:
Rib:
Chuck :
2-9 10-13
Plate :
3, 4
Hock soup bone
Butt-end sirloin steak Wedge-bone sirloin steak Round-bone sirloin steak Double-bone sirloin steak Pin-bone sirloin steak Pin-bone porterhouse steak Regular porterhouse steak Club steaks
Flank steak Stew
FORE QUARTER;
11th and 12th rib
roast 9th and 10th rib
roast 7th and 8th rib
roast 6th rib roast
Prime ribs
5th rib roast Chuck steaks Pot roasts Clod Neck
Frontal brisket Navel brisket Rib ends
Fore Shank:
1 Stew
2 Knuckle soup bone 3-6 Soup bones
Diagram 2. Retail Cuts of Beef.
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PHOTOGRAPHIC ILLUSTRATIONS OF MEAT CUTS
Fig. 4. — Sirloin Steak.
1 "Long" or "Flat" hip bone. 2 Backbone.
Fig. 5— Club or Wing Steak.
1 Backbone 2 Short rib
Fig. 6.— Prime Rib Roast.
Fig. 8. — Round Steak. l Upper Cut. 2 Leg bone (marrow bone).
Fig. 9.— Shoulder Pot Roast.
1 Backbone.
2 Blade bone.
3 Ribs.
Fig. 10.— Chuck Rib Roast.
1 Ribs.
2 Shoulder Blade.
3 Back bone.
Fig. 12— Frontal Brisket.
Fig. 14. — Rolled Plate (boned and rolled).
Fig. 18. — Loin of Lamb.
Fig. 21.— Shoulder Chop
1 Shoulder bone. 2 Backbone.
Fig. 25.-
. — Fresh Ham.
Fig. 28.— Cured Ham.
Fig. 30.— Side Bacon.
PAN-BROILED STEAK.
1. Wipe meat with a damp cloth.
2. Trim off superfluous fat.
3. Heat frying-pan; grease slightly with piece of fat on the end of a fork.
4. When pan is very hot, put in the meat.
5. Sear on both sides; reduce heat.
6. Turn every 2 mins. until cooked.
7. Season with salt and pepper when partly cooked.
8. As meat is cooking, pour off fat that collects in pan.
9. Serve with Brown Gravy, Mushroom Sauce or Lemon Butter.
Time- Steak, 1 inch thick, rare, cook 5 to 7 mins. Steak, 1 inch thick, medium, cook 6 to 8 mins. Steak, 1 inch thick, well done, cook 8 to 10 mins.
BROILED STEAK.
1. Wipe meat; trim off extra fat.
2. Heat a broiler: rub over with fat.
Records on this page
Pan-Broiled SteakBroiled Steak