Foods and home making

the tenderloin. In Figure 103, sections 4 and 5 contain this muscle. From these sections, porterhouse and sirloin steaks are cut. These sections are also cut into roasts. Sirloin steaks are larger than porterhouse and have a different-shaped bone. (See Figures 104, 105, and 106.) From section 5, not only porterhouse steaks are cut, but steaks known by three different names — club, Delmonico, and T-bone. Bureau of Publications, Teachers College Figure 106. Sirloin (next to the Porterhouse) Notice how the bone differs from that shown in the two preceding figures. This cut is sometimes called hip steak. (See Figures 107 and 108.) Sometimes steaks from this section are sliced very thin — about a half inch in thickness. These thin steaks are known as minute steaks because they can be cooked quickly. Club, Delmonico, or T-bone steaks are smaller than porterhouse steaks. They contain less of the tenderloin muscle than the porterhouse. Both porterhouse and club steaks are expensive cuts. They contain a large percentage of bone — from 6 to 12%. The Bureau of Publications, Teachers College Figure 107. Porterhouse (next to the Sirloin) The oval piece of lean meat in the lower corner of the bone is the tender- loin muscle. The meat above the bone is usually not quite so tender as the tenderloin muscle. The lean meat at the extreme right end is coarse and stringy. Bureau of Publications, Teachers College Figure 108. Club (next to the Prime Rib) Steaks from this cut are called not only club steaks but Delmonico, T-bone, and minute steaks. Compare the size of the tenderloin muscle with that shown in Figure 107. Often there is no tenderloin muscle in this cut. 355 356 Dinner large amount of fat and the coarse-grained end of the steak leave little of the lean tender portion. Sometimes the whole tenderloin muscle is cut from the loin section. It is then called fillet of beef. This is either sold as a roast or cut into slices for broiling. Beef fillet is expensive, but there is no waste to it. Swift & Company Figure 109. Standing Rib Roast Notice the rib bone at the lower edge of this cut. On hotel menus one often sees prime-rib roast of beef. This refers to the meat coming from section 7, Figure 103. The two ribs next to the club steaks form the most tender and most expensive rib roast. When a rib roast has the bone left in it, it is known as a standing rib roast (Figure 109). When the bone is cut away and the meat is rolled, the latter is called a rolled rib roast (Figure no). It is thought by some that a standing rib roast has a finer flavor than a rolled rib roast. However, the latter is usually juicy when roasted and is easier to carve. A rib roast is an expensive piece of meat. It is about 12% bone. Usually at least two ribs are sold for a roast. A two- rib roast with the bone included weighs about six pounds. Meats for Dinner — Buying Beef 357 What are some less tender cuts of beef? In the hind quarter there is a cut known as rump. (See Figure 103, section 3.) This is cut into roasts or pot roasts. This is a good cut of meat if properly cooked. It costs less than prime-rib roasts. (See Figure hi.) The round is cut from the upper part of the hind leg. (See Figure 103, section 2.) This cut has a round bone. The piece is cut <■ into roasts, pot roasts, steaks, or stews. (See Figure 112.)