Cooked meats must sell at higher prices than uncooked. Besides the work involved and the fuel necessary, meat shrinks from 10 to 20 per cent or even more during cooking, depending upon the kind, grade, cut, and the method of cooking. [178] HIND QUARTER: 1. Hind shank a. Soup bones b. Hock 2. Round a. Round steaks or roast b. Pot roast 3. Rump Roasts or steaks 4. Loin end Sirloin steaks or roasts 5. Short loin a. Porterhouse steaks b. T-bone steaks c. Club or Delmonico steaks 6. Flank a. Flank steak b. Stew or ground beef FORE QUARTER: 7. Rib a. Rib roasts or steaks b. Short ribs 8. Chuck a. Chuck rib roasts or steaks b. Arm pot roasts or steaks c. Corner piece d. Stew or ground beef 9. Plate a. Stew, ground beef or boned and rolled pot roasts b. Short ribs 10. Brisket Stew or boned and rolled pot roasts 11. Neck 12. Fore shank Soup bones or ground beef Wholesale and Retail Cuts of Beef TYPICAL CUTS FROM BEEF AND HEAVY VEAL of the loin, and the less tender tail portion is small. This is considered one of the most Tender Cuts for Broiling and Roasting. Preferred cuts of meat are tender, well flavored, and thick enough to make satis¬ factory servings. Such cuts come from the loin and rib portions on either side of the backbone. These are suitable for broiling or oven-roasting. In beef the loin is customarily used for steaks and the ribs for roasts. Porterhouse Steak Club Steak desirable steaks, and is priced accordingly in most markets. It should give two servings per pound. Pin-Bone Sirloin T-Bone Steak muscle below the bone and the backstrap muscle. Cut thick enough for good broiling, this steak should serve two persons. It is more wasteful in fat and bone than the club steak. Porterhouse steaks are cut from the hind end of the short loin. The tenderloin and backstrap muscles are larger in this section Steaks from the Loin Ends. The pin- bone or hipbone sirloin contains a high pro¬ portion of bone and fat and a sizable piece of the tough tail muscle, so that it is least desirable of the sirloin steaks. The double-bone sirloins are the best of the sirloin steaks. They have a good amount of lean to fat and bone, are of good flavor Double-Bone Sirloin and sufficiently tender for broiling. Cut at a thickness satisfactory for broiling, these steaks will serve two persons per pound. [180] Steaks from the Short Loin. Club steaks are the first off the rib end of the loin. These are small steaks, but the quality is good. One pound should serve two persons. T-bone steaks are cut from the portion of the loin just behind the club steaks. These steaks contain a portion of the tenderloin The round-bone sirloins come from the end of the loin near the round. These are ex¬ cellent except for the muscle at the right. This is the beginning of the sirloin tip, which Round-Bone Sirloin is less tender than the other muscles in this steak since it is cut with the grain of the meat. This makes it difficult to cook to tenderness. In some markets this end mus¬ cle is left on the round and is separated as the sirloin tip. (See page 183.)

AI-modernized reading of the original text

Cooked meats must sell at higher prices than uncooked. Besides the work involved and the fuel necessary, meat shrinks from 10 to 20 per cent or even more during cooking, depending upon the kind, grade, cut, and the method of cooking. [178] HIND QUARTER: 1. Hind shank a. Soup bones b. Hock 2. Round a. Round steaks or roast b. Pot roast 3. Rump Roasts or steaks 4. Loin end Sirloin steaks or roasts 5. Short loin a. Porterhouse steaks b. T-bone steaks c. Club or Delmonico steaks 6. Flank a. Flank steak b. Stew or ground beef FORE QUARTER: 7. Rib a. Rib roasts or steaks b. Short ribs 8. Chuck a. Chuck rib roasts or steaks b. Arm pot roasts or steaks c. Corner piece d. Stew or ground beef 9. Plate a. Stew, ground beef or boned and rolled pot roasts b. Short ribs 10. Brisket Stew or boned and rolled pot roasts 11. Neck 12. Fore shank Soup bones or ground beef Wholesale and Retail Cuts of Beef TYPICAL CUTS FROM BEEF AND HEAVY VEAL of the loin, and the less tender tail portion is small. This is considered one of the most Tender Cuts for Broiling and Roasting. Preferred cuts of meat are tender, well flavored, and thick enough to make satis¬ factory servings. Such cuts come from the loin and rib portions on either side of the backbone. These are suitable for broiling or oven-roasting. In beef the loin is customarily used for steaks and the ribs for roasts. Porterhouse Steak Club Steak desirable steaks, and is priced accordingly in most markets. It should give two servings per pound. Pin-Bone Sirloin T-Bone Steak muscle below the bone and the backstrap muscle. Cut thick enough for good broiling, this steak should serve two persons. It is more wasteful in fat and bone than the club steak. Porterhouse steaks are cut from the hind end of the short loin. The tenderloin and backstrap muscles are larger in this section Steaks from the Loin Ends. The pinbone or hipbone sirloin contains a high pro¬ portion of bone and fat and a sizable piece of the tough tail muscle, so that it is least desirable of the sirloin steaks. The double-bone sirloins are the best of the sirloin steaks. They have a good amount of lean to fat and bone, are of good flavor Double-Bone Sirloin and sufficiently tender for broiling. Cut at a thickness satisfactory for broiling, these steaks will serve two persons per pound. [180] Steaks from the Short Loin. Club steaks are the first off the rib end of the loin. These are small steaks, but the quality is good. One pound should serve two persons. T-bone steaks are cut from the portion of the loin just behind the club steaks. These steaks contain a portion of the tenderloin The round-bone sirloins come from the end of the loin near the round. These are ex¬ cellent except for the muscle at the right. This is the beginning of the sirloin tip, which Round-Bone Sirloin is less tender than the other muscles in this steak since it is cut with the grain of the meat. This makes it difficult to cook to tenderness. In some markets this end mus¬ cle is left on the round and is separated as the sirloin tip. (See page 183.)

Foods, their selection and preparation