The wedge-bone sirloins (not pictured
here) are the last steaks cut from the loin
end next to the round. They are similar in
appearance to the round-bone sirloins, but
have a larger portion of the sirloin tip and so
are less tender but an economical cut.
Tenderloin steaks and roasts (filet mi-
gnon) are cut from the stripped-out tender¬
loin muscle. This muscle lies along the back¬
bone and normally appears in the porterhouse
Tenderloin Steak or Roast
and sirloin cuts, and is stripped out only
from a low-grade carcass. There is no waste,
but these steaks cost more than regular cuts
from high-grade carcasses. They lack flavor
and so are usually served with flavorful gra¬
vies or sauces.
Tender Cuts for Oven Roasts. Rib Roasts.
While any tender cut of suitable size and
shape may be used for oven roasts, rib cuts
are preferred. The rib cuts in the grades on
the retail market are sufficiently tender for
roasting. The lean is well flavored and the
eye muscle makes desirable slices.
Wholesale Rib Cut
The wholesale cut contains the sixth to
the twelfth ribs. Roasts cut from the light
end of the rib (eighth to twelfth ribs) are
considered the best. Because of the large
amount of fat and bone when the rib ends
are left long (9 inches), some markets cut
these shorter and sell the ends for short ribs.
These roasts should be at least two ribs wide
for satisfactory cooking.
Standing Rib Roast
A standing rib roast from the light end
of the rib is shown. The arch formed by the
ribs holds the roast out of the drippings and
makes a rack unnecessary.
[181]
/
A boned and rolled rib roast requires
longer cooking time but is easier to carve
than a roast with the bone in.
rib eye than those cut from the lighter end
of the rib but a larger amount of lean. It is
a better buy when economy is more impor¬
tant than high quality.
Less Tender Cuts of Beef and Heavy Veal
(Used for Braised Steaks and Pot Roasts).
The chuck, the rump, and the round have
meaty portions that contain a large propor¬
tion of lean. These are used for steaks and
Boned Rib Roast
A hotel-style rib roast has the rib ends and
the chyme bones removed. This leaves a
nice compact piece for cooking and carving.
Hotel Style Rib Roast
A blade rib roast comes from the heavier
end of the rib and contains the sixth and
seventh ribs. This roast contains less of the
Blade Rib Roast
one end of the hip bone as well as the ball-
and-socket joint where the upper leg bone
fits into the hip bone. Boned, it makes de¬
sirable steaks and roasts. These are of good
size for small families, of good flavor, and
[182]
Rump
pot roasts. These cuts vary in tenderness,
and in all except the top grades should have
moist-heat cookery for tenderness. These
portions are cut according to the use to
which they are to be put.
The rump is the triangular portion be¬
tween the loin and the round. It contains
from well-aged beef of choice grades may be
roasted or broiled. The lower grades should
be braised or pot-roasted.
The round is popular because of the high
proportion of lean to fat and bone. It is well
flavored but less tender than the loin and
rib portions. On markets that demand
"meat” rather than tenderness the round
steaks may sell at the same price as the steaks
tissue. These are sometimes called minute
steaks.
Page 166
Presented as published in 1935. 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
The wedge-bone sirloins (not pictured here) are the last steaks cut from the loin end next to the round. They are similar in appearance to the round-bone sirloins, but have a larger portion of the sirloin tip and so are less tender but an economical cut.
Tenderloin steaks and roasts (filet mignon) are cut from the stripped-out tenderloin muscle. This muscle lies along the back¬ bone and normally appears in the porterhouse
Tenderloin Steak or Roast
and sirloin cuts, and is stripped out only from a low-grade carcass. There is no waste, but these steaks cost more than regular cuts from high-grade carcasses. They lack flavor and so are usually served with flavorful gravies or sauces.
Tender Cuts for Oven Roasts. Rib Roasts.
While any tender cut of suitable size and shape may be used for oven roasts, rib cuts are preferred. The rib cuts in the grades on the retail market are sufficiently tender for roasting. The lean is well flavored and the eye muscle makes desirable slices.
Wholesale Rib Cut
The wholesale cut contains the sixth to the twelfth ribs. Roasts cut from the light end of the rib (eighth to twelfth ribs) are considered the best. Because of the large amount of fat and bone when the rib ends are left long (9 inches), some markets cut these shorter and sell the ends for short ribs. These roasts should be at least two ribs wide for satisfactory cooking.
Standing Rib Roast
A standing rib roast from the light end
of the rib is shown. The arch formed by the ribs holds the roast out of the drippings and makes a rack unnecessary.
[181]
/
A boned and rolled rib roast requires longer cooking time but is easier to carve than a roast with the bone in.
rib eye than those cut from the lighter end of the rib but a larger amount of lean. It is a better buy when economy is more important than high quality.
Less Tender Cuts of Beef and Heavy Veal (Used for Braised Steaks and Pot Roasts). The chuck, the rump, and the round have meaty portions that contain a large propor¬ tion of lean. These are used for steaks and
Boned Rib Roast
A hotel-style rib roast has the rib ends and the chine bones removed. This leaves a nice compact piece for cooking and carving.
Hotel Style Rib Roast
A blade rib roast comes from the heavier end of the rib and contains the sixth and seventh ribs. This roast contains less of the
Blade Rib Roast
one end of the hip bone as well as the balland-socket joint where the upper leg bone fits into the hip bone. Boned, it makes de¬ sirable steaks and roasts. These are of good size for small families, of good flavor, and
[182]
Rump
pot roasts. These cuts vary in tenderness, and in all except the top grades should have moist-heat cookery for tenderness. These portions are cut according to the use to which they are to be put.
The rump is the triangular portion be¬ tween the loin and the round. It contains
from well-aged beef of choice grades may be roasted or broiled. The lower grades should be braised or pot-roasted.
The round is popular because of the high proportion of lean to fat and bone. It is well flavored but less tender than the loin and rib portions. On markets that demand "meat” rather than tenderness the round steaks may sell at the same price as the steaks
tissue. These are sometimes called minute steaks.