Foods, their selection and preparation

The sirloin tip muscle is frequently boned out. From meat of good or better grade it can be oven-roasted or broiled at low tem¬ perature, since it is cut across the grain. Removing Sirloin Tip from Round cut from the loin that are more tender but yield less lean to fat and bone. Round Steak. The first cuts off the ex¬ posed face of the round are the most desirable. The muscles in this cut vary in tenderness. (1) The sirloin tip and (4) the top round are more tender than (2) the bottom round and (3) the eye of the round. From choice-grade The less tender muscles and the cuts from the center and the lower round should be braised as steaks or cut thicker for pot roasts or ground for hamburger. The chuck contains the first five ribs, the upper back and neck bones, the shoulder Round Steak Divided carcasses the tender muscles from the first cuts may be cooked to tenderness by lowtemperature broiling or roasting. The more tender portions from good or commercial carcasses may be lightly broiled if cut thin and cubed or beaten to break the connective Separating Chuck from Rib Cut bone and joint, and the arm bone. A chuck rib or blade roast or steak is the first cut taken from the rib end of the chuck. In higher grades the eye muscle of this cut tends to be tender. The shoulder blade is wider than in the blade rib cut and interferes with the carving unless removed. The outside [183] muscle is more tough than the eye portion and should be removed with the blade and cooked separately. If the outside fat is rolled over the exposed eye muscle, this portion can be oven-roasted. The 7-bone chuck cut comes from the thick part of the chuck near the neck. This cut contains more lean to bone than other por¬ tions of the chuck and makes a good pot roast. The shoulder arm cuts come from the lower portion of the chuck. These have good flavor and are desirable for braising and potroasting. The illustration shows a shoulder arm steak. While the bone is shaped like that in a round steak, the muscle structure is quite different. The shoulder arm should cost less per pound than the round; so learn to know the difference between an arm and a round steak. The flank, plate, and brisket cuts require cooking with water or steam for tenderness. The lean is well flavored and palatable when properly prepared. In the higher-grade car¬ casses these cuts may contain an excess of fat. The thick portions are used for pot roasts, and thin portions not too fat may be boned and rolled for pot-roasting or cut into por¬ tions for stews. Trimmings are ground for hamburger. Twenty-eight per cent of fat is allowed in market hamburger. The flank steak is a fair-shaped muscle which lies inside the flank, one on either side. They are stripped out rather than cut. These Boning Brisket steaks are well flavored. The muscle fibers are coarse and run lengthwise the steak, so that these steaks must be prepared by brais¬ ing. Less flavor is lost if they are pounded to break connective tissue binding the muscle fibers instead of being cut across the fibers before cooking. Flank Steak