DESCRIPTION OF CuTS OF MEAT
Beef is the meat most extensively used, and if one
knows the various cuts of beef and their uses and how
to select good beef, he will easily learn the cuts in other
animals.
In good beef the best cuts are fine grained, well mottled
with fat and lean, and bright red in color after being ex-
|
Cuts oF BEEF.
posed to the air. If there is a thick layer of firm, light-
colored fat over the loin and rib cuts, the flesh will be juicier
and better flavored than when there is little or no fat over
these cuts. In the latter case, what fat there is is dark
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MEATS 159
- colored, and the meatis tough and dry. The animal is old,
underfed, or losing flesh.
The loin and rib cuts are finer grained and more tender
than the other cuts, and require less cooking. They are
the finest cuts for steaks and roasts. The other cuts are
not so tender, but are juicier, and some of them contain
less bone than the finer cuts and when properly cooked are
as well flavored and equal to the loin and rib cuts in palata-
bility.
The less tender cuts require long, slow cooking to soften
the connective tissue, and for this reason do not make the .
finest steaks and roasts. . As less than twenty-five per cent
of the beef is contained in the loin and rib cuts, they sell
for a much higher price than round, chuck, or any of the
other cuts, because the profit must come from the finer
cuts. Many people who cannot afford it buy these ex-
pensive cuts because they do not know how to cook
the other parts and make them attractive and appe-
tizing. The cheaper cuts are just as nutritious as the
others, and when properly cooked are deliciously flavored
and more satisfying than the badly cooked steak or dry
roast.
After beef is dressed, it is cut into halves. The halves
are divided into hind and fore quarters by cutting between
the twelfth and thirteenth ribs, leaving one rib in the hind
quarter. The flank is cut from the hind quarter, leaving
the loin, rump, round, and shank. ‘The loin includes the
porterhouse, sirloin, and tenderloin cuts.
The fore quarter is cut across the ribs. The lower part
includes the plate, clod, and shank. The upper part
includes the rib, chuck, and neck.
CONEY Ps CG .—— hE
160 MEATS
Cuts ARRANGED ACCORDING TO MARKET VALUE AND DE-
SIRABILITY, HIGHEST PRICED FIRST
Loin. — This cut includes short steaks, porterhouse,
sirloin, and tenderloin. The tenderloin is a long muscle
that may be stripped from beneath the loin, but when it is
removed, it destroys the value of the porterhouse steak.
The first few cuts from the loin are called short or club
steaks because they contain no tenderloin. Steaks cut
from the beginning of the tenderloin to the beginning of
the hook bone are called porterhouse. They are the choic-
est and highest-priced cuts in beef. The remaining cuts in
the loin are the sirloin.
The tenderloin, when sold separately, is deficient in fat,
and hence must be larded and then roasted or broiled. The
loin is cut into steaks and broiled, occasionally sold as
roasts, though expensive, and no finer for roasting than
are the ribs.
Rib. — This cut consists of seven ribs, called prime ribs;
the cut is made close to the shoulder blade and separates it
from the chuck. It is sold as roasts, being cut into one, two,
or three rib pieces. One rib piece usually weighs about
four pounds. The ribs are removed and the piece rolled
and called a rolled roast. If the ribs are left in, it is called
a standing roast. Dealers sometimes remove the ribs from
the cut and sell it as steaks, called small steaks.
Round. — This cut consists of very juicy, lean muscle
and but little bone. It is sold as steaks, roasts, and for
beef tea and beef juice. It is excellent for pot roast, stews,
braizing or casserole of beef, and for beef loaf.
Page 61
Presented as published in 1914. 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
DESCRIPTION OF CuTS OF MEAT
Beef is the meat most extensively used, and if one knows the various cuts of beef and their uses and how to select good beef, he will easily learn the cuts in other animals.
In good beef the best cuts are fine grained, well mottled with fat and lean, and bright red in color after being exposed to the air.
pexposed to the air. If there is a thick layer of firm, light-colored fat over the loin and rib cuts, the flesh will be juicier and better flavored than when there is little or no fat over these cuts. In the latter case, what fat there is is dark colored, and the meat is tough and dry.y. The animal is old, underfed, or losing flesh.
The loin and rib cuts are finer grained and more tender than the other cuts, and require less cooking. They are the finest cuts for steaks and roasts. The other cuts are not so tender, but are juicier, and some of them contain less bone than the finer cuts and when properly cooked are as well flavored and equal to the loin and rib cuts in palatability.
The less tender cuts require long, slow cooking to soften the connective tissue, and for this reason do not make the . finest steaks and roasts. . As less than twenty-five per cent of the beef is contained in the loin and rib cuts, they sell for a much higher price than round, chuck, or any of the other cuts, because the profit must come from the finer cuts. Many people who cannot afford it buy these expensive cuts because they do not know how to cook the other parts and make them attractive and appetizing. The cheaper cuts are just as nutritious as the others, and when properly cooked are deliciously flavored and more satisfying than the badly cooked steak or dry roast.
After beef is dressed, it is cut into halves. The halves are divided into hind and fore quarters by cutting between the twelfth and thirteenth ribs, leaving one rib in the hind quarter. The flank is cut from the hind quarter, leaving the loin, rump, round, and shank. ‘The loin includes the porterhouse, sirloin, and tenderloin cuts.
The fore quarter is cut across the ribs. The lower part includes the plate, clod, and shank. The upper part includes the rib, chuck, and neck.
CUTS ARRANGED ACCORDING TO MARKET VALUE AND DESIRABILITY, HIGHEST PRICED FIRST
Loin. — This cut includes short steaks, porterhouse, sirloin, and tenderloin. The tenderloin is a long muscle that may be stripped from beneath the loin, but when it is removed, it destroys the value of the porterhouse steak. The first few cuts from the loin are called short or club steaks because they contain no tenderloin. Steaks cut from the beginning of the tenderloin to the beginning of the hook bone are called porterhouse. They are the choicest and highest-priced cuts in beef. The remaining cuts in the loin are the sirloin.
The tenderloin, when sold separately, is deficient in fat, and hence must be larded and then roasted or broiled. The loin is cut into steaks and broiled, occasionally sold as roasts, though expensive, and no finer for roasting than are the ribs.
Rib. — This cut consists of seven ribs, called prime ribs; the cut is made close to the shoulder blade and separates it from the chuck. It is sold as roasts, being cut into one, two, or three rib pieces. One rib piece usually weighs about four pounds. The ribs are removed and the piece rolled and called a rolled roast. If the ribs are left in, it is called a standing roast. Dealers sometimes remove the ribs from the cut and sell it as steaks, called small steaks.
Round. — This cut consists of very juicy, lean muscle and but little bone. It is sold as steaks, roasts, and for beef tea and beef juice. It is excellent for pot roast, stews, braizing or casserole of beef, and for beef loaf.