@CUTS MEAT ¢7¢ HOW TO CHOOSE THEMs@

The round is a juicy cut, free from fat. The top of the round gives steaks or a roasting cut which,
although not very tender, will be well flavoured. It is a good plan to use a meat-tenderer on round
steak or beat it with a plate edge or a knife to break the fibres (be careful, however, not to beat out the
juices). ‘The lower part of the round is much better to be chopped or stewed: it is also excellent for soup.

The Rump is a very good general-purpose joint. Very fair broiling steaks may be got from it,
although like the round, a rump steak or roast will not be very tender. It is very nutritious, however,
and lends itself to the making of well-flavoured dishes such as braised, corned or potted beef, or it may
be cooked as a pot roast. Unlike the round, there is a good deal of fat on the rump.

The Sirloin lies in front of the rump and the round. ‘This is an excellent part of the animal and
gives us our choicest steaks and roasts. Note how the bone runs through it on the chart and just how
this looks in the sirloin roast or steak on the other page.

The Porterhouse and what is sometimes called the Delmonico section are properly speaking both
parts of the loin. A porterhouse roast or steak will contain a nice section of the tenderloin, which is
called the under-cut, and it is, of course, very choice. The whole under-cut may sometimes be removed
for exceptionally fine dishes such as a fillet of beef, tenderloin steaks, etc. The entire.loin is of high
nutritive value as well as being very choice. It is the highest priced part of the animal.

Prime ribs. In front of the loin come the prime ribs. Here we get our rib roasts—the first, second,
third and fourth cuts. These four cuts grade as they are numbered, the best being toward the loin. A
rib roast may include as many ribs as desired. ‘The first cut is frequently called the ‘‘wing roast.’’ It
has a strip of yellow gristle running about one inch from the outer skin, which it is best to cut out before
the roast is brought to the table.

Some people prefer to have the ribs skinned out cleanly and the roast rolled. In that case, insist
upon the butcher sending the ribs along, if they are weighed with your meat, as you pay for them anyway
and they make the best of beef stock.

The Neck is used for soup or stewing or it may be put through a food chopper and used for meat
balls, hash, shepherd’s pie, etc.

A little salt pork cooked with it, will add flavour and richness. The part just between the neck
and the shoulder is the ideal piece for beef tea, as it is particularly juicy.

The Chuck comes immediately behind the neck. It is not as tender as the meat from that point,
back, and whilst ‘“‘chuck roast’’ is familiar enough, it is really better to use this portion for pot roasts
stews or casserole dishes. It also makes very good spiced beef.

The Flank is practically a boneless cut about which there is very little waste. It is coarse in fibre
and is well-flavoured and usually tender. These facts, taken in con junction with its low price, make the
flank one of the more economical parts to buy, for “flank steak,’”’ meat pies or puddings, or it is a good
plan to spread it with stuffing, roll, tie and roast it.

The Navel has considerable fat and is best pickled and eaten cold. It is very economical.

The Plate is good for soup or may be used for pot roasts or corn beef.

The Brisket is sold at a comparatively low price. ‘There are a first and second cut and what is
called the brisket point.

. ‘The brisket may be stewed, boiled, salted or made into corned beef. It makes a good cut to serve
cold. As the photograph shows, the brisket is fat.

Ox Tail. ‘The most excellent soup, stew or casserole dish is made from ox tails. ‘The flavour is
singularly rich.

Beef Heart is economical and good, if well prepared. Careful cooking is necessary to make it digest-
ible—it must be cooked very slowly for several hours. A fireless cooker is excellent for it, otherwise a
very slow oven. Stuffed and roasted heart served with brown gravy is a most tasty and economical dish.

The Tongue is very delicate and delicious. The price varies according to the local demand. The
tongue is equally good hot or cold and lends itself to the making of many dainty dishes.

The Liver. Beef liver is wholesome, nourishing, and requires little cooking. It is coarser in fibre
than calves’ liver, but is nutritious and comparatively cheap.

The Kidneys. Note what an immense casing of fat there is about the beef kidney. The butcher
splits this open, removes the kidney itself and sells the fat as kidney suet (it is, of course, the choicest suet).

The kidneys are good for puddings or pies or stewed with a rich brown gravy. ‘They are most liked
when combined with beef steak. Beef kidneys are cheaper than lamb’s kidneys, but are less delicate
in flavour.

The Sweet-breads. Whilst less delicate in flavour and coarser in texture than those from the calf,
the sweet-breads from the full-grown animal are very good. ‘They should be soaked in salt and water
for an hour, then put on in fresh water and parboiled and freed from tubes and membranes. ‘They are
then ready to be sautéd, creamed, braised, etc.

Tripe is the paunch or ruminant of the stomach of the cow. It is cheap, easily digested and requires
little cooking.

Beef Brains should be soaked for an hour in salted water; they may then be creamed, baked, etc.