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Beef: Cuts

First, the neck for soup, stews and corning. The cost is very low and the waste is considerable.

Second, the chuck. This includes the entire shoulder and contains five ribs. The first two ribs are usually sold as shoulder, roast and steak, and while they are about the same quality as No. 9, they cost considerably less.

Third, the shoulder clod. This is part of the chuck and can be purchased in almost all markets. The price is low and there is no waste. It is used principally for steaks and pot roasts. When used for steaks, score the meat well.

Fourth, shank. According to the market price, this is the cheapest part of the beef. However, it contains 54 per cent. to 57 per cent. waste and requires long cooking. It is used for soups and stews.

Fifth, ribs. Contains eight ribs; five of these are the prime cuts and used for roasting exclusively.

Sixth, sirloin. The loin, some cuts contain as low as 3 per cent, waste. The sirloin is tender; therefore, quickly and easily cooked. For this reason it is one of the most popular cuts.

Seventh, porterhouse. This portion of the loin contains the choicest steaks, excellent and nutritious and easily cooked. The fillet or tenderloin forms a part of the loin and averages about 13 per cent. waste.

Eighth, rump. This cut is very nutritious, but requires careful cooking to render it tender; it contains slightly more waste than the round. Good steaks are obtained from the rump; it is also used for pot roast braising and coming.

Ninth, pin bone, the middle portion of the loin. It is of excellent quality, tender and of good flavor and quite as popular as the loin. It is the face cut of the rump.

Tenth, round. An inexpensive cut, containing only 7 per cent. waste. It is nutritious as tenderloin, but not as tender. The first essential in cooking is to sear the outside in order to retain the juices and then cook slowly until tender.

Steak and roast are cut from the round and the back or heel and is used for pot roast and stews.

Meat from the neck and shin may be used for stews, goulashes and meat loaves.

The plate and brisket may be used for soups, stews and goulashes and for corning. The brisket makes a splendid pot roast when boned and rolled. Also the plate or brisket may be used for la mode.

The flank steak is a choice piece of lean, boneless meat that lies close to the ribs and weighs from one and three-quarters to two and one-half pounds. It may be used for steaks, if cut in slanting slices or for mock fillet or rolled or for hamburg steak.


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Mrs. Wilson's Cook Book (1920).

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