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Beef: Forequarters

The forequarters of beef contain the chuck, the shoulder, clod, neck and shank. The chuck contains 67 per cent. lean meat, 20 per cent. fat and 12 per cent. bone. Chuck steak varies from 60 per cent. to 80 per cent. lean and from 8 per cent, to 24 per cent. fat.

The clod or bolar cut contains 82 per cent. lean meat and 5 per cent. bone.

Relatively more lean and less fat meat is found in the chuck rib roast than in the cut from the prime rib roast.

The navel, brisket and rib ends average 52 per cent. lean meat, 40 per cent. fat and 8 per cent. bone. The brisket and navel cuts are similar in proportion, while the rib ends slightly higher in percentage of bone and less lean.

Flank steak contains 85 per cent. lean meat and 15 per cent. fat. Shank cuts or soup bones from the shank vary from 15 per cent. to 67 per cent. lean meat and from 25 per cent. to 76 per cent. bone, while the boneless shank, used for stews, goulashes, hashes and minces, contain 85 per cent. lean meat and 15 per cent. fat.

The trimmings from the loin, in steaks reduce their weights about 13 per cent. and these trimmings average 4.6 per cent. fat and 2 per cent. bone. Round steak is reduced about 7 per cent. in weight in trimmings, principally in fat; chuck steaks about 6-1/2 per cent., principally bone.

Rump, shoulder, pot roast and neck are all materially reduced in weight by fat and bone trimmings, the size and condition of the animal determining the actual amounts. The actual proportion of lean meat, fat and bone in the various cuts, their relative values of economy, fixes the prices to the consumer.

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Source

Mrs. Wilson's Cook Book (1920).


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