Reference > Food Descriptions > B > Beef > Beef: Hind Quarters

Beef: Hind Quarters

Loin steak average 57 per cent. lean, 33 per cent. visible fat, 10 per cent. bone. Sirloin steaks in general contain a larger percentage of lean meat and a smaller amount of fat than the porterhouse or club steaks.

Rib cuts contain 52 per cent. lean meat, 31 per cent. fat, 17 per cent. bone. The greatest percentage of lean meat is found in the sixth rib, and the smallest in the eleventh and twelfth rib cuts.

Round steaks are meat cut from the round. They average 67 per cent. lean meat, 20 per cent. fat and 16 per cent. bone. The round steaks contain 73 per cent. to 84 per cent. lean meat.

The rump contains 49 per cent. lean meat, the round as a pot roast contains about 86 per cent. lean meat; the largest percentage of fat is found in the rump roast. Soup bones contain from 8 per cent. to 60 per cent. lean meat.


Print recipe/article only


Mrs. Wilson's Cook Book (1920).

comments powered by Disqus