Reference > Food Descriptions > B > Beef > Cuts of Beef

Cuts of Beef

Name and Form of Cut Method of Cooking
Rump. Pot-roasting.
Stewing.
Corning.
Round (not including rump and shank). Sauteing.
Stewing.
Round steaks Braising.
Pot-roasting.
Horseshoe or Heel. Pot-roasting.
Stewing.
Hind shank.
Knuckle soup bone.
Soup bones.
Soup-making.
Sirloin. Broiling.
Round-bone sirloin steaks
Flat-bone sirloin steaks
Hip-bone sirloin steak
Roasting (when cut into thick pieces)
Porterhouse. Broiling.
Porterhouse steaks
Club or Delmonico steaks
Roasting (when cut into thick pieces).
Flank steak Sauteing.
Rolling and Braising.
Flank stew. Stewing.
Corning.
Rib roasts.
Prime-rib roasts
Roasting.
Chuck roasts and steaks Braising.
Pot-roasting.
Broiling.
Sauteing.
Neck. Stewing.
Soup-making.
Corning.
Rib ends. Stewing.
Soup-making.
Corning.
Navel. Stewing.
Soup-making.
Corning.
Brisket. Stewing.
Soup-making.
Corning.
Shin. Stewing.
Soup-making.
Skirt steak. Rolling and Braising.
Stewing.
Tail. Soup-making.

Source

School and Home Cooking (1920).

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