298 



Missouri Agricultural Report. 



In plate six is shown a cross section through the loin two vertebrae 

 forward of the pin bone (hip bone), and a section through the round 

 where the bone is of smallest diameter. These cuts are from carcass of 

 steer shown on plate 1, and represent an ideal for prime beef of the 

 respective cuts. 



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Number one indicates the loin back muscle ; two, the tenderloin ; 

 three, the ilank muscle. The tenderloin is very tender, but is usually 

 not considered as well flaA^ored as the loin back muscle. The flank 

 muscle is cut lengthwise of the fibre and is relatively tough. "When it 

 is desired to serve a very choice cut of loin as steak or roast, the flank 

 muscle should be removed and used for stews or hamburger. Attention 

 is called to the excellent covering of fat over the loin which indicates 

 prime beef. The large amount of kidney fat is of but little value, but 

 it is sold with the loin and very materially adds to the cost of the 

 edible lean. The "T" shape of the bone shows very nicely in this 

 cut and in many markets these porterhouse steaks are called " T " bone 

 steaks. 



In the round cut attention is particularly called to the separate 

 muscles, 4, 5 and 6 of the outside of the round. Muscle six is tender 

 but muscles four and five are almost always tough. The large inside 

 muscles shown as the upper half of tlie cross section is the tender muscle 

 of the round, and from a fat animal is to be preferred to the loin cut 

 of a thin animal. The large amount of fat covering the inside of the 

 round indicates the finish of the animal. In serving a round steak it is 

 well to use muscles four and five for hamburger, as these muscles will 

 never make a satisfactory steak. 



The chuck is a suitable cut for both steaks and roasts and can be 

 cut advantageously from the back end parallel with the ribs or from the 

 lower portion. When cut from the lower side, the round bone (see 



