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Missouri Agricultural Report. 



always be recognized by the piece of the shoulder blade. Before roast- 

 ing, this bone should be removed and the meat held in place by skew- 

 ers. This will greatly facilitate the carving at the table. 



In studying cuts of beef it will be helpful to remember that a beef 

 animal has thirteen ribs. The first five are left on the chuck; the 

 next seven constitute the standing rib cut, and the last rib is left on 

 the hindquarter and is cut off in the first two porterhouse steaks. 

 Nearly all of the shoulder blade is in the chuck. A small piece over 

 the sixth and seventh ribs is cut off with the rib cut. 



The lower end of the first five ribs and the breast bone (sternum) 

 is in the forward or brisket end of the plate. This cut makes about 

 the best corned beef, and is also good for stews. The lower ends of 

 the next seven ribs (cut from the standing rib) is in the rear or navel 

 end of the plate. This cut is especially fine for stews and for short 

 ribs of beef to be roasted and served with browned potatoeri. 



A standing rib cut should measure (at the twelfth rib) nine and 

 one-half to eleven inches from the chine bone ("a" on plate 5) to the 

 point marked "b." The heavier the beef, the longer the rib end can 

 be cut without making an ill-proportioned roast. With light beef, it 

 is frequently desired to make a boneless rolled rib roast, and then the 

 rib should be cut three or four inches longer so that the thin boneless 

 strip will be long enough to cover the lean eye of the beef to the point 

 "c" and cover the surface of the roast with a layer of fat. In order- 



