176 MISSOURI AGRICULTURAL REPORT. 



round is used as a pot roast, and the remainder of the round is cut 

 into steaks, with the exception of the knuckle soup bone. The rump 

 is usually sold as a roast without trimmings. It is a goo<:l piece of 

 meat, but rather dry. 



The loin is all cut into steaks. The rear end is the sirloin j the 

 forward end, the porterhouse. They are divided at the hip bone. 

 The first cuts, of the sirloin are next neighbors to the rump and round 

 and are very much like these parts in character. They are the least 

 desirable of the loin steaks. The loin improves as we go forward, the 

 fourth and fifth cuts being quite desirable steaks, as in these we 

 begin to get into the tenderloin. The double bone loin steaks come 

 next and are choice cuts. After two or three of these, according to 

 thickness, we come to the hip bone porterhouse steaks, generally two in 

 number. The best steaks in the loin are these hip bone porterhouse 

 steaks, sometimes called the tenderloin cut, because they contain more 

 of the tenderloin than any other steaks. The forward end of the porter- 

 house is cut into clubhouse steaks, about two in number, which do not 

 contain any of the tenderloin and are about the same in character as 

 rib steaks would be. They are usually sold at a lower price than the 

 remainder of the porterhouse. 



The prime of rib cut is made into roasts which may be left the 

 full depth of the cut, in which case they are called standing rib roasts, 

 or the ends may be removed, in which case they are called short cut 

 rib roasts, and are sold at a higher price per pound. Whether the 

 roast may be left long or cut short, the total cost of the cut will be 

 almost the same, so that the economical way to purchase a rib roast is 

 to buy it with the ribs left long, but broken so that the ends may be 

 removed in the kitchen, if so desired, and cooked as a pot" roast or 

 stew at a later date. In case the roast is purchased short, the butcher 

 simply sells the ends over again. 



The flank contains a broad Hat nniscle known as a flank steak, 

 which is a very desirable piece of meat if tiiken from a well fattened 

 ar.imal. There is no waste to it whatsoever. It is coarse in liber, but 

 very rich in flavor, and if carefully prepared is a very choice cut. In 

 thin cattle the flank steak is not usually removed, the flank being made 

 into rolled roasts or sold for stews. A rolled roast of the hind flank is 

 one of the most economical cuts in the whole animal. It is good to eat, 

 is cheap and contains no bone. The plate is usually used for corned beef, 

 or is boned and made into rolled roasts. 



The chuck may be cut into roasts or steaks, and in a high grade 

 carcass contains better meat for the money than the rib. The first or 

 hindmost chuck roast is the best. It is as good as a rib roast and is 



