MEAT PRODUCTS. 



339 



Retail Cuts of Beef. 



HIND QUARTERS. 

 ROUND 

 Rump 



1. Rump. 



Round: rump and shank off. 

 Round steak, first cut. 

 Round steak. 

 Round steak, last cut. 

 Knuckle soup bone. 

 Pot roast. 



Hind Shank 

 17, 18. Soup bones. 

 19. Hock soup bones. 

 LOIN 



2. 



3-13. 

 14. 

 15. 

 16. 



1. 



2. 



3-4. 



5-6. 



7. 



Butt-ends sirloin steak. 

 Wedge-bone sirloin steak. 

 Round-bone sirloin steak. 

 Double-bone sirloin steak. 

 Hip-bone sirloin steak. 

 8. Hip-bone porterhouse 



steak. 

 9-15. Regular porterhouse 



steak. 

 16-17. Club steaks. 



FLANK 



1. Flank steak. 



2. Stew. 



RIB 



1. 



FORE QUARTERS. 



llth and 12th rib roast. 

 9th and 10th rib roast. 

 7th and 8th rib roast. 

 6th rib roast. 



A/ 1 C 



FORE SHANK 

 1. Stew. 

 2-4. Soup bones. 



FIG. 1. 



