MEAT. 



moderate roasting cuts, be ('iviJed 

 into two only ; price, 7 cents per lb. 

 for roasts, and 8 cents for steaks. 



" <^> /> to' ^' '■ Middle or crop rib 

 roasting pieces, also called prime 

 ribs. They are sometimes left in 

 two or three pieces, only for the 

 same reason as the chuck rib ; price, 

 9 cents per lb. 



";'. Sirloin or tenderloin steaks. It 

 is cut into thin slices, for steaks, as 

 wanted. Steaks should not be cut 

 to the required size until they are to 

 be put on the gridiron, as they thus 

 lose their juice ; price, 9 to 10 cents 

 per lb. 



"A-. Sirloin roasting piece ; price, 9 

 cents per lb. 



" /, m. Rump steaks. The steaks 

 from / are nearly (perhaps quite) as 

 good as those of the sirloin ; these 

 pieces are also corned. If the steaks 

 be cut from I only, they are worth 7 

 to 8 cents ; if from I and m together, 

 6 cents per lb. 



" n, t. Brisket, for corning, and the 

 finest corning beef in the animal, 

 when there is a full, deep brisket. 

 These pieces are subdivided before 

 corning ; price, 5 cents per lb. 



"o. Shoulder, or arm, for soup and 

 mince meat ; also corned ; price, 2 

 to 3 cents per lb. It is sold, ordina- 

 rily, by the piece. 



"/). Cross-piece, for roasting, and 

 also cut for steaks ; it makes a good 

 corning piece. From the cross-piece 

 is cut the shoulder clod ; cross-piece 

 is worth 6 cents ; shoulder clod, 5 

 cents per lb. 



" q. Plates for corning. When 

 corned, it is cut smaller ; price, 5 

 to 6 cents per lb. 



"r. Flank, for corning ; price, 4 to 

 5 cents per lb. 



"s. V. Thigh or round, for beef a 

 la mode; s, worth 5 cents, and v, 4 

 cents per lb. 



" u. Navel, for corning : to be cut 

 smaller before corning ; price, 5 to 6 

 cents per lb. 



" w. Shank, for soup, or mince 

 meat, or corning ; price, 2 to 3 cents 

 per lb., or sold by the piece. This, 

 as well as the shoulder or arm piece, 

 0, makes poor corned beef, and is 



more economically used for soups ; 

 and, after serving that purpose, may 

 be made into mince meat or hash. 



" Sometimes it is desirable to corn 

 nearly the whole of the quarter for 

 dried beef If so, m, s, and v are left 

 in one piece, / and to being taken off ; 

 / is made into steaks or corned, and 

 ic into soup or mince meat. The bal- 

 ance of the thigh, consisting of m, *, 

 and V, is cut into long, narrow pieces, 

 from the upper part ofthe thigh down ; 

 they are broad at top, and run to a 

 point below. When corned, they are 

 hung up to dry and smoke, and should 

 be hung up by the small or lower end. 

 "^'/•^> ^'■6 the primest roasting 

 pieces in the carcass ; next come c, 

 d, h, i ; then k ; then b. Many per- 

 sons prefer k, the sirloin roasting 

 piece, to all others ; but a true epi- 

 cure in beef always chooses the rib 

 cuts ; and of the rib cuts, the crop 

 ones are far the finest. 



" The butchers ask most for e,f, g, 

 h, i, ft k. They are about equal in 

 price; but f, /, g- are more valuable 

 for roasts, and h for steaks. Prices 

 vary according to the goodness or 

 badness of the animal ; as he may 

 be good in his chine and crops, and 

 bad in his loins and rumps ; or the 

 reverse ; or equal in both ; also, ac- 

 cording to the knowledge of the 

 butcher, founded on the fancy of his 

 customers. The highest price is al- 

 ways asked for sirloin steaks when 

 cut by the butcher. Next come f>, 

 c, d, chuck rib roasting pieces and 

 steaks, and /, the rump steaks ; then 

 m, lower part of rump, p, cross-piece, 

 q, plate, and v, navel ; r, flank ; *, 

 round ; n, t, brisket ; v, lower round 

 or thigh ; a, neck; o, shoulder ; and 

 u; leg. 



" We would respectfully suggest 

 to all our readers to follow the above 

 directions in cutting up their beef It 

 is the most economical, as proved by 

 long experience, and will avoid all 

 waste. It separates all the pieces 

 properly, so that the good and indif- 

 ferent are not joined. If a prime part 

 be left coupled with an inferior one, 

 and roasted, the prime only will be 

 eaten, and much of the mferior was- 



491 



