then the next time you go the make out or be sure you look for the purple shield shaped grid stamp on the maid that you buy as your assurance of quality you know it's easy to be popular when you serve your family but the real trick is to be economical as well that may sound a little bit contradictory but it can be down and it can certainly be done with this versatile c first cut as a blade chuck wrote this is a very popular cut of the among american consumers and many families like it prepared as a pot roast and preparing it as a pot roast that means cooking or cooking it with m adding vegetables as it's cooking the vegetables that you like but this is a very versatile cat and can certainly be used in different ways like most of the things that i buy this roast is u a choice and u s d a choice this little purple shield shaped great stamp on the outside fat covering represents a certain level of quality now for a very special occasion if i wanted that ultimate  below u s d a choice you know beef trading is a voluntary service of the us department of agriculture's consumer and marketing service and almost all of the base that you buy in the retail meat counter is graded for quality of using this verse the talk at let me show you where it comes from and a side of beef the first cut of the blade jack is right next to the red and very tender rib bisection in the particular route that's what you want to ask for the first cut of a blade chuck roast now it's very easy to cut this the first thing you want to do is simply remove the rib bone along the back side you want to cut  close to the bone as possible and then right next to the rib bone is very tender rabbi section and this is where you get your boneless broiler ball and very tender steaks follow the natural same and take out this very tender part then we turn this over and show you how it looks just like that then you simply cut it into and with this entire cut me show you what i did very quickly took away the ribbon cutting as close to the best possible then following the natural seam cut out the very tender revised section that is less tender part this can be used for  or as a small pot roast now if you've got more information on the how to of using this versatile cat or other cuts of beef why not right but it's very convenient book that had a by base steaks and its companion how to buy beef ro beautiful isn't that you know steak like this should be labeled handle with care and handle with care means just the right amount of cooking the right amount of time in the broiler or cooking are over charcoal and also just the right amount of seasoning  the hill shaped quality grade marks the choice stamp on a certain steak speaks of the history of caring because to qualify for the choice grain this beef came from a young well  fed and well cared for beef animal also to qualify to be graded a quality first had to be inspected for health and this quality grade stamp represents a certain level of quality so it assures you of bind consistent quality and almost all the beef that you find in the retail make case today is graded for quality is a grading of the voluntary service of the u s d a is consumer marketing service where this airline steak is u s d a choice but if i wanted to select a certain line for a very special occasion then i'd select top quality grade u s d a prime a certain line such as this one and as i just mentioned each one of these quality grades represents a distinct level of quality now one other variation to the sir line is this tops or line it's a bonus cut and very often you'll find tops or line merchandised in the make out or just as you say it here also might be a little bit higher price per pound it's a very tender very bonus cut and it's one variation of the sirloin steak now one other point about  selection of your steak be sure that you get it cut at least an inch thick preferably an inch and a quarter to an inch and a half this particular steak is an intern a half thick and as large as it is about easily serve five to seven people now if you had it cut say two inches thick then it would serve up to eight adults and a third one steak this size is certainly nice for a very special dinner party or if you're having a special family dinner because it's such a nice large convenient size now to broil the steak you simply put it on the rack in your boiling pan and then be sure to judge the distance between the top of the steak the surface and your element of heat now steak like this is about an internet half second would run about three inches between the top and the surface of heat a good deal of fat for every inch of segments between the top of the steak and your source of heat and now it's ready to go in the broiler sir line is only one of many tender and the logistics are growing and if you like more information on selecting and pairing the stakes right for the can be convenient but that's how to buy these things something  agriculture washington d c code two zero two five zero and after that steak is cooked and of course seasoned after cooking then you want to garnish it properly make it very very attractive and then th e for broiling such as a porterhouse steak or a nice thick t bone steak or a rib steak the bonus rabbi and then of course you have a strip line steak or a knife  are all sorts of wonderful broiler very tender steaks and also very good for cooking over charcoal and selecting the steaks quality is very very important and you have three quality grades to select of these represents a distinct level of quality and in buying by quality grade of course you're assured of consistent quality also all the meat that is graded in the supermarket this is done by voluntary service of the u s department of agriculture so not all beef is great it now let's look at all of these beautiful steaks such as this porter house you know very often people ask me what is the best pick to buy and you on the tenderloin and take away this larger part cut it away from the bone and nice boneless strip steak and of course both very very tender for broiling now just a note of interest on the  in the new york of the eighteen hundreds there was a mr martin morrison who had a restaurant called a porter house and it is restaurant he served porter a dark brown bear and then he highlighted his menu with a delicious the electable based steak with new yorkers associated with the name porterhouse so the name stuck and that's how we know porterhouse steak today very closely related to the porterhouse as a t bone steak and the main difference between a t bone steak and the port the size of the tenderloin much smaller in the t bone but you have the same shape of bone that also in the same family of steaks is the club steak the tenderloin has disappeared and you have this very large tender below and i section this is a nice individual sized steak for broiling then a sir line steak such as i'm cooking right now this is a lot of convenient large size for serving several people for a special family occasion or dinner guess then if your family like a river also certainly like rib steak if this were to breadstick it would be aroused this is only one web and second it's certainly very tender for broiling or cooking over charcoal and then the boneless steak also perfect for broiling or cooking outdoors so you really have quite a selection to make in selecting any of these elective affects let's take a look at the third line and see how it's doing just beautiful and if you'd like more information on a certain line or any of these steaks that i've been talking about i suggest you write for this convenient book read entitled how to buy the state you can obtain it by writing to agriculture grade you are sure of buying consistent quality or u s d a prime the top of the line assures you have the ultimate in quality and buying buy quality grade remember you're short of consistent quality and also buying high quality now not all lamb is graded since grading is a voluntary service of the u s department of agriculture and selecting what i am it's important also to select nice six cups at least an inch and a quarter or an inch and a half six those red chaps i'm cooking on it and a half and segments where you have such an array of lamb cuts to select from also all tender for broiling roasting such as lamb arm chop or lamb blade chop then other favorites include these lamb red chaps such as i'm cooking now or favorites such as lamb loin chop also legs steaks and all of these cuts are certainly suitable for broiling pan boiling or any of these would be suitable for both things now for an economy suggestion  me suggest a leg of lamb this is an entire leg with a certain line on and you can simply ask you meat man to slice your serling chopped at least an inch thick off the end of this leg then you can use the remainder of the now for serving lamb it's important to select garnishes that compliment the natural delicate flavor of lamb men are meant certainly compliment i am also some of jelly sliced cranberry i can select according to your taste and of course it's always important to make any cut of meat if when you're ready to serve it to make it very very attractive and select the geysers that complement the cut whenever you're buying lamb remember that you will certainly add variety to your menu and also remember to ask for nice thick cuts of lamb also