you're entertaining because it's a nice large sized steak is this one a flat bones or on and as long flat bone this is the most tender of all your servant sticks you know since this is cut stick are good inch and i ha thick and i'd like to suggest that in buying stakes in a steak that you buy your have a cut at least an inch and that knows you'll get much better results in cooking and of course with the steak being u s d a choice a high quality grade it can be broiled or pan broiled so we'll just put it on the broader pan ready to go in the broiler and whenever your handling made or handling steaks be sure to use t so that you don't puncture the meat because in using tongue to handle the maid treat it with tender loving care now another stick with the less just for broiling or for cooking outdoors is a very revise take this has a well developed flavor also going to i was that this is cut about an inch and a half second these are nice boneless steaks for broiling or as i said for cooking out of doors and for economy you might like to try a blade chuck steaks such as this one this is good for broiling a cooking on the outdoor grill of its prime or choice or another economical cut is this fall cutting round steak and has several different sections all of which can be prepared in different way and you can select and primer choice now here's a booklet entitled how to buy basics which are straight for you all of the popular retail cats that you see them in the counter all the popular steaks some of the ones i've been talking about others included you can request a single free copy of the booklet by writing to agriculture t washington d c that code two zero two five zero now if you select wisely and prepare your steaks proper you'll be assured of the luck to both served when steaks just like this one in the broiler if you've considered buying made in quantity i just pack your home freezer you might have had a few questions along the way and their basic considerations to make in buying for freezer for example the amount of freezer space that you have available then the amount of meat that your family can use within a reasonable period of time the type of make up some quality of me that your family prefers and also the amount of money that you can spend all of one time now in addition to these basic considerations there are several different ways to buy or alternatives in buying you can buy and carcass form like a whole side of beef and a good rule of thumb to follow here is that if you buy an entire side like this you'll get twenty five percent steaks twenty five percent rose twenty five percent stewing beef and grinding bass and twenty five percent waste and fat so there's all of that to take into account then if you'd like to buy just the hind quarter this section of the side of beef go get some of the more tender cuts like porterhouse steak and so on and steak but this will cost about fifteen to twenty cents per pound more than those portions the four buying for quarter or buying a hindquarter then if you're limited on freezer space you may wish to consider buying by wholesale pet and buy wholesale cat for example here's a big short line where you get your p house t bone and club steaks another wholesale cat would be a pork loin you can have pork chops or pork loin rolls cut just as you wish or how about a leg of lamb or a couple of legs  am have a serling chops cut off a leg and use the remaining portion of the leg for leg of lamb rubbed so you can buy a carcass form via wholesale cut and then there's another alternative to consider and that's buying retail cuts very often the supermarkets will have specials on various retail cuts and you can buy according to family preference you can buy different stakes when they're on special episode the market or there are always delicious routes that are on special from time to time that you can vibe for your family like this beautiful before rib roast and certain guidelines on your make cuts to help you in buying for example your brand inspection stamp put your shores you have a wholesome a product then the u s d a quality grade stamp that tells you you're buying a certain degree of quality then there's a yield grade stamp that tells you the percentage of usable lean meat carcass so it's very important to know about the stamp on the meat because to help you as guidelines in buying in fact there's so much to know in buying for freezer there are so many factors to consider and the u s department of agriculture has published a book good entire on how to buy made for your freezer it's a very helpful and informative book that covers beef pork in miami has a dense occasion charts of all three and even has a chart to show you how to figure the retail value and compare the cost with retail prices and you can write for a single free copy of the booklet by requesting it from agriculture t primate is an important job for any homemaker you know we spend about twenty five cents out of every food dollar for meat so it's very important from that standpoint also made as a food that we are alive especially when it's tender and juicy and flavorful and whenever you're buying meat to prepare a beautiful entre such as this it's important that you know about two things in particular about the meat quality and then it's important that you know about the  stamp on the outside fat covering this tells you that you're buying a certain degree of quality also it assures you have a bit of buying consistent quality because this revote is going to be just as tender and juicy and flavorful if you buy it today or if you buy it two weeks from now when you buy buy quality grade so the grade stamps are the grades are there to help you in selecting now these are the top three grades that you'll find most often in today's supermarket the top quality grade u s d a prime and then this one which is the most popular and one which you're most familiar with the u s d a choice you'll find this all over the country  in today's meat counter and the third quality grade u s d a good and very often a store offer two grades if you were going to buy a beef roast to prepare as a pot roast you went to the store and there was the u s d a choice and u s d a good available and this one being a u s d a choice blade chuck roast and this roast being it cooking it slowly and adding liquid you're going to tenderize it so i you cook it so it's to your advantage to choose the grade according to how you're going to cook the particular cut that you select so the grades do help in buying you see now make grading is strictly voluntary as a service is provided by the u s department of agriculture and as provided by the request of meatpackers and others who pay a fee for the service and especially trained federal meat greater judges the quality of the meat and then rolls the purple shield shaped great stamp all along the backside of the carcass and across the shoulder and up t roast and this is what tells you the quality of me that you're buying as it represents a certain degree of quality and also assure you of consistent quality now not all majors graded only beef and cap and the and lamb are graded for quality pork is not graded now in addition it's important to know the various cuts of made that you buy and how to properly prepare them because the cuts will vary was in the animal for example in a side of beef you have the more tender cuts along the center the back portion of the side of beef and then in the front section the chuck you have your shoulder and blade cuts which are less tender and then in the back section of the round you have that your round day concert on to pro also less tender so you have to prepare according to cups and as i say the cups will vary and tenderness with them one animal within a side of beef now there brooke was to help you that have been published by the u s department of is this one u s d a prime and the little shell shaped grade stamp on the outside fat covering tells you that it's u s d a prime but it is u s d a and the grade name you see with prime there is an abundant amount of marbling insert the meat thermometer in the very center of the lean portion of the roast put it in the oven at three hundred twenty five degrees same temperature as the rib roast now for more economical meals perhaps you'd like to serve your family a fresh beef brisket such as this one also grated u s d a choice or perhaps a shoulder arm roast both of these cuts have a high percentage of main m small amount of bone small amount of outside fat but being a less tender cut the shoulder on for example should be prepared by the mores tape method of cookery you put it in a roasting pan on a rack and then add liquid and the liquid that you add you can use water you can use very reputable gisele's or fruit juices and i to add the liquid you simply put our cover on the roasting pan put it in your iven at three hundred to three hundred twenty five a choice this is sometimes called a low in and roast or round and roast but this is another one that's certainly good for a family meal i've only mentioned a few of the many popular out so has australians of all the pop of the popular retailer cups just as you see them in the make counter now you can write for a single free copy of the book read by requesting it from agriculture tavi washington d c