New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1881-06-26

'ng all the noble flavor of beef cut from the ribs.
siroin or rump. Thackeray expresses himself thus
strongly: Amy dispute about the relative excel.
lence Of the beefsteak cut from the ct rs Is usual
in France. and the entire cote must henceforth be idle
and absurd. Give the Sunday side of the meat 20
misses and lady's maids; for men be the Mond.v
side or. better still, thousand times succulent
and full Of flavor the ribsof beef This Is the mea.
| would eat were going to do battle with any NOR.
tai foe' The entire cote il the meat Of the porter
house, which is separated By bone from the tender
loin.
At the termination Of the ribs the hinlouartcrs
are separated from the forcquart' - The first cut
of the hlndquartcr lies, Therefore next 10 the prime
ribs. This first cut Is the porterhOnse. In the first
steak there is little no tcnderoin but in the sec
ond cut the tenderoin begins 10 show, appearing Ia
side on the other side of a long thin bone. After
several steaks are eat the tenderloin is At it's
thickest, and hip-bone steak is reached. This
is the dividing line between tho porter.
house and siroin, and is differently sold by
different butchers as srloin or porterhouse steak
II contains a large piece Of bone, and should be
ranked with the cheapest meat. After the hp-bone
steak the fiat bone steaks Of the srlon They
contain large piece Of tenderloin, and counted
by some people the best steaks in the beef Next 10
the hat-bone lies the round-bone steak. which
reaches TO the socket where the srlon ends. In
England and in some parts of this country the en-
tire piece of the quarter reaching from the Begin
ming of the porterholse to the socke-bone is called
the siroin. The term porterhouse' was first used
in this city about ISL By butcher in the old Fly
Market named Thomas Gibbons.
4 Mr.. Morrison. who was the proprietor Of a por-
ter-house nj No. 327 Pcarlst., became Accidentally
acquainted with the excellent qualities of the steak
cut from the small end Of the srloin, which was
then only used for roasting TIE steak considered
the best was then the sirloin steaks mentioned in
GLIDING the hip-bone the flat-bone and the round
bone Nh Gibbons the butcher cut these steaks
from the small end Of the siron tor the then famous
port,r-honse of Morrsohs and was accustomed 10
order the portcrhouse steaks cut" whence by tins
name they became known. The story of Charles
ia, Second, the ncrrie monarch. knighting Sir Lon
as the finest meat is familiar to everyone. Siroin
steak is now from 22 10 p cents and porterhou,e is
- cents. The top of the sirloin or the thick piece
of meat below the sirl0in is II and l6ccnts pound
This makes a nice roast though 1t j. not choice
q. rib roast II is juicy and tender If the meat
has been kept q proper hmc' II Is especially
Behind The socket bone next 10 the sirloln steak
lies thc socket piece or face rump. This j. j. cents
q pound and j. good for ,iews, pottcd beef and
corucd beef steaks sometime. cui from ~. They
ave NOR tender than those cui from the round The
end piece 90 The rump which j. generally known ~
"Ump of beef j. divided down %, length by y
narrow strip of fat On one -idr OF thIs strip inside
of the beef lies thr etch or cdH-bone The outside Is
the tail end of the uunp 1hr etch-bone II excellent
Tor -trws and s the tcudcrc-i part OF the rump The
entire piece including both sides, Is esteemed tho
best piece Tor corn beef iu the animal The round
of beet lio, below the rump or top of the leg. Tho
round !, used for pot-rosi, iOr a mode hrci Tor
corning and sometimes tor smoking. II IL too tough
for ting ami though n Is cut into steaks n is not
so r'"d a. some cheaper parts. The rem .Hin9 pof-
finu 81 ihr 'g shank H. usad for soup. Below tic
top o thc -irloln a- the animal stands * ihc Hank
The outside Inh n Of ltti" value, but lusr oi THIS
uuhiica In ilt h. the I-id" flank. Tbs o. torn ont
hg thc butcher, stripped of o., tat and t'c u'at
which usually weighs about two pounds B, dl, lo,'.
There /, uo bone ODD o. and ~ d Nrfy tender tni jucy
l. D. sold 20 from 90 fn - cent, pound. II tr tHn
Skin nhi,h covers n is pulled Oh aud f is w'l
scared with sharp knife ana hutt,rcd WIN on or
butter n makes 20 drhrlou- steak. IT, - no
-wcrt,r or trud,lcr piece of mcat DO The beet.
The foralu8rtcr D. divided ou top INTO The prime
ribs Of brcl which incId, the first seven ribs. l,sc
flh, ar, u.cl for roasting. They are hu'. bat
y,rl expansive. There D., au Immense lrrc' D.. ~
lnlr. and iIuin min, 10 ten pounds !, The s-iH'-t
fl, roast that c', De- lou-hi. Prime rh, of beef are
-. c.ui- 20 pound. The last nine ub, are known -
tl.tl.urh ribs. They aIc good though. When cut
into thr -houll'r-hIdr There ., considerable 9'n@
b. H. solid 90 cent. pound. Tho rr~t "l On" 'lutk
ui mech b. tl-,t fer soups mihCr meat and bologna
.iu-tt,-. It j. from ~ go ',niH o pound. ~"
oio.--rb pi,c,. 'lli.i by The English " thr lc2"f
mutton piece" o. good and economical. II is me
foI iA ilodr h,ri aud iri roast anl nah@ 30 eye j.
l,f Iul-i iu tho ost-h ctt g. thau chuck rih. - 3
fl.m ~. tu ic.ul,a pnuud Ol TIE rm1iHfg
rn.,- hll~.cf ..nd Ton corn ht'. Ilat. aul navel
af. u. litl- account.
DuoI ia,,I .drs iu color Whom first cut d. TIE
ht Co.., lnf after beng '-.l {" iIr .lr irN .in-
ui,- t.I..1 hri-.t rrd. i.r Gao O., . cream "Hl''.
81. .. -|i,ul BOO. kept ilI oi i', a,, U' goo. DO -
t-,t ald iu N.uuI much longer, though large
i..t.ia Y. lr hnuc ir thr COLLAR ul t'n.rf. Ni'a-s
-at .i.t.' pieces -"'.i -.. 'It ~ ~. "'' 0"''