Harrisburg telegraph. [volume] (Harrisburg, Pa.) 1879-1948, 1915-03-05
HOUSEWIFE SHOULD
KNOW CUTS OF BEEF
University Of Wisconsin Issues Spe
cial Bulletin on Divisions of
This Important Animal

The beef animal is divided down the
middle of the backbone into two
halves called sides and each side is
divided into two parts called quarters.
The smaller divisions are given as fol-
lows in a University of Wisconsin bull
letin:
Fore Quarter-The fore quarter is
all that portion of the side lying in
front of and including the last rib. In
some markets the last rib is not in
cluded in the fore quarter.
The SHANK" or Leg" is the first
cut of the fore quarter. 1t is used for
soup bone. The shank contains the
marrow bone" which is the middle
portion of the shank bone. This is
sometimes cooked and served on
toast.
The shoulder CIod" or Round
Shoulder Piece" is the next cut; this
is divided into two cuts, each about
three inches thick. The second or up
per cut is best. The Shoulder Clod"
is used for pot roast.
The Shoulder" contains two dis
tinct layers of meat which are sepa-
rated and boned, and used for cheap
roasts and pot roasts. The inner por-
tion of the shoulder from which the
ribs are removed is the better.
The "Brisket" is the cut just in front
of the shoulder. The ends of five ribs
are taken out, the meat is sold as
rolled roast, or corned and sold as
boneless brisket.
The Knee Bone" just above the
brisket is a round bone surrounded
by much gelatin but contains little
marrow. 1t is sold for soup.
The Neck is used for stews, soup
and mince meat.
The diaphragm is called the Skirt
Steak" 1t is removed whole, stuffed,
rolled and braized or cooked as pot
roast.
The Short Ribs" or Gross Ribs"
lie just above the brisket. They are
divided into two narrow cuts which
are used for roasting and served with
brown potatoes
The Chuck Ribs include the first
six ribs back of the neck. They are
trimmed for steaks or roasts, but
make poor roasts and are usually
boned and rolled, and used in braizing,
pot roasting, and stewing.
The last seven ribs are called the
Prime Ribs" or short ribs. They are
used for choice roasts, the last five
giving the best cuts. The sixth and
seventh ribs contain some cartilage
from the shoulder blade, and more
connective tissue, hence are not so
desirable.
The Navel End" lies just back of
the brisket and shoulder and is used
for soup meat, boiling, hash, or corn
ing. .,
The PLATE" which lies just above
the navel, and includes the lower por-
ton of the ribs, is used in the same
ways as the navel
Hind Quarter-The hind quarter of
beef is all that portion Of the side
lying back of the last rib. In some
markets the last rib is included in the
hind quarter.
The "Flank Steak" is the first por-
tion to be removed from the hind
and rolled; or doubled up and
braized.
The Tip of Flank is the thick por-
tion lying just back of the plate, and
is cut up for beef stews.
Inside the hind quarter is the God
Fat soft fat, used for beef drip
pings.
The "Suet" is a hard fat which lies
about the kidneys, and is used for
shortening, suet puddings, etc.
The Kidneys lie embedded in the
suet just under the loin. There is one
kidney in each hind quarter. The kid
neys are prepared in a stew.
The "Loin,' which extends from the
last rib to the rump is used for steaks
and roasts.
The Club Steaks" Short Steaks"
or "Delmonico Steaks are the first
cuts of the loin. If cut three inches
thick there are just two club steaks.
The 'Porterhouse Steaks lie back
of the club steaks. They contain more
fat and tenderloin than any of the
other steaks There are four or five or
the Porterhouse steaks.
The "Sirloin Steaks lie hack of the
Porterhouse.
The "Sirloin Cuts" include two or
three pin bone steaks, two fiat bone
afA lie hn CT oh, Al.
sirloin), and about three round bone
steaks.
The "Tenderloin' lies under the
bones of the loin. II is usually in
cluded in the loin steaks but is also re-
moved separately, and used for broil-
ing, or roasting, but is a very eXpen-
sive cut.
The "Rump" lying just back of the
loin, is used for pot roasts and corned
beef. The lower part of the rump to-
ward the round contains poorer meat,
and is sold for a lower price.
The Round" which lies just under
the rump, is used principally for
many as twenty-five steaks. The Up
per Round" is the inner portion which
always lies uppermost on the block.
The Lower Round" is the outer por-
ton and rests against the block.
The middle cut of the leg. called
the Horse Shoe Piece is used for pot
roasts, and mince meat.
The Shank" or Soup Bone" is the
lower portion of the hind leg.
The tail is used for soup.
The bones which are removed in
boning and trimming meat are scraped
and the small pieces of lean and fat
are all used in Hamburg steak.
AS sold in the market, the cuts are
usually weighed before trimming. The
bones are sold to the bone man and
ground up for chicken food. The
waste fat is used in making soap.
Deaths and FunOrnIs