The Chuck lies just behind the neck, including the first five ribs. This cut may be used in a variety of ways, as cheap steak, roast, pot roast or stew. Several of the cheaper cuts indicated as possible roasts or steak cuts were formerly used much more commonly than now for such purposes. As our country has grown more prosperous there has been a great increase in the demand for the better cuts until many markets are forced to buy extra loins, etc., to meet the demand.' A very fair small one rib roast may be cut from this portion. The chuck sells for about 12 1-2 cents a pound.

The Ribs are used chiefly for roasts and constitute the best of the fore quarter. The portion lying nearest the hind quarter is very nearly the same in quality. There is a decided preference in the rib roasts. The "first cut of the ribs," as it is called contains the first two or three ribs from the hind quarter, differing according to the size of roast desired. Cut long, that is with the thin end pieces left on, such a roast brings as high as 17 to 23 cents a pound, while "cut short," that is with the thin rib ends removed, it sells in some places as high as 20 to 30 cents a pound. Following this cut are the second and third cuts, the third joining the first cut of the chuck. These are not as high in quality or price, 15 to 18 cents a pound. The second cut is a very good roast.

The Sticking Piece is a cut between the neck and brisket, so called from the custom of bleeding there after killing. Although the fibre is coarse and tough in this piece it is an excellent piece when properly used. It is especially fine for beef tea, since for that, one should select as juicy a piece as possible. From the method of bleeding much blood collects in this piece and it is particularly juicy. It may be used for stews also where long, slow cooking renders the muscle fibre tender and sets free a portion of the rich juices.

The End of the Ribs is often called the plate piece or rattleran. Although this portion has a liberal supply of bones they are thin, and generous allowance is made for that fact in the price. It is an especially desirable piece for corned beef if it is to be pressed and served cold, as it has a good supply of fat blended with the lean and hardens to cut well.

The Brisket is much preferred for corned beef by some. It is a more solidly lean piece on the whole, thus carving better when hot. It is to a large extent a matter of choice as regards the amount of fat desired. There is a difference recognized at markets between the thick end of the brisket, called "fancy brisket," and the thinner end, the former being considered superior. The brisket corned brings as high as 15 cents a pound where there is good demand, while the rib piece is not over 8 cents, sometimes as low as 6 cents.

The Shin is used for soup meat. It is divided into three pieces, more meat being found on the upper piece. Many make a great mistake in throwing away the smallest, most bony part supposing it to be valueless, which is far from true. It is rich in gelatin and those properties which are desired in soup stock. The shin usually sells for not over 5 cents a pound.

The Hind Quarter

Side Of Beef, U. S. Dept Agriculture

While there is a great variety in the possible cuts of the hind quarter they may be classed in general as follows:

1. Loin.

2. Rump.

3. Round.

4. Shin.

5. Flank.

The Brisket

The Shin

Cuts

The location of these sections will be seen by consulting page 135. The entire loin is frequently called the "sirloin." The choicest steaks and roasts are cut from this part. The first two slices from the end where the loin joins the ribs are called the first cuts of the sirloin. These are not as tender or desirable as those which follow. After these are removed, the tenderloin begins to appear which lies on the under or inside of the loin and being so protected is very tender. The slices which include the largest portions of tenderloin are considered the best and bring the highest price. Some of these slices when trimmed bring as high as 35 or 40 cents a pound.

It would seem that the tenderloin is greatly overrated in some instances, since, except for the fact of its being especially tender, it is not more desirable. It is not as rich in juices or flavor as the rest of the loin. The entire tenderloin is used for what is known as a "fillet." When removed and sold separately for this purpose it costs as high as 60 cents to $1.00 a pound since the remainder of the loin is rendered thereby far less salable. On the other hand, for one who wishes a delicious roast at moderate expense this loin with the tenderloin removed is very desirable.

Sirloin

Tenderloin

Fillet

In buying for a fillet roast it is far the wisest plan to buy the entire loin or section necessary to give the size desired, at 35 cents a pound, have the tenderloin removed for the fillet roast and the rest reserved for other uses, as steaks or later roasts. The thinner end of the tenderloin which extends into the rump is cheaper, about 35 cents a pound. Some cheaper fillets are sometimes to be found in the markets but are not desirable, as they are from inferior beef.

The Rump lies back of the loin. As a whole it weighs about 52 pounds. It is divided into three sections, known as back, middle cut and face. This portion is sometimes called hip or thick sirloin. It may be used for steaks or roasts, while some of the less desirable parts are used for pot roasts, braising, etc. The part nearest the loin is termed the back; it is the best part for all uses except for steaks. Next to that, the middle, the face having more muscle.

A cut from the rump which is excellent for a variety of uses in the Aitch bone. It is satisfactory for a cheap roast, braising and the like. It weighs about six pounds usually and may be bought for 7 to 12 cents a pound. There is not enough bone included to offset the difference between this price and the 25 cents a pound which portions of the rump may bring, as the middle cut. The face makes a good piece for corning.

The Rump

Aitch Bone