Student's manual in household arts; food and cookery by Metcalf Martha L

Author:Metcalf, Martha L. [from old catalog]
Language: eng
Format: epub
Tags: Food, Cooking, Home economics
Publisher: Indianapolis, Industrial education company
Published: 1915-03-25T05:00:00+00:00

MEAT USES OF DIFFERENT CUTS.

159

BEEF.

Beef.

Neck—soups and stews.

Chuck—roasts, pot roasts and steaks.

Ribs—the first six, beginning at the loin are used for roasts. The third, fourth and fifth ribs are the best and are called prime ribs.

Short ribs—the lower ends of the rib roasts are used for braising.

Shoulder clod—roasts and pot roasts.

Shank—soups.

FOOD AND COOKERY

Brisket—corning and stews.

Plate and navel—corning and stews.

Loin—steaks (sirloin and porterhouse).

Flank—corning, flank steak.

Rump—steaks, roasts, pot roast and boiling beef.

Round—steaks and Hamburg.

Tongue—boiled either fresh or salted.

Tail—oxtail soup.

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