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Purchasing Beef

Roasting-ribs, loin, rump and pin-bone. Second cut from thinnest side of ribs and sirloin are best pieces.

Broiling-loin, rump, skirt. Tenderloin and sirloin the best. Boiling-round.

Stewing-round, brisket, etc.

Soup-shin, leg, neck, etc.

Broth-neck, round, etc.