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Uses of Different Cuts

// 2 3 9 13 0 4 7 6 10 12 12 11 5 8 13 5 9/10 BEEF. 8 3 7 1. Neck 8. Navel 2. Chuck 9. Loin 3. Ribs 10. Flank 4. Shoulder clod 11. Rump 5. Shank 12. Round 6 2 4 5 6. Brisket 13. Second cut of 7. Plate round 1 Beef. 2 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.

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. 1 2 6 7 3 9 in 9 8 4 10 10 7 8 VEAL. 6 5 1. Neck 6. Ribs 2. Chuck 7. Loin 3 3. Shoulder 8. Flank 4 2 4. Fore shank 9. Leg 5. Breast 10. Hind shank Veal.

Head-mock turtle soup.

Neck-stews and pot pie.

Shoulder-roast or chops.

Breast-stews and roast (stuffed).

Ribs-chops.

Loin-chops; thick end-roasts.

MEAT Leg-upper part, veal steak or cutlets; lower part-roast or fillet.

Shank or knuckle-soups and stews.

Feet-calf's-foot jelly. 2 is 6 3 4 LAMB. + ら Lamb. 1. Neck 2. Chuck 3. Shoulder 4. Flank 5. Loin 2 6. Leg 1 3 Very young lamb, sometimes called "hot-house lamb," whole forequarter or whole hindquarter used for roast. When it is a little older, the rib chops are cut off making a short forequarter roast. The hindquarter is used as a roast the same as in "hot-house lamb."

Just under a year old:

Neck-broth and stews.

Chuck-chops and stews.

Shoulder-roast.

Flank-stews and breading.

Loin-chops.

Leg-roasts. 3 3 7 8 2 4 6 3 8 7 6 4 PORK. 1. Head 5. Belly 2 2. Shoulder 6. Ham 3. Back 7. Ribs 1 4. Middle cut 8. Loin 5 Pork.

Head-head cheese or souse.

Shoulder-roasted fresh or pickled and smoked and sold as New England ham or cottage ham.

Back-roast.

Middle cut-spareribs; the outer layer of fat is cut off and used for lard.

Belly-salt pork and bacon.

Ham-roasted fresh or pickled and smoked.

Upper part of ribs-chops or roast.

Loin-chops or roast.

MEAT Fat-lard.

Trimmings of lean from the shoulders, hams, etc., used for sausage.