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Beef (Head-Not used for food) (II)

1. Head-Not used for food. 2. Sticking Piece. For Soups, Beef Tea, Stews, for making Corned Beef. 3. Neck. For Soups, Stews, Beef Tea, Boiling and Corned Beef. 4. Second and Third Chuck. Brown Stews, Braising, Steaks, poorer Roasts. 5. First Chuck. For Roasts. 6. First Cut of Ribs. Ror Roasts. 7. Middle Cut of Ribs. For Roasts. 8. Back Ribs. For Roasts. 9. Plate (no bones). Stews, Soups, Corned Beef. 10. Brisket. 15. Loin (including Tenderloin and Sirloin.) For Roasts and Steaks. (A choice selection.) 16. Flank or Skirt. Rolled Steaks, Braising, Boiling, Corned Beef. 17. Rump. Roasts and Steaks. (This should be cut across the grain.) 18. Veiny Piece. For Stews and Soups. 19. Roud. Stews, Beef Tea, poorer Steak. 20.

Leg. Soups and Stews. 21.

Tail. For Soups. 22. Pin Bone. For Roasts.

The bones, gristle, tendons and other gelatinous portions are good for soup stock.