CHAPTERS 11

Meat, Meat Sauces and Garnishes

Beef

Beef goes into Canadian homes more often than any other
kind of meat. It makes blood and bones, it is rich in body-building
proteins, but far too often the last ounce of nourishment isn’t
squeezed from that meat. The cooking—that’s what does the
trick.

Here is our guide in using cuts of beef, for the food value of
the less tender cuts is high.

Chuck:

This cut, as you can see, lies between the neck and the rib
roast cuts. In Red Brand Beef a chuck roast cut from the 4th and
oth ribs is less expensive than a prime rib roast and yet it’s tender
and juicy. The rest of the chuck is just right for pot roasts,
stewing beef, chopped meat dishes.

Short Ribs:

These are the lower end of the ribs found in the plate. They’re
rather bony and fat but the meat is tender and flavorsome. Braised
short ribs of beef are delicious and thrifty.

Rib Roasts:

The shank and rolled rib roasts are juicy and tender. These
roasts are usually cut from the 6th rib through to the 12th, num-