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THE VANCOUVER BRIDE

Standard Cuts of | Meats

The charts below will help you not only to know the names of cuts of beef, lamb, mutton
and pork, but also to appreciate their relative value, cost and use. Let this information
help you with your meat marketing problems.

Beef

BEEF CHART

Name of Cut obelbe er Cooking Helps How Used
1. Shank 545 | Least Expense | Sear, cook slowly | Stews and Soups
2. Round 895 | Economical ~ S: MACYS Steaks, and roasts, heel for
! pot roasts and stews
3. Rump 1110 | Medium > SlLOwiy Steaks, pot roasts, braising
and corning
4. Sirloin 985 | Reasonable “©. aiickly Steaks
5. Pin Bone 1110 s hae i Steaks
6. Porterhouse 1110 fe is 4 Choicest steaks
7.8.,9.,Prime Ribs 1155 f ce ” Best roasts
10. Short Ribs 840 | Economical i.) Slowly Roasts and stews
11. Flank 1115 . see be . Steaks, stews, braising
12. Plate 1285 . meer . Stews, soups, corning
13. Brisket 1165 2 fee as ’ Stews, pot roasts, soups
14. Chuck 1105 . ge Ke Roasts, steaks, pot roasts,
boiling, stews
15. Shoulder Clod 720 <4 ee : Steaks and pot roasts
16. Neck 770 : wee . Soups, stews and corning

Boneless Cuts—Other things being equal, the following boneless cuts give much more
nutrition, per pound, than the regular cuts:—l Shank meat; 1-2 Insides and Knuckles ;
3 Rump Butts; 4-5 Sirloin Butts; 6 Strip Loins (bone in); 7 Beef Rolls; 11 Flank
Steak; 14 Boneless Chuck. Tenderloin is inside of the loin under 4, 5 and 6.