BEEF 141

bering from the neck backward. The tender, mealy portion often
called the “rib eye” is largest in the 12th rib; it decreases in size
from the 12th forward to the 6th. That’s why shank or rolled ribs

from the 12th rib are very choice.

Loin:

From the loin come the sirloin steaks, a good buy for 5 to 6
people. The sirloin steaks next the round are larger but not quite
so tender as those nearer the short loin. Sirloin roasts come from
the large end of the loin. The short loin, that part lying between
the loin end and the rib, yields the Porterhouse, T-bone and club
steaks. The Porterhouse steaks are cut from the large end, have
the greatest amount of tenderloin and weigh approximately 2 lbs.
for a 1 inch steak. T-Bone steaks are cut closer to the centre of the
short loin and have less tenderloin. Club steaks are cut from close
to the rib section and have little or no tenderloin. Filet mignon,
the smallest steak of all, is cut from the tenderloin, a long muscle
lying inside the rib bones almost the length of the loin.

Rump:

Here’s a cut that’s superlative in flavor and very reasonable
in price. It’s a juicy wedge-shaped piece, it’s the very best for pot
roasts, meat pie, or, if it’s Red Brand, it may be roasted.

Round:

Cuts from the round are solid meat, juicy and flavorsome.
Again, if it’s Red Brand, the top steaks may be broiled or a roast
cut from the best. The bottom round is a great favorite for Swiss
steak, mock duck, chopped beef and meat loaves.

Oxtail:

You’ve heard of oxtail soup? The original oxtail comes from
the tail, and makes delectable soup.

Shanks, Fore and Aft:

As you can see from the picture, the front shank has a lot
more meat than the back. If you’re looking for soup bones, the
back shank is quite satisfactory, but if you want jellied meat then
buy the front shank. It will give you a delicious pot of soup and a
loaf 7 inches by 5 inches of jellied meat. Use some flavoring in
cooking the meat; chopped celery tops, onions and a clove or two
make a nice combination.

Flank:

Here is a practically boneless cut and it’s about two-thirds
lean. More than that, the price is very moderate. The flank steak