SELECTION OF TOUGHER CUTS AND THEIR USES
Less expensive cuts of meat have more nourishment than the more expensive, and if properly cooked and seasoned, have as much tenderness. Tough cuts, as chuck or top sirloin, may be boned and rolled and then roasted by the same method as tender cuts, the only difference will be that the tougher cuts require longer cooking. Have the bones from rolled meats sent home to use for soups. Corned beef may be selected from flank, naval, plate or brisket. These cuts are more juicy than rump or round cuts.
1. For pot roast use chuck, crossrib, round, shoulder, rump or top sirloin.
2. For stew use shin, shoulder, top sirloin or neck.
3. For steaks use flank, round or chuck. If these cuts are pounded, or both pounded and rubbed with a mixture of 1 part vinegar and 2 parts oil before cooking, they will be very tender.
4. Soups—Buy shin or neck. The meat from these may be utilized by serving with horseradish or mustard sauce, or combined with equal amount of fresh meat for meat loaf, scalloped dish, etc.