TABLE

Beef	Cut		Method of Preparation

Hindquarter	Round	more or less free from fat	Broth, soup, beef juice, scraped beef.
	Round	round steak	Hamburg steak (ground meat).
			Broiled (this is a cheaper and less tender cut than the loin steaks).

		steak	Broiled, cheaper cut steak.
	Rump	roast	Roasted, cheaper cut roast.
		lean meat	Broth, soup, beef juice.

		3 ribs, 1st, 2d and 3d cuts	Roasted.
	Loin	sirloin steak	Broiled.
		porterhouse steak	Broiled.

		steak	Broiled.
	Tenderloin	roast	Roasted.
		fillet	Broiled or roasted, larded or plain.

	Ribs (prime)		Roasted.

	Ribs, chuck roast or steak		Roasted or broiled.

Forequarter	Brisket		Corning.
			Broth, soup, scraped, meat juice.
			Hamburg steak.
			Salisbury steak.

Lamb	Neck		Soup, broth, etc.
	Chuck (including shoulder ribs).
	Shoulder chops are not so tender as loin chops.		Broiled.
	Flank		Soup, broth.
	Loin (chops)		Broiled.
	Leg		Roasted.
Veal	Neck		Soup, broth.
	Chuck		Soup, broth, roast, broiled.
	Cutlets		Broiled (breaded or plain).
	Chops (rib)		Broiled.
	Breast		Roasted, stuffed or plain.
	Leg		Roasted.
	Hind shank	(veal knuckles)	Soup, broth.
	Fore shank