DIVISION AND WAYS OF COOKING A SIDE OF BEEF
| HIND-QUARTER | ||
|---|---|---|
| Divisions | Ways of Cooking | |
| Flank (thick and boneless) | Stuffed, rolled and braised, or corned and boiled | |
| Round | Aitchbone | Cheap roast, beef stew, or braised |
| Top | Steaks, best cuts for beef tea | |
| Lower Part | Hamburg steaks, curry of beef, and cecils | |
| Vein | Steaks | |
| Rump | Back | Choicest large roasts and cross-cut steaks |
| Middle | Roasts | |
| Face | Inferior roasts and stews | |
| Loin | Tip | Extra fine roasts |
| Middle | Sirloin and porterhouse steaks | |
| First Cut | Steaks and roast | |
| The Tenderloin | Sold as a Fillet or cut in Steaks | Larded and roasted, or broiled |
| Hind-shin | Cheap stew or soup stock | |
| FORE-QUARTER | ||
| Five Prime Ribs | Good roast | |
| Five Chuck Rib | Small steaks and stews | |
| Neck | Hamburg steaks | |
| Sticking-piece | Mincemeat | |
| Rattle Rand | Thick End Second Cut Thin End | Corned for boiling |
| Brisket | Navel End Butt End or Fancy Brisket | Finest pieces for corning |
| Fore-shin | Soup stock and stews | |
| Other Parts of Beef Creature used for Food | ||
| Brains | Stewed, scalloped dishes, or croquettes | |
| Tongue | Boiled or braised, fresh or corned | |
| Heart | Stuffed and braised | |
| Liver | Broiled or fried | |
| Kidneys | Stewed or sautéd | |
| Tail | Soup | |
| Suet (kidney suet is the best) | ||
| Tripe | Lyonnaise, broiled, or fried in batter | |