Between the short and sirloin is the portion usually called the tenderloin, the name of which indicates its prevailing characteristic, the tenderness which makes it a much-to-be-desired cut in spite of its lack of juiciness and flavor as compared with other cuts.
The rib is the cut between the loin and chuck, and contains the best roasts. The fat on the best grade of ribs should be about one-half inch deep.
Round steaks are rather popular, but as Americans have a preference for loin and rib cuts, a large share of the lower grades of "rounds" are used otherwise, being converted into Hamburger, used as sausage trimmings and disposed of in many other ways.
Chucks are used extensively as shoulder steak, boiling pieces, and make very good roasts. Pot roasts are cut from the lower side, and stews or soup meat from the neck. The better grade of chucks should have a complete covering of fat, thickest at the rib end of the cut.
1. Neck. 2. Chuck. 3. Shoulder. 4. Fore shank. 5. Breast. 6. Ribs. 7. Loin. 8. Flank. 9. Leg. 10. Hind shank.
FIG. 2.—Diagrams of cuts of veal.
Quality in veal is determined by color and grain of flesh. It should be light pink, nearly white, and should contain a quantity of fat. The many ways of cooking and serving veal are so well known as to need but passing mention; veal loaf, veal cutlets, chops, pie, stew, curry of veal and many others are all favorite dishes in many homes.
1. Neck. 2. Chuck. 3. Shoulder. 4. Flank.
5. Loin. 6. Leg.
FIG. 3.—Diagrams of cuts of lamb and mutton.