The cost of the different cuts of meat varies greatly. The difference in cost is based upon the tenderness of the cut of meat, and upon the demand,—not upon the nutritive value. Prices vary in different localities, and in different seasons.
The waste of a cut of meat is a factor which the housekeeper needs to consider in determining the cost of meat. The cuts of meat containing no waste may be "cheaper" than some cuts whose price per pound is lower.
[Illustration: Adapted from diagram in University of Illinois
Bulletin, No 158 FIGURE 56.—CUTS OF BEEF.]
The line dividing the rib and loin cuts and the plate and flank, marks the division of the beef into hind and fore quarters. The position of the various cuts is indicated by letters. The names of the cuts are indicated around the outer boundary of the diagram.
The closely spaced lines such as shown in the round cut indicate that the cut is sliced into steaks, while the more widely spaced lines such as shown in the rib cut, indicate that the cut is separated into pieces for roasting or stewing. The numerals indicate the number of steaks or pieces into which a cut is usually divided.
EXPLANATION OF FIGURE 56. CUTS OF BEEF
HIND QUARTER
NAME AND FORM OF CUT METHOD OF COOKING
ROUND A. Rump. Pot-roasting. 1. Rump piece (see Figure Stewing. 57). Corning.
B. Round (not including Sauteing.
rump and shank). Stewing.
2-14. Round steaks (see Braising.
Figure 54). Pot-roasting.