School and Home Cooking

by Carlotta C. Greer

C. Horseshoe or Heel. Pot-roasting.
15. Pot roast. Stewing.

D. Hind shank.
16. Knuckle soup bone. Soup-making.
17-19. Soup bones.

LOIN E. Sirloin. Broiling
1-4. Round-bone sirloin Roasting (when cut into
steaks (see Figure 48). thick pieces
5-6. Flat-bone sirloin
steaks (see Figure 47).
7. Hip-bone sirloin steak
(see Figure 46).

F. Porterhouse. Broiling.
8-15. Porterhouse steaks Roasting (when cut into
(see Figure 45). thick pieces).
16-18. Club or Delmonico
steaks (see Figure 44).

FLANK G. Flank steak (see Figure 59). Sauteing.
Rolling and Braising

H-H. Flank stew. Stewing.
Corning.

FORE QUARTER

NAME AND FORM OF CUT METHOD OF COOKING
RIB I. Rib roasts. Roasting.
1-4. Prime-rib roasts (see
Figures 49 and 50).

CHUCK J. Chuck roasts and steaks
1. Chuck-rib roast (see Braising.
Figures 51 and 52). Pot-roasting.
2-9. Chuck or shoulder steaks Broiling.
(see Figure 55). Sauteing.
10-13. Pot roasts.
NOTE.—In some localities, a pot
roast is cut from the lower portion
of the chuck. It is called Cross
Rib, Boston Cut, or English Cut
(see Figure 58).
14. Clod, no bone (over knuckle
soup bone).

L. Neck. Stewing.
15. Stew. Soup-making.
Corning.