The prime ribs, of which some people say there are five and others six, are used for prime roasts. They are divided into first, second and third cuts; the last is considered least desirable.
From the part of the animal known as the loin are cut porterhouse, sirloin and short steaks; from this part also comes the tenderloin, sometimes called the fillet.
The parts of the loin and the prime ribs are the most expensive and are considered the most desirable parts of the animal. The housekeeper whose purse will not permit her to buy them may comfort herself, though, with the fact that they contain no more nourishment than some less popular pieces.
Other meats are divided into somewhat fewer cuts than beef. The more general divisions are given below.
Veal.—The loin is used for roasts and chops.
The fillet for roasts and cutlets.
The better parts of the neck and the breast are used for roasting and chops.
The less desirable parts for pies, pot roasts and stews.
The shank, which in veal is known as a "knuckle," is used for soup and broths.