Beef Slaughtering, Cutting, Preserving, and Cooking on the Farm

by H. Russell Cross; E. Curtis Green; William R. Jones; Anthony Kotula; R. L. West

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Figure 124.—Heel of round and hindshank.

Sawing through the knee joint to expose the bone marrow will add flavor to soups or stews ([fig. 125]).

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Figure 125.—Sawing through knee joint.

Meat trimmed from roasts and steaks, the neck portion, parts of the plate not made into short ribs, the flank, and the shanks may be made into stew meat and ground beef.

The neck bones, the “deckle,” shoulder, elbow, hip, and knee joints add flavor to soups and stews especially if the joints are split to expose the bone marrow.