The Hind Quarter.
In Philadelphia they cut meat more as is done in Boston than they do in New York. The following diagram shows a hind quarter as it appears in Boston. In the other two cities the parts 1 and 13f are included in the fore quarter. The dotted lines show wherein the New York cutting differs from the Boston:
EXPLANATION OF DIAGRAM NO. 1.
| BOSTON. | PHILADELPHIA. | NEW YORK. |
| 1. Tip end of sirloin. 2. Second cut of sirloin. 3. First cut of sirloin. 4. Back of rump. 5. Middle of rump. 6. Face of rump. 7. Aichbone. 8. Best of round steak. 9. Poorer round steak. 10. Best part of vein. 11. Poorer part of vein. 12. Shank of round. 13. Flank. | 1. First cut of ribs. 2. Sirloin roast or steak. 3. Sirloin roast or steak. 4. Hip roast; also rump steak. 5. Middle of rump. 6. Face of rump. 7. Tail of rump. 8. Best of round steak. 9. Poorer round steak. 10. Best part of vein. 11. Poorer part of vein. 12. Leg. 13. (e) Flank. | 1. First cut of ribs. 2. Porter-house steak or sirloin roast 3. Flat-boned sirloin steak or roast. 4.\ 5. (a) Large sirloin (a) steaks or roasts 6./ 7. Aichbone. 8. (and 4b and 5b) Rump steak. 9. (and 13e) Round steak. 10. Best part of vein 11. Poorer part of vein. 12. (d) Leg of beef. 13. (e) Flank. |
The hind quarter consists of the loin, rump, round, tenderloin or fillet of beef, leg and flank. The loin is usually cut into roasts and steaks; the roasts are called sirloin roasts and the steaks sirloin or porter-house steaks. In the loin is found the tenderloin; and a small piece of it (about two and a half pounds in a large animal) runs back into the rump. In Boston this is often sold under the name of the short fillet, but the New York and Philadelphia marketmen do not cut it. Plate No. 2 shows the fillet.
Next the loin comes the rump, from which are cut steaks, roasts and pieces for stewing, braising, a la mode and soups. Next the rump comes the round, from which are cut steaks, pieces for a la mode, stewing, braising and soups. The flank is cut from the loin, and used for corning, stewing and as a roll of beef.
Plate No. 4 represents a loin as cut in Boston and Philadelphia, and it and No. 3 represent one as cut in New York, if the two parts be imagined joined at the point A. No. 4 also shows the inside of the loin, where the tenderloin lies.
