We will now consider the various kinds of steak, as to their cost and nutritive qualities. The prices given are not those of all sections of the country, but they will be helpful to the purchaser, as showing the ratio which each bears to the other.
| Top of the round, the most nutritious, | 18 to 25 cents. |
| Rump cut across the grain, next in nutritive qualities, | 28 to 30 cents |
| Rump cut with the grain, | 22 to 25 cents |
| Sirloin, | 25 to 30 cents |
| Porter-house, | 30 cents |
| Tenderloin, | 25 cts. to $1.00 |
The tenderloin, rump and round steaks are all clear meat; therefore, there is no waste, and of course one will not buy as many pounds of these pieces to provide for a given number of persons as if one were purchasing a sirloin or porter-house steak, because with the latter-named the weight of bone and of the flank, if this be left on, must always be taken into consideration.
After the aitchbone and steaks have been taken from the round there remain nice pieces for stewing and braising; and still lower the meat and bones are good for soups and jellies. The price decreases as you go down to the shank, until for the shank itself you pay only from three to four cents per pound.
Sirloin.
It will be remembered that plate No. 4 represents a loin of beef, showing the end which joined the ribs, also the kidney suet. No. 12 represents the same loin, showing the end which joined the rump. There are about thirty pounds in a sirloin that has been cut from a large beeve. This makes about three roasting pieces for a moderately large family. The piece next the rump has the largest tenderloin and is, therefore, by many considered the choicest. Steaks cut from it are now served in the principal hotels as porter-house.
The Rump.
In plate No. 3 was shown that part of the ramp which joins the round. Plate No. 13 represents the end which joins the sirloin.
Ribs.