Beef when first cut is dark purple, but turns red on exposure to the air. Good beef has a heavy layer of fat on the outside, which is yellowish white and crumbly; the inside fat is white. Best quality beef has a large percentage of fat and a small proportion of water.
Description of Cuts of Beef
In the Boston markets, the part marked (4) in the side of beef in [Plate A] has three ribs left on and the whole piece is called the sirloin. It is divided by the butcher into the tip which has one muscle only, the middle and the first cut. The fillet or tenderloin of beef is found just under the first rib. It begins in a small point and increases in thickness as it runs back. It ends in an obtuse point at the hip bone. It is always covered with a thick bed of suet and the kidneys are embedded in this suet at the end near the ribs. Sirloin roasts are considered by many the best roasts. They are expensive cuts as they contain considerable bone, and in a large creature, a large amount of tough flank, but as they are tender, juicy and of good flavor they are popular pieces.
Porterhouse Steaks are sirloin steaks cut from the sirloin nearest the rump; they always have a large piece of tenderloin. They are generally a few cents per pound more than the sirloin without the tenderloin. Sirloin Steaks are cut from all parts of the loin.
The rump joins the sirloin as shown in [Plate A]. The back of the rump is the best piece for roasting as it contains no bone; it is more economical than the sirloin roasts, but as the flavor is different it is not so popular. The middle and face of the rump are both used for roasts, but are less juicy and tender than the back. Both of these pieces are often used for beef à la mode.
| PLATE D SIDE OF BEEF NEW YORK CUTS 1 NECK 2 CHUCK 3 RIB ROAST 4 LOIN 5 RUMP 6 ROUND 7 BOTTOM OF ROUND 8 HIND SHIN 9 FLANK 10 PLATE 11 NAVEL 12 CROSS RIBS 13 BRISKET 14 CLOD 15 FORE SHIN |
Rump Steaks are cut with the grain of the meat and across the grain; the former are tough and the latter are generally tender and juicy; they are cut from the part marked (5) in [Plate A]. In the cross cut rump steak there is a piece of tenderloin.
The aitch bone, number (8) in [Plate A], contains a large proportion of bone; if a large roast is cut, a portion of the rump and a part of the round is included, so considering the price, which is as many cents per pound as there are pounds, it is not an expensive piece as it can be used for a roast one day and made into a stew the next.