The trimmings from the loin, in steaks reduce their weights about 13 per cent. and these trimmings average 4.6 per cent. fat and 2 per cent. bone. Round steak is reduced about 7 per cent. in weight in trimmings, principally in fat; chuck steaks about 6½ per cent., principally bone.
Rump, shoulder, pot roast and neck are all materially reduced in weight by fat and bone trimmings, the size and condition of the animal determining the actual amounts. The actual proportion of lean meat, fat and bone in the various cuts, their relative values of economy, fixes the prices to the consumer.
Taking the cuts of meat in their right order we have:
First, the neck for soup, stews and corning. The cost is very low and the waste is considerable.
Second, the chuck. This includes the entire shoulder and contains five ribs. The first two ribs are usually sold as shoulder, roast and steak, and while they are about the same quality as No. 9, they cost considerably less.
Third, the shoulder clod. This is part of the chuck and can be purchased in almost all markets. The price is low and there is no waste. It is used principally for steaks and pot roasts. When used for steaks, score the meat well.
Fourth, shank. According to the market price, this is the cheapest part of the beef. However, it contains 54 per cent. to 57 per cent. waste and requires long cooking. It is used for soups and stews.
Fifth, ribs. Contains eight ribs; five of these are the prime cuts and used for roasting exclusively.
Sixth, sirloin. The loin, some cuts contain as low as 3 per cent, waste. The sirloin is tender; therefore, quickly and easily cooked. For this reason it is one of the most popular cuts.
Seventh, porterhouse. This portion of the loin contains the choicest steaks, excellent and nutritious and easily cooked. The fillet or tenderloin forms a part of the loin and averages about 13 per cent. waste.