Eighth, rump. This cut is very nutritious, but requires careful cooking to render it tender; it contains slightly more waste than the round. Good steaks are obtained from the rump; it is also used for pot roast braising and coming.
Ninth, pin bone, the middle portion of the loin. It is of excellent quality, tender and of good flavor and quite as popular as the loin. It is the face cut of the rump.
Tenth, round. An inexpensive cut, containing only 7 per cent, waste. It is nutritious as tenderloin, but not as tender. The first essential in cooking is to sear the outside in order to retain the juices and then cook slowly until tender.
Steak and roast are cut from the round and the back or heel and is used for pot roast and stews.
One factor in helping to keep up the high prices of food is that the average woman, when she goes to market, has in mind fancy price and choice cuts for roast, steaks and chops. The choice cuts represent about 26 per cent. of the whole carcass, leaving about 74 per cent. to be disposed of. Now, if this becomes difficult, the fancy cuts must bear the additional cost and so become proportionately high in price.
Take a cross cut of beef, weighing about six pounds and wipe with a damp cloth, and one-half cupful of flour patted into it and then brown quickly on both sides in a frying pan and then place in a fireless cooker or a moderate oven together with
Two medium-sized onions,
One carrot, cut in quarters,
One and one-half cups of boiling water,
and cook slowly, allowing one-half hour for the meat to start cooking and then twenty-five minutes to the pound. Baste frequently. If baked in the range it should give a delicious, well-flavored roast, that will supply the most finicky family with a good substantial food.