Besides the flesh, bone, and fat, the general shape and thickness of a piece of beef should be noted when its quality is to be determined. In addition, its adaptability to the purpose for which it is selected and the method of cookery to be used in its preparation are also points that should not be overlooked.
CUTS OF BEEF
METHOD OF OBTAINING CUTS
35. With the general characteristics of beef well in mind, the housewife is prepared to learn of the way in which the animal is cut to produce the different pieces that she sees in the butcher shop and the names that are given to the various cuts. The cutting of the animal, as well as the naming of the pieces, varies in different localities, but the difference is not sufficient to be confusing. Therefore, if the information here given is thoroughly mastered, the housewife will be able to select meat intelligently in whatever section of the country she may reside. An important point for her to remember concerning meat of any kind is that the cheaper cuts are found near the neck, legs, and shins, and that the pieces increase in price as they go toward the back.
36. The general method of cutting up a whole beef into large cuts is shown in Fig. 3. After the head, feet, and intestines are removed, the carcass is cut down along the spine and divided into halves. Each half includes an entire side and is known as a side of beef. Then each side is divided into fore and hind quarters along the diagonal line that occurs about midway between the front and the back. It is in this form that the butcher usually receives the beef. He first separates it into the large pieces here indicated and then cuts these pieces into numerous smaller ones having names that indicate their location. For instance, the piece marked a includes the chuck; b, the ribs; c, the loin; d, the round; e, the flank; f, the plate; and g, the shin.
37. The cuts that are obtained from these larger pieces are shown in Fig. 4. For instance, from the chuck, as illustrated in (a), are secured numerous cuts, including the neck, shoulder clod, shoulder, and chuck ribs. The same is true of the other pieces, as a careful study of these illustrations will reveal. Besides indicating the various cuts, each one of these illustrations serves an additional purpose. From (a), which shows the skeleton of the beef, the amount and the shape of the bone that the various cuts contain can be readily observed. From (b), which shows the directions in which the surface muscle fibers run, can be told whether the cutting of the pieces is done across the fibers or in the same direction as the fibers. Both of these matters are of such importance to the housewife that constant reference to these illustrations should be made until the points that they serve to indicate are thoroughly understood.