STEAKS AND THEIR PREPARATION
41. Steaks Obtained From the Loin.--The way in which a loin of beef is cut into steaks is shown in Fig. 6. From a to b are cut Delmonico steaks; from b to c, porterhouse steaks; from c to d, hip-bone steaks; from d to e, flat-bone steaks; and from e to f, sirloin steaks. The loin is cut from the rump at f and from the flank and plate at h to j. When steaks are cut from the flesh of animals in good condition, they are all very tender and may be used for the quick methods of cookery, such as broiling. A very good idea of what each of these steaks looks like can be obtained from Figs. 7 to 11, inclusive. Each of these illustrations shows the entire section of steak, as well as one steak cut from the piece.
DELMONICO STEAK, which is shown in Fig. 7, is the smallest steak that can be cut from the loin and is therefore an excellent cut for a small family. It contains little or no tenderloin. Sometimes this steak is wrongly called a club steak, but no confusion will result if it is remembered that a club steak is a porterhouse steak that has most of the bone and the flank end, or "tail," removed.
Porterhouse steak, which is illustrated in Fig 8, contains more tenderloin than any other steak. This steak also being small in size is a very good cut for a small number of persons.
Hip-bone steak, shown in Fig. 9, contains a good-sized piece of tenderloin. Steak of this kind finds much favor, as it can be served quite advantageously.
