Hindquarter Divisions

WAYS OF COOKING Flank (thick and boneless)

Stuffed, rolled and braised, or corned and

Round cecils

Rump steaks

Loin

Aitchbone Top

Lower Part

Vein

Back

Middle

Face

Middle First Cut boiled

Cheap roast, beef stew, or braised Steaks, best cuts for beef tea Hamburg steaks, curry of beef, and

Steaks

Choicest large roasts and cross-cut Roasts

Inferior roasts and stews

Extra fine roasts

Sirloin and porterhouse steaks

Steaks and roast

The Tenderloin

Sold as a Fillet or cut in Steaks

Larded and roasted, or broiled

Hindi-shin

Cheap stew or soup stock

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