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CHAPTER 2.
BEEF.
- 1. Beef Round.
- 2. Rump.
- 3. Sirloin.
- 4. Loin and Porterhouse with Fillet.
- 5-6. Rib Roast.
- 6. Chuck of Beef.
- 7. Neck.
- 8. Round Shoulder.
- 9. Beef Plank.
- 10. Beef Brisket.
- 11. Head.
- 12. Shank.
- 13. Tail.
Preparation of All Kinds of Beef Dishes. Boiled, Roasted and Salted Beef. How Remnants of Beef May be Utilized.
The best quality of beef has a nice red color and white suet. The meat of young cows is more pale and tender.
Old cows have dark, brownish red meat and yellow suet.
Young beef makes a good roast, but a poor bouillon.
Old beef makes a tough roast, but a good bouillon.
The best Pieces for Roasting.
The fillet, roastbeef, and the inner part of the forerib.
The best Pieces for braising or Pot Roast.
The rump, the sirloin, the fillet, roastbeef, (well-hung), also the chuck and round shoulder, (well-hung).
