* * * * *
CUTS OF BEEF
METHOD OF OBTAINING CUTS
[Illustration: Fig. 3]
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.
[Illustration: Fig. 4 *divisions of a cow into cuts*]
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.
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