5. The heavy
line through the center shows where the side is divided in order to cut
it into the fore and hind quarters. As will be observed, the fore
quarter includes the chuck, prime ribs, and whole plate, and the hind
quarter, the loin and the round, each of these large pieces being
indicated by a different color.
To make these large pieces of a size suitable for sale to the consumer,
the butcher cuts each one of them into still smaller pieces, all of
which are indicated in the illustration. The names of these cuts,
together with their respective uses, and the names of the beef organs
and their uses, are given in Table II.
TABLE II
CUTS OBTAINED FROM A SIDE OF BEEF AND THEIR USES
NAME OF NAME OF CUT USES OF CUTS
LARGE PIECE
Chuck........Neck Soups, broths, stews
Shoulder clod Soups, broths, stews,
boiling, corning
Ribs (11th, 12th, Brown stews, braizing,
and 13th) poor roasts
Ribs (9th and 10th) Braizing, roasts
Shoulder Soups, stews, corning, roast
Cross-ribs Roast
Brisket Soups, stews, corning
Shin Soups
Prime Ribs...Ribs (1st to 8th, Roasts
inclusive)
Whole Plate.
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