.Plate Soups, stews, corning
Navel Soups, stews, corning
Loin.........Short steak Steaks, roasts
Porterhouse cuts Steaks, roasts
Hip-bone steak Steaks, roasts
Flat-bone steak Steaks, roasts
Round-bone steak Steaks, roasts
Sirloin Steaks
Top sirloin Roasts
Flank Rolled steak, braizing, boiling
Tenderloin Roast
Round........Rump Roasts, corning
Upper round Steaks, roasts
Lower round Steaks, pot roasts, stews
Vein Stews, soups
Shank Soups
Beef Organs..Liver Broiling, frying
Heart Baking, braizing
Tongue Boiling, baking, braizing
Tail Soup
39. As will be observed from Fig. 5, the ribs are numbered in the
opposite direction from the way in which they are ordinarily counted;
that is, the first rib in a cut of beef is the one farthest from the
head and the thirteenth is the one just back of the neck. The first and
second ribs are called the _back ribs_; the third, fourth, fifth, and
sixth, the _middle ribs_.
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