6. From _a_ to _b_ are cut _Delmonico
steaks;_ from _b_ to _c_, _porterhouse steaks;_ from _c_ to _d_,
_hip-bone steaks;_ from _d_ to _e_, _flat-bone steaks;_ and from _e_ to
_f_, _sirloin steaks_. The _loin_ is cut from the rump at _f_ and from
the flank and plate at _h_ to _j_. When steaks are cut from the flesh of
animals in good condition, they are all very tender and may be used for
the quick methods of cookery, such as broiling. A very good idea of what
each of these steaks looks like can be obtained from Figs. 7 to 11,
inclusive. Each of these illustrations shows the entire section of
steak, as well as one steak cut from the piece.
DELMONICO STEAK, which is shown in Fig. 7, is the smallest steak that
can be cut from the loin and is therefore an excellent cut for a small
family. It contains little or no tenderloin. Sometimes this steak is
wrongly called a club steak, but no confusion will result if it is
remembered that a _club steak_ is a porterhouse steak that has most of
the bone and the flank end, or "tail," removed.
[Illustration: Fig. 7]
Porterhouse steak, which is illustrated in Fig 8, contains more
tenderloin than any other steak. This steak also being small in size is
a very good cut for a small number of persons.
[Illustration: Fig. 8]
_Hip-bone steak_, shown in Fig. 9, contains a good-sized piece of
tenderloin.
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