Steak of this kind finds much favor, as it can be served
quite advantageously.
Flat-bone steak, as shown in Fig. 10, has a large bone, but it also
contains a considerable amount of fairly solid meat. When a large
number of persons are to be served, this is a very good steak to select.
Sirloin steak is shown in Fig. 11. As will be observed, this steak
contains more solid meat than any of the other steaks cut from the loin.
For this reason, it serves a large number of persons more advantageously
than the others do.
[Illustration: Fig. 9]
[Illustration: Fig. 10]
42. Steaks Obtained From the Round.--While the steaks cut from the loin
are usually preferred because of their tenderness, those cut from the
upper round and across the rump are very desirable for many purposes. If
these are not so tender as is desired, the surface may be chopped with
a dull knife in order to make tiny cuts through the fibers, or it may be
pounded with some blunt object, as, for instance, a wooden potato
masher. In Fig. 12, the entire round and the way it is sometimes
subdivided into the upper and lower round are shown. What is known as a
round steak is a slice that is cut across the entire round. However,
such a steak is often cut into two parts where the line dividing the
round is shown, and either the upper or the lower piece may be
purchased. The upper round is the better piece and brings a higher price
than the whole round or the lower round including the vein.
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