However,
it is the most expensive piece that can be bought, and so is not
recommended when economy must be practiced.
[Illustration: FIG. 16]
[Illustration: FIG. 17]
52. CHUCK ROASTS.--While the pieces cut from the chuck are not so
desirable as those obtained from the loin or as the prime ribs, still
the chuck yields very good roasts, as Figs. 15 and 16 show. The roast
shown in Fig. 15 is the piece just back of the shoulder, and that
illustrated in Fig. 16 is cut from the ribs in the chuck. These pieces
are of a fairly good quality and if a roast as large as 8 or 10 pounds
is desired, they make an economical one to purchase.
53. RIB ROASTS.--Directly back of the chuck, as has already been
learned, are the prime ribs. From this part of the beef, which is shown
in Figs. 17 and 18, the best rib roasts are secured. Fig. 17 shows the
ribs cut off at about the eighth rib and Fig. 18 shows the same set
turned around so that the cut surface is at about the first rib, where
the best cuts occur. To prepare this piece for roasting, it is often cut
around the dark line shown in Fig. 18, and after the back bone and ribs
have been removed, is rolled into a roll of solid meat. The thin lower
part that is cut off is used for boiling.
[Illustration: FIG. 18]
[Illustration: FIG. 19]
[Illustration: FIG. 20]
54. When only a small roast is wanted, a single rib, such as is shown in
Fig.
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