I am going to put up the cuts of various animals from beef, pork, mutton and venison, so you will aware of where your food comes from, and for the time when you are going to have to be butchering your own food, you will at least know what to chew on.
I will have a caveat here to make this simple. The meat you want to eat is located along the backbone. The best cut is inside the carcase and called the tenderloin. In the old west, these cuts were called the "hump" or the chops.
Neck meat is good for stews and your best roasts come off the rump.
The rest of the meat is best just ground into hamburger or sausages with trimming off most of the tallow. When you desire moisture in beef sausage, you add pork by 1/3rd.
If you try and make jerky out of the poor cuts, you will make your jaw sore. Use the best cuts in the chops for dried beef.
Flank or belly meat can be utilized for lean beef bacon which is a good use for it.
The feet are used for gelatin.
Remember those things and you should get along fine.
HIND-QUARTER.
No. 1. Used for choice roasts, the porterhouse and sirloin steaks.
No. 2. Rump, used for steaks, stews and corned beef.
No. 3. Aitch-bone, used for boiling-pieces, stews and pot roasts.
No. 4. Buttock or round, used for steaks, pot roasts, beef รก la mode; also a prime boiling-piece.
No. 5. Mouse-round, used for boiling and stewing.
No. 6. Shin or leg, used for soups, hashes, etc.
No. 7. Thick flank, cut with under fat, is a prime boiling-piece, good for stews and corned beef, pressed beef.
No. 8. Veiny piece, used for corned beef, dried beef.
No. 9. Thin flank, used for corned beef and boiling-pieces.
FORE-QUARTER.
No. 10. Five ribs called the fore-rib. This is considered the primest piece for roasting; also makes the finest steaks.
No. 11. Four ribs, called the middle ribs, used for roasting.
No. 12. Chuck ribs, used for second quality of roasts and steaks.
No. 13. Brisket, used for corned beef, stews, soups and spiced beef.
No. 14. Shoulder-piece, used for stews, soups, pot-roasts, mince-meat and hashes.
Nos. 15, 16. Neck, clod or sticking-piece used for stocks, gravies, soups, mince-pie meat, hashes, bologna sausages, etc.
No. 17. Shin or shank, used mostly for soups and stewing.
No. 18. Cheek.
The following is a classification of the qualities of meat, according to the several joints of beef, when cut up.
First Class.—Includes the sirloin with the kidney suet (1), the rump steak piece (2), the fore-rib (11). Second Class.—The buttock or round (4), the thick flank (7), the middle ribs (11). shoulder-piece (14), the brisket (13).
Third Class.—The aitch-bone (3), the mouse-round (5), the thin flank (8, 9), the chuck (12), the
Fourth Class.—The clod, neck and sticking-piece (15, 16).
Fifth Class.—Shin or shank (17).
agtG
