Quick Cooking Cuts

Weight Pounds

Retail Price Cents per lb.

Porterhouse steak

1 1/2 to 3

20 to 35

Club steak

I to 2

18 to 30

Sirloin steak

2 to 5

18 to 30

Round steak

2 to 5

14 to 22

Top round steak

1 1/2 to 3

18 to 26

Chuck steak

2 to 4

12 to 18

Flank steak

I to 2

15 to 20

Veal steak

I to 2

18 to 25

Pork steak

I to l l/2

15 to 20

Mutton chops

1/2 to 3/4

18 to 25

Lamb chops

1-5 to 1-3

20 to 30

Veal chops

1/4 to 3/4

18 to 25

Veal cutlets

3/4 to 1 1/2

20 to 30

Pork chops

1/2 to 1/2

l8 tO 22

Salt pork

1 to 3

12 to l6

Fancy breakfast bacon

1-16 to 1/8

25 to 35

Medium to fat bacon

1/8 to 1/4

16 to 25

Below are listed those cuts which are of proper size and quality for roasting and baking and require moderately quick cooking. Reasonably fat and tender meat is required for satisfactory results. Besides the cuts named, very thick steaks may be partially broiled and afterwards roasted or baked in the oven; and breasts of lamb and of veal are sometimes roasted, though generally stewed.

Moderately Quick Cooking Meats

Weight Pounds

Retail Price Cents per lb.

Prime ribs of beef (first cut)

4

to

12

18 to 25

Prime ribs of beef (last cut)........

4

to

12

16 to 20

Shoulder block roast

4

to

8

12 to l8

Chuck rib roast

4

to

10

12 to l8

Beef rump

4

to

12

12 to l6

Beef tenderloin (fillet)

2

to

6

30 to 50

Weight Pounds

Retail Price Cents per lb.

Leg of mutton

6 to 9

15 to 20

Loin of mutton

3 to 6

15 to 20

Shoulder of mutton................

3 to 6

12 to 15

Leg of lamb

3 1/2 to 6

18 to 28

Loin of lamb

2 to 4

20 to 30

Shoulder of lamb

• 3 to 4

15 to 20

Crown lamb roast

3 1/2 to 6

20 to 35

Hind quarter (spring lamb)........

5 to 8

20 to 25

Fore quarter (spring lamb)........

5 to 8

15 to 18

Pork loin

2 to 8

l6 to 20

Leg of pork.......................

3 to 12

l6 to 20

Ham (smoked)

.3 to 12

18 to 25

Pork tenderloin

1/2 to 3/4

28 to 35

Pork shoulder.....................

.2 to 5

12 to 15

Spare-ribs

1/2 to 1

10 to 15

Veal loin

• 3 to 6

l8 to 22

Veal leg (fillet)...................

3 to 12

16 to 20

Veal(shoulder

3 to 8

14 to 18

The cuts that are best for long, slow methods of cooking may be subdivided, for convenience' sake, into three classes: boiling meats, stewing meats, and soup meats. The first, as a rule, are from the leaner parts that are more or less toughened by exercise. Some of the cuts listed may be chosen either for this purpose or for roasting, according to the quality of meat. Stewing is suitable for fat and fairly tender meats, such as breasts and flanks of lamb; but some lean cuts also are so used. Soups, broths, and beef tea are made from the bony and muscular parts which contain an abundance of flavoring substances.