=Boneless Cuts=—_Other things being equal, the following boneless cuts give much more nutrition, per pound, than the regular cuts._ 1 Shank meat; 1-2 Insides and Knuckles; 3 Rump Butts; 4-5 Sirloin Butts; 6 Strip Loins (bone in); 7 Beef Rolls; 11 Flank Steak; 14 Boneless Chuck. Tenderloin is inside of the loin under 4, 5 and 6.
_Armour and Company Meats are delivered to your dealer in perfect condition_
Every wise home manager should learn to cook to advantage every cut of meat.
This knowledge of correct cookery offers an opportunity for a wide variety of meat dishes.
-------------+------------+-----------+----------+---------------- |Calories per|Comparative| Cooking | How Used Name of Cuts |lb. uncooked| Cost | Helps | -------------+------------+-----------+----------+---------------- 1. Breast | 740 | Reasonable| Sear—cook| Roast—baked | | | slowly | 2. Shoulder | | “ | “ “ | “ “ 3. Chuck | 515 | Low | “ “ | Roast—steak 4. Flank | 820 | “ | “ “ | Steak—Casserole | | | quickly| 5. Leg | 755 | Reasonable| “ “ | Roast—steaks | | | slowly | 6. Loin | 690 | “ | “ “ | Steaks—roast 7. Rib | 480 | “ | “ “ | Roast—chops | | | quickly| 8. Rump | 735 | Medium | “ “ | Roast—pot | | | slowly | roast—steak 9. Shank | 580 | Low | “ “ | Soup—stew -------------+------------+-----------+----------+-----------------
---------------+------------+-----------+----------+----------------- |Calories per|Comparative| Cooking | How Used Name of Cuts |lb. uncooked| Cost | Helps | ---------------+------------+-----------+----------+----------------- 1. Leg (hind) | 1105 | Reasonable|Sear, cook| Roasts | | | slowly | 2. Loin | 1795 | “ | “ “ | Chops, roasts 3. Rack | 1350 | “ | “ “ | Chops, crown (Corresponds| | | | roasts with Rib | | | | Chops) | | | | 4. Shoulder | 910 | Medium | “ “ | Stews or Chuck | | | | 5. Neck | 985 | Low | “ “ | Stews, casserole 6. Plate | 1560 | Low | “ “ | Roasts, stews 7. Flank | | | | ---------------+------------+-----------+----------+-----------------
-------------+----------+-----------+--------------+----------------- | Calories | | | Name of Cuts | per lb. |Comparative| Cooking | How Used | uncooked | Cost | Helps | -------------+----------+-----------+--------------+----------------- 1 and 8. Foot| 365 | Low | Long, slow | Stewed, pickled, | | | cooking | boiled or fried 2. Ham | 1345 | Reasonable| Long, slow | Smoked, then | | | cooking | boiled or baked | | | | whole; | | | | steaks—sautéed, | | | | broiled 3. Belly | 1455 | Reasonable| Slow cooking | Smoked—broiled (bacon) | | | | 4. Fat Back | 3860 | Medium | Slow cooking | Boiled with (salt | | | | vegetables pork) | | | | 5. Pork Loin | 1270 | Reasonable| Moderate heat| Chops and roasts 6. Boston | 1340 | Low | Sear, cook | Cheaper steaks Butt | | | slowly | and roasts 7. Green | 1480 | Medium | “ “ | Steaks, roasts, Picnic | | | | boiling 6 and 7. | | | | Shoulder | | | | 9. Neck | 3435 | Low | “ “ | Stewed, baked | | | | or braised 10. Spare | | | | Ribs | | Low | “ “ | Baked or boiled -------------+----------+-----------+--------------+-----------------