Shoulder Clod | 56.8| 16.4 | 9.8| .9| ... | 720 | “ 16. Neck | 45.9| 14.5 | 11.9| .7| ... | 770 | “ -------------------+-----+-------+-----+----+-------------+--------+------------- ---------------------------------------+----------------------------- NAME OF CUT | COOKING HELPS | HOW USED | | -------------------+-------------------+----------------------------- 1. Shank | Sear, cook slowly | Stews and soups 2. Round | “ “ quickly| Steaks, and roasts, heel | | for pot roasts and stews 3. Rump | “ “ slowly | Steaks, pot roasts, braising | | and corning 4. Sirloin | “ “ quickly| Steaks 5. Pin Bone | “ “ “ | Steaks 6. Porterhouse | “ “ “ | Choicest steaks 7, 8, 9. Prime Ribs| “ “ “ | Best roasts 10. Short Ribs | “ “ slowly | Roasts and stews 11. Flank | “ “ “ | Steaks, stews, braising 12. Plate | “ “ “ | Stews, soups, corning 13. Brisket | “ “ “ | Stews, pot roasts, soups 14. Chuck | “ “ “ | Roasts, steaks, pot roasts, | | boiling, stews 15. Shoulder Clod | “ “ “ | Steaks and pot roasts 16. Neck | “ “ “ | Soups, stews and corning -------------------+-------------------+---------------------------- =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_ STANDARD CUTS OF BEEF [Illustration: FIRST CUT OF CHUCK CHUCK OVEN ROAST FLANK CUTLETS _with slices of Bacon_ RUMP FLANK CHUCK POT ROAST RUMP OVEN ROAST SKIRT MINUTE STEAK SHOULDER 7TH AND 8TH RIB LARDED TENDERLOIN CLUB OR DELMONICO BRISKET SIRLOIN PORTERHOUSE ROUND STEAK PLATE] 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. VEAL PORK LAMB AND MUTTON [Illustration] VEAL