Page:Meier - The Art of German Cooking and Baking.djvu/33




 * 1. Beef Round.

2. Rump.

3. Sirloin.

4. Loin and Porterhouse with Fillet.

5-6. Rib Roast.

6. Chuck of Beef.

7. Neck.

8. Round Shoulder.

9. Beef Plank.

10. Beef Brisket.

11. Head.

12. Shank.

13. Tail.

The best quality of beef has a nice red color and white suet. The meat of young cows is more pale and tender.

Old cows have dark, brownish red meat and yellow suet.

Young beef makes a good roast, but a poor bouillon.

Old beef makes a tough roast, but a good bouillon.

The fillet, roastbeef, and the inner part of the forerib.

The rump, the sirloin, the fillet, roastbeef, (well-hung), also the chuck and round shoulder, (well-hung).