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Show FARMwHOMEi) 1 r'TH STTE EXTENSION 8EIIV1CB By Mary Lois Reichert Home Demonstration Asrent THREE-WAY BEEF CUT You can have tender, juicy roast beef or steak at pot-roast prices, if you know cuts and U. S. grades and if you buy and cook accordingly. As an example ex-ample there is blade chuck roast. Too marry shoppers pass up this economy buy, supposing that all chuck is suited only for pot-roasting. This is true only of the lower grades. In the higher grades part of the cut is tender enough to broil or even roast. There is also an outer section of lean, less tender ten-der meat for braising, stewing or chopped beef dishes. This division of tenderness makes it economical to buy a thick U. S. Choice blade chuck and then to separate and cook portions according to their tenderness. ten-derness. At most pre-packaged meat counters you will find blade chuck only one-rib thick. But while beef is plentiful and" reasonable in price, a thicker cut may be a better buy because it provides enough meat to use in different ways at two or three meals. At many markets the shopper can ring the bell and ask the butcher to cut a two-rib blade chuck, U. S. Choice. When this thick chuck comes home, the first step is to separate sep-arate the tender from the less tender parts. The dividing line is the blade bone. By cutting along the blade bone, remove the narrow section of lean meat between that bone and the outer out-er layer of fat. Use this meat for pot roast, stew or ground beef. The remaining portion is tender ten-der enough for an oven roast rare, medium or well-done, as you prefer. Or you may want to divide still farther to have a smaller roast and also steaks. Then cut at the natural "seam" or di- vision Use the middlTr next to the blade bono smaller roast. Use the I' t(ir i der section, located lM rib bone, for slicing -nfd vidual steaks, fill m H style. This mpst tender n'?r'' an entension of the v muscle of a rib roast -ri, -; three-way economy and' va stew or pot roast from 0T today; oven roast from a tomorrow, and steak's v r'; third the next day 0,11 : -xXx-' POTATOES AND ONl0Ns Potatoes and onions makt good team flavor ' pricewise, the U. S. Denart a' of Agriculture reminds pers. Both vegetables are': in plentiful supply on ma.v ? at budget prices. The cook can call on .the onion" give a lift in flavor to t many dishes that may be n-from n-from those fall potatoes stiff plentiful. For example ' gra.. little onion in the white s' of creamed potatoes, or r i onion sprouts and add for t coloring and flavor. Add c- I ped onion to chopped pots for hash-browning. Onion e erally rates as a "must" in tato soup or potato salad i i or cold. L I |