| Show DELICIOUS MEAT DISH POT ROAST OFFERS MOST MENT AND SMALLEST WASTE can be made of the cheaper cuts of beef with excellent results result eye of beef Is best cut pot roast Js la one of the delf delicious elous meat dishes that can be ina made doof of the cheaper not the cheapest cuts cuta ot of beef with excellent results it Is ot a great mistake to imagine that them the cheaper cuts of meat are less alous the fact being that these offer I 1 tho the most of nutriment and callet waste for example the first ribs 04 beef contain about per cent pro i boid or body building material and tho the hindquarter per cent of aroh material perhaps it la is not fair to call poti roast a 0 cheap dish because the prices vary sn an widely in different localities and the cuts vary so much in the v vh cikity of providence R it for exam i pie our correspondents report priced of 12 to 18 cents a pound in phila 1 r delphia delp hla 14 4 to 20 cents and in new york 18 to 22 cents in providence they sell for pot roast the rump 16 cents shout der 12 to 14 cents and bottom round 16 to 18 cents philadel ln 1 j phia and vicinity the chuck roast next to ribs 14 cents shoulder 16 to 18 cents and the ribs 18 to 20 cents in new york city and thea the west prices cesare i are higher and their rangdi Is greater the outstare cut sare stare bottom round top sirloin which Is too ad as a rule and requires less lesa cooking top round and brisket 16 to 22 cents the eye of tho the beef i Is considered the epicurean cut for pot roast this Is a triangular piece of meat taken the hindquarter between the top and bottom round after the bone has haa been removed I 1 in a the west pot joasil roast Is often made by cutting vertic vertically through the bottom and top round rogild ini in i side round instead of cutting elther either the bottom or the top rou round nd In insider round separately as Is done in thel east this top round or part dart on tho the inside of the hindquarter Is excel 1 i tio tlona nally lly good for pot roast I 1 in different localities the names of beef cuts cuta are entirely different in some places for example the flank to la out cut so as to include more of the loin in which case the upper portion somei la Is i often called the flank steak sometimes the rump la is called the rump break the inside round the tai top rou round nd the plate the rattle I 1 often the cross ribs and brisket are Inc include lud ed d together under ahk thi name of cross ribs the forepart of te crose crosa ribs la Is often called the shoulder clod and the leg underneath the second round lai Is called the hind shoulder often too the socket and rump together are call bd simply the rump consequently one must know from what part of the beef the meat should be cut and howl it looks this knowledge must be acquired in actual marketing good housekeeping magazine |
