braising and soups. The flank is cut from the loin, and used for
corning, stewing and as a roll of beef.

Plate No. 4 represents a loin as cut in Boston and Philadelphia, and
it and No. 3 represent one as cut in New York, if the two parts be
imagined joined at the point A. No. 4 also shows the inside of the
loin, where the tenderloin lies.

The sirloin is cut in all sizes, from eight to twenty pounds, to suit
the purchaser. The end next the ribs gives the smallest pieces, which
are best for a small family. The tenderloin in this cut is not as
large as in the first and second. In cutting sirloin steaks or roasts,
dealers vary as to the amount of flank they leave on. There should be
little, if any, as that is not a part for roasting or broiling. When
it is all cut off the price of the sirloin is of course very much more
than when a part is left on, but though the cost is increased eight or
ten cents a pound, it is economy to pay this rather than take what you
do not want.

[Illustration: PLATE NO. 3. RUMP, SHOWING END WHICH JOINS ROUND.]

[Illustration: PLATE NO. 4. LOIN. THE LOWER END JOINS RIBS.]


Porter-House Steaks.

Every part of the sirloin, and a part of the rump, is named porter-
house steak in various localities. In New York the second cut of the
sirloin is considered the choice one for these steaks. The rump steak,
when cut with the tenderloin in it, is also called porter-house steak.