The original porter-house steaks came from the small end of the loin.


Sirloin Steaks.

Sirloin steaks are cut from all parts of the loin, beginning with the
small end and finishing with the rump. In New York the rump steaks are
also known as sirloin. In some places they do not cut tenderloin with
sirloin. One slice of sirloin from a good-sized animal will weigh
about two and a half pounds. If the flank, bone and fat were removed,
there would remain about a pound of clear, tender, juicy meat There
being, therefore, considerable waste to this steak, it will always be
expensive as compared with one from a rump or round. But many persons
care only for this kind, as it has a flavor peculiar to itself; and
they will buy it regardless of economy. Plate No. 5 shows a second cut
of the sirloin, with the shape of a sirloin or small porter-house
steak. The only part that is really eatable as a steak is from the
base to the point A, the remainder being flank.

[Illustration: Plate No. 5. SIRLOIN ROAST--SECOND CUT.]

[Illustration: Plate No. 7. SHORT RUMP STEAK.]

[Illustration: Plate No. 6. LONG RUMP STEAK.]


Rump Steak.

What in Boston and Philadelphia is called rump steak is in New York
named sirloin. There are three methods of cutting a rump steak; two of