these give a very fine steak, the third almost the poorest kind. The
first two are to cut across the grain of the meat, and thus obtain,
when the beeve is a good one, really the best steaks in the animal.

Plates Nos. 6 and 7 represent these steaks. No. 6 is a long rump
steak, very fine; and No. 7 a short rump, also excellent. In both of
these there is a piece of tenderloin. In New York, No. 6 is sirloin
without bone, and No. 7 sirloin. There is yet another slice of rump
that is of a superior quality. It is cut from the back of the rump,
and there is no tenderloin in it. Plate No. 8 shows a rump steak cut
with the grain of the meat; that is, cut lengthwise. It comes much
cheaper than the others, but is so poor that it should never be
bought. It will curl up when broiled, and will be tough and dry.

[Illustration; Plate No. 8. RUMP STEAK WITH THE GRAIN.]

[Illustration: Plate No. 9. BACK OF THE RUMP.]

[Illustration: PLATE NO. 10. AITCHBONE.]

[Illustration: PLATE NO. 11. ROUND OF BEEF.]

Some marketmen will not cut rump steak by the first two methods,
because it spoils the rump for cutting into roasts, and also leaves a
great deal of bone and some tough meat on hand. The price per pound
for a rump steak cut with the grain is ten cents less than for that
cut across, and yet dealers do not find it profitable to sell steak
cut the latter way. Plate No. 9 shows the back of the rump, which is
used for steaks and to roast. The steaks are juicy and tender, but do
not contain any tenderloin.