Round Steaks.

Plate No. 11 shows the round of beef with the aitch bone taken off; a,
a, a, a, is the top of the round, b, b, b, b, the under part, where
the aitchbone has been cut off, and c, c, c, c, the vein. Plate No. 10
is this aitchbone, which is first cut from the round, and then the
steaks are taken off.

The best steak begins with the third slice. The top and under part of
the round are often cut in one slice. The top is tender and the under
part tough. When both are together the steak sells for fifteen or
sixteen cents per pound; when separate, the top is twenty or more and
the under part from ten to twelve. If it is all to be used as a steak,
the better way is to buy the top alone; but if you wish to make a stew
one day and have a steak another, it is cheaper to buy both parts
together. Round steak is not, of course, as tender as tenderloin,
sirloin or rump, but it has a far richer and higher flavor than any of
the others. It should be cut thick, and be cooked rare over a quick
fire. Steaks are cut from the vein in the round and from the shoulder
in the fore quarter. They are of about the same quality as those from
the round.


Tenderloin Steak.

This is cut from the tenderloin, and costs from twenty-five cents to a
dollar per pound. It is very soft and tender, but has hardly any
flavor, and is not half as nutritious as one from a round or rump.