Quality and Cost.

We will now consider the various kinds of steak, as to their cost and
nutritive qualities. The prices given are not those of all sections of
the country, but they will be helpful to the purchaser, as showing the
ratio which each bears to the other.

Top of the round, the most nutritious, 18 to 25 cents.

Rump cut across the grain, next in nutritive qualities, 28 to 30 cents

Rump cut with the grain, 22 to 25 cents

Sirloin, 25 to 30 cents

Porter-house, 30 cents

Tenderloin, 25 cts. to $1.00

The tenderloin, rump and round steaks are all clear meat; therefore,
there is no waste, and of course one will not buy as many pounds of
these pieces to provide for a given number of persons as if one were
purchasing a sirloin or porter-house steak, because with the latter-
named the weight of bone and of the flank, if this be left on, must
always be taken into consideration.

After the aitchbone and steaks have been taken from the round there
remain nice pieces for stewing and braising; and still lower the meat