NEW YORK.

1. First cut of ribs.
2. Porter-house steak or sirloin roast
3. Flat-boned sirloin steak or roast.
4,5,6. /(a) Large sirloin (a) steaks or roasts
7. Aichbone.
8. (and 4b and 5b) Rump steak.
9. (and 13e) Round steak.
10. Best part of vein
11. Poorer part of vein.
12. (d) Leg of beef.
13. (e) Flank.


The hind quarter consists of the loin, rump, round, tenderloin or
fillet of beef, leg and flank. The loin is usually cut into roasts and
steaks; the roasts are called sirloin roasts and the steaks sirloin or
porter-house steaks. In the loin is found the tenderloin; and a small
piece of it (about two and a half pounds in a large animal) runs back
into the rump. In Boston this is often sold under the name of the
short fillet, but the New York and Philadelphia marketmen do not cut
it. Plate No. 2 shows the fillet.

[Illustration: PLATE NO. 2. SHORT FILLET.]

Next the loin comes the rump, from which are cut steaks, roasts and
pieces for stewing, braising, a la mode and soups. Next the rump comes
the round, from which are cut steaks, pieces for a la mode, stewing,