European Stars and Stripes (Newspaper) - October 21, 1977, Darmstadt, Hesse                                Friday october 21, 1977 the stars and stripes Page 19 by Mary Neth does the question of what roast to buy for what and How to Cook it throw you you Renot alone. According to commis sary meat Market managers Many customers Are confused about the difference Between the different roasts and puzzled As to How each should be cooked for the most flavorful and tender results. Sorting it All out however in t As difficult and it first might seem. First of All take into account that there Are two fundamental types of meat Cook Ery dry heat and moist heat. Dry roast ing grilling broiling and pan frying is Best for the tender cuts that come from the less exercised Muscles the rib and loin. Included in these cuts Are rib roasts Porter House steaks and sirloin steaks. Moist heat slow cooking in Mois Ture either steam or liquid is recommended for the less tender cuts such As the Chuck round Shank Bris Ket or flank. Braising for example is generally recommended for pot roasts and steaks from the Chuck and round. Beef for Stew and Large less tender cuts such As corned beef brisket Are cooked in liquid. Of course there Are exceptions. Some of the less tender cuts can be cooked by dry heat methods. For example sirloin tip beef Rump and Eye of the round roasts can be  Success however remember that they will be most tender when roasted Only to rare and carved in thin slices for serv , keep in mind that there is More than one Way to Cook a roast by moist heat Don t just flip to that Standard pot roast recipe in your Cookbook. Hie less tender roasts and cuts of beef sometimes offer even More flavor than the expensive ones and there Are just about of holes barred when it conies to the Many ways they can be served. Branch out use your imagination while being kind to your budget at the same time. Now Back to those perplexing cuts. To get an idea of the Type of roast you Are buying you need to know from what part of the beef carcass it originated. To do so you need a Basic understanding of the seven Basic parts the carcass is divided into. Here they Are. 1. Shoulder or Chuck Blade these cuts come from the upper part of the shoulder and usually include a portion of the shoulder Blade. The cuts contain sever Al Muscles which make carving and serv ing somewhat difficult. These Muscles also differ considerably in tenderness so Brais ing usually is the preferred cooking method. From this Section come the Chuck roasts with such names As Chuck pot roast Blade roast seven Bone roast identified by the portion of the Blade Bone resembling the number seven under Blade pot roast Boneless shoulder rolled roast Etc. You la find Chuck is an economical roast with excellent full beef flavor. It can be oven roasted but generally is Best cooked by moist heat. You la need about three fourths of a Pound per person. The Boneless Chuck is a meaty Cut from the outside of the Chuck. A fairly tender Cut with Well developed flavor it May be oven roasted but generally is Best cooked by moist heat. Allow one third a Pound per person. 2. Shoulder Arm cuts these cuts Are from the lower More muscular part of the shoulder. They Are round in shape and usually include a Small round Bone with a close by round muscle that is Darker in color than the other Muscles. Cuts from the leg or round do not have this muscle. These cuts also May have portions of up to five ribs. From this Section come the Arm shoulder roasts with such names As Arm pot roast Boneless Arm pot roast round Bone pot roast Arm Swiss Steak round Bone Steak. A round Bone pot roast should be cooked by moist heat. If you own a pressure cooker you might use it to advantage with this Type of Cut. Allow about one third Pound per person. 3. Breast cuts Cut from the Chest portion of the animal they include brisket Short rib and Riblet cuts. Most of the cuts " Branch out use your imagination while being kind to your budget at the same  consist of several thin Muscles with alter Nate layers of fat. These cuts Are generally less tender and Are Best prepared by braising. From this Section come the brisket cuts and plate cuts the latter with such names As skirt Steak skirt fillets beef London Broil and London Grill steaks. The brisket roast though often cured and served As corned beef is also sold fresh usually with the Bones removed. It is a less tender Cut and must be cooked by moist heat. Allow at least a half Pound per person. 4. Rib cuts Cut from the rib area along the Back of the animal they usually include portions of the Back Bone and rib Bones. The rib Eye is the main muscle in these cuts. This ideally is a very tender Blade cuts rib cuts loin cuts sirloin cuts Arm cuts breast 5 brisket Short plate Teg round and Ham cuts muscle so the cuts Are usually prepared by roasting or other dry heat methods. Rib cuts Are attractive and easily carved. From these cuts come standing rib roasts sirloin tip roasts rib Delmonico filet and Spencer steaks. Rib roast is a favorite for company. Unexcelled for tenderness and flavor it also is easy to prepare oven roast i carve and serve. Because it has a rather Large proportion of Bone and fat allow at last one half Pound of rib roast per person. The rib Eye roast the meaty Boneless heart of the standing rib also has Excel Lent flavor and should be very tender. It also can be oven roasted. Allow a third of a Pound per person. 5. Loin or Short loin cuts these cuts Are from the animal s Back Between the ribs and the hip and usually include a to shaped Bone and two major Muscles. The larger Muscles is the loin Eye and the smaller one the tenderloin. These should be very tender Juicy and flavorful cuts. Club Tbone porterhouse top loin and tenderloin filet mignon or Chaut Aubri and steaks come from these cuts which also provides the tenderloin roast. The tenderloin roast can be cooked by dry heat but probably is Best braised that is cooked in the oven moisten with a Little liquid such As port wine. 6. Sirloin cuts these Are from the hip portion of the animal. In addition to the hip Bone the cuts May contain portions of the Back Bone. These cuts also should be very tender and can be Best cooked by dry heat  these cuts come the sirloin steaks the pin Bone Flat Bone wedge Bone and  sirloin tip roast is a Boneless roast with very Little waste. Despite its name it is not As tender As a sirloin Steak however but has Good flavor. Generally it s Best cooked by moist heat. Allow at least a third of a Pound per person. 7. Leg or round cuts Cut from the Back leg of the animal they often include a round Bone. In the beef round the sections inside outside and sirloin tip frequently Are sold separately. In pork this by the Way is the Section from which Ham is made from these cuts come round and top round steaks Bottom round steaks or pot roasts Eye of round Heel of round rolled Rump cube Steak and ground beef. The tip provides sirloin tip tip Steak and sirloin tip kabobs. The Rump roast is a very flavorful Cut but less tender than the rib. It also contains a considerable amount of Bone. Though it can be oven roasted it is Gener ally better cooked by moist heat. The Rump often is sold boned and rolled for easier carving. Allow at least a half Pound per person and about a third Pound per person for the Boneless. The Eye of round lean and meaty is a less tender Cut but one with Good flavor. Generally it too should be cooked by moist heat. Allow at least a third of a Pound per person. In 1973, the National live Stock and meat Board representing grocery and Packer processor operations established a new meat Labelling system that was to standardize the names of All the cuts. Unfortunately not every Butcher chose to adopt this recommended list of names and sometimes it is still difficult for the customer to know exactly where the Cut originated on the animal. For example the Heel of the round has been sold under such names As Pike s Peak Diamond or horse shoe roast or Denver pot roast. Usar eur commissaries generally avoid the More fanciful of names but the same cuts in different stores still Don t always carry the same names and Don t always offer the same cuts. With a Little experience however the shopper soon should know if the Cut in question is from the loin or Chuck or round for example. A recent Survey of two Usa eur commissaries found the following roasts on Sale Chuck 77 cents per Pound Chuck Boneless 93 cents standing rib $1.13 brisket $1.25 pot $1.30 pot Boneless $1.30 rolled Rump roast $145 top and Bottom round $1.54 Boneless Rump $1.56 sirloin tip $1.59 and Eye of round $1.68. Cut id you know you can Cut your meat Bill by dint of some Home cutting you can. For exam ple by buying a standing rib roast and doing a bit of carving you pay less for the different cuts that result a rib Eye roast Del Monico steaks plus ribs to bar Beque and Stew meat or Swiss steaks. When the cutting is done by the Butcher there s a waste Factor that raises the Price of the differ ent cuts from the Basic Price of the rib roast itself. The housewife though can use All the Odd pieces of fat and Bone that the Butcher could t display \ in his meat counter and expect to sell. Take rib roast. A whole one i averaging about 12 pounds or i half at around six pounds can i be special ordered at most com emissaries and Cut As follows. First Cut meat from rib Bones i Down to Small Feather Bones and i when the cutting i is done by the Butcher there s a waste Factor lift out Boneless rib. Remaining ribs can be used for Barbecue. This leaves a Boneless rib that can be cooked Flat or made into a rolled roast. Or Boneless rib steaks can be Cut from it. Next remove the outer covering by Fol lowing the natural seam. The resulting rib Eye roast can be Cut into Delmonico steaks. Finally the lean trimmings from the outer covering can be Cut into Stew beef or made into a couple of Swiss steaks or ground into hamburger. A beef Blade rib roast can be Cut at Home to yield a rolled pot roast meat for stewing and two to four steaks for broiling. First saw across the ribs about two inches from the Chine Bone. With the ribs up and fat Side on the table separate the Eye muscle from the balance of the Cut at the natural dividing seam. Remove the Bones from this piece of meat and Cut it into the steaks. Then run a knife under the rib Bones and then under the larger Blade Bone. The remaining piece of meat can now be rolled into an easily carved pot roast. The meal Cut from the Blade Bone can be either ground or Cut into stewing pieces. Cut this Way one Blade rib roast of about six pounds can result in three different meals for a family of four i i i8 i i is