European Stars And Stripes (Newspaper) - March 28, 1986, Darmstadt, Hesse                                Page 16 the stars and stripes Friday March 28,1986 consumer watch cutting that meat Bill by Mary Neth consumer editor t rim your food budget by trimming your own cuts of beef. It s an easy Way to save Money and the savings can be substantial if you use an economical Cut of meat. Regardless of the Quality some cuts of beef Are naturally More tender than others. Cuts from the less used Muscles along the Back of the animal the rib and loin sections Are always More tender than those from the Active Muscles such As the shoulder Chuck flank and round. Price also is determined by the handling and waste factors involved. In cutting to achieve a particularly Choice Cut the Butcher can end up with Odd pieces plus fat and Bones that can t go into the meat Market Case. Thus the More he wields his knife the More he must charge. So it can pay to do your own cutting. Two beef Chuck Blade roasts the Standard Choice for the family pot roast for example can be stretched to include four Steak dinners kabobs to serve two and the makings of a Hearty homemade soup. These cuts would Cost about twice As much if purchased individually. Besides saving Money you have entrees More interesting than that Ordinary pot roast. To begin Purchase two beef Chuck Blade roasts about 2 or 3 inches thick and 4 to 5 pounds each. Freezing the meat to a Semi hardened stage will make cutting easier. Remove the round muscle known As the rib Eye first. It is bordered by a curved Bone on the outside and a wide band of fat toward the Center. Opposite the rib Eye is an Oval shaped muscle known As the top Blade Steak. Remove this by cutting along the Long thin Bone. Trim off the outside fat. Make individual portions of these rib Eye and top Blade steaks by slicing them horizontally. Bone the remaining meat to use for kabobs cubing it into blocks about an Inch in size. Last but not least retain the Bones and meat scraps for soup Stock. Here Are some of the most common cuts their description and the common names As generally recognized throughout the american meat Industry. The most tender cuts make up Only a Small proportion of the beef carcass and Are in greatest demand. Rib roast unexcelled for tenderness and flavor easy to prepare carve and serve. Because it has a rather Large proportion of Bone and fat you will need to allow at least half a Pound per person. For More than one serving allow up to a Pound. Buy at least two ribs thick for proper cooking. Rib Eye roast the meaty Boneless heart of the standing rib this Cut has excellent flavor and is superbly tender. Allow 1/3 Pound per person. Rump roast a flavorful Cut but less tender than the rib. It also contains a considerable amount of Bone. It is Best braised or pot roasted. It is often sold boned and rolled for easier carving. Allow at least Viz Pound per person 1/a Pound for the Boneless. Sirloin tip this is a Boneless roast with very Little waste. Despite its name it is not As tender As a sirloin Steak. But it has Good flavor and can be oven roasted. Allow at least 1/a Pound per person. The Cut also is frequently called loin tip round tip and knuckle. Eye of round roast lean and meaty it is a less tender Cut but with Good flavor. It May be oven roasted. Allow at least a Pound per person. Heel of round a Boneless less tender Cut from the round this roast contains several Muscles of varying tenderness. It should be pot roasted. Allow at least a Pound per person. Blade Chuck an economical roast with excellent flavor. It has several Muscles that vary in tenderness. It makes an excellent pot roast. You la need about % Pound per person. Shoulder Arm contains less Bone than the Blade Chuck but is less tender. It has the same Well developed flavor however. It should be pot roasted. Allow Viz Pound per person. It also is called round Bone Chuck or Arm roast. Shoulder clod a meaty Cut from the outside of the Chuck. It has a Well developed flavor and no Bone. A fairly tender Cut it should be pot roasted though. Allow 1/a Pound or More per person. Brisket often cured and sold As corned beef the brisket is also sold fresh usually with Bones removed. Definitely a less tender Cut it must be pot roasted. Allow at least Viz Pound per person. Beef Chart Blade pot roast or Steak Arm pot roast or Steak Stew meat or ground meat Chuck standing rib roast rib Steak rib Eye roast or Steak Short ribs rib porterhouse Steak strip loin Steak filet mignon tenderloin Steak also from sirloin 1,2,3 @ Stew meat or ground meat Short loin � pin Bone sirloin Steak Flat Bone sirloin Steak d wedge Bone sirloin Steak loin end round Steak standing Rump top round Steak d Bottom round Steak cd Eye of round roast or Steak sirloin tip roast sirloin tip Steak Heel of round round fore Shank Stew meat or ground meat brisket fresh brisket plate Short ribs Stew meat or ground meat flank Stew meat or ground meat flank Steak