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Tender Ways With Less-Tender Cuts Of Meat

It is to your advantage, and to the family’s food budget, to know your cuts of beef. If you know exactly what section of the animal they come from you can save by buying meat which is lower priced because it is in less demand. By knowing how to prepare these tougher portions, you can get the ultimate in flavor and tenderness!

These are the wholesale cuts from which your penny-saving selections will come:

The successful ways of making these are braising and cooking in liquid. Both are classed as “moist heat” methods. Long, slow cooking in “moist heat” in which product is surrounded by steam or hot liquid softens the connective tissue–that part which is tougher.

So with proper technique, wonders can be worked with selections that are considerably less expensive than steaks and rib roasts!

Before offering you a chart, which clipped and pasted onto a card for your recipe file will be your purchasing as well as preparation guide, let’s highlight these methods of cookery…

How to Braise:

A tasty accompaniment of any braised meat is the gravy made from the juices in which it was simmered and heated. It also contains good food nutrients too. So serve this as a sauce or gravy; it may be thickened if desired.

How to Cook In Liquid:

Here Are The Money-Saving Cuts:

From You Get Braise Simmer in Liquid
RoundGround BeefAnything Goes!
Heel of RoundXX
RumpRound Steak, Top & Bottom Round (Swiss)X
FlankFlank Steak and FilletsX
Short PlatePlate Boiling Beef, Rolled Plate & Short RibsXX
Corned BeefX
ShankShoulder KnuckleX Soup
Cross Cut Fore ShankXX
ChuckArm Pot Roast and Arm SteakX
Rolled Boneless NeckXX
Pot RoastX

Braise chuck, rump and heel of round 3 1/2 to 4 hours for 3-5 pound cuts. Allow 1 1/2 to 2 hours for 2 pounds of round (Swiss) steak cubed 1 inch thick and 1 1/2 hours for 1 1/2 to 2 pounds flank steak.

Simmer in liquid 3 to 4 hours for 4 pounds of shanks, 4 to 6 hours for 4 to 8 pounds corned beef brisket. Allow 4 to 6 hours for 8 pounds fresh beef brisket or plate.

Source: Vintage WorkBasket Magazine (1954)