PRINCETON —
From the January 26, 1978 Archives - Acme beef cut ad
Acme Markets took a full page ad out with the Times in order to educate the public on beef cuts, how to store them, and how to prepare them. The picture shows the number of the cut and where it is located on the body.
1. Chuck: cook with moist heat to enhance tenderness. Cut names include: shoulder roast, chuck short ribs, blade cut, shoulder pot roast, or party roast.
2. Rib: cook with dry heat since naturally tender. Cut names include: standing rib roast, rib steak, ribeye roast, or steak.
3. Short Loin: cook with dry heat since these cuts are naturally tender. Cut names include: club steak, t-bone steak, porterhouse, filet mignon.
4. Sirloin: cook with dry heat since these cuts are naturally tender. Cut names include: sirloin strip, sirloin steak.
5. Fore Shank: cook with moist heat to enhance tenderness. Cut names include: stew beef, brisket, corned beef.
6. Short Plate: cook with moist heat to enhance tenderness. Cut names include: short ribs.
7. Flank: cook with dry heat since these cuts are naturally tender. Cut names include: ground beef, flank steak.
8. Round: cook with moist heat to enhance tenderness. Cut names include: round steak, top round, rump, bottom round, pot roast, eye of round, tip steak, cube steak, or tip roast.
You can reach me regarding stories from the archives that you would like to see covered at gboyles@ptonline.net; however, I cannot guarantee any requested story will appear in "Pieces from Princeton's Past."
Pieces from Princeton's Past
January 17, 2013
From the January 26, 1978 Archives - What's Your Beef Ad
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