Rump Steak

What in Boston and Philadelphia is called rump steak is in New York named sirloin. There are three methods of cutting a rump steak; two of these give a very fine steak, the third almost the poorest kind. The first two are to cut across the grain of the meat, and thus obtain, when the beeve is a good one, really the best steaks in the animal.
Plates Nos. 6 and 7 represent these steaks. No. 6 is a long rump steak, very fine; and No. 7 a short rump, also excellent. In both of these there is a piece of tenderloin. In
New York, No. 6 is sirloin without bone, and No. 7 sirloin. There is yet another slice of rump that is of a superior quality. It is cut from the back of the rump, and there is
no tenderloin in it. Plate No. 8 shows a rump steak cut with the grain of the meat; that is, cut lengthwise. It comes much cheaper than the others, but is so poor that it
should never be bought. It will curl up when broiled, and will be tough and dry.
Some marketmen will not cut rump steak by the first two methods, because it spoils the rump for cutting into roasts, and
also leaves a great deal of bone and some tough meat on hand. The price per pound for a rump steak cut with the grain is ten cents less than for that cut across, and yet dealers do not
find it profitable to sell steak cut the latter way. Plate No. 9 shows the back of the rump, which is used for steaks and to roast. The steaks are juicy and tender, but do not contain any tenderloin.