... broiling should be juicy and have a tender fiber. Steaks cut from three parts of the beef are in request for this purpose,—tenderloin, porterhouse, and round steak. The last-named is the more common and economical, yet it is inferior in juice and tenderness to the other two. Steak should be cut three fourths of an inch or more in thickness. If it is of the right quality, do not pound ... — Science in the Kitchen. • Mrs. E. E. Kellogg
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