| Less-Tender Cuts | Size | Min. per lbs (450 g) | Directions |
| Lbs. | Kgs. |
Shoulder | 5-6 | 2¼-2¾ | 30 - 35 | Pot Roast- Rub meat with well seasoned flour. Brown in a heavy pan or Dutch ovenwith a small amount of fat. Add 1 cup water, tomato juice, soup stockor other liquid. Cover pan tightly and cook slowly in a 300ºF. (149ºC.)oven or on top of the stove until tender. More liquid should be addedas required. |
| Chuck | 5 - 6 | 2¼-2¾ |
| Blade | 5 - 6 | 2¼-2¾ |
| Rolled PLate | 5 - 6 | 2¼-2¾ | 10 min. extra per lbs. for rolled cuts |
| Rump | 5 - 6 | 2¼-2¾ |
| Brisket | ½-¾ | 1.1-1.7 |
|
| Swiss Steak | 1½-2 | ¾ - 1 |
2 - 2½ hours (total time) | Braise- Dip in well seasoned flour. Brown on both sides in a heavy frying panwith a small amount of fat or vegetable oil. Add ½ cup water;, tomatojuice, soup stock, or other liquid. Cover pan tightly and cook slowlyin a 300ºF.(149ºC.) oven or on top of the stove until tender. Moreliquid should be added as required. |
| Short Rib | 2½ - 3 |
1 - 1¼ |
| Round Steak | 2 | 1 |
| Brisket |
5 7 | 2¼ - 3 |
|
| Neck-Boneless | 1½ - 2 | ¾ - 1 | 3 hours (total time) |
Stew- Cut meat in small pieces. Dlip in seasoned flour and brown quickly infat. Cover meat with warm water. Simmer until tender. Do not boil.Measure the time from the moment the liquid begins to simmer. Addvegetables and seasonings about 30 min. before the meat is done. Thegravy may be thickened with flour if desired. |
| Shank Meat | 1¼ - 2 | 2¼ - 3 |
| Stewing Beef | 1½ - 2 | ¾ - 1 |
| Brisket | 1½ - 2 | ¾ - 1 |
| Flank | 1½ | ¾ |
