Steaks Obtained From the Loin. From the loin are cut Delmonico steaks, porterhouse steaks,hip-bone steaks, flat-bone steaks and sirloin steaks. When steaks are cut from the flesh of animals in good condition, they are all very tender and may be used for the quick methods of cookery, such as broiling.

DELMONICO STEAK, is the smallest steak that can be cut from the loin and is therefore an excellent cut for a small family. It contains little or no tenderloin. Sometimes this steak is wrongly called a club steak, but no confusion will result if it is remembered that a club steak is a porterhouse steak that has most of the bone and the flank end, or "tail," removed.

Porterhouse steak contains more tenderloin than any other steak. This steak also being small in size is a very good cut for a small number of persons.

Hip-bone steak contains a good-sized piece of tenderloin. Steak of this kind finds much favor, as it can be served quite advantageously.

Flat-bone steak has a large bone, but it also contains a considerable amount of fairly solid meat. When a large number of persons are to be served, this is a very good steak to select.

Sirloin steak contains more solid meat than any of the other steaks cut from the loin. For this reason, it serves a large number of persons more advantageously than the others do.

Steaks Obtained From the Round.--While the steaks cut from the loin are usually preferred because of their tenderness, those cut from the upper round and across the rump are very desirable for many purposes. If these are not so tender as is desired, the surface may be chopped with a dull knife in order to make tiny cuts through the fibers, or it may be pounded with some blunt object, as, for instance, a wooden potato masher. What is known as a round steak is a slice that is cut across the entire round. However, such a steak is often cut into two parts where the line dividing the round is shown, and either the upper or the lower piece may be purchased. The upper round is the better piece and brings a higher price than the whole round or the lower round including the vein. The quick methods of cookery may be applied to the more desirable cuts of the round, but the lower round or the vein is generally used for roasting, braising, or stewing.

Broiled Beefsteak.--As has already been explained, the steaks cut from the loin are the ones that are generally used for broiling. When one of these steaks is to be broiled, it should never be less than 1 inch thick, but it may be from 1 to 2-1/2 inches in thickness, according to the preference of the persons for whom it is prepared. As the flank end, or "tail," of such steaks is always tough, it should be cut off before cooking and utilized in the making of soups and such dishes as require chopped meats. In addition, all superfluous fat should be removed and then tried out. Beef fat, especially if it is mixed with lard or other fats, makes excellent shortening; likewise, it may be used for sauteing various foods.

When a steak has been prepared in this manner, wipe it carefully with a clean, damp cloth. Heat the broiler very hot and grease the rack with a little of the beef fat. Then place the steak on the rack, expose it directly to the rays of a very hot fire, and turn it every 10 seconds until each side has been exposed several times to the blaze. This is done in order to sear the entire surface and thus prevent the loss of the juice. When the surface is sufficiently seared, lower the fire or move the steak to a cooler place on the stove and then, turning it frequently, allow it to cook more slowly until it reaches the desired condition. The broiling of a steak requires from 10 to 20 minutes, depending on its thickness and whether it is preferred well done or rare. Place the broiled steak on a hot platter, dot it with butter, season it with salt and pepper, and serve at once.