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One-quarter pound to ½ pound, or 1 to 1½ pounds of lean round steak or good lean beef

Knife—to cut meat into half-inch cubes and to remove fat

Glass jar or container (with cover)

Boiler or pan—to fill with water and in which to place glass jar

Cloth or wire rack—to place under glass jar in pan

Small container—to refrigerate the juice

Tongs (optional)—to extract the beef cubes after boiling

Cheesecloth (optional)—to strain fat globules after cooking

Patapar paper (optional)—to wrap beef cubes rather than using a covered glass jar