Foods and home making

In the fore quarter there is a section called chuck. (See Figure 103, section 10.) This cut is used for roasts. In a beef of good grade, this cut makes a good roast if properly cooked. It is less ex- pensive than the prime ribs. The chuck (section n) is used for steaks and stews. Both the chuck rib and chuck contain not only rib bones, but a part of the shoulder bone. Steaks and pot roasts cut from the chuck make good meat if they are well cooked. Meat from the chuck section should be used more often than it is. (See Figure 113.) A good roast known as English cut and by other names comes from section 13, Figure 103. From the flank section (see Figure 103, section 6) pieces of .meat are cut for stews and corned beef. There is an interest- ing steak cut from this section known as flank steak. (See Figure 114.) A flank steak has no bone. Its meat is coarse- Swi/t 6* Company Figure 1 10. Rolled Rib Roast In buying a rolled rib roast, have the bones which were removed from the roast wrapped with the meat. They are good for making soup. 358 Dinner grained and tough. However, it can be cooked so as to make it tender and delicious. It is an economical cut. Between the rib (7) and navel (8) sections there is a steak known as skirt steak (Figure 114). This is coarse-grained, somewhat like flank steak. Other less tender cuts of beef are : Neck (Figure 103, 12) Brisket (Figure 103, 9) Foreshank (Figure 103, 14) Navel (Figure 103, 8) Hind Shank (Figure 103, 1) Swift cr Company Figure 111. Rump Rump is one of the less tender cuts which can be cooked so that they will taste good. These cuts are used for soup making, stewing, corning, and chopped meats. What should be done with meat when it comes from the market? How is meat washed? Since meat spoils readily,, it must be kept in a cool place. Uncooked meat spoils more quickly than cooked meat. When meat is brought from the Meats for Dinner — Buying Beef 359 market, remove its paper wrapping. Put it on a suitable dish and place it in the refrigerator or other cold place. (See Fig- ure 35, page 173.) Bureau of Publications, Teachers College Figure 112. Round The shape of the bone explains why this cut was so called. Notice that the lower part of the cut consists of two muscles. The lower round, as it is called, is from the outside of the leg. The upper part consists of one large muscle and is called the top round. This part is from the inside of the leg and is more tender than the lower round. If round steak is desired for pan- broiling, the top round should be purchased. The lower round is suitable for chopped steak. Meat needs to be washed before cooking. Meat is not washed, however, by placing it in a bowl or pan of water as many other foods are washed. If it is left in water, the juices are drawn out. This is a waste, since the juices contain flavoring 360 Dinner materials. Meat should be so washed as to prevent it from becoming water soaked. To do this either (i) wash it with a clean cloth wrung out of cold water, or (2) wash it with a Agricultural Experiment Station. Iowa State College Figure 113. Chuck and Shoulder-Round Steaks Upper — chuck steak. Notice the two bones in this cut. shoulder-blade and rib.