Kind of Meat. High-quality beef has a
smooth covering of firm, creamy white fat
evenly distributed over the exterior. The
lean of top-quality beef is uniform and bright,
although the color may range from pale red
to deep blood red. It is well marbled with
creamy white fat. The texture of the lean is
yielding and velvety to the touch, and fine in
grain. The bones in young or baby beef are
reddish and porous, while in older animals
they are white and flinty.
High-quality veal, however, has very little
fat, but what there is should be clear, firm,
and white, or with a slightly pinkish tinge.
The lean is light pink with no marbling. The
texture of the lean is very fine, only fairly
firm, and velvety in appearance. Since veal
is from young animals, the bones are always
porous and soft, with a reddish tinge. The
ends of some of the bones are still in the
cartilaginous stage.
There is more fat on pork than on the
other meats. The fat is only fairly firm and
very white. The color of the lean of young
pork is light pink, turning to a delicate rose
color in older animals. The lean is well
marbled with fat. The texture of the lean is
firm and fine-grained. The bones are porous
and pinkish in color.
High-quality lamb has a smooth covering
of clear, white, brittle fat over most of the
exterior. The lean is pinkish red in color.
In yearling lamb it is a deeper red. The tex¬
ture of the lean is fine-grained and velvety
in appearance. The bones are porous and
reddish in color.
High-quality mutton has the same char¬
acteristics as lamb, except that there is more
fat, the lean is darker in color, and the bones
are hard and white.
Retail Cuts. In order to identify the
cut one must know the location in the carcass
or side of meat, and the shape of the bone
and muscle structure in each cut. Diagram¬
matic drawings on later pages in this chapter
show the location of the cuts in all four kinds
of meat. These are followed by pictures of
typical cuts of beef, veal, lamb, and pork.
JUDGING THE QUALITY OF MEAT
The consumer is interested in the shape
and thickness of the cut and the amount of
lean in relation to the fat and bone. These
will vary in the same cuts from animals of
different shape, or conformation.
The term conformation covers the general
build, form, shape, and contour or outline of
the carcass, side, or cut. Good conformation
implies short necks and shanks, deep plump
rounds, thick backs and full loins, well-
fleshed ribs and thick flanks. In other words,
[174]
the most desirable cuts from loin, ribs, and
round have full muscles and a large propor¬
tion of edible meat to bone.
Fat contributes to quality in meat. The
term finish refers specifically to the character,
amount, and distribution of fat. The best
finish implies abundant marbling (inter¬
mingling of fat with lean) and a smooth, even
covering of firm fat over the exterior surface
of the carcass, side, or cut. A good finish
adds to the appearance of the cut. Its great¬
est importance, however, is that a certain
amount of fat is essential to juiciness and
flavor in the cooked product.
Quality is judged also by the appearance
and feel of the muscle tissue. Firm, fine¬
grained muscle tissue tends to be tender. The
color should be even and typical of the meat
type. A large amount of connective tissue
lowers the quality.
Page 161
Presented as published in 1935. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Kind of Meat. High-quality beef has a smooth covering of firm, creamy white fat evenly distributed over the exterior. The lean of top-quality beef is uniform and bright, although the color may range from pale red to deep blood red. It is well marbled with creamy white fat. The texture of the lean is yielding and velvety to the touch, and fine in grain. The bones in young or baby beef are reddish and porous, while in older animals they are white and flinty.
High-quality veal, however, has very little fat, but what there is should be clear, firm, and white, or with a slightly pinkish tinge. The lean is light pink with no marbling. The texture of the lean is very fine, only fairly
firm, and velvety in appearance. Since veal is from young animals, the bones are always porous and soft, with a reddish tinge. The ends of some of the bones are still in the cartilaginous stage.
There is more fat on pork than on the other meats. The fat is only fairly firm and very white. The color of the lean of young pork is light pink, turning to a delicate rose color in older animals. The lean is well marbled with fat. The texture of the lean is firm and fine-grained. The bones are porous and pinkish in color.
High-quality lamb has a smooth covering of clear, white, brittle fat over most of the exterior. The lean is pinkish red in color. In yearling lamb it is a deeper red. The tex¬ ture of the lean is fine-grained and velvety in appearance. The bones are porous and reddish in color.
High-quality mutton has the same char¬ acteristics as lamb, except that there is more fat, the lean is darker in color, and the bones are hard and white.
Retail Cuts. In order to identify the cut one must know the location in the carcass or side of meat, and the shape of the bone and muscle structure in each cut. Diagram¬ matic drawings on later pages in this chapter show the location of the cuts in all four kinds of meat. These are followed by pictures of typical cuts of beef, veal, lamb, and pork.
JUDGING THE QUALITY OF MEAT
The consumer is interested in the shape and thickness of the cut and the amount of lean in relation to the fat and bone. These will vary in the same cuts from animals of different shape, or conformation.
The term conformation covers the general build, form, shape, and contour or outline of the carcass, side, or cut. Good conformation implies short necks and shanks, deep plump rounds, thick backs and full loins, wellfleshed ribs and thick flanks. In other words,
[174]
the most desirable cuts from loin, ribs, and round have full muscles and a large propor¬ tion of edible meat to bone.
Fat contributes to quality in meat. The term finish refers specifically to the character, amount, and distribution of fat. The best finish implies abundant marbling (inter¬ mingling of fat with lean) and a smooth, even covering of firm fat over the exterior surface of the carcass, side, or cut. A good finish adds to the appearance of the cut. Its great¬ est importance, however, is that a certain amount of fat is essential to juiciness and flavor in the cooked product.
Quality is judged also by the appearance and feel of the muscle tissue. Firm, fine¬ grained muscle tissue tends to be tender. The color should be even and typical of the meat type. A large amount of connective tissue lowers the quality.