0.7
Veal:
Lpor
142
60 1
15 5
7 9
0.9
Breast
21 3
520
15.4
11.0
0.8
O A
AC ^
90 1
7 c
i n
Leg cutlets
Mutton :
T tier Viivirl
0.4
•tO A
Oo.o
r-i o
-4U.1
1 r 1
U7
n s
.Leg, nina ....
Loin chops . . .
Flank
lo.'±
16.0
99
42.0
390
13.5
13.8
28.3
36.9
0.7
0.6
Lamb :
Breast
19 1
45 5
15.4
19.1
0.8
Leg, hind ....
Pork:
Ham (fresh) . . .
Loin chops
Shoulder ....
Ham (smoked) . .
Qolf -r-vpjv.V
17.4
10.7
19.7
12.4
13.6
52.9
48.0
41.8
44.9
34.8
7 Q
15.9
13.5
13.4
12.0
14.2
1 Q
13.6
25.9
24.2
29.8
33.4
QA 0
0.9
0.8
0.8
0.7
4.2
1 Q
Bacon .
7.7
17.4
9.1
62.2
4.1
77
78 DOMESTIC SCIENCE
Structure of Meat. — EXPERIMENT 44. — Pick apart with
needles some of the fibers of uncooked meat. Examine fibers under
a microscope. Make drawings, noting the stripes (stria?) on fibers.
Describe fibers of meat.
The fibers or tubes are held together in bundles by means
of connective tissues; these connective tissues consist of
collagen, which is converted into gelatine by boiling in water.
Thus, in cooking, the connective tissues are changed and the
meat becomes more tender. The harder and tougher the
connective tissues of the meat, the longer the time which
will be required in cooking to change them to gelatine. In
tender meats the collagen is changed by the steam formed
from the juices of the meat in the processes of boiling and
baking, but a large amount of water must be added to very
tough meats to bring about this conversion. Hence tough
meats must be cooked for a long time in a liberal amount of
water and the temperature be kept just below the boiling
point, in order that the protein may not be toughened.
Tender Meat. — Muscles which are least used by the ani-
mal are the most tender, as those of the tenderloin, loin, and
ribs. These command the highest market prices. The tube
walls of the muscles are thin and delicate and there is little
connective tissue. The tougher cuts of meat are equally
nutritious and are much cheaper, and may be made into very
palatable dishes.
Beef. — The best beef is obtained from steers, four to six
years old, which are raised in the West and shipped alive to
Chicago or some other packing center. After slaughtering,
the animal is dressed and divided into quarters, which are
placed at once in cold storage in order that they may cool
quickly, for this improves their quality. From the cold
storage rooms the beef is shipped in refrigerator cars to
COMPOSITION AND PREPARATION OF MEATS 79
different parts of the country. Beef should hang from two
to four weeks that it may become tender, but is often kept
a much longer time without deterioration.
BEEF
DIAGRAM SHOWING BONES AND THE VARIOUS MARKET CUTS (Williams and Fisher)
NAMES OF Curs
1. Sirloin.
2. Porterhouse.
3. Rump.
4. Round.
5. Top sirloin.
6. First prime ribs.
7. Second cut ribs.
8. Chuck ribs.
9. Neck.
10. Brisket.
11. Cross rib.
12. Plate.
13. Navel.
14. Flank.
15. Shoulder.
16. Shin.
FOOD USES
Steaks.
(a) Hip bone sirloin, best sirloin steak.
(b) Flat bone sirloin, second best sirloin.
(c) Round bone sirloin, poorest sirloin.
Steaks.
(d) Club steak.
(e) Tenderloin.
Corning.
(f) Best corning piece.
Steaks and made dishes.
Pot roast and steaks.
Best roasts.
Roasts.
Poorer roasts and steaks.
Beef tea, stews, or boiling.
Corning.
Page 35
Presented as published in 1913. 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
0.7
Veal:
Lpor
60 1
15 5
7 9
0.9
Breast
21 3
15.4
11.0
0.8
O A
AC ^
90 1
7 c
i n
Leg cutlets Mutton :
T tier Viivirl
0.4
•tO A
Oo.o r-i o
-4U.1 1 r 1
U7
n s
.Leg, nina .... Loin chops . . . Flank
lo.'± 16.0
42.0
13.5 13.8
28.3 36.9
0.7 0.6
Lamb : Breast
19 1
45 5
15.4
19.1
0.8
Leg, hind .... Pork: Ham (fresh) . . . Loin chops Shoulder .... Ham (smoked) . .
Qolf -r-vpjv.V
17.4
10.7 19.7 12.4 13.6
52.9
48.0 41.8 44.9 34.8 7 Q
15.9
13.5 13.4 12.0 14.2 1 Q
13.6
25.9 24.2 29.8 33.4
QA 0
0.9
0.8 0.8 0.7 4.2 1 Q
Bacon .
7.7
17.4
9.1
62.2
4.1
Structure of Meat. — EXPERIMENT 44. — Pick apart with needles some of the fibers of uncooked meat. Examine fibers under a microscope. Make drawings, noting the stripes (striae) on fibers. Describe fibers of meat.
The fibers or tubes are held together in bundles by means of connective tissues; these connective tissues consist of collagen, which is converted into gelatine by boiling in water. Thus, in cooking, the connective tissues are changed and the meat becomes more tender. The harder and tougher the connective tissues of the meat, the longer the time which will be required in cooking to change them to gelatine. In tender meats the collagen is changed by the steam formed from the juices of the meat in the processes of boiling and baking, but a large amount of water must be added to very tough meats to bring about this conversion. Hence tough meats must be cooked for a long time in a liberal amount of water and the temperature be kept just below the boiling point, in order that the protein may not be toughened.
Tender Meat. — Muscles which are least used by the animal are the most tender, as those of the tenderloin, loin, and ribs. These command the highest market prices. The tube walls of the muscles are thin and delicate and there is little connective tissue. The tougher cuts of meat are equally nutritious and are much cheaper, and may be made into very palatable dishes.
Beef. — The best beef is obtained from steers, four to six years old, which are raised in the West and shipped alive to Chicago or some other packing center. After slaughtering, the animal is dressed and divided into quarters, which are placed at once in cold storage in order that they may cool quickly, for this improves their quality. From the cold storage rooms the beef is shipped in refrigerator cars to
different parts of the country. Beef should hang from two to four weeks that it may become tender, but is often kept a much longer time without deterioration.
BEEF
DIAGRAM SHOWING BONES AND THE VARIOUS MARKET CUTS (Williams and Fisher)
NAMES OF Curs 1. Sirloin.
2. Porterhouse.
3. Rump.
4. Round.
5. Top sirloin.
6. First prime ribs.
7. Second cut ribs.
8. Chuck ribs.
9. Neck.
10. Brisket.
11. Cross rib.
12. Plate.
13. Navel.
14. Flank.
15. Shoulder.
16. Shin.
Steaks.
(a) Hip bone sirloin, best sirloin steak.
(b) Flat bone sirloin, second best sirloin.
(c) Round bone sirloin, poorest sirloin. Steaks.
(d) Club steak.
(e) Tenderloin. Corning.
(f) Best corning piece. Steaks and made dishes. Pot roast and steaks. Best roasts.
Roasts.
Poorer roasts and steaks.
Beef tea, stews, or boiling.
Corning.