Pot roast. Corning. Corning. Stews or boiling. Soup. Soup. 80 DOMESTIC SCIENCE Points to Note in Judging Beef 1. It should be a bright red color after it has been cut a short time. 2. It should be well marbled with yellowish fat. 3. It should have a thick layer of fat overlying the muscles. 4. It should be firm to the touch. 5. It should be free from disagreeable odor. MARKET CUTS OF BEEF Photographs used by permission of Teachers College, Columbia University First cut Prime Ribs Second cut Prime Ribs Chuck Ribs Blade Ribs COMPOSITION AND PREPARATION OF MEATS 81 Porterhouse Steak Small Porterhouse and Club Steak 1. Chuck Steak Q 2. Skirt Steak 3. Flank Steak 82 DOMESTIC SCIENCE Round Round bone Sirloin VEAL DIAGRAM SHOWING BONES AND THE VARIOUS MARKET CUTS (Williams and Fisher) / V v^ ' m; NAMES OF CUTS 1. Loin. 2. Leg. 3. Knuckle. 4. Ribs. 5. Shoulder. 6. Neck. 7. Breast. 8. Sweetbreads. (a) Thymus gland in throat. (b) Pancreas. FOOD USES ' Roast and Chops. (a) Best Chops. (b) Poorer Chops. Roast and Steaks. Soup. Chops. Stuffed and Roasted. Stew. Roast, Stew. COMPOSITION AND PREPARATION OF MEATS 83 Veal. — Veal is the meat obtained from the calf. The flesh should be pink, and the fat white. If the flesh is white, the animal has been bled before being killed, or is too young to be fit for food. Veal may be obtained throughout the year, but is in season in the spring. SIDE OF VEAL 1. Neck. 2. Chuck. 3. Shoulder. 4. Fore Shank. 5. Breast. 6. Ribs. 9. Leg. 10. Hind Shank. Farmers' Bulletin No. 34, U. S. Dept. Agriculture Veal should be thoroughly cooked and highly seasoned. Being deficient in fat, pork or butter should be used in the cooking. Veal is divided into fore and hind quarters. The fore quarter is divided into the breast, shoulder, ribs, and neck ; the hind quarter into the loin, leg, and knuckle. Cut- lets and fillets are taken from the thick part of the leg, cor- responding to the round of beef. 84 DOMESTIC SCIENCE Mutton and Lamb. — Mutton is the name applied to the meat of sheep. The best mutton comes from a heavy animal about three years old. The flesh should be of a bright red, MUTTON AND LAMB DIAGRAM SHOWING BONES AND VARIOUS MARKET Curs (Williams and Fisher) NAMES OF CUTS 1. Loin. 2. Leg. 3. Ribs. 4. Shoulder. 5. Breast. FOOD USES Chops, (a) Best chops. (b) Poorer chops. Roast or boiled whole and steaks. Chops, (c) Best chops. (d) Poorer chops. Stuffed and roasted. Stew. and the fat hard and white. The meat should hang from two to three weeks to be in the best condition. The strong flavor of mutton may be lessened by removing the pink skin and trimming off the superfluous fat. Mutton ranks with beef in nutritive qualities. COMPOSITION AND PREPARATION OF MEATS 85 Lamb is the name applied to the meat of lambs. When killed from six weeks to three months old, it is known as spring lamb, and may be procured as early as February, but SIDE OF MUTTON 1. Neck. 2. Chuck. 3. Shoulder. 4. Breaat. 5. Loin and Ribs. 6. Leg. Farmers' Bulletin No. 34, U. S. Dept. Agriculture • is scarce till March. Lamb may be eaten soon after the animal is killed and dressed. The bones of lamb are pink, while those of mutton are white. Lamb is preferred well done ; mutton is often eaten rare.

AI-modernized reading of the original text

Pot roast. Corning. Corning. Stews or boiling. Soup. Soup. Points to Note in Judging Beef 1. It should be a bright red color after it has been cut a short time. 2. It should be well marbled with yellowish fat. 3. It should have a thick layer of fat overlying the muscles. 4. It should be firm to the touch. 5. It should be free from disagreeable odor. MARKET CUTS OF BEEF Photographs used by permission of Teachers College, Columbia University First cut Prime Ribs Second cut Prime Ribs Chuck Ribs Blade Ribs Porterhouse Steak Small Porterhouse and Club Steak 1. Chuck Steak Q 2. Skirt Steak 3. Flank Steak Round Round bone Sirloin VEAL DIAGRAM SHOWING BONES AND THE VARIOUS MARKET CUTS (Williams and Fisher) / V v^ ' m; NAMES OF CUTS 1. Loin. 2. Leg. 3. Knuckle. 4. Ribs. 5. Shoulder. 6. Neck. 7. Breast. 8. Sweetbreads. (a) Thymus gland in throat. (b) Pancreas. Roast and Chops. (a) Best Chops. (b) Poorer Chops. Roast and Steaks. Soup. Chops. Stuffed and Roasted. Stew. Roast, Stew. Veal. — Veal is the meat obtained from the calf. The flesh should be pink, and the fat white. If the flesh is white, the animal has been bled before being killed, or is too young to be fit for food. Veal may be obtained throughout the year, but is in season in the spring. SIDE OF VEAL 1. Neck. 2. Chuck. 3. Shoulder. 4. Fore Shank. 5. Breast. 6. Ribs. 9. Leg. 10. Hind Shank. Farmers' Bulletin No. 34, U. S. Dept. Agriculture Veal should be thoroughly cooked and highly seasoned. Being deficient in fat, pork or butter should be used in the cooking. Veal is divided into fore and hind quarters. The fore quarter is divided into the breast, shoulder, ribs, and neck ; the hind quarter into the loin, leg, and knuckle. Cutlets and fillets are taken from the thick part of the leg, corresponding to the round of beef. Mutton and Lamb. — Mutton is the name applied to the meat of sheep. The best mutton comes from a heavy animal about three years old. The flesh should be of a bright red, MUTTON AND LAMB DIAGRAM SHOWING BONES AND VARIOUS MARKET Curs (Williams and Fisher) NAMES OF CUTS 1. Loin. 2. Leg. 3. Ribs. 4. Shoulder. 5. Breast. Chops, (a) Best chops. (b) Poorer chops. Roast or boiled whole and steaks. Chops, (c) Best chops. (d) Poorer chops. Stuffed and roasted. Stew. and the fat hard and white. The meat should hang from two to three weeks to be in the best condition. The strong flavor of mutton may be lessened by removing the pink skin and trimming off the superfluous fat. Mutton ranks with beef in nutritive qualities. Lamb is the name applied to the meat of lambs. When killed from six weeks to three months old, it is known as spring lamb, and may be procured as early as February, but SIDE OF MUTTON 1. Neck. 2. Chuck. 3. Shoulder. 4. Breaat. 5. Loin and Ribs. 6. Leg. Farmers' Bulletin No. 34, U. S. Dept. Agriculture • is scarce till March. Lamb may be eaten soon after the animal is killed and dressed. The bones of lamb are pink, while those of mutton are white. Lamb is preferred well done ; mutton is often eaten rare.

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