4. In buying meat the housewife should keep in mind:
A. The form of meat most available in her community. This may
vary with national and local conditions.
B. The characteristics and appearance, also location of the dif-
ferent cuts. (See Tables I, II, III.)
C. The proportion of edible meat in the different cuts. (See
Table IV.)
D. The way in which the meat is to be cooked. — It is very foolish
to buy an expensive cut of meat and cook it by a method that is
adapted to a cheaper cut.
E. Is the meat killed locally or is it a packing house product? In
the case of local meat, be sure it has been inspected. The Govern-
ment inspection of meat has onl}' to do with such meat as enters
interstate connnerce. The inspection of meat killed by firms selling
only locally must be enforced by local laws.
F. The tenderness of the meat is increased by hanging for sev-
eral days at a temperature just above freezing. Where the meat is
killed locally and refrigeration facilities are not available, there is a
tendency to use the meat too soon after killing, and as a result it is
tough. The housewives should insist upon having the meat held
sufficiently long to become tender before being sold.
INIETHOD OF DEVELOPING LABORATORY WORK.
If possible, have a demonstration of the different cuts of meat
given by a local butcher, calling attention to the characteristics which
will enable the women to distinguish the cuts in buying. Have cuts
from the different animals shown, but lay the most stress on the cuts
that are used by the group of women i:>rosent. Have Avomen work out
USE AND PKEPARATION OF FOOD.
105
froiri tlie data given in the table the cost per pound of the edible meat
in the different cuts.
Table I. — Shoicing location, characteristics, and uses of the cuts of beef and
veaV
Cut.
Location.
Characteristics.
Uses.
Steak
Round
Rump
Loin — porterhouse
sirloin.
Flank.....
Rib
Plate, navel end..,
Brisket end
Shin
Chuck
Neck
Hind leg to knee joint
Hind leg from knee lo hip
joint.
Around the pelvic bone
From hip joint and pelvic
bone to and including
last rib; division de-
pends upon market de-
mand.
Lower end of loin
From sixth to twelfth rib
inclusive, counting from
head.
Lower end of rib cu t
Lower end of chuck
Front leg to knee
First five ribs from head of
animal.
Neck trimmings ,..
Tough; large percentage of
bone.
Muscles vary in tough-
ness; average, medium
tough; low in per cent of
bone.
Medium tough; high in
bone.
Most tender — upper end
(porterhouse) more ten-
der than the lower end
(sirloinj.
Tough ,
Tender ,
Medium tough; contains
rib bones.
More tough
Tough, large percentage
of bone.
Medium tough, depending
upon part.
Tough
Soups.
Pot roast, Swiss steak,
Hamburger, or steak
with long, slow cookin?;
stews, beef juice.
Roasts or pot roasts, de-
pending upon toughness
of animal.
The best steaks.
Stews and pot roasts.
Roasts.
Stews.
Corned beef, pot roasts,
stews.
Soups.
Roasts, pot roasts, stews,
steaks.
Stews, mincemeat.
^ This and the following tables have been compiled by Louise Stanley from data
obtained from the Department of Agricultural Chemistry, University of Missouri.
Table II. — Shoicing characteristics and uses of cuts of pork.
Cut.
Characteristics.
Uses.
Bacon.
^'e^y fat witli only streaks of lean; the
spare rib and leaf fat are removed from
Page 67
Presented as published in 1919. 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
4. In buying meat the housewife should keep in mind:
A. The form of meat most available in her community. This may vary with national and local conditions.
B. The characteristics and appearance, also location of the different cuts. (See Tables I, II, III.)
C. The proportion of edible meat in the different cuts. (See Table IV.)
D. The way in which the meat is to be cooked. — It is very foolish to buy an expensive cut of meat and cook it by a method that is adapted to a cheaper cut.
E. Is the meat killed locally or is it a packing house product? In the case of local meat, be sure it has been inspected. The Government inspection of meat has only to do with such meat as enters interstate commerce. The inspection of meat killed by firms selling only locally must be enforced by local laws.
F. The tenderness of the meat is increased by hanging for several days at a temperature just above freezing. Where the meat is killed locally and refrigeration facilities are not available, there is a tendency to use the meat too soon after killing, and as a result it is tough. The housewives should insist upon having the meat held sufficiently long to become tender before being sold.
If possible, have a demonstration of the different cuts of meat given by a local butcher, calling attention to the characteristics which will enable the women to distinguish the cuts in buying. Have cuts from the different animals shown, but lay the most stress on the cuts that are used by the group of women present. Have Avomen work out
from the data given in the table the cost per pound of the edible meat in the different cuts.
Table I. — Shoicing location, characteristics, and uses of the cuts of beef and
veal
Cut.
Location.
Characteristics.
Uses.
Steak
Round
Rump
Loin — porterhouse sirloin.
Flank.....
Rib
Plate, navel end..,
Brisket end
Shin
Chuck
Neck
Hind leg to knee joint
Hind leg from knee lo hip joint.
Around the pelvic bone
From hip joint and pelvic bone to and including last rib; division depends upon market demand.
Lower end of loin
From sixth to twelfth rib inclusive, counting from head.
Lower end of rib cu t
Lower end of chuck
Front leg to knee
First five ribs from head of
animal. Neck trimmings ,..
Tough; large percentage of bone.
Muscles vary in toughness; average, medium tough; low in per cent of bone.
Medium tough; high in bone.
Most tender — upper end (porterhouse) more tender than the lower end (sirloinj.
Tough ,
Tender ,
Medium tough; contains
rib bones. More tough
Tough, large percentage
of bone. Medium tough, depending
upon part. Tough
Soups.
Pot roast, Swiss steak, Hamburger, or steak with long, slow cooking; stews, beef juice.
Roasts or pot roasts, depending upon toughness of animal.
The best steaks.
Stews and pot roasts. Roasts.
Stews.
Corned beef, pot roasts,
stews. Soups.
Roasts, pot roasts, stews,
steaks. Stews, mincemeat.
^ This and the following tables have been compiled by Louise Stanley from data obtained from the Department of Agricultural Chemistry, University of Missouri.
Table II. — Shoicing characteristics and uses of cuts of pork.
Cut.
Characteristics.
Uses.
Bacon.
^'e^y fat witli only streaks of lean; the
spare rib and leaf fat are removed from