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as food is a great heat giver and force-producer. Suet is the name given to fat which lies about the loins and kidneys. Beef suet tried out and clarified is much used in cookery for shortening and frying. 6 Mineral Matter The largest amount of mineral matter is found in bone. It is principally calcium phosphate (phosphate of lime). Sodium chloride (common salt) is found in the blood and throughout the tissues. 7 Water abounds in all animals, constituting a large percentage of their weight. 8 The color of meat is due to the coloring matter (hæmoglobin) which abounds in the red corpuscles of the blood. 9 The distinctive flavor of meat is principally due to peptones and allied substances, and is intensified by the presence of sodium chloride and other salts. 10 The beef creature is divided by splitting through the back-bone in two parts, each part being called a side of beef. Four hundred and fifty pounds is good market weight for a side of beef. 11 The most expensive cuts come from that part of the creature where muscles are but little used, which makes the meat finer-grained and consequently more tender, taking less time for cooking. Many of the cheapest cuts, though equally nutritious, need long, slow cooking to render them tender enough to digest easily. Tough meat which has long and coarse fibres is often found to be very juicy, on account of the greater motion of that part of the creature, which causes the juices to flow freely. Roasting and broiling, which develop so fine a flavor, can only be applied to the more expensive cuts. The liver kidneys, and heart are of firm, close texture, and difficult of digestion. Tripe, which is the first stomach of the ox, is easy of digestion, but on account of the large amount of fat which it contains, it is undesirable for those of weak digestion. 12 The quality of beef depends on age of the creature and manner of feeding. The best beef is obtained from a steer of four or five years. Good beef should be firm and of fine-grained texture, bright red in color, and well mottled and coated with fat. The fat should be firm and of a yellowish color. Suet should be dry, and crumble easily. Beef should not be eaten as soon as killed, but allowed to hang and ripen, from two to three weeks in winter, and two weeks in summer. 13 Meat should be removed from paper as soon as it comes from market, otherwise paper absorbs some of the juices. 14 Meat should be kept in a cool place. In winter, beef may be bought in large quantities and cut as needed. If one chooses, a loin or rump may be bought and kept by the butcher, who sends cuts as ordered. 15 Always wipe beef, before cooking, with a cheese-cloth wrung out of cold water, but never allow it to stand in a pan of cold water, as juices will be drawn out. 16 DIVISION AND WAYS OF COOKING A SIDE OF BEEF HIND-QUARTER DIVISIONS WAYS OF COOKING Flank (thick and boneless) Stuffed, rolled and braised, or corned and boiled Round Aitchbone Cheap roast, beef stew, or braised Top Steaks, best cuts for beef tea Lower Part Hamburg steaks, curry of beef, and cecils Vein Steaks Rump Back Choicest large roasts and cross-cut steaks Middle Roasts Face Inferior roasts and stews Loin Tip Extra fine roasts Middle Sirloin and porterhouse steaks First Cut Steaks and roast The Tenderloin Sold as a Fillet or cut in Steaks Larded and roasted, or broiled Hindi-shin Cheap stew or soup stock 17 FORE-QUARTER DIVISIONS WAYS OF COOKING Five Prime Ribs Good roast Five Chuck Ribs Small steaks and stews Neck Hamburg steaks Sticking-piece Mincemeat Rattle Rand Thick End Corned for boiling Second Cut Thin End Brisket Navel End Finest pieces for corning Butt End or Fancy Brisket Fore-shin Soup stock and stews 18 Other Parts of Beef Creature used for Food Brains Stewed, scalloped dishes, or croquettes Tongue Boiled or braised, fresh or corned Heart Stuffed and braised Liver Broiled or fried Kidneys Stewed or sautéd Tail Soup Suet (kidney suet is the best) Tripe Lyonnaise, broiled, or fried in batter 19 The Effect of Different Temperatures on the Cooking of Meat By putting meat in cold water and allowing water to heat gradually, a large amount of juice is extracted and meat is tasteless; and by long cooking the connective tissues are softened and dissolved, which gives to the stock when cold a jelly-like consistency. This principle applies to soup-making. 20 By putting meat in boiling water, allowing the water to boil for a few minutes, then lowering the temperature, juices in the outer surface are quickly coagulated, and the inner juices are prevented from escaping. This principle applies where nutriment and flavor is desired in meat. Examples: boiled mutton, fowl. 21 By putting in cold water, bringing quickly to the boiling-point, then lowering the temperature and cooking slowly until meat is tender, some of the goodness will be in the stock, but a large portion left in the meat. Examples: fowl, when cooked to use for made-over dishes, Scotch Broth. 22 TABLE SHOWING COMPOSITION OF MEATS Articles Refuse Proteid Fat Mineral matter Water BEEF Fore-quarter 19.8 14.1 16.1 .7 49.3 Hind-quarter 16.3 15.3 15.6 .8 52. Round 8.5 18.7 8.8 1. 63. Rump 18.5 14.4 19. .8 47.3 Loin 12.6 15.9 17.3 .9 53.3 Ribs 20.2 13.6 20.6 .7 44.9 Chuck ribs 13.3 15. 20.8 .8 50.1 Tongue 15.1 14.8 15.3 .9 53.9 Heart 16. 20.4 1. 62.6 Carbohydrates Kidney .4 16.9 4.8 1.2 76.7 Liver 1.8 21.6 5.4 1.4 69.8 MUTTON Hind-quarter 16.7 13.5 23.5 .7 45.6 Fore-quarter 21.1 11.9 25.7 .7 40.6 Leg 17.4 15.1 14.5 .8 52.2 Loin 14.2 12.8 31.9 .6 VEAL Fore-quarter 24.5 14.6 6. .7 54.2 Hind-quarter 20.7 15.7 6.6 .8 56.2 Leg 10.5 18.5 5. 1. 65. Sweetbreads 15.4 12.1 1.6 70.9 PORK Loin of pork 16. 13.5 27.5 .7 42.3 Ham, smoked 12.7 14.1 33.2 4.1 35.9 Salt pork 8.1 9.6 60.2 4.3 17.8 Bacon 8.1 9.6 60.2 4.3 17.8 POULTRY Chicken 34.8 14.8 1.1 .8 48.5 Fowl 30. 13.4 10.2 .8 45.6 Turkey 22.7 15.7 18.4 .8 42.4 Goose 22.2 10.3 33.8 .6 33.1 W.O. Atwaler, Ph. D. 23 Broiled Beefsteak The best cuts of beef for broiling are porterhouse, sirloin, cross-cut of rump steaks, and second and third cuts from top of round. Porterhouse and sirloin cuts are the most expensive, on account of the great loss in bone and fat,
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