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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, [ Pobierz całość w formacie PDF ]