The Cecil Whig. [volume] (Elkton, Md.) 1841-current, 1872-06-29
mhs Earn
HOW TO CHOOSE MEAT.


how TO CHOOSE MEAT.
I have often been surprised at the
large number of persons who seem to
have no idea of the great difference there
is between good and inferior meat and
who also seem to have implicit faith
that the butcher will give them the best
and primest parts of the animal Now,
it is not probable that he will give his
best meat to persons whom he has found
by experience will be satisfied with that
of ordinary quality. There is always
a demand for prime cuts, and as much
the smaller portion Especially in beef
is prime, the butchers are very glad to
dispose of those cuts that are not so
desirable, and the more so when they
get the prime beef" price for it. De-
pend upon it, the only way to get the
best meat the butcher has, is to be able
to judge of the quality yourself. In
this case it would not always be neces
sary for the purchaser to look at the
meat before ordering it, for the butcher
will very soon find out that you know
good meat when you see it.
1t is very poor economy to buy in
ferior beef for roast, even if you get
it at lesser price, because considera-
BILE portion of such meat is wasted
Poor beef if you buy it at all, should
be boiled or stewed, or made into soup.
A good housekeeper should know
exactly what to do with piece of meat
that has been sent in. IF her husband
has ordered a roasting-pieee of beef, and
the butcher has sent up piece only fit
for boiling, she should either send it
back, or have it boiled or stewed 1t
would be folly to roast it, as all the girls
tie and tough muscle which would soften
if gently stewed, would harden in the
oven and if it were stewed in water for
a week afterward, it could not be soft
ened.
Good beef will be very fat, and the
grain smooth and fine. The fat should
be more inclined to be white than yell
low; the lean a bright healthy red
Beef should be mature l do not like
it when it is neither veal nor beef
Heifer orvery young beef may be easily
told by the color. 1t is far less bright
than matured beef, being of a dull,
Notwithstanding color, something be-
tween that of veal and beef. The bones
are small, and the fat white Bull beef
is known by its high color, its coarse
grain, and unpleasant-looking fat. 1t
is of very strong flavor, and undesira-
bic, especially when old.
In good beef the fat is thoroughly
mingled with the lean; but those cuts
where there is the largest amount of
this intermingling of fat with the lean,
are not always the best to buy. The
ribs and the rump, in my opinion, are
the best for roasting. ] am quite well
aware that the latte is usually sailed
and boiled, but it makes an excellent
roasting piece, nevertheless; tender,
juicy, and of f'.e flavor The sirloin is
the tenderes' part of beef, but when
roasted, has not so fine flavor as the
ribs. Many prefer it, however. 1t is
generally cut up into steaks for broiling,
for which purpose it is the best adapted.
Stea',, are often cut from the middle of
tn rump, and also from the shoulder.
These are very good, but not being
prime parts, much less price should
be paid for them. A round steak from
good, tender, fat beef is good and of
excellent flavor; but care must be taken
not to purchase when the leg, from
which the round is taken, has been cut
down too far. The muscular leg should
not be cut into steaks, but the butchers
will do it so long as they can sell it
The thick ribs next to the shoulder are
often sold by butchers to their best Gus
toners, as the primest part, and at a
prime price. 1t makes a thick, firm,
compact-looking roast, the lean very
handsomely intermingled with fat. The
shoulder-blade runs three inches or more
deep into the meat This is removed,
and piece of solid suet neatly inserted
in its place, thereby deceving the I'M
wary. 1t makes very inferior roast.
To CHOOSE MUTToN.-It should be
fat, and the fat clear and white. Have
nothing at all to do with mutton where
the fat is yellow Good mutton is of
an entirely different color from good
beef. The latter is bright carnation,
whereas mutton is of a darker and
deeper hue. Mutton should be made
from fully-matured sheep. If only a
year old it would be lamb. 1t should
be three years old to be good, and five
years old to be prime The hind-quar-
ter is best for roasting. The fore-quar-
ter Of lamb is excellent roasted, but the
fore-quarter of fullv-matured mutton
should be boiled The ribs may be used
for chops, however. Chops are cut
from the ribs, the loin, and the middle
of the hg. | think the rib chops the
best, though where the butcher charges
the same price for both, the leg outlets
are the more economical, as there is
much less bone, and no hard meat, as
on the ribs.
The butcher will sell to the inexper.
fenced buyer chops cut from the neck
also chops where the neck and shoulder
join, and more than half bone.
Many persons, because they do not
like fat, buy lean meat. This is poor
economy. 1t is better to buy the fat
meat. The butcher is generally willing
to cut off considerable of the fat
VEAL should be clear. white, firm, and
not too large. 1t is not fit to eat when
neither veal or beef Do not buy veal
when it is dark and thin, and where the
meat-shows through the surface-skin.
american Agriculturist.