Dodge City times. [volume] (Dodge City, Kan.) 1876-1892, 1883-04-26
How to Buy Meat.

l want to make everything clear to
you,' said Miss Maria ParlOa. as she
began her lecture on Marketing" at
the College of Pharmacy, on Twenty
third street, yesterday. On the long
table on the lecture platform was side
of dressed beef, weighing four hundred
pounds. Beside it, ready to cut it up
to illustrate the lecture, stood most
gentlemanly looking butcher.
"YOu must remember said Miss
Parloa, "that after the meat is dressed
only about one-siXth of it is desirable.
The rest of it, rich and poor alike, pre-
fer not to buy, but the poor have to buy
it. because they can not afford the price
of the choice cuts. But you must bear
in mind that the costly and tender cuts
are not the most nutritious. The mus
cular part, that is most used. while it is
the toughest, also gives the most nour-
ishment, only it needs to be cooked diff
ferently from the tender parts. When
you are buying meat, remember that the
tenderest parts come from that part of
the animal where there is least muscu-
lar eXertion. The tough parts of the
meat, which would be unpalatable if
broiled or roasted, may be with profit
stewed, praised or made into soup. In
fact, the very tender parts would not be
good for food for sick person, because
they are not nutritious enough. Now,
l want you, ladies, to say what are the
names of the parts touch
1.-The neck said timid voice.
1.-The ribs said a matron in a seal
skin sacque as the stick moved along.
"What kind of ribs?''
''Give it up,' said lady in fur
lined cloak.
'.Now we will have Mr. Kissell cut it
up said Miss Parloa, after she had
pointed out the principal cuts and told
of the various ways of cutting meat in
different cities Elk that backbone
in your mind" she continued, ''fOr we
will start from there. You see the side
of beef has been cut in two. The hind
quarter end contains, at about the mid
die of the animal, the pOrterhOuse
steaks, the pOrterhOuse rCasts and the
tender pieces that everybody wants. AS
we 90 further back we find the rump
and the sirloin.''
The def butcher, with his knife, saw
and cleaver, cut piece after piece as the
lecturer pointed them out, showing where
the kidneys lay embedded in the sllet.
showing the brittle, crumbling nature of
suet as distinguished from fat, showing
where the tenderloins lay and how to
cut them to advantage. Each piece was
shown, until all had an opportunity to
fix its name and place its present mar
ket price. The delicate nutritious roll
ing pieces were cut and shown, and the
method of preparation was explained.
These pieces are sometimes called 1.-THE
skirt The ladies were cautioned that
brine draws out the juices of the meat,
and that fat cOrned-beef is the best, be-
cause the fat keeps the juices of the
meat from being drawn out by the
brine.
''Do you consider kidneys nutritiOus?'
inquired a sprightly lady, who had got
a front seat to be sure and see the cary
ing. f
..Yes, kidneys and the flank pieces,
the liver and other cheap parts, when
properly cooked, are all good food.
The lecturer showed how much more
economical and sensible it would be to
have the meat cut in grades. and not to
buy, as is often done now. poor meat
in one good piece. She advised the
habit of buying, even at higher prices.
pieces with the flank end cut off. She
advised her hearers to hunt up butchers
who would cut up meat to order. and
not compel them to buy what they did
not want and could not use. Speaking
of soup, she said that to keep it clear it
should not-sbe boiled much, as boiling
set the lime of the bones free.
but / should think that might be
the very thing needed for children when
they are making bones said a bright
eyed lady.
'.Well, that may be so. / suppose it is:
but you must not boil the soup much if
you want it clear
The lecturer was pointing out in a
piece of sirloin the tough part that she
Il 70 no ,,t r,tf fit for