Iron County register. [volume] (Ironton, Iron County, Mo.) 1867-1965, 1885-12-17
HOW TO MARKET.
The Secret Of Judging Meat and Buying
It to Advantage.

| 'Sure as you lve," said genial and
philanthropic butcher the other day,
american housekeepers have lots to
learn in the choice and purchase Of
meats to the best advantage; but, then,
the American butchers themselves are in
some way to blame from the way they
cut up their meat. Now in England,
where meats, especially beef and mutton,
are better understood than in any other
countries, the mode of cutting up is
very different from our way. Their
prime cuts are all prime, to the exclu-
sion of any inferior attachments, and for
such the highest prices can be demanded
| with clear conscience. Then come the
cuts ranking next in quality and price,
and so on all down the scale to the
cheapest and most inferior parts, so that
both seller and buyer can know just ex-
actly what is being disposed of and the
just equivalent. However, though that
is a mighty fair way, it couldn't be made
to work in this country. American
butchers, you see. are obliged, in self-de-
Tense, to somewhat combine the excellent
and poorer parts in their cuts, especially
in the matter of beef, to meet the require
ments of housekeepers here, who for the
most part never understand how to
cook the poorer parts alone in as pala-
table a manner as housekeepers of other
countries, where meat is far scarcer and
dearer than here, and must consequent
ly be made to go further and more as
genuine treat than in this country.
However, our own consumers may be
taught to considerably improve their
chances of obtaining their full moneys
worth by observing a few simple rules. .
Suppose you offer some suggestions
that may instruct them," said the re-
porter.
selection of beef, for instance, the house
young, it will have fine, smooth, open
grain, good, wholesome redness of color
and will feel tender, while the fat should
be white rather than yellow-the whittier
and frmer the better. Indeed, when the
fat of beef is of a deep or dull color,
the meat iasseldom good, and should be
systematically avoided. When fed with
oil-cakeAthe fat of beef will be usually
of this cplor and the flesh fiabby. In
the selection of any cut of beef what
ever, strict observation of the simple
rules will suffice to insure even the most
inexperienced buyer against imposition.
Then, again, if beef is over-fresh or too
recently killed, the fact will make itself
apparent by the smell, which will be
suggestive of excessive bloodiness, quite
as readily as in the case of over-kept or
tainted beef, whose odor is sickening.
This last precaution will apply to every
other kind of meat as we'll as to beef
''In the way of steaks, let me say that
there is one sort, and a moderately priced
one, that has not its superior for juici-
ness, nutriment, general flavor and
economy. This is the flank steak. 1t
is torn out of bulk of pure fat, in which
it is as thoroughly imbedded as are the
kidneys themselves; is absolutely bone
less, as matter of course, and, after be-
ing deprived of thin, filmy skin and
properly scored criss-cross with the
knife, together with some pounding, If
somewhat old, can't be beat for either
broiling or frying. In some other cities
the flank steak commands the highest
price, not even excepting the porter
house, but here in New York it is as
yet comparatively unknown and conse-
quently cheap, retailing between four
teen and sixteen cents a pound. Oh,
yes, the flank is the boss steak, and don't
you forget it! Economical housekeepers
would do well to go for it while it re-
mains cheap.
..Now let us consider the fillet of beef,
as general illustration of what can be
saved by wide awake, intelligent buying;
and what am going to say will inter-
est well-to-do purchasers as well as
others. The fillet is good as an illustra-
ton, because it can be easily managed
at home, and is very expensive when
ordered from the restaurant keepers,
who are often called upon to undertake
the dish-much to their own profit and |
satisfaction-for modest dinner-givers |
who are unreasonably difident as |
to their own culinary qualifications. |
Now, the price of the restaurant man |
for dressed and cooked fillet of beef
for dinner for ten or twelve persons is
generally ten dollars; whereas to buy it /
from the butcher costs one dollar a
pound, or less, when dressed, and three
pounds are quite sufficient. There is, |
say, three dollars for the main outlay: |
to lard it, which is an affair of ten min
utes, will cost ten cents more; box of
French canned mushrooms an addition
al forty cents and a little stock five
cents. You can figure up for yourself (
what would in this way be saved to the
A similar intelligence ex-
ercised in the purchase of all other meats
will show up proportionately on the
credit side of economy.
''In selecting veal, but one general
rule is necessary. The whitest is the
most juicy, and therefore preferable.
Mutton should be judged by its fine
grain, good color and white fat; and
lamb will speak for itself much on the
same principles. If the latter has a
greenish or yellowish cast, it is stale or
unfit to eat. Now, here let me afford
hint about mutton for stews. The very
best, as well as the cheapest, for this
purpose is the breast. This part can be
bought at four cents or five cents a
pound, and breast weighing three
pounds would make an ample stew, or
main dinner dish. for three or four
grown persons with lively appetites.