, 1885-03-25
A Talk About the Staple Food Of
America.
The English Method of Preparing
Nice Mutton Chops.
What Becomes of the Scraps at
the Markets.

nayians eat considerable veal, the former,
also, use a great deal of pork. But the
Englishman and American are pretty
steady beef eaters. and the American takes
steak nine times out of ten in preference
to anything else"
rs it true hat the English beef is su-
perior to the American product" was
asked.
No. not the beef taken from the ma
tive bullock. I learned my business
over in the old country, and know that
good American beef quite as fine an ar
ticle as the English product. The trouble
with the eastern market is that all kinds
of interior animals are shipped to it. The
western cattle, particularly those herded
in Texas, are more than half wild crea-
lures. Feeding as they do their flesh is
tough, sinewy and has a gamy flavor. In
the summer and early fall they make bet
ter beef than later, for during the season
when they can obtain all the grass they
want they pick up a little fat. Now they
are nothing but muscles and sinews. Look
at this piece of beef, for instance" said
he, taking up a cut Of deep, dull red hue
without a particle Of suet adhering to it.
Notice that there is not a streak of fat
through it. and see the difference in color
from the domestic bullock" he added,
holding it side by side with a bright red,
juicy piece Of beef, surrounded inch deep
with yellow fat.
Many Englishmen are forever prating
about how much better the beef is at
ONE than here. but that is all nonsense.
Those who do it are usually the class who
didn't get a chance to taste beef more
than twice a month when they lived in
England. When they come to eat it
three times a day, as they do here, it does
not taste to them as good as it did at
'ome, where they had it only on extra
occasions. English mutton, however, is
far superior to American. One reason it
is much finer Then greater care is taken
to produce a good article. In winter, in.
this locality, the sheep are shut up for a
long time and fed on dry fodder. That
makes the meat tough and strong. In.
England they run out every day, and
there green winter crops are grown for
them to eat. One il a vegetable with n
top somewhat resembling cabbage, and a
root similar to turnips. Another is some
what like the mustard plant. Then the
sheen are alwave sprnad into ,ho m;n,o~
wheat fields To eat off all the first growth
The second growth comes IN far thicker
and stronger because of the nibblino off
of the first"
what proportion of saleable beefis
obtained from an ordinarv-sized dressed
anlmal?"
IAN 500 pound steer will average about
I'll make an estimate. " answered
the gentleman. taking out mcneil and tab
let, from which he presently tore a leaf
and handed It to the reporter. ssTbere.p
said he. SIS about the proporticn Of fine
meats to be taken from n dressed creature
weighing 800 pounds"
Pc r ferhouse and sirioin steaks. cost per
pound from ie to 20 cents'-~-----~ ITO lb
IN, m y, ,Vc osu, pse'' cost per pound n0" Il ~.
Round steak, cost per pound la1s cents 50 Lbs
Chuck and chuck steak. cost per pound
10 ~ 10 lbs
FIanks, cost per pound 3 cents...- is lbs
suet and kidney, cost per pound 8 cents % lbs
hump Deei' cost per pound 10 CENTS. 60 lbs
Shanks average from 100 to lis pounds.
The shanks you know he said. as
the reporter scanned the list, are used
for soup. They are, of course, cheap.
The part designated as plate beef is used
for stewing or for corned beef. Flanks
are used for sailing. The Swedes buy
them to a great extent to make into
spiced beef. Many people like the flank
for pot roast, stewing 1t slowly till slightly
Drowned. Country people use it con-
siderably that way, sometimes stewing a
beef heart sliced by itself, and served with
a nice cream &c The Germans use
shoulder ciod for sour beef, putting it
INTO vinegar seasoned with onions
CHUCK Is a piece that comes from to-
ward the neck From a good native bull
lock chuck steak isa most excellent arti-
Gle and many persons prefer 1t to any
other
do not see that you have made any
estimate OF the amount or cost OF tender
lon steak, observed the reporter
NO, because there Is little or no mar
ket ior tenqerioin except with hotels n
restaurants where the remainder OF the
cut Is utilized IN some way Ienderloln