Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1885-12-11

The Secret of Judging Meat and Buying
it to Advantage.

The Secret of Judging Meat and Buying
it to Advantage.
From the Philadelphia North Americana
"Sure as you live" said Il genial and
philanthropc 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 measure 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 Oi cutting up is very
different from our way. Their prime cuts
are all prime, to the exclusion of any in
feriOr attachments, and for such the high
est prices can be demanded with II 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 exactly what Is being
disposed Of and the just equivalent, How
ever, though that is II mighty fair way, it
couldn't be made to work IN this country.
American butchers, you see, are obliged
III Self-detenSe, to somewhat combine the
excellent and poorer parts in their cuts,
especially i'll the matter OF beet, to meet
the requirements of hOusekeepeepers here,
how to cook the poorer parts alone in as
palatabe manner as houSekeepers of
other countries where meat is far Scarcer
and dearer than here, and must conse-
quently be made to 90 further and more
as Il 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 Good enough Well, in the
general selection of beef, for instance, the
honsrkeeper will do well to remember
that, if young, it will have fine, smooth,
open grain, II good, wholesome redness of
color and will feel tender, while the fat
should be white rather than yellow-the
whittier and tirmer the better Indeed,
when the fat of beef is of deep or dull
color the meat is seldom good, and should
be Systematically avoided. When fed
with oil-cake, the fat of beef will
be usually of this color and the flesh
habby. In the selection of any cut OF beet
whatever, Il strict observation of the sim
pie rules will suffice to insure even the
most inexperienced buyer against IMPOSE
ton. Then, again, if beef is over-fresh or
too recently killed, the fact will make it.
self apparent by the smell, which Will be
suggestive of excessive bOOdiness, quite
as readily rs in the case of overkept or
tainted beef, whose OdOr is sickening.
This last urecnntion will nnDlv tO every
other kind of meat ms we'll rs 10 beef
an The way of steaks. LET me saw that
there is one sort. and n moderately,priced
one that has not ITS suuerior for iuiciness.
nutrimpnt general flavor and 1conomy
This is the flank steak If is torn ont of n
hulk of nure fat. i'm which if is as thor
ourhIv Embedded ms are the kidneys
thrmselve, is absolutely homeless. AS "A
= matter of course. and after being depriy-
Ell II a thin. tihny .ljn and pronerly
scored criss cross with The knife tortthrI
with some unundinr if Somewhat old.
cam he heoi for ci1Lr. broilinp or irving
In some ot her cities Ihn flank Steak com.
mnn,s the highest urIrr. NOT even rxcent-
mo Inc uorirrho,isr. int here i'm New
York il is rs vet colnparativelv unknown
and consequently cheap. rrtailinl, between
fourteen and sixteen cents n uound on
vas thn hnnk is the boss stenl; and DOM
1 yyou forrrt it,, EconnmlcaI honsekeentr,
, wnnld do well ia 90 for if while il remain.
. chenn
,,Ttpv. Lot ,,s consider fine tllet of heef
p MS y - General illustration of wha, can he
saved Hv viJe-uwnke. INTELLIGENT bnyinp
land what I am croin,r tn saw will iniereS,
, We'll. to.do nurc6nsers Ms much ms others
: The tillet is GOOD ms nm illustration he
cause if can he easily nnnnDed at home
e and il verv evnensIve when ordered from
Y tha r.staiIranf kecnors who arc nftar
+ called unnn tn undertnke the dish-mnci
= t0their own profit and snGistaction--fo
: bly, diilident us to theiro own culinary quail
u itiCatiOnS Now the price of the restaur
! ant man for n dressed and cooked fillpt @