Wessington Springs herald. (Wessington Springs, Aurora County, Dakota [S.D.]) 1883-1891, 1886-01-01
HOW TO
The Secret of Jalging Meat and Buying
1t to Advantage.

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 blar~s 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 u way. Their
prime cuts are all prime, to the cxclu-
sion of any inferior attachments, and for
such the highest prices can be demanded
with Il 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 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 h~ousckcepers here, who for the
most part understand how to
cook the poorer parts alone in as pala-
table a manner as housekcepers of other
countries, where meat is far scarcer and
dcarer than here, and must consequent
ly be made to 60 further and more as a
genuine treat than in this country.
However, our own consumers may be
fo11rhf to ooncsAoro111 t.o:~
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 house.
keeper will do we'll to remember that, if
young, it will have a fine, smooth, open
grain, a good, wholesome redness o fcolor
and will feel tender, while the fat should
be white rather than yellow-the whittier
and firmer the better. Indeed, when the
fat of beef is of a 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 beef what
ever, a strict observation of the simple
rules will suffice to insure even the most
inexperienced buyer against imposition.
Then, again, if beef is cver-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, nutrimcnt, general flavor and
economy. This is the flank steak. 1t
is torn out of a bulk of pure fat, in which
it is as thoroughly imbcddcd as arc the
kidneys themselves; is absolutely bone
less, as Il matter of course, and, after be-
ing deprived of a thin, tilmy skin and
properly scored criss-cross with the
knife. together with some pounding, il
somewhat old, can't be beat for either
b%roiling or frying. In some other cities
price, not v c excepting the porter
yet comparatively unknown and consc-
qucntly 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 housckcepers
would do well to go for it while it re-
mains cheap:
..Now let us consider the fillet of beef,
as a general illustration of what can be
saved by wide awake, intelligent buying;
and what l am going to say will inter-
est wcll-to-do purchasers as we'll as
others. The fillct 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 arc often called upon to undertake
the dish-much to their own profit and
satisfaction-for modest dinner-givers
who arc unreasonably dinident as
to their own culinary qualifications.
Now, the price of the restaurant man
for a dressed and cooked illet of beef
for dinner for ten or twelve persons is
generally ten dollars; whereas to buy it
from the butcher costs M 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
utcs, will cost ten cents more; q 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
housekeeper. 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 n 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 a
hint about mutton for stews. The very
best, as we'll as the cheapest, for this
purpose is the breast. This part can be
bought at four cents or five cents a
pound, and a breast weighing three
pounds would make an ample stew, OF
main dinner dish, for three OF four
grown persons with lively appetites.-
N. 7 Maui and Erpress.-