St. Paul daily globe., 1896-04-27
THE HOUSEHOLD
How to Buy Good Meat Cheaply-
DON'T Leave 1t to the Butcher.
OBSERVATION-DISCLOSURES

How to Buy Good Meat Cheaply-
DON'T Leave 1t to the Butcher.
"It is really surprising commented
Fulton market butcher, "how few of my Gus
toners know anything about buying meat.
They ask for nice piece of beef or "a nice
leg of mutton and they take what l give
them pay for it, and go away contented. VI
course, they have cause to be when dealing
with a reputable man, but know plenty OF
butchers who will sell chuck rib for mid
die whenever they get a chance And there
are plenty of chances, for not one buyer in
hundred nowadays knows one rib from an
other, and when it comes to lamb, mutton or
poultry, they simply buying prize pack
age, with the chances all against the prize.
I'm order to know something about beef,
1t is necessary to take the animal cate
goricaly.
1.-THE Western steers and cows that feed
upon the juicy grass of the prairfes and roam
half-wild in scattered focks and herds in
search of fresh forage and water form the
major portion of our local supply, and are the
Ideal form of meat food.
''The Eastern cattle or cow-beef that comes
to this market is usually of very inferior
grade, for the reason that the farmers re-
serve the chocer animals for their own con-
sumption, and market their older, dry cows
and worn-out oxen.
THE flesh of the good grades OF the former
will be found solid, rudy and yet not at all
tough, while the later is usually stringy,
poor, dull-colored and knife-resisting.
I'm selecting beef it is well to bear in mind
that excessive leanness shows debility in the
animal, while q preponderance Of fat except
so far as it increases the cost, is an extreme
ly desirable condition.
Different ideas of butchers and the wants
of varied nationaliues make it impossible to
follow any set fashion of cutting in New
York. Beef comes to the retail butcher in
the form of quarters, technically known as
Sides The porterhouse cut is sold either IN
the form of a roast or steaks at, say, 22 cents
a pound. The sirloin. in the same manner,
at, say, IS or 2O and the middle ribs from
II to IS, according to location. These prices
very. of course.
Most buyers conf1ne themselves Tor think
they do) to the above scanty portion of the
beef and do not seem to realize that many
other portions are just as nourishing and
toothsome and in some cases, can be bought
at less than half the price OF the other por-
tions.
What is called the socket piece is good
as any part of the beef and the rump is
much preferable for a pot-roast or corning
to the porterhouse or ribs.
"In our present treatment of beef we have
retrogressed sadly from the habits OF our
ancestors, and the butchers who pay due at
tcntion to the proper admixture Of brine, and
put a proportion of spices and molasses into
the pickle barrel, are few and far between.
nd
the seventh and eighth on the animal and
what is known as the wing rib, although
somewhat more bony and with but scanty
teiiderloins are just as appetizing IL the AMI
NAL is of proper quality as any others.
LAS far as steaks are concerned, they can
merely be considered in the same way as
fashions in dress. 1t not many years
ago that the rump was considered the
choicest while the porterhouse was rele-
gated to the lower classes. AS matter or
fact good steak, cut from what Is known
as the round of a prime quality western
steer is the choicest morsel OF the amman,
and is usually sold at about 10 cents pound.
1.-The tongue the cheek and various other
portions are all capable of being prepared
In an attractive and most appetizing form,
and the wise housekeeper, who will learn
TO use her own Judgment instead of en-
riching the butcher by buying the high
priced varieties will add to her households
enjoyment and economy.
''Veal requires considerable skill IN select
ing the good from what is absolutely poison
Gus.
1.-The best veal is that from a calf some
six weeks old, or trifle less, and is called
milk veal That from calf under four
weeks old is called bob veal,' and is danger
Gus to health In spite, however, of numer-
Gus stringent laws and penalties, there is still
a great quantity of bob veal sold in this
city.
1.-The four main portions of veal are known
respectively the leg, breast loin and
shoulder, and while tastes differ, as well as
pccketbooks, the leg is usually considered to
be the first choice.
THE best veal is that brought to market
in its own hide after being suitably trimmed,
entrails taken out, and cleaned. 1t is tech
nically known hog dressed, and retains
its moisture and flavor undiminished."