The Scranton tribune. [volume] (Scranton, Pa.) 1891-1910, 1897-08-04
BUTCHERS TRICKS
ARE LAID BARE
Health Giving Properties of Some
Portions of Beef and sheep Ex-
planned and Suggestions That Will
Save Many Housewives Many Dol
lars Year.

In a recent lecture Mrs. Rorer dis
nussed the subject of marketing. "A
beef when dressed" said she, 'is divid-
ed into halves, each Of which is called
n side of beef. Each side when cut In
half makes a hindquarter and fore
quarter. The hindquarter is divided
into four large pieces, known as leg,
re und, rump and loin. 1 shall endeavor
tc give you an intelligent idea of how
to buy from those pieces, and to what
particulcr use each part should be
put"
The butcher following Mrs. Rorer's
cut off each piece as re-
quired Taking up the pin-bone,
which is the first piece cut from the
rump, Mrs. Rprer said: Although
there is considerable bone in this piece
It Is one of the tenderest and juiciest
in the whole beef. 1t is tender because
the muscles in it are always at rest:
that is, no especial strain being put on
them, they remain undeveloped. 1t
makes a capital roast If there are
enough to eat it at one meal. Never
roast bake or boil meat with the in
tention Of having a lot left over to
warm up next day, and the next to go
into hash. To make hash is a sign Of
bad housekeeping, because if the buy
ing is done thoughtfully there need be
no left-overs.
HASH DENOUNCED.
Hash is one of the most difficult
of all foods to digest because the meat
gets two or three cookings. While
starchy cereals can scarcely be cooked
too much the albumen of meat is rem
dered extremely hard OF digestion by
this overlooking. All streaks should
be cut about an inch thick. Rump
steaks are so large that it is best to
broil the tender end, and use the other
next day to make Hamburg steaks,
putting it in the refrigerator or a COOL
dry place instead Of partly cooking 1t
to keep it. The pieces from the leg are
good only when cooked in moist heat
ana are preferable for soup. The leg
on the forequarter is called a shin
and the meat is known as shin meat,
but it is OF the same texture and quail
ity as that on the leg from the hind
quarter.
The round is the hardest piece for
the butchers to rid off and is divided
into two sides, according to it's tough
ness, called the upper and lower
round Il is good to make dried
beef, beef tea or beef-a-la mode, but
it is a mistake to broil, roast or
bake it. 1t can be braised in a double
pan. The loin, of course, is the choice
part and the fillet of tenderloin is very
tender, but the meat from the side of
the neck at 3 to cents per pound is
as rich in nutrition as the loin which
costs from 60 cents to one dollar pet
pound. The great trouble with poor
people is they waste their money on ex-
pensive cuts when cheaper ones, prop
erly selected and rightly cooked, con-
| tain more of the health-giving proper r.
ties. In a beef weighing 100 to 120C
pounds there are not more than IL tc
II pounds of fillet of tenderloin, hence
the enormous price at which it is sold
On the inner side of the flap on a loir
| is wound a most delectable strip Of
| meat, called a skirt steak. 1t is cheaT
and about as tender as the fillet, and |:
suitable for broiling or can be rolled
and roasted. 1t also makes a tender
piece for braisng. 1t costs but 10 or l.
cents per paund and is quite as gooc
as the fillet at 81 per pound.
HOW TO PREPARE 1T.
Ten or twelve pounds cut from tn,
| loin should be enough to make fou
meals for an ordinary family. From
a cut of that size take out the fillet
lard 1t and roast it; broil the steak
the second day or the second meal
save the bones TO make a soup o
bullion, and use the flap either 70
a Hamburg steak or a stew. Neve
| pound meat to make it tender, a de
composition begins as soon as il /
bruised, and the more it is pounde
the more unhealthy it becomes. Re
member that the fiber of meat is no
soluble in water, but is in acid
Steaks can be made more tender tha
by pounding is they are brushed owe
with butter or vinegar and allowe
to stand for a time Butter has a
acid in 1t that acts almost as quickI
as vinegar. To keep meats properl
your refrigerator should be dry, an
to keep it dry the inside should neve
know scrub brush, soap or water. j
by accident something gets spille
|
part except the drain pipes or gut
ters.
The fore quarter contains the choiC
est cuts for roasting and baking. Th
first six ribs are called the standin
ribs and the others the chuck rib
The first two ribs are called the mid
die cut and come at a higher pric
but not one woman in a hundred ca
distinguish them from the other for
after they are cut off, the ribs take
out and the meat rolled for roasting
There is no difference in the eatin
yet all, or nearly all. ask for a midd
cut, pay for a middle cut, and get
from some Of the other ribs. That
only another way of throwing none
away.
GOOD MEAT DARK.
= Good meat is always dark when CT
' and quickly grows lighter when e,
5 posed to the air. The ribs should
5 used for either roasting or baking, b
I save the tops of the ribs for a ste'
Unless you ask for them, although W
/ pay for the top, the butcher invariab
a keeps them to sell for stewing or sol
r meat To let the butcher retain Il
3 top is another way to waste yo
n money and further add to his prof
. | Never baste baking or roasting me
, with water, but If you bake in a gra
J, ite pan, put some water in to save Z
: lining from cracking, as the iron al
n granite do not expand alike when hea