New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1898-09-20
BEEF AND IT'S PREPARATION

There is a good old English rhyme which says
that the season for beef Is from Mlchaelmas TO
midsummer that is from September 20 TO June q.
Though these dates given hundred
years ago the market to-day is practically tho
same Beef is in market it is true in summer In
as great abundance as IL Is In water, but every
one who understands market matters knows that
summer beef IS poor In quality beside the rich
beef OF November and midwinter There are sew
eral reasons for this. The best beeves come to the
slaugh houses in the fall. but the most i'm
portant reason why winter beef is better than
summer beef is because it be hung longer In
cold weather than in sultry weather Unless beef
is properly hung it will never acquire that perfec-
tenderness that characterizes the best beef
II is also necessary to hang beef in the fresh open
air In order 70 have it remain of fine flavor.
Beef hung in summer IN a close refrigerator
never has as sweet an odor and flavor beef hung
in the open air TIL best butchers of the New
York markets. those whose trade demands only
the beef OF the choicest Shorthorn steers, ma
il necessary 70 hang their beef at least six weeks
before it Is cut for market
There are a great many women who DO their
between inferior beef and the best. This glorious
country rich in all 1000 products necessary ior me
pecally rich I'm meats. The best beef In the world;
outrivalling now the far-famed beef or Old
England. IS raised in the United States In the
cold climate OF Canada the flesh bearing breeds OK
sheep. like the S0utndown, are raised so success
fully that It Is only matter of time when the
mutton OF our market Will be favorite meat. equal
The beef and mutton OF the Anglo-saxon races
are their heritage from that faraway tlme when
Saxon herdsmen pastured their focks and droves
on English soil and composed rhymes IN tneH
honor. . -. -. .,.a.
red 10 the centre yet cooked 20 me inner.
most par, or piece or rare STEAK OF the oeSS
quality and of melting tenderness. Is the result OF
eighteen centuries of skill and knowledge IN rays
ing and preparing beef Tor the markets anu tapte;
deyeIopment Of the race English beef and mutton
have always been one OF the sources OF Just Ptioe
of Notwithstanding people. Every woman OF elu-
caterer for a household should know what per.
feet slice roast beef means, ana what Is es-
After Centuries Of experiment with different
bovine breeds il has been found tnat me durham
or Shorthorn produces me pest qudn.! va -;
II is impossible 20 obtain this superior quail ~
ieay from any OF those breeds which are especially
known fer dairy purposes. Beef must De rea's 80
snecialv fatted and corn fed for the purpose, ana
he from t,yo 10 Cour years Of age. After this SUI
Darior fceS reaehe, The slaushterer II may be
Injured by being improperly slaughtered When "a"
arirnal Is excited or Tor any reason IS in an IN,
healthy condition A great deal of oeef that ~ solS
m the cher SHOPS OF the city ana esPeci"''' "a
Countr, hogselcepers generally are Dreiudlced
against beef that has been kept lmaS,nihS sh1s
IL is apt BE- IN sage OF decaH, No.ti3 -
further from III. ruth Properly hung pei i,n et
the end II six weeks Is az sound AS 2 80
beef Frosh-kllled beef is alv avs tough no mater
how, s,,nerior the quality is. Prime beef is ihf 0ny
Iaef which may De safely cooked rare, as tne Less
beef must be- 10 IL in perfection me 1esh OF =
f. is the regular Custom OF farmers 70 tattth az
~ ani,,,7s when they are past their usefu ness.
I narts OF the country this beef IS all hat
can he had for sale II you can get nothing Deter
do not attempt To use II raw, nut COOK IL as NV
"qEl,.y v d" ySnan should have practical knowledge
Of the different qualities a. well as OF ne ult,t,r
nv repeated trips TO market under the guidance o.
one who knows