Arizona republican., 1898-03-11
GEOGRAPHY OF BEEF.
Agricultural Students are Taught to
 Locate Steaks and Boasts.

Agricultural Students are Taught to
 Locate Steaks and Boasts.
 The demOnstratOr of anatomy has become an indispensable adjunct to modern surgery, and he is becoming also equally indispensable in the life of the student of agriculture. For the student of agriculture in these mod ern days must learn a good many things besides those generally compre- hended in the past under the name of agriculture. and one of these is the anatomy, and not only the anatomy but the dissecting of the anatomy of all the animals of food produced upon the farm, says the Minneapolis Jour- nal.
 Almost any afternoon in these win ter days you may see out at the agri- cultural college of the Minnesota uni versity closely packed class of young men gathered around Andrew Boss. the demonstrator of anatomy, SO to term him, of the college. Before him is a whole side, or perhaps, only quarter of beef animal, which has been kept in the curing room until it is ripe for the table. Note books in hand the young men watch the process of cut ting up the beef while the demonstra- tor gives them, as he goes along with his practical cutting, a practical talk on the composition of the beef, the character of the various cuts from the standpoint of edibility as we'll as from that of marketable quality
 There is a reason for all his words. lie goes straight to the point and he must be dull indeed who comes away from
 best loin of the beef, for instance: every point is carefully explained every slash of the keen knife as it dissects the flesh has it's purpose, every word of explanation and every question answered has it's bearing up-
 on this choice section of the animal Carefully and clearly the distinction is drawn between tenderloin. DO. ter house, and sirloin steaks and the req sons are given for the distinctions It
 IS pointed out that the seven best ribs
 are for roasts, the chuck ribs for
 roasts and shoulder steaks, the shoul- i der for boiling pieces or pot roasts, the neck for mince meat and steWs- all are fully explained.
 When the demonstTator reaches the
 lo1n cuts he tells why it is the butchers
 charge more for the tenderloin than
 the s1rloln steaks; how it is that the
 porterhouse roasts come out to the
 pest advantage. the distinction be-
 tween butt end'' sirloin and "'tip end"
 slrloin, the part most naturally adapt- ca to Hamburger steak, and the uses
 to which the shank may be put for
 soups and the flank for stews.
 The object of the demonstrator at
 all points IS to show these young men
 not only how to cut up an animal to
 the very best advantage from the
 standpoint of the professional, but to
 show him at the same time why it is
 that one portion of the beef has more
 nutr1ment than another In the midst
 or his discussion he points out the
 fact that some of the so-called infer
 TOT cuts are, in point of fact. better
 than some of the higher-priced cuts
 possessing more nutriment and
 strength-giving power.
 NOW and then word is dropped as
 to the cooking of the meat. It is
 snown that the meat should be thor
 oughly cooked but that a very large per cent of the steaks are cooked iu
 the wrong way on the farms-broiling,
 not frying. should be the plan follow
 ed, and the effort should be to pre-
 serve the juices of the meats by scar
 Ing them over as rapidly as possible
 ana then following up with the cook Ing. The chuck rib, for instance, MT , BOSS points out to the class before hlm, contains almost exactly the same amount of nutriment as the loin. an6 i'll lust as dlgestible a form, though iashlon' or call it what you may, has l decreed that the lOin is the mora de- ! md fh1
 ' hAes ms prices accordingly. There Will be difference of at least 4 cent, 9 per pound between the chuck rib ant Z the loin. The round steak. too. come. III for it's consideration. and if i. g sno"n that 1t possesses superior point
 ana mas as high a per cent of nutri - ment, indeed, as the loin.
 I But on the great farms of the west e or on many of them. at least thar }. are no such facilities for the killin. e or Deeves as in the great slaughte V houses at the stock yards of th l cltles, nor are there men at hand to d. e the killing and prepare the carcas e for the block. So each one of the stu n dents must learn to kill a beef anima e While in school; must do the killini :, himself, cut up the animal. and pre- e pare it for the cold storage room alone = lie must also try his hand at killin f ana cutting up sheep and a hog an y must be thoroughly familiar with tn k anatomy of chickens and turkeys. O The very practical nature of tn S work is what comments it tco one If Even if these young men, throug p good fortune, are not obliged in thei $ farm life to do the actual work c 1T killing and dressing, yet it is indis Il pensable that they know how to do i g and that they be able to direct some l. one else, even if they do not take l. hand themselves. By the time d young man has finished a course i