The Indianapolis journal. [volume] (Indianapolis [Ind.]) 1867-1904, 1902-02-16

rates IL into the two parts mentioned. The
top side is. in reality. the inside Of the
round and the most tender part. as the
muscles are more protected and less used
on the inner side; but the round is always
placed on the block with the inner
side up and hence known as top
OF round The top is juicy. lean and
fairly tender ana nicely bordered with fat;
makes a fairly good roast OF steak but
best for braising or pot roast, and beef
juice and beef tea for invalids. The top OF
the round is the part used FOR beef "A Ia
mode" The lower or bottom OF round is
sometimes cut with the top. but is SO much
tougher il is best used only FOR pot roast,
soups. stews. mince meat and such pur-
poses where slow cooking IS employed. The
leg is cut from the round at the lower
end Of the thigh bone and furnishes the
upper and lower shin. This makes rich soup
and stock. as il has fat. lean, bone and
tendon and is juicy but tough. 50 that it
requires long. slow cooking.
THE FORE QUARTER CUTS
These are somewhat more complicated.
Starting from the loin in the hind quarter
we begin with the rib cuts. The first six
are called prime ribs and the finest in
quality, therefore, in price They are Sc
lected for the fine rOasts. Sold entire or in
two or more ribs. Where not boned and
rolled they are called standing roast"
There is more bone and no tenderloin I'm this
cut but quality is similar 10 the loin The
blade, the seventh. eighth and ninth ribs.
is included in the seven chuck ribs. The
shoulder blade appears at the seventh rib
Grom the loin) first as a streak OF gristle,
which grows bonner and thicker from there
forward. The cross-rib. a homeless, muscu-
lar piece of flesh, ties across the ribs and
corresponds with the TOP sirloin in the hind
quarter. There is no waste in this piece. IL
makes rather poor steaks. but a good pot
roast. The plate, navel aid flank are the
muscular wall which covers and supports
the belly of the animal. The plate is COM
posed of layers OF fat, lean and the thin
bony ends of the ribs; il is corned and
boiled. The navel is a similar cut with less
bone and served in the same manner. The
flank is below the loin and Includes the
flank steak. a thin strip Of lean flesh i'm
bedded in fat, in the young ANIMAL IL is
tender and Of fine flavor; this steak is
sometimes broiled, but is better rolled and
praised. The thick flank Is suitable only
for stews or boiling. The brisket. next 10
the chuck and neck and between the fore
legs, is layer OF juicy, well-favored meat.
OVERLAPPING fat and bone liz includes part II
the four forward ribs and breast bone and
is suitable for corning. The neck piece is
tough. but has a very high percentage OF
nutriment and is juicy and well-favored,
affording the choicest pieces for stews and
soups The fore leg corresponds TO the hind
leg or shin. The skirt steak (diaphram) in
side Of plate and navel. is lean and juicy.
but has little flavor, and is best used in a
savory stew or pot pie.
GENERAL RULES FOR COOKING.
Having in the above lesson endeavorcd to
make clear the position of the different
cuts Of beef, the reason for their market
value and uses to which they may be APP
piled in preparation for the table. a few
general hints in regard 10 cooking are here
added and the next lesson will tell how to
judge the quality OF meat when purchasing.
When cooking beef the purpose is three
fold: For soups, TO extract all the possi-
BILE good from the meat; I'm stewing. to re-
tain just sufficient flavor and nutriment in
the meat TO make il palatable and nutri-
tious, while at the same time the broth or
gravy is enriched. Boiling, roasting and
broiling reverse the order. the object being
to shut in the juices. retaining all the fla
vor and nutritive qualities within the meat.
IN order TO do this. a crust must be formed
at once on the outside. The meat is, there
fore. subjected to a high degree Of heat
antil RE albumen is coagulated sufficiently
to form this impervious case, then the tenn
perature is lowered and the cooking pro-
ceeds slowly enough 10 allow the meat TO
brown nicely on the outside and be well
cooked throughout.
Tough meats are better boiled. BY this
method a lower temperature can be main
tanned and slower cooking insured. Long,
slow cooking is necessary TO break down
the meat fiber and render the tough pieces
more tender. Many Of the tougher parts Of
the animal contain the most nutrients and
by proper cooking are every bit pala-
table as the fancy. expensive parts.
For soups, use cold water 10 extract the
juices but, remember. boiling is conducted
on the same principle as roasting and
brOilng.