The Minneapolis journal. [volume] (Minneapolis, Minn.) 1888-1939, 1904-07-16
LESS EXPENSIVE
MEATS ARE GOOD.
WHY BUY THE STYLISH CUTS AT
BIG PRICES?
Timely Question Asked and Answered
by a, Prominent Butcher xplana-
ton of the Excellence of the Five
Cents-a- Pound Kinds of Which So
Many Persons Are Ignorant.

Why should 1.-THE housewife spend
so much money in purchasing the ex-
pensive sirloin and porterhouse meats
when tender and more nutritious cuts
can be bought for one-quarter the
money?
This is the timely question which
George C. Kessinger, Jr., president of
asked a reporter of T h j gu n a |,
and then proceeded to make an in
structive explanation.
For some unknown reason, the
great mass of the people have the
idea that there is no beef fit to eat
outside of sirloin and porterhouse
cuts, selling at 20 to rs cents a pound.
This is a great mistake, and because
of it people who can't afford it, are
paying an exorbitant price for their
! meat. ~ r
Beef shank, at the thought of pur-
chasing which nearly every housewife
| would hold up her hands in dismay,
can be made very palatable and ten
der, All it needs is boiling, and plenty
| of it. The trouble with most meats
that need to be boiled Is that they
are taken off the stove altogether too
soon, the meat found tough, and then
branded as unfit to eat, when the only
trouble is the lack of cooking. Beef
shank. when boiled sufficiently, gets
|
| meat more healthful. The water 1t
is boiled in becomes a most palatable
rich broth. The. meat is very nice
cold sliced, or made into hash. And it
costs just cents a pound!
Excellence Of "Short Ribs"
| How often do you get "short ribs
and brown potatoes" at your home
that dish which is SO popular at the
! restaurants, so tender and enjoyable;
If you live in the average household
very seldom, perhaps not at all
"Short ribs' are cut from what thu
butcher knows as RIB boiling beef
and is another member of the Scents
a-pound class: Boiled with vegetables
there i. Is no nicer dinner. SO
But If you insist on having steak
there is the "butcher'ss sirloin," 4
cents q pound. Have it cut nice an
! thick, don't cook 1t over too fast
fire. and It Is delicious. Probably hal
the housewives in Minneapolis neve
heard Of a butchers sirloin." (
: And there's the round steak. IN
). general opinion is that this steak
always tough. Certain cuts of tn
round steaks always are, but 1t is Jus
.. as true that certain other cuts-th
inside slices-are always tender
There is no steak, in fact no cut
; any kind Of meat that is more eco
non1ical than the round steak In tn
!: amount Of lean meat secured Tor In
money. It is also little known tina
. every round steak, like every expen
, sive srloin, has one portion Whlc
. is particularly tender, nice serving TO
= one person.
: I And roasts.i How many housewives
+ in ordering them, ever give secon
: thought to getting anything but tn
sirloin and porterhouse roasts that az
! \, a nOllnd
/. But the, second thought Is wort
3 the time it takes when you lear
5 that for 10 and IL cents poun'
4 troasts-shoulder, CHUCK" cuts-ca
5 be had that, when properly cooke
8 are as desirable as the more expe1
sive and so much sold variety.
Il as-sr All in the Cooking.
:. Beef flank cuts, the butchers pre-
= ty nearly have to beg people to by
to get rid of at all. This is becau.
= of the mistaken idea that these hanl
" are too much like leather. Wh@
!, sliced in squares and properly cooke
or .'rolled' and corned, there's not
i ing nicer-and- the flank is anoth
=. case of IS cents a pound"
lg But remember when you buy the
le cheaper. cuts Of meat, they are n
rd to be cheaper. cooked. In fat
a they need to be more careful
IS cooked J. than the expensive, we
es known kinds Of meat. Meat that's
oy be boiled should be boiled and boil
till it is tender. It will get tende
rd And a butchers steak" to equal t
OF well-known sirloin, doesn't want
Id be frizzled into leather over score
ty ing fire. The butchers and the. rou1
en- steaks both want slow fires and car
We full cooking, and when SO dished
e$ are fit for the finest table IN the Ia
us ~Nord much more nourishing tn
d. Az ,,aa+ +hat-cdai1v annears' in t
IS homes where Injuries abound.