Omaha daily bee., 1907-04-23
MOST ECONOMICAL PARTS OF THE BEEF
how 60 Tell Good Meat-sOmething
About Corned Beef and
How 70 Prepare and
Cook II.

tenderioin OF beef II is the tenuerest, the
most tasteless and the most expensive part
OF the animal.
Neither a tenderloin nor a sirloin steak
is as Juicy or as nutritious as round
steak. a chuck steak or those little tender
steaks which a good butcher cuts from the
fang. A slice Of sirloin steak of the proper
thickness will weigh from two and half
20 four pounds.
The trimming away Of the fat and bone
eonsiderabIy reduces this weight, 80 that
what meat remains is very expensive. Now
the round steak is all meat, without bone
or superfuous fat, and consequently
economical so far as waste is concerned, as
well as lower in price
I'm buying beef a housekeeper should
know that backward from the head the
price OF good beef increases and that II
decreases downward toward the legs in
both quarters The neck pieces. those that
come Immediately behind the ears make
delicious stews when properly cooked and
seasoned.
I'm the upper portion of the fore quarter
are the chuck ribs, which make excellent
roasts and steaks. The chuck steak con-
slider as good as the sirloin and 1t sells at
about two-thirds the price.
THE upper half of the shoulder is high
priced and I seldom buy either the roasts
of the stew pieces that are cut from 1t.
The lower half includes the brislIet pieces
cross ribs and plate pieces. These cuts all
come within my means. Besides cutting
small steaks from the cross rib piece, we
use It for beef la mode and pot roasting
The other parts I use for stews and also
when buying corned beef 1 select those
cuts.
Concerning Better Cuts.
IF a person must have sfrloin and at the
same time wishes to be economical, then 1
would advise her to get that cut from the
hip below the loin. II contains only a small
knuckle bone and sells for much less than
the prime ribs. It is juicy, we'll favored
and fairly tender, making good steaks
roagts and pot roasts.
''T'he chuck parts. while usually from
one-half to one-thrd cheaper than the
prime ribs, are equal to them in succu-
lence and flavor, and some portions are
equal TO them in all respects. besides hav-
ing more meat In proportion to the bone
Some of the best butchers prefer the best
part Of the chuck OF good animal to tho
finest sirloin or tenderloin. From poor or
inferior animals the chuck steaks are not
Desirable.
For a large family roast I would recon-
mend the first cut of the loin. II is called
the round bone sirloin and contains little
tenderloin. but is excellent and economical
The butcher should take the bone out and
tie up the roast handsomely. BY no means
should the bone be left with the butcher.
'For a small family roast, Weighing from
FIVE to ten pounds, would suggest the
small end OF the loin. It has the same ad-
vantages that I have described in the first
cut and should be treated in the same
way.
Many persons have a decided preference
for a brisket roast. have been told by
my head waitress that most OF the Gus
toners who asked for It are southerners.
They want the brisket itself, that juicy
fat that gives the name to the cut.
For corning 1 usually select the pieces
want cured and the butcher does It for
me. In picking out pieces 10 be corned am
careful to see that the fat is mixed all
through the lean For my purpose I prefer
the plate. navel, brisket, rumps and edge
bones.
while much depends on the quality OF
your oorned beef 1 believe more depends
on the cooking The majority OF people
seem TO think that anybody can cook the
New England boiled dinner. There never
was a greater mistake. The materials are
inexpensive. but will not be good unless
carefully cooked.
while It is harder 20 Judge the quality
OF salted meats than fresh, one may soor
learn TO know a good piece OF corned beef
While much paler than the fresh, It has
natural color. 1t should not be Shiny moi
have a disagreeable odor. II we'll selected
fresh beef is eOrned In fresh brine neither
the brine nor the beef will taste or smell
unpleasantly.
JudEinE Meat.
I'm judging meat always remember tina
any lean animal is Inferior. Good bee
should have a fair proportion OF fat abou
the kidneys and everything the loin and
ribs. The lean or muscular portions should
be ingrained or marbled with little streak
or dots OF fat.
IF the animal is in good health, resteC
and cooled when slaughtered. the suet IA
win be arm, white, dry and crumbly. ]
this fat should be yellow, oily, or hbrou
the beef is inferior and I would never ad
wise buying IT, however low the price.
"ot course beef may be too fat tn
marbled appearance is the best test, an'
one will soon learn to know the desirabl
amount Of fat
Good beef should have a dark red colo
when first cut, changing 70 brighter red o
cherry after few moments exposure 4
the air. blush, or dull. dark red colo
indicates poor beef. II should look Juicy
be smooth grained and velvety to tn
touch and somewhat hrm and elastic. Tn
bones and sinews should be compare ivel,
small.
Steaks should never be allowed 70 n
any length OF time after being cut an,
never placed on ice. The meat should b.
ripened before cutting and then prompt,
cooked.
There would be a general exclamation
OF horror II our customers were told tina
most OF the steaks eaten In this house ar
fried Yes. actually fried. Properly frie
INI-AL..66