The Ogden standard. [volume] (Ogden City, Utah) 1902-1910, 1909-11-27
0HE girl who is learning 10
keep house and furnish food
for a family soon discovers

tdl tnctc IS something 70
know besides just how to cook the
articles which she has prepared No,
only must she, If she aspires 10 be
an adept in the art. and 10 acquire =
baSical knowledge, 1T least, of the sci
cnec, know what to do with the materials
put into her hands, but she must know
how to select these materials with view
to economy which not only considers the
financial, but also the nutritive values Of
the food which she provides.
Know What You Arc Buying
She may learn from her cookery book
the lists OF different cuts, so as to order
quite ghbly and with an air OF familiar
lty IRON her marketman. and she may,
from the same source. get directions for
cooking them. But unless she knows
how they should look when they come to
her, how can she be sure that she has
what she has ordered, or, that having it..
II IS the best of its kind?
The average markctman is honest but
human, and so worldly wise that If ad-
vantage is to be taken of any OF his
patrons to work less desirable qualities
OF meat upon, it naturally will be the
one who doesn't know a good thing
when she sees it." No risks will be run
with the woman who knows what she is
buying, and just the sort OF appearance
1t should present
Becf
The first thing that your marketman
will tell you will be that good beef
should DC bright rcd when 1t is first cut,
and this red flesh should be we'll marbled
with ycllowish fat, with, also. a thick
1a,Frr Of fat h.. H.. If lCrc
not present this appearance. you may be
sure of one OF three things: either the OK
was not well fattcd, was too young. or
was not in good condition. In any case,
you do not want TO buy such beef
1t is dear at any price, and Is unwholc-
some. You can see for yourself If these
things exist. and can tell at once if the
beef is good Another point, the flesh
should be firm 10 the touch, and no mark
left when II is pressed with the finger
II 1t feels fabby pass it by. See to IT.
too, that the suet is dry and crumblcs
easily; that is another indication OF
good. wholesome meat
The Various Cuts
Understanding how to tell the quality
Of the meat, the next step is to study
the anatomy Of the OK, and find the loca-
ton of the various cuts. 1t is quite
probable that, if you make an appoint
ment with your markctman, and can be
at the stall early enough in the day, you
may see him or his assistant cut up 4
whole beef into parts for selling. and
that will give you a clearer idea than
seeing the cuts after the division.
The first step is to divide it into the
hind and forc-Quarters. The hind
quarter contains the most expensive cuts
OF the meat, although not by any means
the most nutritivc The Choice pieces
are found here-the tcnderloin, the SIR
loin. the rump and the round The
cheapest portions OF the hind-quarter arc
the flank and the shin.
Tho Fore-qunrters
In the fore-quartcr are the ribs. the
shoulder, the shin. the rattlcround and
the brisket The ribs are al the top of
the back next to the loin, joining it in
fact when the animal is whole. The best
cut in this portion of the beef IS the
prime ribs which comprises the first
five ribs; these arc used. as a rule. for
roasting, although now and then some
one buys 4 rib steak.
Next these are the five Chuck" ribs,
used for the same purpose as the prime"
ribs, although the meat is not quite 50