Milford chronicle., 1910-08-19


easy matter to sell poor meat to the
woman who knows almost as well as
the butcher himself the difference in
the amount of bone In various cuts Of
meat II is a simple matter to become
familiar with the character Of the dit
ferent kinds Of meat and their lOca-
ton in the carcass, and it is a subject
which every woman should under
stand
The highest priced and tenderest
/ pieces Of beef are cut from the hind
quarter Custom is so strong in its
| preference that beef animals are bred
with a view to having as much meat
and as small bones in the lOin as pos
sible. The largest amount Of nutrt-
ment is obtained from some OF the
fore quarter pieces. In dividing the
side OF beef into fore and hind quar-
ters the division Is generally made
leaving one rib on the hind quarter.
The sirloin and rump roast, lOtn. pOr-
terhouse and round steaks, the flank
or skirt piece and the shank are in the
hind quarter The rib roasts chuck.
short ribs, clod or forearm. plate piece.
including the navel. the neck and shin.
are located in the fore quarter Most
OF these pieces can be cut into smaller
portions. and the quantity Of bone
which these several parts contain gen
orally determines which is the est to
buy. OF course animals m have
bone. and tine butcher must see to it
that some one buys the bone il he eX-
poets to make a good profit But we
are always willing to leave the inferior
parts-the big bOnes-to the customer (
who does not know any better.
In selecting a rib roast always ask .
for at least the first three ribs from .
the whole fore quarter The first e
ribs make a satisfactory roast f "A
large family. Cutting nearer the
der, the muscle fbers are coarser
the meat not as suitable for ROASTING.
The rib roast may have the bones left
in it and be cooked as a standing
roast, or the ribs may be cut out and
the meat rolled with center filed with a
bit OF suet. The first method probably
las a little better flavor; the second or
oiled roast is more easily carved.
The first chuck piece generally sells
or a few cents less per pound than
he ribs and makes a very good roast
f it is carefully prepared and cooked
ather slowly. The second and remain
ng chuck pieces are better for pot
han oven roasting The clod piece
ontains joint and bone OF the fore n
rm. II is often cut into three parts.
'he second or middle piece, contain
ng the smaller amount Of bone, is
referable
The rump piece, with hip joint re-
loved and the cavity filed with suet,
lakes an excellent roasting piece. It
very lean. the muscles closely knit. a
nd unless the bone is taken out and
,me extra fat added the meat is like
to be dry.
The tenderloin is a solid piece OF h
an meat. juicy and of tine grain and c
ivor 1t is located in the loin, just b
lder the backbone and is thickest in a
Ie center of the loiu. Because II has II
} waste and is unusually tender il is
meumes sold in a separate piece and Il
epared as a tilet of beef or broiled "
r steak. But such teuderloin is sell
IN if ever taken from first quality 81
ef, because when it has been re-
owed the value Of the remaining
eaks is considerably lessened. There al
re the choicest steak is usually
e fourth or fifth porterhouse. con Il
ming a good portion Of the tender n
IN. Select a sirloiu steak that has 81
en- cut as far into the loin as possi- n,
2 This gives a good sized piece OF
lderlOin as well as a large middle
zee with short muscles