Ottumwa tri-weekly courier. [volume] (Ottumwa, Iowa) 1903-1916, 1910-02-17

the butcher himself the difference in
the amount of bone In various cuts OF
meat. 1t is simple matter to become
familiar with the character Of the DIFF
ferent kinds of meat and their Local
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 it's
preference that beef animals are bred
with view to having as much meat
and as small bones in the loin as pos,
sible. The largest amount Of nutris
ment is obtained from some of the
fore quarter pieces. In dividing thu
side Of beef into fore and hind quar-
tiers the division is generally made
leaving one rib on the hind quarter
The sirloin and ruinp roast, loin. 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 best to
buy. OF course animals must have
bone, and the butcher must see to 1T
that some one buys the bone il he ex-
poets to make good profit. But we
are always willing to leave the inferior,
parasitic 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 five
ribs make a satisfactory roast for a
large family. Cutting nearer the shout
! der. the muscle fibers are coarser and
| the meat not as suitable for roasting.
! The rib roast may have the bones left
! in it and be cooked as Il standing
roast or the ribs may be cut out and
| the meat rolled. with center filled with a.
| bit of suet The first method probably
! has a little better flavor; the second or
rolled roast Is more easily carved.
The first chuck piece generally s. =.
! for few cents less per pound lhtnt
the ribs and makes Il very good n Sc
| If it is carefully prepared and c"t',dh
rather slowly. The second ana rel ~
| ing chuck pieces are better for >ntt
than oven roasting. The clod piece
contains joint and bone of the r,rn'
arm. 1t is often cut into three parts.
The second or middle piece, contains
4 ing the smaller amount of bone, IS
preferable.
The rump piece. with hip joint re-
moved and the cavity filed with s,let.
makes an excellent roasting piece, lC
Is very lean. the muscles closely III IT,
and unless the bone is taken ont aad
some extra fat added the meat is ike.
a ~ to be dry.
The tenderoil is Il solid piece OF
-. meat, juicy and or iine gram and
:. IL Is located IN the loin. inst
aas The backbone. and is lhickest In
US center at tue iOin. because 1t has
Lo waste and is uiilsliIiy tender IL is
sometimes sold in IL separate piece and
prepared as Gllet OF beef or broi!ed
for steak. Put such ienderiuln is sell
dom IL ever taken from first quality
beef, because when ii has been re-
moved the value of the REMAINING
steaks is considerably lesscued. There
fore the choicest steak is usually
the fourth or fifth porterhouse. con-
tanning a good portion OF the tender
loin Select a sirloin steak thar has
been cut as far into the loin MS possl-
BILE. This gives good sized piece ot
tenderloin as well as large middle
piece with short muscles.
Methods of Cooking Meat
Eight methods are generally en-.
ployed in cooking meats. These
broiling. roasting. stewing. boiling
frying. sauteing. fricasseeing. combi
braising. a combination of frying and
baking. The various methods repre-
sent cooking in moist heat on top OF he
, range and cooking in dry heat in This
oven or broiler The principle under
lying all the methods is the same. II
is to begin the cooking Of the rnea, n
high temperature in order to seal
!, over the cut muscle ends 10 keep lie
, juices in the meat and then to cool, al
4 lower temperature that the muscle
Gbers and connective tissue may Ds
hardened as little as possible.
!, For Il ronst of beef choose either IN
first three ribs. a cut from the sirloiI
, or the rump piece. After preparing
:, the roast for the oven wipe IL with ,
: cloth wet with cold water. DO no
+ put the meat in dish of water t
wash 1t. Put the meat into dripping
: pan or. better, self busting rooster
! sprinkle 1t with little pepper ant
t dredge lightly with -four il desired
t But do not put water in the pan mo-
;. sprinkle the meat with salt. becaus,
a both extract the flavor Of the meat
o and the salt draws out the juice. Th,
t oven should be very hot. about 35I
: degrees. hot enough TO scar the mea
l. on all sides in ten or fifteen minutes
t Ii desired the soaring may be done OF
r top of the stove directly over the fire
d After the meat is well scared the TEN
b perature should be lowered and tn