The diamond drill. (Crystal Falls, Iron County, Mich.) 1887-1996, 1910-02-12

woman who knows almost as well as
the butcher himself the difference IN
the amount Of bone Ia various cuts Of
meat. Il Il a sinple matter to become
familiar with the eharacter Of the dir
ferent kinds Of meat aud their loca-
ton Ia the carcass. uad II Is a subject
which every woman should under
stand.
The highest priced and tenderest
pieces OF beef are cut from the hind
quarter. Custom il SO strong IN lts
preference that beef animals are bred
with view 10 having as much meat
and as small bones In the lOin as pos
sible. The largest amount OF nutri-
ment Is obtained from some OF the
fore quarter pieces. In dividing the
side OF beef into fore and hind quar-
tiers the division is generally made
leaving one rib on the hind quarter
The sirloin and rump roast. loin. por-
terhouse and round steaks. the flank
or skirt piece aud 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 I'm the fore quarter. Most
of these pieces can be cut into smaller
portions. and the quantity Of bone
which these several parts contain gem
orally determines which Is the best 70
buy. or course animals must have
bone. and the butcher must see 10 Il
that some one buys the bone II he cX-
poets to make a good profit. But we
are always willing 10 leave the inferior
parts the big bones to the customer
who does not know any better
In selecting rib roast always ask
for al least the first three ribs from
the whole fore quarter The first I'VE
ribs make satisfactory roast for n
large family. Cutting nearer the shout
der, the muscle nbers are c0arscr and
the meat not as suitable for roasting.
The rib roast may have tile bones left
IA II and be cooked MS a standing
roast. on the ribs may be cut out and
the meat rolled with center filled with n
bit OF suet The first method probably
has little better flavor; the second or
rolled roast IS more easily carved
The first chuck piece generally sells
for few cents less per pound than
the ribs and makes 4 very good roast
II Il Is carefully prepared aud cooked
rather SLOWLY The second and remain
ing chuck pieces are better FOR pot
than oven roasung The clod piece
contains Joint and bore OF the fore
arm. II IS often cut into three parts.
The second or middle piece, contain
ing tie smaller amount of bone, Is
preferable.
Tie rump piece, with hip joint re-
moved and the cavity filled with suet,
makes an excellent roasting piece. II
Is very lean, the muscles closely knit,
and unless the bone Is taken out and
some extra fat added the meat is like.
~ 10 be dry.
The tenderloln Is "A solid piece OF
lean meat juicy and OF fine grain and
flavor. II Is located IN the loin, just
under the backbone, and Is thickest IN
the center OF the loin. Because II has
no waste and Is unusually tender II Is
sometimes sold in a separate piece and
prepared as fillet or beef or broiled
for steak But such tcnderloln Is sell
dom II ever taken from first quality
beef, because when II has been re-
moved the value OF the remaining
steaks Is considerably lesscned. There
fore the choicest steak Is usually
the fourth or nth porterhouse. con-
tanning a good portion OF the tender
loin. Select sirloIn steak that has
been cut as FAR into the loin as possi-
BILE This gives good sized piece OF
tenderloin rs well as 4 large middle
piece with short muscles
Methods Of Cooking Meat.