Frostburg mining journal. [volume] (Frostburg, Md.) 1871-1913, 1910-02-26


the amount of bone in various cuts OF
meat. 1t is n simple matter to become
familiar with the character of the diff
ferent kinds Of meat and their lOCa.
tion In the carcass and it is Il subject
which every woman should under
stand
The highest priced and tendcreSt
pieces Of beef are cut from the hind
quarter. Custom is SO strong in its
preference that beef animals are bred
with view to having as mu' h meat
and as small bones in the luin 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-
ters the division is generally made
leaving one rib on the hind quarter.
The siroin and rump 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 it
that some one buys the bone If he eS-
poets to make a good profit. But we
are always willing to leave the inferior
parts-the big boncs-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 satisfactory roast for
large family. Cutting nearer the Shoul'
der, the muscle fibcrs are coarScr and
the meat not as suitable for roasting
The rib roast may have the bones left
In 1t and be cooked as standing
roast, or the ribs may be cut out and
the meat rolled, with center filled with
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 sells
for a few cents less per pound than
the ribs and makes very good roast
IL 1t is carefully prepared and cooked
rather slowly. The second and remain
ing chuck pieces are better for pot
than oven roasting. The Clod piece
contains joint and bone of the fore
arm. 1t is often cut into three parts.
The second or middle piece, contain
ing the smaller amount of bone, is
preferable.
The rump piece, with hip Joint re-
moved and the cavity filled with suet.
makes an excellent roasting piece. 1t
is very lean, the muscles closely KNIT.
and unless the bone is taken out and
some extra fat added the meat is like
ly to be dry.
The tendcrlOu is a solid piece OF
lean meat, juicy and of fine grain and
flavor. 1t is located in the loin, just
under the backbone. and is thickest in
the center of the loin. Because 1t has
no waste and is unusually tender il is
sometimes sold in a separate piece and
prepared as a tilet OF beef or broiled
for steak But such tenderIoin is sell
dom il ever taken from first quality
beef, because when il has been re-
moved the value of the remaining
steaks is considerably lesScned. There
fore the choicest steak is usually
the fourth or fifth porterhouSe. con-
tanning n good portion of the tender
loin. Select a sirloin steak that has
been cut as far into the loin as poss-
Bile. This gives good sized piece OF
tenderloin as we'll as large middle
piece with short muscles.
Methods of Cooking Meat.
Eight methods are generally en-
ployed In cooking meats. These are
broiling, roasting. stewing. boiling.
frying, Sauteing, fricaSseeing, a comb-
nation Of Sauteing and stewing, and
braising. combination OF frying and
baking The various methods repre-
sent cooking in moist heat on top Of the
range and cooking in dry heat i'll the
oven or broiler. The principle under
lying all the methods is the same. 1t
is to begin the cooking of the meat at
high temperature in order to scar
over the cut muscle ends to keep the
juices in the meat and then to cook ut
lower temperature that the muscle
fbers and connective tissue may be
hardened as little rs possible,
For roast OF beef choose either the
first three ribs, cut from the srloin
or the rump piece. After preparing
the roast for the oven wipe it with q
cloth wet with cold water. DO NOT
put the meat in n dish Of water to
wash 1t. Put the meat into dripping
pan or, better, a self basting roaster
sprinkle it with little pepper and
dredge lightly with -four If desired.
But do not put water in the pan nor
sprinkle the meat with salt, because
both extract the favor of the meat
and the salt draws out the juice. The
oven should be very hot about $50
degrees, hot enough to scar the meat
on all sides in ten or fifteen minutes.
If desired the soaring may be done on
top Of the stove directly over the fire.
After the meat is we'll scared the tenn
perature should be lowered and the
meat allowed to cook more slowly un-
til it is done. about fifteen minutes for
each pound. II dripping pan is used
the meat will require basting several
times during the first hour. For this
melt some butter or some good. fresh
''drippings" in hot water, remove the
pan from the oven and baste thor
Oughly, Do not pour water over the
meat nor baste with clear fat After