Evening times-Republican. [volume] (Marshalltown, Iowa) 1890-1923, 1910-03-28

L
ed in the cooking. Equally true Is It
that q Piece cut from the shoulder or
the flank can be prepared and cooked
in such way that itiwill be dish
FOR the gods and will be~relished by
even the epicure who usually casts
his vote In favor Of "1.' bone and ten
derloin steaks.
Different Cuts of Meat.
A practical knowledge Of the usual
method Of cutting beef. also OF the
length and structure Of the muscle
fbers. is almost necessary in order to
insure getting the best pieces Of meat
and to determine how they. should be
cooked. By the best pieces one gen.
orally means those pieces having the
least bone and the tendeEest juiciest
meat. The woman who seldom IL ever
visits the meat market, who invariably
gives her meat orders by telephone, Is
not as likely to get choice rsast or al
particularly good steak as is the wo-
man who. knowing where these cuts
are located, goes to the market and
makes her own selection. It is not IN
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. 1t is simple matter to become
familiar with the character Of the diff.
ferent kinds of meat and their loca.
ton in the carcass and it is 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 id 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 and the shank are In the
hind quarter. The rib roasts. chuck.
short ribs clod or forearm. plate piece.
including the uavel. 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 il he ex-
poets to make good profit. But we
are always willing to leave the inferior
o-fe, hn h hpnnc-fn tho 011Cfnn1
who does not know any better.
In selecting rib roast always ask
for at least the first three ribs from
the whole fore quarter. The first five
ribs make satisfactory roast for a
large family. Cutting nearer the shout
der. the muscle fbers are coarser and
the meat not as suitable for roasting.
The rib roast may have the bones left
in it and be cooked as standing
roast, or the ribs may be cut out and
the meat rolled. with center filled with
has little better favor: 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 a very good roast
if it 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 filed 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
~ to be dry.
The tenderloin Is solid piece OF
lean meat, juicy and Of 6ne grain and
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 separate piece and
prepared as tiIlet of beef or broiled
for steak. But such tenderloin is sell
dom it ever taken from first quality
beef, because when it has been re-
moved the value of the remaining
steaks is considerably lessened. There
fore the choicest steak is usually
the fourth or fifth porterhouse. con-
tanning good portion of the tender
loin. Select a sirloin steak that has
been cut as far into the ioin as posi-
Bile. This gives good sized piece Of
tenderloin as well 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, combi-
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