The Richmond palladium and sun-telegram. [volume] (Richmond, Ind.) 1907-1939, 1910-02-23
20 PORTERHOUSE
STEAKS IN BEEF
And Sometimes More, But the
Butchers Stretch Out
Extra Ones.
CHEAP CUTS REALLY BEST
A $500 POUND, coRN-FED Bull
LOCK CUT UP FOR CHICAGO
STEWARDS TO DEMONSTRATE
THE POINT MADE.


Chicago, Feb o3--How many por
terhouse steaks are there in a 1900
pound bullock?
Four
How many porterhouse steaks will
the average retail butcher sell his Gus
toner out of that bullock:
Over twenty.
Is club steak any steak without
a bone in it,?
1t depends on what restaurant or
club you dine at.
These We're some of the things an
innocent bystander learned at the
meeting of the Chicago Stewards
Club at the Transit House, at the
Union stockyards. at which a 1900
pound corn-fed bullock was cut up to
demonstrate how the cost Of living
may be cut down by proper market
ing and carving.
About forty stewards from the lead
ing clubs and restaurants of the city,
with their wives and chefs. We're pres
ent, and argued violently over each
point brought up. The lecture was
by II. Hart. who. it was whispered,
draws a fabulous salary from one of
the big packing companies for his eX-
pert knowledge of what's what in
beef. The manual labor was done at
first by a white-coated and white-cap-
ped man named Mike, armed with d
hook, knife and saw. but as the
spectators got more interested and
disputatious they crowded around the
tables and deity twirled the big
chunks of meat around, illustrating
their points.
Where The Waste is.
Mr.. Hart explained that, because OF
| American custom, which leads people
| to demand only certain choice cuts OF
beef, the average hotel or restaurant
| can use only Is percent of a steer
| leaving the remaining so percent a
drug on the market. He illustrated by
| having Mike draw square on the
side of the beef
THE meat within this square sells
for 16 cents Wholesale he said. THE
meat below it, known as the plate
for Ga cents. and the meat forward
from it for cents This latter. the
chuck is known as rough cut but
it is equal in flavor and superior in
protein, and therefore in food value
to the rib or lOin. But the average
American housewife doesn't know how
to cook it, or won't take the trouble
or is ashamed to eat anything bu,
porterhouse"
| Taking up another cut of meat, he
said:
| There is fortune waiting for any
steward who will make a speciality OF
preparing this meat. 1t is worth only
cents pound. but in quality it is as
good as any part of the animal 1t is
known AS the short ribs There is nc
better dish than short ribs and brown
potatoes"
| Wide Variance in Prices.
After warm argument on how tc
prepare short ribs for cooking, the
waste in bone, etc. Mr.. Hart had Mike
stick his knife in various parts of the
carcass, remarking:
This side of the knife is worth .:
cents. that side 81 cents" or This
side is no better than that, but it costs
% cents to the others -
How about the bone?" asked some
one
We'll. said the instructor, the av
erage butcher won't bone anythins
that he can sell with the bone in
And the women present for the frs
time took an active interest and ap
plauded vigorously.
Il will now show you something.
said Mr.. Hart. Il have here ribs
from a COW and from a steer. If any
of you are suspicious that your butch
err is palming off COW on you whe1
you are paying for steer, step for
ward
1t was the hit of the evening. TIL.
audience rose as one man and surge,
toward the table to learn that tn,
bones of COW are white and blood
less compared with those of a steer
Pin Bone Argument Heated.
Some declarations of f. G. White
berg, of the North American restaur
ant on the subject of how to get tn.
most out of pin bone short loil
practically broke up the formal lee
ture. SO many were the theories will
pugnacious supporters.
1t was in the course of the mele,
that followed that many professional
secrets came out, such as that tn,
butchers keep on selling porterhous
long after the four real porterhouse
in the animal are exhausted. II wa
said that was possible only where tn
sirloin and the tenderloin overlap. on
on each side of the rib bone.
Il can make 81 out of that piece O
meat" said one steward. pointing t,
a chunk that one of his companion
had scorned. And then he had to tel
how amid storm of objections.
The moral is: Even stewards dis
agree"