Newark evening star and Newark advertiser., 1912-09-04
Do You Know How to Judge
the Different Cuts of Meat?

would be the case if a larger amount
of inferior meat were provided. AL
though mot generally understood it
is just as important that the cheaper
cuts of meat, as well as the dearer
tened animal
The True Price of Meats.
There is an apparent and a true
price of meats. a fact that is not al
ways considered. 1t may be more
economical to pay Is cents for a cut
of clear meat than 8 cents for one
that contains nearly half its weight
of bone, sinew and fat. The ap-
parent price of chicken may be 20
cents a pound, but its real price will
often be so cents, when the weight OF
head, legs, entrails, crop and bones is
taken into account.
Choosing Poultry.
There is much discussion regarding
the merits of drawn and undrawn
poultry. Most dealers contend that
in warm weather a fowl which has
had entrails and crop removed spoils
much more quickly, because of the
extent of cut surface exposed, than
does undrawn poultry. In a large
city market one dealer kept drawn
poultry, and he said that he could
not do so except for the fact that
steady customers took all of his
stock, so that nothing was left on his
hands. The extra price he asked per
pound was only sufficient to make VI
for the the loss in weight.
1t is greatly to the housekeeper' S
advantage to buy fresh, well-drawn
poultry, for not only is the flavor
injured by the unclean practise of
allowing the entrails to remain in
the body, but it is thought to favor
the development of ptomaines. 1t
has been shown that after death the
intestinal juices, with their con-
tanned bacteria, are able to pass
through the walls of the intestines
into the muscle fibre, and this process
goes on, even though the fowl is kept
at very low temperature. In some
States cold-storage fowls are re-
quired by law to be sold as such.
Commercial Cold Storage.
Cold storage as applied to whole
carcasses of beef and mutton has
been of great service to. the buyer
BY it's aid prices are equalized and
we are furnished even in summer
with meat that has been made tender
by keeping.
The service rendered by cold stor-
age of fish and poultry is not so
thoroughly we'll established. The
subject is being carefully Investigated
by experts Apparently, IL the process
is carried out in the best man
ner and the goods not kept too long
in storage, the cold-storage fish and
poultry are wholesome.
With all cold-storage foods it is inn
portant that there shall not be a long
interval between removal from stor-
age and cooking, and this is particu-
larly the case with poultry and fish.
Foods that have been frozen and then
thawed seem to furnish particularly
good ground for bacteria growth, or
what we call "spoiling."
Storage of fruits and vegetables
gives us many ,out-of7Season articles.
The same Is true to great extent
of turkeys and other domestic poul-
try, for food of this kind is largely
of seasonal production, and cold
storage seems to be the only method
by which the fresh material can be
kept for long period for market
purposes.
In the case of many sorts of cold
storage fruits and vegetables 1t is the
common opinion that their quality is
hardly as good as that of fresh ones.
On the other hand, il handled under
the best conditions much Of the cold
storage goods. such as apples sand
other fruit, Is Of excellent quality,