The Bemidji daily pioneer. [volume] (Bemidji, Minn.) 1904-1971, 1914-11-24
X
MARKETING; THE
CUTS OF MEAT

III ss5G'a5 '-sI'.
The best way to learn the cuts of
\ meat is to visit the market and ask
i the butcher any questions you wish
to know, and with little trouble
you can acquire great deal of valu-
able information. Learn to judge
meat at glance. Good meat should
have very little odor, it should be
firm and dry, rather than moist, and
hit should be well-marbled with fat.
! The average housekeeper knows
three or four cuts of beef, namely, the
round, porterhouse, sirloin and rib
roast Generally speaking, the most
nutritious cuts are the cheapest and
Lii the housekeeper knows how to
cook and prepare them to the best
advantage, they will be more salts
factory in the end. Occasionally use
Ia good porterhouse steak for broiling
to keep enough variety.
The reason for the cheaper cuts
being most nutritious is obvious
the muscles getting the most exer-
else are the toughest, but also, the
tjuiciest and richest in 'tmeaty" fla
vor. The neck and legs will be
suitable for broths but not for steaks
or roasts. Tough and tender cuts
are both equally digestible and
tough cut can be made tender by
slow, even cooking.
! The cost of meat varies with mar
ket conditions, wholesale prices, loca-
ton, time of the year, and general
conditions affecting foodstuffs as a
4 whole. The market value of meat
increases backward from the head,
but decreases downward toward the
legs. This brings the best cuts in the
loin. The meat of good healthy beef
| is dark red when first cut and grows
brighter when left in the air for
short time; the fat is yellowish
| white. Mutton is duller red and
has a hard white fat Veal and pork
are a dull pink but the pork has
larger amount of fat mixed with it.
There are six well-known steaks:
tenderloin, round, flank, and skirt.
And three kinds of roasts: rib, loin
and fillet. The rump, round, shout
der and flank make the best pot
roasts. And for stews and casseroles
the rump, round, shoulder, flank and
neck are best.
the cuts are good deal like the beef,
the chops corresponding to the rib
cuts and sirloin Of the beef The leg
furnishes steaks corresponding to the
round of beef, but are best used for
roasts ~. .!.s- ..a-.
If you can, find out how much was
spent for meats in your family last
month and see if you cannot save a
third of that amount or at least two
dollars during this coming month.
Try using more round steak and less
sirloin, but not so much that your
fuel bill will be appreciably increased
We Americans eat more meat than
is really best for us. One-fourth of
a pound of meat a person each day is
ample. When ordering chops, order
only one for each person; order steaks
by the price rather than by quantity,
as thirty-cent steak instead of
pound and a quarter when you very
often get and pay for one pound and
1t is a wise thing
to order roasts in the same way.
Hamburg steak should come
from the round and you can grind it
yourself Or have the butcne, Ham
burg steak :l'at you p,rchase al
ready ground it not always round
steak, but consists of any of the lean
beef. It is best to buy the meat and
then have it ground, using it imme-
diately, as ground meat spoils ra-
pidly.
Deviled. Steak.
Melt two level tablespoons of but
ter in frying pan, slice one onion
into and saute slowly, then remove
from the butter. Cut one flank steak
or about one pound of round steak in
to two-inch squares, dredge them
with two level tablespoons of flour,
and brown in the hot butter. Re-
move the meat from the frying pan,
add one teaspoon of salt, one-half tea
spoon of pepper, one-eighth teaspoon
OF paprika, one teaspoon of mustard,
three teaspoons of vinegar, and the
-four remaining after dredging the
pieces of meat. Mix all together.
and add two cups of boiling water.
Replace the steak in the pan, cover
closely and simmer gently one hour
or until the steak is tender. It will
never take more than two hours.
Serve in a hot platter and pour the
gravy around it.