The Arizona copper camp., 1916-08-11
HOUSEKEEPERSM MAY
LOWER MEAT BILLS

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The housekeeper who complains
of the high price of meat is gener-
ally the one who says, 1--WE get such
poor meat from our market, the beef
is always tough" There may be some
justification for both complaints,
though a discussion of that part of
the subject is not the present inten-
ton, but rather to remind house
keepers everywhere that their meat
bills are unnecessarily high and their
meat dishes frequently unsatisfactory
because they do not use judgment in
the selection of cuts for different
methods of cooking. A pot roast to
some women may mean any part of the
beef from the prime ribs to shank
and a steak may be any slice of meat
mixture of fat and lean with a bit of
bone in it.
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soup" said one housekeeper as, she
watched meat-cutting demonstra
ton. She was probably one who had a
/ big meat bill to pay each month.
Learn to Know Meats
Every housekeeper should be famil-
lar with the character of the muscle
fibers in each piece of meat; the shape
and amount of bone in the different
cuts, as well as the location of the diff
ferent cuts in the side of quarter of
beef. Knowing this. and having firm
ly fixed in her mind the effect of heat
on muscle fiber she will have no diff
Guilty in ordering the peace of meat
best suited for her purpose and there
| meat.
A few simple facts regarding the
quality of muscle fiber will assist in
| deciding the best way to cook a piece
of meat. Any part of the carcass that
carried the animals weight or assisted
in locomotion will have coarse muscle
fibers, large bones and considerable
gelatine. Those parts because they
required much nourishment while the
animal lived, will be rich in tissue
building material and excellent in fla
vor. They include the neck, shoulder,
lower shoulder, flank, shank and skin.
The most tender pieces are in the hind
quarter. the loin, lower part of rump,
first five ribs and the deep parts of
the thigh.
All parts which are composed of
long, coarse fibers must be cooked at
a moderately low temperature after
they have been scared at a high tenn
perature to prevent the escape Of
juices. The soaring may be accom-
ing water for five minutes or by expos
ing it to dry heat, as in a very hot
oven or over glowing Goals, or a gas
flame. After the soaring the coarse
muscle should be cooked by stream
ing process, as in steaming, pot-roast-
ing or broiling Broiling is subjecting
to scar cut muscle, followed by short
cooking at lower temperature to kill
germs and develop flavors. This me-
thod of cooking is suitable only for
the very tenderest pieces, as loin, and
steaks and in roasting the prime ribs
and the best part of the rump. Roast
ing is the same in principle as broiling.
Lay of Fore Quarter
AS the fore-quarter on the butchers
block, the first cut is the neck and
| front of shoulder The muscles are
tough, but the meat is juicy and well
favored. The neck part is excellent
for hamburg steaks or mincemeat.
The remainder of this cut may be
used for steWing Two of three more
shoulder pieces will be the next cuts.
These may be used for pot roasts. One
of these cuts will have less bone in it
than the others. The housekeeper who
selects the meat herself has better
opportunity to get this piece than does
the one who orders her meat over the
phone, or entrusts it's selection to
child or inexperienced buyer.
Below the shoulder are the clod
pieces, three Of them. the inner one
containing tn least bone but all ex-
cellent for pot roasts.
The chuck piece nearest the ribs
makes very good roast if care is
taken to lower the temperature Of
the oven after the soaring and to cook
the meat in a covered roaster. A few
slices of steak may be taken from the
chuck; they are better when cut not
over three quarters of an inch thick.
In the hind quarter the best part is
the sirloin or prime steaks. This is
the part between the ribs and the rump.
The part between the hip bone and the
first rib is generally called the porter
house. Under the backbone lies the
tenderloin, which is the choice Of the
loin steaks.
The real sirloin is divided into three
parts-the hip bone, which lies nearest
the porterhouse, the flatbone which
comes next and makes an excellent
steak for large family, it's only OBJ