The Lubbock avalanche. (Lubbock, Tex.) 1909-1922, 1920-05-27
HOW TO LOWER YOUR
MEAT BILLS
Hints from the Department Of
justicel
No Steer without Good Meat q,
Low Price

IuHtictli
No Steer without Good Meat q,
Low Price
WANTED-A steer composed en-
tirely Of lons and ribs.-H G. l..
Unfortunately. "there amt no such
animal" n pOrterhouse steer could
be developed by live stock Luther
Burbank, we could all have porter.
house or sirlon steaks and rolled
roasts from the first and second ribs
next to the loin, and therefore
most expensive, az your butcher VIII
tell you.
Nearly everybody wants high-grade
cuts. but there aren't enough ribs
and loins 10 go around. These cuts
compose but % per cent Of the car
cass, the loin constituting Is per
cent.
What's the answer? II people
would buy more chucks-they make
excellent steaks-or briskets and
clods Gall fore-quarter cutsl there
would be cheaper sirloin and porter
house steaks Ask your. butcher or
food economist about the possiblli-
ties Of the fore quarter, also cheap
cuts from the hind quarter. Then
there is the flank. Ever eat a good
flank steak? It possesses flavor that
cannot be duplicated. The full flank
composes per cent Of the beef car
cass, the square-cut chuck about "a
per cent.
In New York and other eastern cit
les far removed from the packing
house center, ribs and loins can be
sold at lower prices than in Illinois,
because Of the heavy demand by the
foreign-born population for rounds,
chucks. rumpS and other cuts less
popular in the West. The least eXpen-
sive part Of the beef carcass is the
shank. which is excellent for stews
and soups. The round will supply
roasts as well as steaks. Pot roasts,
steaks and braisng meat are FUR
nished by the rump at medium eX-
pense Chucks supply roasts, steaks
and stews. The shoulder clod, another
economical cut. is used by we'll
taught cooks for steaks and pot
roasts. There is a large variety OF
extra portions that many housewives
know little about. such as the heart,
liver. kidneys, lungs and sweetbreads
But you must know something
about beef cuts 20 know what to
buy and how to buy. Then you can T.
reg Get the costly steaks for the time .
and return to them when the price
mas been equalized by the more gen
eral buying Of the less-familiar cuts. I
Woman purchasing agents of the /
home, in learning more abou; the va Z
rious cuts and their culinary posi- .
biities. will have impressed upon 4
them knowledge of the limited .
quantity Of lons and ribs and the
excessive demand for them which .
causes the price TO keep up.
When. ordering the foods for the
day, the meat part Of the meal Is
Always the first planned, and the re-
mainder built around II. Housewives
should be familiar with all cuts and
then cook them so as TO get the best
favor
Rump Pot Roast OF Beef With
Dumplings
pounds beef rump.
Ia pound salt pork.
Ia cupful carrots. onion, celery
and turnips.
teaspoonful parsley
/ bay leaf.
cloves.
Ia teaspoonful pepper.
Salt.
3 cupfuls Of water.
Wipe the meat, dredge with -four
end brown the entire surface in pork
fat. Place on a rack in a kettle, sur
round with vegetables, spices and
water. Season. cover closely and sim
mer slowly four hours, keeping the
liquid below the boiling point. Re
move the meat and vegetables 10
hot platter. Thicker stock and serve