Richmond times-dispatch. [volume] (Richmond, Va.) 1914-current, 1920-02-01
"CHEAP" MEATS ARE CHEAP
EFFICIENCY KITCHEN SHOWS
FALSE ECONOMY PRACTlCED
Distinguished Authority Makes Tests
Which Prove Faiincy Of Packers
Claim.
ny MRS. CHRISTINE FREDERrCK

ny MRS. CHRISTINE FREDERICK.
Just the other day noted in the pa
pers meat packer quoted as saying
were not using corned beef, that IL was
cheap cut" and that II should have
Il greater sale.
Now this touched a very sore spot
with mc--since IL was only short time
previous that thinking / was getting
q cheap cut or meat. bought about
eight pounds OF corned beef from tho
and regret II boiled down TO less than
hve pounds. or waste OF three pounds,
ana what remained had quantity OF
Gristlc, fat. etc.
"Chenp Cuts, Expensive.
This brings up the whole subject OF
what is Il cheap cut" OF NEST. will
state frankly at the outset that I be-
IieVe mat many OF the so-called "chea p
S wha,e are re- dearest sars In the end On the
the leg OF mutton and the more solid
portlohs Tor which we pay the greater
price are really cheaper than many
lower priced sections on which the pc
cen, OF waste is higher.
lake Tor example any purchase Of
corned beef. 1 pay 90 cents pound
when corned; 1t requires about three
hours OF fuel ~ cook IT. At the end
Of Of, that time It l.1s lost SO per cent Of
81 cents. but Ga cents pound. to
which must be added tho cost Of fuel
Tor long cooking.
The same point holds true with most
f,sh. which is so often carelessiy spoke n
Of as a cheap food" In my locality
! have TO pay 80 to 40 cents per pound
Then must cut Off tho head. tall.
scrape the inside. and lay the bones
aside.
when all this Is done the actual cost
OF THIS fresh fish Is undoubtedly about
80 cents a pound, That Is why. In my
own domestic economy. I generally
purchase canned fish OF the best grade.
which comes boned. cooked and ready
to sarve-it actually costs less per
pound than the fresh fsh, everything
considered.
Prime Cuts Are hest.
Similarly. it Is better economy in my
second and third loin ribs. or heavy
Lee Of mutton. than any cheap cut"
u what l want is real meat mean,
adJunc, to the dish. then. OF course.
any piece OF inexpensive meat will do.
i'ut II a real piece Of meat is demand
cd then the so-called prime" cuts are,
believe, cheaper In the end.
Look always at the amount Of waste
In round steak. for example, the waste
per pound cannot be more than an
hrisket. plate, shoulder chuck. etc, II
must be four to six ounces. 1 often
wonder why so many persons buy a
The two pieces OF Ertstle and the small
pieces OF meat. when the Delmonico O.
round is all meat with no waste, al
only few cent? pound more.
think Il would surprise some house
Keepers Ia sec the amount of waste for
which they usually pay. a pork loir
I recently purchased at ~ cents per
pound had three pounds OF fat on. OF
scvcn-pound section. Now to pay AZ
cents for each pound OF fat is ridicu-
lous Even II tried out" in the home
frying pan Il is not an economy. but
waste. II one can get nut butter
AT 80 cents OF the highest grade and
OF vegetable origin (Which makes |;
more d!Gcsiiblc and better for all
round usep IT is surely poor economy
20 buy meat with such great deal
OF Fat and then have the fat cost nearly
30 cents a pound.
wish knew the packer whose
words about corncd beef have quoted
! would Ike to give him the Informs
Kitchen. that corned beef at presen,
prices IL an expensive cut.
Another point: I often buy the cold
sliced nam At about 40 cents at my
9Utcher's. While ! dislike to do &C
and would always prefer 70 boil m,
""n ham. NJ the present unfair price.
j. cheaper to buy n small quantit,
- boiled ham fwithout any waste)
rom dealer than 20 pay for the
string the seeking covering. the r!nd
fi' and tho cost OF the fuel to cook
large ham. Some worker in domestic
science could get up good paper on
Illustrated with actual examples from,
current experience.
In other words. here again we mus.
entirely reoECaniZe our Valuations wo