The Medina sentinel. [volume] (Medina, Ohio) 1888-1961, 1920-06-11

price per pound for both and purcnas-
ed them from the same dealer. b
The fact that sirloin steaks can be
purchased at such variable prices on,
the same day does not necessarily
mean that one dealer is underselling
Che other on the same article. The
first may be sirloin cut from COW or
steer of common grade while the lat
ter is from COW or steer OF good
or choice grade. The two roasts no
doubt varied just as widely in grade.
IlAs a rule, a dealer habitually carries
the same grade Of meat, that best suit
ed to his class of customers. However,
when a dealer does carry more than
one grade Of meat, he usually sells the
same cuts from all grades at the same
price. Until the public learns that
grade as we'll as cut determines the
quality of beef and should also deter
mine the price, cuts Of low grade will
be retailed at the same price that SIM
liar cuts Of good or choice grade COM
mand, although the difference in
wholesale price is sometimes as much
as 7 or 8 cents per pound between
medium grade and common meat. The
housewife should know not only the
cuts of meat but should learn to distin-
guish between these grades if she
would select her meat wisely and eco.
nomically.
How to Tell the Grades
| Four grades, choice, good, medium
and common, which cover all dressed
beef usually offered for sale to re
tail meat dealers, have been adopted
by the Bureau Of Markets, Unitet
States Department Of Agriculture
These grades are determined by tn
following points:
/. The color and texture of the leal
meat; and the extent to which it i
marbled with fat.
| g., The thickness of meat covering
the bone; that is the proportion Q
meat to bone. /
8. The amount and character of tn
outside fat and it's general distributio
and color. 5ass b Nv. =. st
4. The amount of inside fat, such q
kidney fat on the loin cut and the ia
on the inside Of the ribs. /
Choice grade beef is not at presen
: found regularly in most markets, an
the supply is limited In it the char
, acteristics of the good grade are az
7 centuated-pronounced marbling
l fat, smooth, uniform outside GOVERN
of clear white fat, and firm fine text
ured flesh of light-red color. 4
Good grade beef has lean meat :
light to medium-red color, Of firm
even texture and fairly regular di'
tribution of fat through the lean, gi,
ing the meat slightly marbled :
mottled appearance. The fat is fir
and usually creamy white. The outt
covering of fat is smooth and firm an
should be evenly distributed over til
tloins and ribs.
Medium grade beef has meat +,
coarse texture and dark color which
inclined to be flabby and watery. II
fat is flabby and usually yellowish
color and is unevenly distributed, the
being almost no inside fat and a seal
ty and irregular outside covering.
1 Common Grade Dark
/ Common grade beef has very hie
1 percentage Of bone meat. The me
is extremely coarse in texture with ]
marbling fat; is dark in color and vel
watery. The fat, which is very scant
j is usually of pronounced yellow ct
or.
/ The cuts Of good grade beef, VIII
compared with cuts of common gart
are much more palatable, but this
not all. A series of tests made in t
/. experimental kitchen of the Depal
> ment of Agriculture on the cookil
- quality of the different grades Of be
shows that the shrinkage in cooking
= much greater for common grade mes
also, the proportion of bone to me
g is higher in the common grade, MAXI
y the amount of cooked edible meat 9
tained from one pound as purchas
of common grade meat considerat
lower than the amount from a pou
of good grade meat Of similar cut.
NTn cJrKJ NJn rD UTrv