White Pine news weekly mining review. [volume] (East Ely, Nev.) 1910-1920, 1920-07-18

Grade Meat.
Just why one market should charge
so cents for sirlOin steak while another
dealer charged 90 cents for the same
cut on that same day; why a rump
roast last week was juicy and tender,
while the one ordered yesterday was
tough and stringy. although both cost
| the same price per pound, are queries
which have brought wonder and con-
%sternation TO many a housewife.
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
the other on the same article. The
first may be a sirloin cut from a COW
or steer of common grade. while the
latter is from a cow or steer or good
! or choice grade. The same explanation
| applies TO the two roasts. AS a rule.
a dealer habitually carries the same
grade Of meat that Is best suited TO his
class Of customers. However, when q
dealer carries more than one grade, he
usually sells the same cuts from all
grades at the same price. Until the
public learns that grade as well as cut
determines the quality Of beef and
should also determine the price, cuts
of low grade will be retailed at the
same price that similar cuts OF good
or choice grade command, although the
difference In wholesale price Is some
times as much as 7 or 8 cents per
pound between medium grade and COM
mon grade meat.
How to Know the Grade.
For the purpose of educating the
housewife to know not only the cuts of
meat, but also to be able TO distinguish
between these grades If she would Sc
lect her meat wisely and economically,
the bureau of markets OF the United
Statcs department Of agriculture has
prepared the following points,.
:. The color and texture of the lean
meat; and the extent 10 which II Is
marbled with fat.
.. The thickness of meat covering the
bone that Is the proportion OF meat to
bone.
3. The amount and character of the
outside fat and It's general distribution
and color.
4. The amount of inside fat. such as
kidney fat on the iofn cut and the fat
on the inside Of the ribs.
Choice grade beef Is not at present
found regularly In most markets, and
tho supply IL limited. In II the char
acterlsttcs Of the good grade are ac-
centuated-pronounced marbling OF
Fat, smooth. uniform outside covering
Of clear white fat and firm fine tex.
tured flesh Of light red color.
Good grade beef has lean meat Of
light to medium red color, Of firm,
even texture and fairly regular dis
tribution of fat through the lean, CIV
ing the meat a slightly marbled or
notified appearance. The fat Is firm
and usually a creamy white. The
outer covering Of fat Is smooth and
firm and should be evenly distributed
over the lolns and ribs.
Medium Grade Beef.
Medium grade beef has meat OF
coarse texture and dark color which
is inclined TO be fiabby and watery.
The fat Is flabby and usually yellow
ish In color and Is uneyenly dlstribut-
ed, there being almost no inside fat
and. q scanty and irregular outside
covering.
Common grade beef has a very high
percentage of bone 70 meat. The
meat Is extremely coarse In texture
with no marbling of fat; Is dark In
color and very watery. The fat, which
Is very scanty. Is usually of q pro-
nounced yellow color.
The cuts OF good grade beef, when
compared with cuts Of common grade,
are much more palatable, but this Is
not all. A series Of tests made In the
experimental kitchen OF the depart
ment of agriculture on the cooking
quality of the different grades Of beef
shows that the shrinkage In cooking
Ia much greater for COMMON grade.
watery meat than from good grade
meat; also, the proportion OF bone to
meat IL higher In the common grade,
making the amount of cooked edible
meat obtained from m pound as pur-
chased Of common grade meat consld-
erably lower than the amount from a
pound Of good grade meat of similar
cut.
rlttc NlItru6ADc IA 4 o.yr