Kinds Of Cuts And How To Use Them. Meat
Description
This section is from the book "The American Woman's Cook Book", by Ruth Berolzheimer. Also available from Amazon: The Domestic Arts Edition of the American Woman's Cook Book.
Kinds Of Cuts And How To Use Them. Meat
Rind Of Meat | Name Of Cut | Location | Characteristics | Use |
(Continued) | Neck | Forequarter - next head | Bones, gristle with little meat | Stew |
Foreleg or knuckle | Forequarter - below shoulder | Bone and sinew with little meat | Veal loaf, Jellied veal | |
Leg | Hindquarter - hind leg above knuckle | Good meat, little waste | ||
Loin | Hindquarter - next hind leg | Choice meat | Loin chops, Roast | |
Rack | Hindquarter - ribs | Much bone and fat | Rib chops, Roast | |
Pork | Ham | Hindquarter - portion above hind leg and back of ribs | Solid meat, little bone | Roast, Baked, Broiled, Pan fried, Boiled |
Loin | Hindquarter - ribs | Sweet tender meat, much bone | Roast, Chops, Steak | |
Spare rib | Hindquarter - middle under loin and above belly | Good flavor, fat | Roast | |
Flank or side | Hindquarter - belly | Fat streaked with lean | Bacon | |
Shoulder | Forequarter - above foreleg | Bone, much meat, good flavor | Boned Stuffed and roasted | |
Shank or hock | Both quarters - lower legs | Bone, skin, fat and little meat | Pickled, Smoked, Boiled | |
Mutton Or Lamb | Leg | Hindquarter - upper leg to hip | Fine quality, large bone | Roast Boiled. May be boned |
Loin | Hindquarter - between hind leg and ribs | Choice meat | Chops Roast | |
Rack | Forequarter - ribs | Meat and bone good quality | Crown roast, Roast, Chops | |
Breast | Forequarter - below rack | Loose-grained meat | Stuffed, Roasted | |
Shoulder | Forequarter - below rack | Good quality, much bone | Roast | |
Shank | Forequarter - lower front leg | Bone, gristle and meat | Stew, Broth | |
Neck | Forequarter - next head | Bone, gristle and meat | Stew, Soup |
are best cooked by this method which softens both tissue and fiber.
The best cuts for stews are those containing both fat and lean and some bone. The shank is the most economical of all cuts for this purpose. Other cuts used are the neck, plate, flank, heel of the round and the short ribs. The brisket and the rump are sometimes used. Occasionally a cut like the round is used, as in beef a la mode.
In making stews, one-fourth pound of clear meat or one-half pound of meat and bones should be allowed for each serving. One to two potatoes, one to two medium-sized carrots, one small onion, one-fourth medium-sized turnip and one stalk of celery may be used for each person served. Any or all of these may be omitted.
Braising - Use a thick-walled kettle or frying pan. Brown sliced onion and snip of garlic in a small amount of fat and sear meat thoroughly in this. If cooking is to continue on top of stove, leave meat in the kettle. For oven finishing, transfer to casserole or baking dish. Season, add a small amount of water or tomato juice and simmer. Pot roast is the most familiar braised meat.
Frying and Sauteing - Some meats, such as chops and cutlets, may be crumbed and fried in deep fat. Ham, liver and some other meats are sometimes sauteed in a small amount of fat at low temperature, after the first searing.
Pressure Cooking - utilizes live steam in a special kettle.
Fireless Cooking - continues cooking with no additional heat.
Cooking Glands and Organs - All glandular organs require careful cooking at low temperature. Overcooking toughens them and destroys their delicate flavor, making them almost tasteless.
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