Part 2. Chapter 4. Beef, Mutton, Veal, Lamb, Pork

Beef dressed for the market is divided at the backbone into two parts, each of which is termed a side of beef. The weight of a side is from three to five hundred pounds. Of this much less than one hundred pounds is tender meat, suitable for quick cooking, as roasted, or broiled meat. But while meat thus cooked is better relished and, oftentimes better adapted to our physical condition, it is less nutritious than those parts that are nourished by muscular use and which, in consequence, secrete juice and flavor. For these cuts long, slow cooking, with moisture, is needed to soften the collagen, so that the little bundles of fibres may fall apart easily, when they come in contact with the teeth.

The lean in beef of good quality is of a dark purple color when first cut, but soon it turns to bright red. It should be coated and, especially the tenderer cuts, well mottled with fat. The fat in beef of prime quality is firm, of a light yellowish color, and crumbles easily. What is fat in a good quality of meat is water in a less desirable article. The neck and forequarter of an ox or sheep contain more nutritive value than the juiceless tenderloin and other more tender and more expensive cuts. Broth from the neck of mutton has more flavor than that made of a cut from the ribs. So, also, in making chicken broth the first choice would be the legs and wings of the fowl.

In all markets a side of beef is divided into hind and forequarter, but the point of this division, as also for other smaller divisions, varies in different sections of the country, and at different markets in the same section. In New York City markets the division into hind and forequarter is so made that the thirteen ribs are included in the forequarter. In Boston markets three ribs are included in the hindquarter. In a few Boston markets the rump, separated from the loin, is cut into roasts and stews, the upper part, or back of the rump, giving a large and choice roast. This custom is not general and is usually frowned upon by marketmen who cater to family trade. When meat comes from the market, remove it at once from the paper in which it is wrapped, wipe the outside with a damp cloth - do not wash - cut off any unsightly bits and set aside in a cool place - but not directly upon the ice - until the time for cooking.

How To Cook Beef Parts

Tongue, fresh or corned...............................Boiled, braised.

Heart.............................................Stuffed and braised.

Liver.................................................Boiled or fried.

Kidneys...............................................Stewed (ragout).

Tail....................................................Soup, braised.

Tripe...................................Broiled, fried in batter, etc.