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One should become very
familiar with the location
of the various cuts of the
beef animal.

Beef

HE best beef comes from a young well-fattened animal from two to three years old. Since a sickly
animal will never fatten, it is best to buy fat meat, even though the fat itself is not liked. Another
point it is well to note is that it is preferable to buy the less expensive cuts from a good beef animal
than the prime cuts from a poor one. What we call the cheaper cuts of meat require greater artistry
in cooking but if they are well prepared, they will be most palatable and nutritious.

Good beef, when freshly cut, will be a dark red in colour and the fat will be white and firm. The
beef will be moist and juicy when it has been properly hung—which should be from two to three weeks.
Beef that is too newly killed will not be tender.

A piece of good beef will be firm and elastic to the touch and will scarcely moisten the finger. Poor
meat will be wet, sodden and flabby, the fat looking like wet jelly or parchment. Bad meat will also
have a sickly odor, whilst that of good beef is not at all disagreeable.

Never buy meat which is either a pale pinkish colour or a deep purple tint, for the former is a sign
of disease and the latter indicates that the animal was not slaughtered but died with the blood in it.

Note that meat which has been frozen is exceptional in that it will always be damp on the surface
even though the quality may be excellent.

How THE BEEF ANIMAL IS Curt.

A FEW minutes’ study of the animal chart will demonstrate the fact that there is, after all, nothing

very intricate about the way in which the beef animal is divided into the more or less familiar cuts
of meat which we get from our butchers. It will pay any housekeeper well to have a practical working
knowledge of the cuts of meat, so that she may buy intelligently. It will also be an advantage to know
something of the food values of the different cuts as there is a great difference in the nutriment of the
various parts of the animal. Obviously, too, this knowledge will make for economy, for the house-
keeper will find that many of the most nutritious cuts are amongst the cheap ones. Her problem then
reduces itself into preparing from these cheaper meats, palatable and digestible dishes.

We show, besides the chart of the beef animal, most of the cuts which are offered by the butcher.
It is excellent practice to identify the various cuts that are in view whenever one goes to market.

THE FAMILIAR Curs OF BEEF.

POLLOWIN G is a brief summary of the various household cuts and the best ways of using them:

The Leg. A shank of beef is cheap. It makes excellent soup or stew or it may be minced. The
meat is nutritious but hard. |

The Round. ‘The top part of the leg is well known to everyone as the round. If you look at the
chart again, it is easy to see why a knowing buyer, when she asks for a slice of round steak, says to the
butcher, “‘Please cut it well up the leg.’’ ‘The farther up the steak or roast is cut, the nearer it is to the
more tender portions.