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The Story Of Foods: About Food The Compound Foods Digestibility Of Meat And Fats Meat Boiling Meat Beef Mutton And Lamb Poultry And Game Fish Methods Of Cooking Fish Oysters All About Milk All About Butter All About Cheese Recipes For Cheese Eggs More Articles About Food |
( Originally Published 1904 ) When good beef is first cut, the lean is firm so that no mark of the finger remains when one presses it; it is of purplish red, changing to bright red, and becoming moist, after being ex-posed to the air. There should be plenty of fat; if this is lack ing, it -is- a sign that the meat comes from an old or poorly fed specimen. When the beef-animal first comes into the hands of the butcher, it is split into halves, or sides." Each half is then divided into fore-quarter and hind-quarter, the division being made just back of the ribs. The first six ribs, counting forward from the loin, are called the prime ribs. The first steaks cut - on the small end of the loin are called short steaks, and have not much tenderloin: between these and the point where the hip bone ';joins the spine, come the porterhouse steaks, and between this joint and the thighbone the sirloin. This name, " Sir Loin," was given as a title indicative of superiority, in recognition of the tender and juicy nature of the meat that -comes from that little-used muscle, or " cushion," found on the loin by the backbone. The tenderloin, another little-used muscle, soft, but without much flavor or juice, is found inside of the loin, under the " short ribs." The best cuts for broiling are steaks from the loin: short steaks, porterhouse, and sirloin. |