|
Classic
Cook Books
< last page | next page >
page 377
HOW TO CUT AND CURE MEATS.
It is often economical for a family to buy beef by the quarter, and smaller
animals whole, especially when wanted for winter use, and every housekeeper
ought to know how to cut up meats and to understand the uses and relative value
of the pieces. It is not difficult to cut up beef, and is very easy to reduce
any of the smaller animals to convenient proportions for domestic use, and in
order to make the subject clear we present the accompanying engravings, the
first of which represents the half of a beef, including, of course, the hind and
fore quarters. The letters indicate the direction in which the cuts should be
made, beginning in the order of the alphabet, cutting first from A to B, then C
to D, etc. In the fore quarter cut from A to B, from B to C, from D to E, etc.
For cutting, use a sharp, long, and pointed knife, and a saw of the best steel,
sharp, and set for butcher's use. The beef should be laid on a bench or table
with the inner side up. In hind quarter 1 represents the "rump," which is best
corned; 2, "round," the under part of which makes steaks, the outside good
corning pieces, or the whole may be used for dried beef; 3. "shank" for soups;
4, "rump steaks;" 5, "veiny piece" for dried beef or corning; 6, sirloin, the
best steak; 7, flank for corning or stews; 8, porterhouse, the upper part of
which is equal to sirloin. Cut in this way a part of the tenderloin, the
choicest bit of the beef, lies in the sirloin, and a smaller part in the upper
part of the porterhouse steak. In the fore quarter 1 is the "rib piece" for
boiling or corning; 2, the "plate" piece for corning; 3, the "fore shank" for
soup; 5, the "rib roast," first cut; 6, "rib roast," best cut, and the best
roast in the beef; 7, "chuck rib roast," commonly used for "pot roast;" 8, neck
piece, for corning or pie meat; 9, best cut for corn-beef.
< last page | next page >
Classic
Cook Books
|
