Volume 2 Article 3 Number 10 The Iowa Homemaker vol.2, no.10

1922 As We Buy Meat Viola M. Bell Iowa State College

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Recommended Citation Bell, Viola M. (1922) "As We Buy Meat," The Iowa Homemaker: Vol. 2 : No. 10 , Article 3. Available at: http://lib.dr.iastate.edu/homemaker/vol2/iss10/3

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able, and always look well. Period glass­ house may be made still more attractive One way to avoid the high prices of es are always decorative and add the last by plenty of well placed mirrors. They beautiful mirrors is to obtain a slightly needed touch to a period room. When lighten a dark corner, and a spot that is damaged wind shield glass from a gar· in doubt as to where a mirror should go, hard to decorate may be made attractive age, have it silvered and framed. This try it in various places until you have by so placing a mirror that it reflects not only is advantageous as to Price but just the effect you want. Don't think a charmingly decorated spot. Our grand­ the plate glass is of the best, and the just because a looking glass has always parents were cleverer in the use of mir­ frame is exactly what you want. hung in one certain place that it gives rors than are we, for they used them over Don't let the dark nook go undecorated the best effect there. The importance fireplaces and ·betwees windows, always for lack of an oil painting or tapestry­ of the mirror in decoration is apt to be with the purpose of decorating the space but give the same effect with a mirrored under estimated. The most attractive they filled. · reflection of an opposite bit of color.

As We Buy Meat By VIOLA M. BELL, Associate Professor of Home Economics

E.S, I'll take a roast. Oh, three sired. The average weights of one-half and bone, using beef as the example, are Y to four pounds will be aJIIlple," and beef carcass is 450 lbs; one-half interesting. Round and chuck are the with that, the housewife hangs up the 90 lbs.; one-h alf lamb carcass 30 lbs., and leanest cuts of the carcass. Loin and receiver. The supply and good nature one-half pork carcass 100 lbs. rib cuts are intermediate. The flank is of her determine whether or The leg of Iamb and ham of pork are low in lean, having two-thirds fat and no not, her family enjoy the said roast. "Is the bind shank, round and rump of beef bone, while the foreshank is high in per- . ignorance bliss," concerning meat cuts? and veal. The belly of ,pork-bacon centage of bone. The rump is made up More puzzling than the work of an when cured (the part for which the rest of about one-half lean and one-third visi­ was made), is breast, or flank and plate ble fat. Loin and ribs make up only Elite pattern may be the recognition of one-fourth of the weight, but represent various cuts of meat. It is no wonder, of the others. The loin of pork is the that frequently a harassed, hurried moth­ combination, or flank and plate of the one-fourth of the retail cost. er will leave the choie to the jolly, ro­ others. The loin of pork is the combina­ To speak of the retail price of the par­ tund, meat cutter. tion of the ribs and loin of the others. ticular .cut, it must be remembered that "" in beef, cut usually from round, tenderness, grain, color, general appear­ From the carcasses, often hanging in loin and chuck, are in veal, lamb, and ance and convenience of cooking are im­ the shop, a few moments information pork-"chops." Loin chops, the same portant items. The demand for· certain may be gleaned as the breakfast bacon price as rib chops, have the tenderloin ·cuts may mean, that other cuts of the is being wrapped. The round is one of muscle and much Jess bone. carcass have a lower price. the most commonly used cuts. It is from the middle of the carcass? Names may The tenderloin muscle runs through Recent experiments have taught us of or may not be descriptive of the loca­ the loin, underneath the back bone. the vitamin content of the brains, liver tion, the bone, or shape of the cut. The When removed and sold separately it and . The head, tongue, kidneys, reputation of a certain inn serving al­ brings a higher price, but the choice part and tail may be made into palatable ways a particular cut of beef, caused it of a porterhouse or loin chop is dishes. A popular European food is made to be called "Porter-house" steak. Sun­ lost. "Tenderloins" often are from in­ from the lining of the third beef stomach, dry names often disguise "boneless" ferior animals, where the whole carcass "honey-comb," . The diaphragm of cuts. Identical cuts in the shoulder are could not be sold over the block. Home the beef, a long narrow dark muscle, is known by various names in the different are fast realizing the value of well known as "butcher's or "skirt" animals. Experienced buyers are some­ leaving the tenderloin muscle intact. steak. Where attached to the back bone times at a Joss, when in another section Rib roast bought with the "rib in" in· it is falsely called "hanging tenderloin," of the country. Locality, tradition and de­ sure ease of carving, and less ·plate mus­ Lamb mand cause variation in the "fashion" of cle left on. Only the conscience of the 1. Leg meat cutting. butcher prevents him from leaving four 2. Leg to six inches of the placte muscle when Beef 3. Leg a "rolled rib roast" is ordered. Why not 4. Loin 1. Hind Shank sell a half pound or so of tough meat at 2. Round 5. Breast the price of tender meat? In pork, how­ 6. Breast 3. Rump ever this is the coveted bacon. 4. Loin 7. Ribs 5. Flank Careful examination of a cut, to iden­ 8. Shoulder 6. Plate tify the bone, the characteristic muscle 9. Neck 7. Ribs and "grain" of the meat is invaluable. 10. Shank 8. Chuck The "T" shaped back bone and the ten­ derloin muscle differentiate a porter­ Pork 9. Neck 1. Ham 10. Foreshank house steak from a ; a loin chop from a shoulder chop. The three 2. Ham Veal large muscles of the round cuts contrast 3. Ham 1. Hind Shank with the different shaped muscle and the 4. Loin 2. "Cutlets" small round. muscle of the shoulder. 5. Breast 6. Breast 3. Rump A brief table may be worked out for 4. Loin 7. Loin the selection of~meat. 5. Breast 8. Shoulder 6. Breast Carcase Lean Fat Bone 9. Shoulder 7. Ribs Beef Bright red Creamy color Hard 10. Shoulder 8. Shoulder Veal Pink If any, white Bloody 11. Head Lamb Pork 9. Neck Mutton Dull red Hard, white White Beef Veal the last word being quite misleading. 10. Foreshank Lamb Dark pink Hard, white Bloody Throat "sweet breads," glands regulating Pork Pale pink Soft, white Bloody The above diagrrums may explain in growth; present in veal, Iamb and young part, the relation of the wholesale Meat in good condition bas little or no pork are great delicacies. cuts of beef, veal, lamb, and pork. odor, and is firm, if gently. pressed by An intelligent buyer of meats, as an In the last two, some of the cuts are the finger. The highest quality of fat intelligent buyer of clothing, receives a retail cuts as well. Most carcasses are is around the kindneys; kidney suet for great deal of consideration. A butcher split in half down the back bone, unless puddings; kidney fat or "leaf fat" fat for is always glad to inforin one, and takes in case of veal or lamb, where either the lard. pride, that into the market comes some carcass is small, or fancy cuts are de- Some general comparisons of lean, fat one, who knows.