manner of feeding. The best beef is obtained from a steer of four or five years. Good beef should be firm and of fine-grained texture, bright red in color, and well mottled and coated with fat. The fat should be firm and of a yellowish color. Suet should be dry, and crumble easily. Beef should not be eaten as soon as killed, but allowed to hang and ripen,—from two to three weeks in winter, and two weeks in summer.
Meat should be removed from paper as soon as it comes from market, otherwise paper absorbs some of the juices.
Meat should be kept in a cool place. In winter, beef may be bought in large quantities and cut as needed. If one chooses, a loin or rump may be bought and kept by the butcher, who sends cuts as ordered.
Always wipe beef, before cooking, with a cheese-cloth wrung out of cold water, but never allow it to stand in a pan of cold water, as juices will be drawn out.
DIVISION AND WAYS OF COOKING A SIDE OF BEEF
HIND-QUARTER
Divisions Ways of Cooking
Flank (thick and boneless) Stuffed, rolled and braised,
or corned and boiled
{Aitchbone Cheap roast, beef stew, or braised
{Top Steaks, best cuts for beef tea
Round {
{Lower Part Hamburg steaks, curry of
{ beef, and cecils
{Vein Steaks
{Back Choicest large roasts and
{ cross-cut steaks
Rump {Middle Roasts
{Face Inferior roasts and stews
{Tip Extra fine roasts
{Middle Sirloin and porterhouse steaks
Loin {
{First Cut Steaks and roast
{Sold as a} Larded and roasted, or broiled
The Tenderloin {Fillet or}
{cut in Steaks}
Hind-shin Cheap stew or soup stock
