The quality of beef depends on age of the creature and 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 | |
| Round | Aitchbone | Cheap roast, beef stew, or braised |
| Top | Steaks, best cuts for beef tea | |
| Lower Part | Hamburg steaks, curry of beef, and cecils | |
| Vein | Steaks | |
| Rump | Back | Choicest large roasts and cross-cut steaks |
| Middle | Roasts | |
| Face | Inferior roasts and stews | |
| Loin | Tip | Extra fine roasts |
| Middle | Sirloin and porterhouse steaks | |
| First Cut | Steaks and roast | |
| The Tenderloin | Sold as a Fillet or cut in Steaks | Larded and roasted, or broiled |
| Hind-shin | Cheap stew or soup stock | |
| FORE-QUARTER | ||
| Five Prime Ribs | Good roast | |
| Five Chuck Rib | Small steaks and stews | |
| Neck | Hamburg steaks | |
| Sticking-piece | Mincemeat | |
| Rattle Rand | Thick End Second Cut Thin End | Corned for boiling |
| Brisket | Navel End Butt End or Fancy Brisket | Finest pieces for corning |
| Fore-shin | Soup stock and stews | |
| Other Parts of Beef Creature used for Food | ||
| Brains | Stewed, scalloped dishes, or croquettes | |
| Tongue | Boiled or braised, fresh or corned | |
| Heart | Stuffed and braised | |
| Liver | Broiled or fried | |
| Kidneys | Stewed or sautéd | |
| Tail | Soup | |
| Suet (kidney suet is the best) | ||
| Tripe | Lyonnaise, broiled, or fried in batter | |
The Effect of Different Temperatures on the Cooking of Meat
By putting meat in cold water and allowing water to heat gradually, a large amount of juice is extracted and meat is tasteless; and by long cooking the connective tissues are softened and dissolved, which gives to the stock when cold a jelly-like consistency. This principle applies to soup making.
By putting meat in boiling water, allowing the water to boil for a few minutes, then lowering the temperature, juices in the outer surface are quickly coagulated, and the inner juices are prevented from escaping. This principle applies where nutriment and flavor is desired in meat. Examples: boiled mutton, fowl.
By putting in cold water, bringing quickly to the boiling-point, then lowering the temperature and cooking slowly until meat is tender, some of the goodness will be in the stock, but a large portion left in the meat. Examples: fowl, when cooked to use for made-over dishes, Scotch Broth.