Fig. 57.—Fiber cells of plain muscular tissue. Kimber’s Anatomy for Nurses.
Quality of good meat.—The quality of meat is dependent on the condition of the animal from which it is derived. The creature should be in perfect health and well fed. Good beef is largely obtained from the cattle ranges of the West, but there is no reason why cattle should not be raised to greater extent in the East. Sheep for mutton are best raised where the climate is not too severe. Methods of slaughter, transportation, and preservation
all affect the quality of beef. The pure food laws and Federal meat inspection law are valuable to the consumer in their control of the quality of the meat, that it shall be free from disease and from adulterations. See Chapter XVII for the discussion of preservatives and pure food laws.
Fig. 58.—Cuts of Beef.
| Key: | |
| A. | Ribs |
| B. | Hip bone |
| C. | Loin |
| D. | Porterhouse |
| E. | Prime ribs |
| F. | Shoulder |
| G. | Neck |
| H. | Head |
| I. | Brisket |
| J. | Shin |
| L. | Navel |
| M. | Plate |
| N. | Flank |
| O. | Leg |
| P. | Horseshoe |
| Q. | Round |
| R. | Oxtail |
| S. | Rump |
| Z. | Sirloin |
Courtesy of Bureau of Publications, Teachers College.
In meat as it is purchased we have bone, fat, and the flesh, consisting of the muscle of the animal with its connective tissue. The color of the meat should be clear and fairly bright, not purplish or dull. There should be little or no odor, and the meat should be firm and elastic to the touch.
Beef should be a bright red and well streaked with fat.