TABLE I
TIME TABLE FOR COOKING MEATS
| NAME OF CUT | COOKERY METHOD | TIME PER POUND MINUTES |
| BEEF | ||
| Round | Roasting | 12 to 15 |
| Ribs | Roasting, well done | 12 to 15 |
| Ribs | Roasting, rare | 8 to 10 |
| Rump | Roasting | 12 to 15 |
| Sirloin | Roasting, rare | 8 to 10 |
| Rolled roast | Roasting | 12 to 15 |
| Steaks | Broiling, well done | 12 to 15 |
| Steaks | Broiling, rare | 8 to 10 |
| Fresh beef | Boiling | 20 to 25 |
| Corned beef | Boiling | 25 to 30 |
| Any cut | Simmering | 30 |
| Chuck | Braizing | 25 to 30 |
| VEAL | ||
| Leg | Roasting | 20 |
| Chops or steak | Broiling | 8 to 30 |
| Shoulder | Braizing | 30 to 40 |
| MUTTON | ||
| Leg | Roasting | 15 to 20 |
| Shoulder | Roasting | 15 to 20 |
| Leg | Braizing | 40 to 50 |
| Leg | Boiling | 15 to 25 |
| Chops | Broiling | 10 to 12 |
| LAMB | ||
| Loin or saddle | Roasting | 15 to 20 |
| Leg | Roasting | 15 to 20 |
| Chops | Broiling | 8 to 10 |
| PORK | ||
| Shoulder or ribs | Roasting | 20 to 25 |
| Ham | Boiled | 20 to 30 |
| Chops | Broiled | 8 to 10 |
BEEF
GENERAL CHARACTERISTICS OF BEEF
32. As is generally known, BEEF is the flesh of a slaughtered steer, cow, or other adult bovine animal. These animals may be sold to be slaughtered as young as 1-1/2 to 2 years old, but beef of the best quality is obtained from them when they are from 3 to 4 years of age. Ranging from the highest quality down to the lowest, beef is designated by the butcher as prime, extra fancy, fancy, extra choice, choice, good, and poor. In a market where trade is large and varied, it is possible to make such use of meat as to get a higher price for the better qualities than can be obtained in other markets.
33. When the quality of beef is to be determined, the amount, quality, and color of the flesh, bone, and fat must be considered. The surface of a freshly cut piece of beef should be bright red in color. When it is exposed to the air for some time, the action of the air on the blood causes it to become darker, but even this color should be a good clear red. Any unusual color is looked on with suspicion by a person who understands the requirements of good meat. To obtain beef of the best quality, it should be cut crosswise of the fiber. In fact, the way in which meat is cut determines to a great extent the difference between tender and tough meat and, consequently, the price that is charged. This difference can be readily seen by examining the surface of a cut. It will be noted that the tender parts are made up of short fibers that are cut directly across at right angles with the surface of the meat, while the tougher parts contain long fibers that run either slanting or almost parallel to the surface.
34. The amount of bone and cartilage in proportion to meat in a cut of beef usually makes a difference in price and determines the usefulness of the piece to the housewife. Therefore, these are matters that should be carefully considered. For instance, a certain cut of beef that is suitable for a roast may cost a few cents less than another cut, but if its proportion of bone to meat is greater than in the more expensive piece, nothing is gained by purchasing it. Bones, however, possess some value and can be utilized in various ways. Those containing marrow, which is the soft tissue found in the cavities of bones and composed largely of fat, are more valuable for soup making and for stews and gravies than are solid bones.
In young beef in good condition, the fat is creamy white in color. However, as the animal grows older, the color grows darker until it becomes a deep yellow.