Evening Republican, Volume 15, Number 132, Rensselaer, Jasper County, 5 June 1911 — Where Is the Cheap Meat? [ARTICLE+ILLUSTRATION]

Where Is the Cheap Meat?

By F. G. King

Animal Husbandry Department. Purdue University Experiment Station

F. Q. Kins, Animal H usbandry Depart- ; meet Experiment Station. I Cheap meat la found oftffiyy steer tod it Is also good meat when properly prepared. The higher priced cuts <*f a steer are more easily prepared in a palatable form but are no more nutritious than are the lower priced cuts when the latter have been thoroughly and properly cooked. Until the high price of meat caused more attention to be paid to the matter, there was somewhat of a prejudice In some localities against using anything in the way of cheap cuts of meat. The increase in cost of meat within the last few years has, however, caused a change in this adverse sentiment and has increased the knowledge of preparation of the cheaper cuts for the table until at present there is a much more general use of these kinds of meat than formerly., The higher priced cuts are made so principally because they are jucler and mbre tender and hence more readily made palatable. This is especially

true of the loin and ribs, the lean portion of which consists of muscles that are used very'little, by the animal 'and therefore lacking in the development that causes them to become tough and to lack flavor. The rounds are com-, paratively high priced because there is little waste from bone and from excessive fat. Hie lean is not as tender as that of the loins and ribs but there is a greater per cent of lean to the entire weight of the cut Although the cheaper cuts of meat are meeting with more favor at present than formerly the loin, rlbj and rounds will continue to be the highest priced cuts of meat and the steer that furnishes the highest per’cent of these parts will ever be the steer that sells for the highest price. The feeder and breeder, especially the latter must lay great emphasis pn wide straight back and well developed hind quarters, because those parts are the ones that the butcher sells for the highest price and the ones for which he will pay the most money,

1. Shank. 2. Round. 3. Rump. 4. Loin. 5. Flank, 6. Ribs, 7. Plate. 8. Chuck.