Jasper County Democrat, Volume 3, Number 13, Rensselaer, Jasper County, 7 July 1900 — A LESSON IN MARKETING. [ARTICLE]

A LESSON IN MARKETING.

kt la Quite m Important to Know What to Buy as to Cook. , Good beef should be bright red when ft is first cut, and this red flesh should be well marbled with yellowish fat, [With a thick layer of fat on the outside. If it does not present this appearance you may be quite sure either that the ox was not well fatted, or (was too young, or was not in good condition. The flesh should be firm, and no mark should be left when it is pressed with the finger. The suet should be dry and crumble easily. The first step In demonstration is to cut the beef into the hind and fore quarters. The hind quarter contains the finest and most expensive cuts of the meat. Here are found the sirloin, the tenderloin, the rump and the round. The cheapest portions of the hind quarter are the shin and the flank. In the fore quarter are the ribs, the shoulder, the skin, the rattle round and the brisket. The ribs are the top of the back nearest to the loin; in fact, they join It when the animal is whole. The first ribs are what are called the “prime” ribs; these are used for roasts or steaks; the next are the five chuck ribs lying between the prime ribs and the neck; the meat is of a tougher quality than on the prime ribs, although they are used for the same purposes. The neck is used for beef teas, for stews and for boiling. Below the rib cuts, running along the side of the animal, is the rattle round. This is used for corning. The under part of the animal’s body is called the brisket, and this also is used for corning. The shoulder is used for steaks and corning, though the less said about the tenderness of a shoulder steak the better. The skin, both from the front and back, is used for soup and stock.—Woman’s Home Companion.