16. PURCHASE OF MEAT.--Of all the money that is spent for food in the
United States nearly one-third is spent for meat. This proportion is
greater than that of any European country and is probably more than is
necessary to provide diets that are properly balanced. If it is found
that the meat bill is running too high, one or more of several things
may be the cause. The one who does the purchasing may not understand the
buying of meat, the cheaper cuts may not be used because of a lack of
knowledge as to how they should be prepared to make them appetizing, or
more meat may be served than is necessary to supply the needs of
the family.
Much of this difficulty can be overcome if the person purchasing meat
goes to the market personally to see the meat cut and weighed instead of
telephoning the order. It is true, of course, that the method of cutting
an animal varies in different parts of the country, as does also the
naming of the different pieces. However, this need give the housewife no
concern, for the dealer from whom the meat is purchased is usually
willing to supply any information that is desired about the cutting of
meat and the best use for certain pieces. In fact, if the butcher is
competent, this is a very good source from which to obtain a knowledge
of such matters.
Another way in which to reduce the meat bill is to utilize the trimmings
of bone and fat from pieces of meat. In most cases, these are of no
value to the butcher, so that if a request for them is made, he will, as
a rule, be glad to wrap them up with the meat that is purchased. They
are of considerable value to the housewife, for the bones may go into
the stock pot, while the fat, if it is tried out, can be used for
many things.
17. The quantity of meat to purchase depends, of course, on the number
of persons that are to be served with it. However, it is often a good
plan to purchase a larger piece than is required for a single meal and
then use what remains for another meal. For instance, a large roast is
always better than a small one, because it does not dry out in the
process of cookery and the part that remains after one meal may be
served cold in slices or used for making some other dish, such as meat
pie or hash. Such a plan also saves both time and fuel, because
sufficient meat for several meals may be cooked at one time.
In purchasing meat, there are certain pieces that should never be asked
for by the pound or by the price. For instance, the housewife should not
say to the butcher, "Give me 2 pounds of porterhouse steak," nor should
she say, "Give me 25 cents worth of chops." Steak should be bought by
the cut, and the thickness that is desired should be designated. For
example, the housewife may ask for an inch-thick sirloin steak, a 2-inch
porterhouse steak, and so on. Chops should be bought according to the
number of persons that are to be served, usually a chop to a person
being quite sufficient. Rib roasts should be bought by designating the
number of ribs. Thus, the housewife may ask for a rib roast containing
two, three, four, or more ribs, depending on the size desired. Roasts
from other parts of beef, such as chuck or rump roasts, may be cut into
chunks of almost any desirable size without working a disadvantage to
either the butcher or the customer, and may therefore be bought by the
pound. Round bought for steaks should be purchased by the cut, as are
other steaks; or, if an entire cut is too large, it may be purchased as
upper round or lower round, but the price paid should vary with the
piece that is purchased. Round bought for roasts, however, may be
purchased by the pound.
18. CARE OF MEAT IN THE MARKET.--Animal foods decompose more readily
than any other kind, and the products of their decomposition are
extremely dangerous to the health. It is therefore a serious matter when
everything that comes in contact with meat is not clean. Regarding the
proper care of meat, the sanitary condition of the market is the first
consideration. The light and ventilation of the room and the cleanliness
of the walls, floors, tables, counters, and other equipment are points
of the greatest importance and should be noted by the housewife when she
is purchasing meat. Whether the windows and doors are screened and all
the meat is carefully covered during the fly season are also matters
that should not be overlooked. Then, too, the cleanliness and physical
condition of the persons who handle the meat should be of as great
concern as the sanitary condition of the market. The housewife who
desires to supply her family with the safest and cleanest meat should
endeavor to purchase it in markets where all the points pertaining to
the sanitary condition are as ideal as possible. If she is at all
doubtful as to the freshness and cleanliness of what is sold to her, she
should give it thorough cooking in the process of preparation so that no
harm will be done to the persons who are to eat it.
19. CARE OF MEAT IN THE HOME.--Because of the perishable nature of meat,
the care given it in the market must be continued in the home in order
that no deterioration may take place before it is cooked. This is not
much of a problem during cold weather, but through the summer months a
cool place in which to keep it must be provided unless the meat can be
cooked very soon after it is delivered. Meat that must be shipped long
distances is frozen before it is shipped and is kept frozen until just
before it is used. If such meat is still frozen when it enters the home,
it should not be put into a warm place, for then it will thaw too
quickly. Instead, it should be put in the refrigerator or in some place
where the temperature is a few degrees above freezing point, so that it
will thaw slowly and still remain too cold for bacteria to
become active.
Even if meat is not frozen, it must receive proper attention after it
enters the home. As soon as it is received, it should be removed from
the wrapping paper or the wooden or cardboard dish in which it is
delivered. If the meat has not been purchased personally, it is
advisable to weigh it in order to verify the butcher's bill. When the
housewife is satisfied about the weight, she should place the meat in
an earthenware, china, or enameled bowl, cover it, and then put it away
in the coolest available place until it is used. Some persons put salt
on meat when they desire to keep it, but this practice should be
avoided, as salt draws out the juices from raw meat and hardens the
tissues to a certain extent.
If such precautions are taken with meat, it will be in good condition
when it is to be cooked. However, before any cooking method is applied
to it, it should always be wiped with a clean, damp cloth. In addition,
all fat should be removed, except just enough to assist in cooking the
meat and give it a good flavor. Bone or tough portions may also be
removed if they can be used to better advantage for soups or stews.
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