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.
Besides the flesh, bone, and fat, the general shape and thickness of a
piece of beef should be noted when its quality is to be determined. In
addition, its adaptability to the purpose for which it is selected and
the method of cookery to be used in its preparation are also points that
should not be overlooked.
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