Market Classes And Grades of Meat
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Lean beef has a much higher market value than fat or bone, hence thickness of flesh is of first consequence, even in the cheaper cuts used for boiling and stewing. The depth of flesh is usually an indication of the class of beef from which a cut has been made, especially in distinguishing steer cuts from those of . Cows. The shape and general appearance of a cut also depend very largely upon its thickness.
Covering or depth of fat is most essential in the more valuable cuts, viz. , the ribs and... loins, because they supply the trade that is most particular in regard to quality of meat ; arid the highest quality of lean can be secured only at the expense of a liberal amount of fat. Those who are accustomed to buying round and chuck steaks expect little or no fat. As explained in referring to carcass beef, the lower grades are often entirely wanting in outside covering; and in second-class retail markets it is not un- common to see ribs and loins, as well as cheaper cut?, from which the fat is conspicuously absent.
What to read after Market Classes And Grades of Meat?
You can find similar books in the "Read Also" column, or choose other free books by L D Louis Dixon Hall to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
Lean beef has a much higher market value than fat or bone, hence thickness of flesh is of first consequence, even in the cheaper cuts used for boiling and stewing. The depth of flesh is usually an indication of the class of beef from which a cut has been made, especially in distinguishing steer cuts from those of . Cows. The shape and general appearance of a cut also depend very largely upon its thickness.
Covering or depth of fat is most essential in the more valuable cuts, viz. , the ribs and... loins, because they supply the trade that is most particular in regard to quality of meat ; arid the highest quality of lean can be secured only at the expense of a liberal amount of fat. Those who are accustomed to buying round and chuck steaks expect little or no fat. As explained in referring to carcass beef, the lower grades are often entirely wanting in outside covering; and in second-class retail markets it is not un- common to see ribs and loins, as well as cheaper cut?, from which the fat is conspicuously absent.
What to read after Market Classes And Grades of Meat?
You can find similar books in the "Read Also" column, or choose other free books by L D Louis Dixon Hall to read onlineMoreLess
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