Farmers' Week in Agricultural College. 



297 



ing such a roast it is well to ask the butcher to send the bone with the 

 meat. You are charged for the full weight before the cut is boned out. 

 This will enable you to cheek your Aveights and the bones are valuable 

 for soups. 



Prime beef should be fat enough to have a god covering of fat over 

 the outside which will insure a certain amount of fat distributed through 

 the lean. The juiciness of a piece of beef does not depend upon the 

 amount of moisture it contains, but upon the amount of fat distributed 

 through the lean. Therefore, the fatter the beef the juicier it will be. 

 If we can afford to buy the extremely fat beef and throw away the 

 excess of outside fat, we will secure the highest quality of a lean meat. 

 The outside fat from a fat beef is softer and better than lard for all 

 purposes. 



The lean of a round steak contains more moisture and less fat than 

 the lean of a loin steak from the same animal, as shown in the follow- 

 ing table (No. 5), therefore, the loin steak or roast is always sure to 

 be the more juicy cut. 



TABLE 5. 

 Composition of Lean of Round Cut. 



Animal No 



Moisture, per cent . 



Fat, per cent 



Protein, per cent . . 

 Ash, per cent 



591 



75.27 

 2.31 



20.31 

 1.00 



Composition of Lean of Loin Cut. 



Moisture, per cent . 



Fat, per cent 



Protein, per cent . , 

 Ash 



.343 

 20.13 

 1.00 



Animal No. 504 is represented in plate one. No. 4 in plate two, 

 No. 593 in plate three, No. 121 in plate four, and No. 591 represents a 

 very thin steer about eighteen months old. The fat content of the 

 lean is a good index of the relative juiciness of the meat. In every 

 case the loin lean contains more fat than the round lean of the same 

 animal. In some animals the round lean contains fat enough to make it 

 a more juicy cut than the loin lean of another animal. It is inter- 

 esting to note how uniform the actual protein content is of all lean 

 beef. 



.Animal 593 was good baby beef but it cooked dry and vealy be- 

 cause of the limited amount of fat stored in the lean. 



