BEEF 658 



BEEF, the world's favorite meat, derived 

 from cattle. That it was an important article 

 of man's diet in very early times we know 

 from the hero-stories in the Odyssey and the 

 Wad, and the Bible tells us that it was occa- 



BEEF 



keep much longer. Corned beef is cured by 

 salting. Canned beef is eaten principally in 

 out-of-the-way corners of *he world, where 

 fresh beef cannot be sent; it frequently con- 

 sists of otherwise unmarketable scraps. Extract 



EWater,54..3= 



Ash. 1.0 



Ash, 9,1 



CROSS-SECTION OF A CUT OF BEEF 

 (a) Fresh beef constituents; (b) the composition of dried beef. 



sionally eaten even before the days of Abra- 

 ham. Though to-day it is a staple food in 

 Canada and the United States and the more 

 prosperous European countries, it is a luxury 

 and quite rare in many others. As the great 

 cattle ranges of the world are quite rapidly 

 being converted into grain fields, beef may 

 soon become too expensive for every-day con- 

 sumption. 



THE CUTS OF BEEF 



111 ck , < 9) Navel 



(2) Chuck (10) Loin 



(3) Ribs (ii) Flank 

 ( ,ll Shoulder (12) Rump 

 (5) Fore shank (13) Round 



<> Brisket (14) Second cut, 



(7) Cross ribs 



(8) Plate 



round 

 (15) Hind shank 



^t e * b ve cuts are so named in Bulletin 28 

 the United States Department of Agriculture. 



Beef is very nourishing, as the first illustra- 

 tion shows. It is eaten in a number of forms. 

 Fresh beef must be consumed soon after it 

 is killed, and. is of course the best. Dried beef 

 (or jerked beef as it is called in England) will 



of beef, if properly made of those elements of 

 the meat which dissolve in hot water, is a 

 stimulant, but not very nourishing. Beef tea, 

 composed of juices extracted by pressure, may 

 be, on the other hand, quite nourishing. 



Steaks, Roasts, and Other Cuts of Beef. In 

 preparing a carcass the butcher first dresses 

 it, then splits it along the backbone into 

 halves, and usually into hindquarters and fore- 

 quarters. The second part of the illustration 

 shows a half-beef as you might see it hang- 

 ing in the butcher shop, the lines showing 

 where the butcher will afterward cut it. The 

 numbers are here explained; where the use 

 of a part is not told it is an inferior cut suit- 

 able for stews, gravies, soups, corned beef, etc. : 



(1) Neck. (The tongue is the only eatable 

 part of the head.) 



(2) Chuck, an inferior quality of roast or 

 steak. 



(3) Ribs. The prime roasts are from the 

 ribs nearest the loin. 



(4) Shoulder clod. 



(5) Fore shank. 



(6) Brisket, (7) Cross ribs, (8) Plate and 

 (9) Navel, are most frequently eaten as corned 

 beef. 



(10) Loin, steaks. Short steak is nearest the 

 ribs, flank steak next the flank, and rump steak 

 next the rump. Sirloin steak is between the 

 short steak and the rump. The tenderloin is 

 underneath all. 



(11) Flank, and (12) Rump, usually corned. 



(13) Round, steak. The inside of the leg is 

 more tender than the outside. 



(14) Second cut round. 



(15) Hind shank, soup bones. 



For detailed description of the world's meat 

 industry, see MEAT AND MEAT-PACKING. See, 

 also, DIET ; FOOD. C.H.H. 



