MEAT 



ted, or used in some other form, as 

 for hash or mince meat. There are 

 parts enough for those purposes that 

 ought not to be wasted, and should 

 not be corned. The roasting cuts 

 and the steaks require the juiciest 

 meat, with interspersed fat, making 

 what is called marbling or sparkling 

 cutting ; and the fat should not be in 

 separate masses, nor in great abun- 

 dance. The prime parts are all juicy. 

 For corning, beef should be fat ; and 

 the proper corning parts have fat in 

 large, separate masses. If the prop- 

 er corning piece be roasted fresh, the 

 lean gets soaked with melted tallow, 

 and the roast is worthless, ^^'hen 

 boiled, this does not take place. Ju- 

 dicious cutting is, therefore, of great 

 importance. 



" Sheep and swine are cut up near- 

 ly in the same manner as the ox, and 

 have nearly the same relative value 

 of the different parts. '' 



"Veal is cut up, in London, in a 

 different way from any other «neat. 

 The knife is drawn between the but- 

 tock and itch bone, and through the 

 pope's eye, taking a sloping direction 

 through the coarse end of the but- 

 tock, leaving a flap. The piece thus 

 cut out is called ?l fillet of veal. It is 

 like a round of beef, with a part of 

 the thin flank left to be skewered 

 around it. The round bone is taken 

 out, and stuffing put into its place. 

 When the itch bone and hook bone 

 are cut from the loin, the piece is 

 called a chump of veal. The hind 

 quarter of veal thus consists of fillet, 

 chump, loin, and leg. The fore quar- 

 ter is cut in the same manner as 

 mutton, having shoulder, breast, and 

 neck. In Scotland veal is cut very 

 much like mutton." 



Jugged beef consists of the lean 

 parts of the flanks, salted, and dried 

 in the sun. 



Curing Beef for Exportation to Eng- 

 land. — '• Beef is uniformly cut into 

 eight-pound pieces, and cured, in all 

 particulars, precisely as pork (see 

 Hog), except a larger proportion of 

 saltpetre is used in packing. Beef is 

 almost entirely packed in tierces. For 

 export, tierces only should be used. 

 498 



" A tierce of prime India beef 

 should contain 42 pieces, eight lbs. 

 each, and weigh not less than 336 

 pounds nett. It should be made from 

 well-fed bullocks, and contain 32 pie- 

 ces of loins, flanks, rumps, plates, but- 

 tocks, and briskets ; 10 pieces con- 

 sisting of four chines, two mouse but- 

 tocks, two shells of rumps, two pie- 

 ces cut close up to the neck, with 

 bone taken out ; no shins, thigh- 

 bones, or necks. To be well salted, 

 and capped with St. Ubes, or other 

 I coarse salt. 



" A tierce of prime mess beef 

 should contain 38 pieces of eight 

 j pounds, and weigh not less than 304 

 pounds nett. It should be made from 

 ! prime fat cows or heifers ; 28 pieces 

 I of prime, from loins and chines, with 

 I one rib in each, flanks, rumps, plates, 

 briskets, and buttocks, with 10 coarse 

 pieces, consisting of two neck pieces 

 (not the scrag), two thighs or but- 

 tock bones, with some meat to them, 

 two shells of rumps, two, or even 

 four chines, not cut too close to the 

 neck, and two shoulder pieces, with 

 part of the blade bone in them, well 

 salted, and capped with St. Ubes, 

 or other coarse salt. The tierces, 

 whether for beef or pork, must be 

 made of well-seasoned oak, with 

 eight wooden and three iron hoops 

 on each end. 



"No pains to be spared in prepa- 

 ring and putting up, as the neat and 

 tasty appearance of the packages will 

 ensure a more ready sale than if put 

 up in a slovenly manner. 



" It may be useful to see the mode 

 of cutting up the carcass of an ox in 

 London. The provisions exported 

 from that metropolis rule the trade 

 in the West India Islands, and ia 

 other distant places abroad. It is 

 very proper, therefore, that American 

 packers should understand the Eng- 

 lish methods. 



" The relative value of the differ- 

 ent cuts of an ox may be stated at 

 their current value, viz. : when the 

 rumps, loins, and fore ribs of a fine 

 ox fetch Sd. a pound, the thick flank, 

 buttock, and middle rib will fetch 6^/. ; 

 the itch or adze bone, thin flank. 



