180 



LIVM-STOCK JUDGING 



As a matter of fact, the so-called juices are not altogether 

 blood and cell protoplasm, but fat. A lean piece of meat 

 will be dry when served. In order to impart, as well as 

 preserve, juiciness in the meat the fat should be dis- 

 tributed though the lean as well as accumulated on the 

 surface of the cuts. Interspersed within and about the 

 bundles of individual muscle fibers (Fig. 88), it constitutes 

 the marbling that is most noticeable in the rib (Fig. 89) 

 and loin cuts of beef, which in addition to furnishing 



Fig. 89. — The " marbling " of meat. 



juice improves the cooking quality of the meat by con- 

 ducting the heat of the fire uniformly throughout the 

 mass. 



193. Color and consistence of fat and lean. — It has 

 been demonstrated that the fat that is most disposed 

 to thus distribute itself instead of accummulating either 

 externally or internally is of a white, not yellow, color, 

 and of a crisp, brittle, not greasy, consistency. Also that 

 the lean most likely to be well marbled is of a clear, deep, 

 red color when cut, neither light red nor bluish, and it has 

 a firm, elastic consistency, neither flabby nor doughy. 



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