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Последние темы
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A B C D E F G H I J K L M N O P Q R S T V W Y | MEAT
- Мясо
The name meat is given generally to all edible flesh of animals used for food. The name beef is used for the flesh of adult cattle; veal for the flesh of calves under one year of age; pork for the flesh of swine; mutton for the flesh of adult sheep and lamb for the flesh of sheep from six weeks to one year old.
There are certain characteristics of good meat which serve as a guide to the purchaser. Flecks of fat all through the fibers indicate tenderness and flavor. Thin connecting tissue means a tender cut; thick tissue, a tough one. Meat well ripened or hung some time after slaughter is more tender than freshly killed meat. Meat of any kind should have a fresh odor and no dark, dry edges or spots.
Animals dressed for market are divided lengthwise through the backbone into two parts, each of which is called a side. Each side is divided again into two parts, the forequarter and the hindquarter. Each quarter is then divided into smaller cuts which are sold in the retail market.
As a general rule the price of the different cuts of meat is determined by considerations such as tenderness, grain, general appearance and convenience of cooking rather than by food values in terms of fat or protein, or the ease with which they are digested. The cheapest cuts for lean meat are the neck and the two shanks. The cheapest for general use are the shanks, plates and chuck. The cheapest cuts for fat and lean are the neck, shank and plate.
Beefsteaks, in the order of their economy as food, range as follows: chuck, round, flank, sirloin, and club or Porterhouse. Of the roasts of beef, the cheapest in terms of lean meat is the rump and most expensive is the first cut of the prime ribs. For stews and boiling, the neck and shank are less expensive than the rib ends and the brisket.
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