Roasted Beef Soup

NAME OF

CUT COOKERY METHOD TIME PER POUND Round Roasting 12 to 15 Ribs Roasting, well done 12 to 15 Ribs Roasting, rare 8 to 10 Rump Roasting 12 to 15 Sirloin Roasting, rare 8 to 10 Rolled roast Roasting 12 to 15 Steaks Broiling, well done 12 to 15 Steaks Broiling, rare 8 to 10 Fresh beef Boiling 20 to 25 Corned beef Boiling 25 to 30 Any

cut Simmering 30 Chuck Braizing 25 to 30 Leg Roasting 20 Chops or steak Broiling 8 to 30 Shoulder Braizing 30 to 40 Leg Roasting 15 to 20 Shoulder Roasting 15 to 20 Leg Braizing 40 to 50 Leg Boiling 15 to 25 Chops Broiling 10 to 12 Loin or saddle Roasting 15 to 20 Leg Roasting 15 to 20 Chops Broiling 8 to 10 Shoulder or ribs Roasting 20 to 25 Ham Boiled 20 to 30 Chops Broiled 8 to 10 * * * * * GENERAL CHARACTERISTICS OF BEEF cow, or other adult bovine animal.

These animals may be sold to be slaughtered as young as 1-1/2 to 2 years old, but beef of the best quality is obtained from them when they are from 3 to 4 years of age.

Ranging from the highest quality down to the lowest, beef is designated by the butcher as prime, extra fancy, fancy, extra choice, choice, good, and poor.

In a market where trade is large and varied, it is possible to

make such use of meat as to get a higher price for the better qualities than can be obtained in other markets.

and color of the flesh, bone, and fat must be considered.

The surface of a freshly cut piece of beef should be bright red in color.

When it is exposed to the air for some time, the action of the air on the blood causes it to become darker, but even this color should be a good clear red.

Any unusual color is looked on with suspicion by a person who understands the requirements of good meat.

To obtain beef of the best quality, it should be cut crosswise of the fiber.

In fact, the way in which meat is

cut determines to a great extent the difference between tender and tough meat and, consequently, the price that is charged.

This difference can be readily seen by examining the surface of a cut.

It will be noted that the tender parts are made up of short fibers that are

cut directly across at right angles with the surface of the meat, while the tougher parts contain lons that run either slanting or almost parallel to the surface.

beef usually makes a difference in price and determines the usefulness of the piece to the housewife.

Therefore, these are matters that should be carefully considered.

For instance, a certain

cut of beef that is suitable for a roast may cost a few cents less than another

cut , but if its proportion of bone to meat is greater than in the more expensive piece, nothing is gained by purchasing it.

Bones, however, possess some value and can be utilized in various ways.

Those containing marrow, which is the soft tissue found in the cavities of bones and composed largely of fat, are more valuable for soup making and for stews and gravies than are solid bones.

In young beef in good condition, the fat is creamy white in color.

However, as the animal grows older, the color grows darker until it becomes a deep yellow.

Besides the flesh, bone, and fat, the general

shape and thickness of a piece of beef should be noted when its quality is to be determined.

In addition, its adaptability to the purpose for which it is selected and the method of cookery to be used in its preparation are also points that should not be overlooked.