" Steak should be bought by
the cut, and the thickness that is desired should be designated. For
example, the housewife may ask for an inch-thick sirloin steak, a 2-inch
porterhouse steak, and so on. Chops should be bought according to the
number of persons that are to be served, usually a chop to a person
being quite sufficient. Rib roasts should be bought by designating the
number of ribs. Thus, the housewife may ask for a rib roast containing
two, three, four, or more ribs, depending on the size desired. Roasts
from other parts of beef, such as chuck or rump roasts, may be cut into
chunks of almost any desirable size without working a disadvantage to
either the butcher or the customer, and may therefore be bought by the
pound. Round bought for steaks should be purchased by the cut, as are
other steaks; or, if an entire cut is too large, it may be purchased as
upper round or lower round, but the price paid should vary with the
piece that is purchased. Round bought for roasts, however, may be
purchased by the pound.
18. CARE OF MEAT IN THE MARKET.--Animal foods decompose more readily
than any other kind, and the products of their decomposition are
extremely dangerous to the health. It is therefore a serious matter when
everything that comes in contact with meat is not clean. Regarding the
proper care of meat, the sanitary condition of the market is the first
consideration.
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