As is generally known, BEEF is the flesh of a slaughtered steer,
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.
33. When the quality of beef is to be determined, the amount, quality,
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.
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