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 long fibers that run either slanting or almost
parallel to the surface.
34. The amount of bone and cartilage in proportion to meat in a cut of
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.
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