(14) Describe beef of good quality.
(15) In what parts of the animal are found: (_a_) the cheaper cuts of
beef? (_b_) the more expensive cuts?
(16) (_a_) Name the steaks obtained from the loin, (_b_) Which of these
is best for a large family? (_c_) Which is best for a small family?
(17) Describe the way in which to broil steak.
(18) (_a_) What is the tenderloin of beef? (_b_) Explain the two ways of
cooking it.
(19) (_a_) Name the various kinds of roasts, (_b_) Describe the roasting
of beef in the oven.
(20) (_a_) What cuts of beef are most satisfactory for stews? (_b_)
Explain how beef stew is made.
* * * * *
MEAT (PART 2)
* * * * *
VEAL
NATURE OF VEAL
1. Veal is the name applied to the flesh of a slaughtered calf. This
kind of meat is at its best in animals that are from 6 weeks to 3 months
old when killed. Calves younger than 6 weeks are sometimes slaughtered,
but their meat is of poor quality and should be avoided. Meat from a
calf that has not reached the age of 3 weeks is called bob veal. Such
meat is pale, dry, tough, and indigestible and, consequently, unfit for
food. In most states the laws strictly forbid the sale of bob veal for
food, but constant vigilance must be exercised to safeguard the public
from unscrupulous dealers. A calf that goes beyond the age of 3 months
without being slaughtered must be kept and fattened until it reaches the
age at which it can be profitably sold as beef, for it is too old to be
used as veal.
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