Page:The New International Encyclopædia 1st ed. v. 13.djvu/264

MEAT. 236 MEAT. ing to the usage of the local market, even where the general method of cutting is as here indi- cated. The names of the same cuts likewise vary in dilferent ]>arts of the countrv. Thus the part nearest the ribs of beef is frequently called '.small end of .loin' or "short steak.' The other end of the loin is called 'hip sirloin' or 'sir- loin.' Between the short and the sirloin is a portion quite general- ly called the "tender- loin,' for the reason that the real tender- loin, the very tender strip of meat lying inside the loin, is found most fully de- volojH'd in this cut. Porterhouse steak is a term frequently ap- plied to either the short steak or the ten- derloin. It is not un- common to find the flank cut .so as to include more of the loin than is indicated in the figures be- low, in which case the upper portion is called 'flank steak.' The larger part of the flank and the rump is very fre- quently corned or pickled in brine. In some markets the rump is cut .so as to include a portion of tin 2. DItERSKI) 8[I)£ OP UKKF. , which is then sold as 'rump steak.' The portion of the rouml on the outside of the leg is regarded as more tender than that on the inside, and is frequently preferred to the latter. considerably from tlial employed with beef. This is illustrated by Figs. 3 and 4, which show the relative position of the cuts in the animal and in a dressed side. I'igs. 5 and C show the relative position of the cuts in a dressed side of mutton or lamb and in a live animal. The method of cutting up a side of pork difl'ers considerably from that employed with other meats. . large ])ortion of the carcass of a dressed pig consists of almost clear fat. This furnishes the cuts which are u.sed for "salt pork' and bacon. Figs. 7 and S illustrate a common method of lutliiig up pork, showing the ii'lative ])ositions of the cuts in the animal and in the dressed side. The hams and shoulders are more freciuently cured, but are also sold as fresh pork "steak.' The tenderloin proper, which is not indicated in the ligure, is a comparatively lean and very small strip of meat lying under the bones of the loin anil usiuilly weighing less than a pound. In cutting up pork, sonic fat is usu- ally trimmed olT from the hams and shoulders, which is called 'ham and >lKnilder fat' and is often used for sausages, etc. What is called 'leaf lard.' at least in some locali- ties, comes from the in- side of the back, and is the kidney fat. The accompanying table shows the average com- position of a number of kinds and cuts of meat and also that of a number of meat products. The amount of refuse, chielly bone, in meat as purchased, varies greatly with the different cuts. .Judged by the averages of a large number of analyses, it ranges in beef from nothing in tenderloin to about '>S per cent, in lean hind shank; in veal, nothing in flank to (i.'5 per cent, in medium fat hind shank ; in lamb, from 7 per cent, in very fat hind leg to "20 per cent, in shoulder; in mutton, from about 10 per cent, in DRKSSED SIDE OF VEAU. Flo. 3. »IAnRA.U OK CUTS OK VEAI,. 1, Neck : 2. chuck ; 3. .'4h<Mil<]i>r ; 4, fore Hhniik ; fi. Itreoat ; 6, rlb« ; 7. loin ; 8, flnnk ; il. leg ; lU. hinil aliaiik. Flo. &. DIAOBAM OK CL'TH OK MCTTON OR LAMB IN THE LITB ANIMAL. 1, Neck ; 2, cbuck : 3, Hhouhli-r ; 4. flank ; 6. loin ; 6. lei;. The general method of cutting up a side of beef medium fat flank to about 28 per cent, in is ilhistrnted in Figs. 1 and 2, which show the medium fat neck; and in pork, from about 1 per relative position of the cuts in the animal and in cent, in fresh lean liani to 6S per cent, in the a dressed side. head. It would perhaps not be incorrect to say The method of cutting up a side of veal differs that, considering all means, the refuse averages