Читать книгу The Story of Crisco - Marion Harris Neil - Страница 30

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In choosing meat it should be remembered that without being actually unwholesome, it varies greatly in quality, and often an inferior joint is to be preferred from a first class beast to a more popular cut from a second class animal. To be perfect the animal should be five or six years old, the flesh of a close even grain, bright red in color and well mixed with creamy white fat, the suet being firm and a clear white. Heifer meat is smaller in the bone and lighter in color than ox beef. Cow beef is much the same to look at as ox beef, though being older it is both coarser in the grain and tougher; bull beef, which is never seen however, in a first class butcher's may be recognized by the coarseness and dark color of the flesh, and also by a strong and almost rank smell.