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To Judge Good Beef

Good beef, if young, will be of a bright red color, fine grained and firm to the touch. The fat of a clear straw color with a little of it through the muscles, giving the meat a marbled appearance. The suet should be dry and crumbly and of a darker shade than the fat. In old beef both flesh and fat will be darker, much coarser in fiber and decidedly dry compared with young beef. If the beef is of a pale, dull color, and flabby, it is not well matured; if very dark and colored and coarse grained with deep yellow fat it will be found tough and tasteless and if it bears greenish tints and feels slippery on the surface it is already stale and unfit for use. When meat is tough add a little vinegar or a piece of lemon to the water in which it is boiled. This will result in a shortening of time and a saving of fuel, while the meat will be rendered more easy of digestion; also any slight taint that may be about the meat will be entirely removed by this process. A pinch of baking soda can be used instead of lemon or vinegar.


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Civic League Cook Book (1913).

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