Reference > Food Descriptions > B > Beef > Selection of Beef

Selection of Beef

Dull red as cut, brighter after exposure to air; lean, well mottled with fat; flesh, firm; fat, yellowish in color. Best beef from animal 3 to 5 years old, weighing 900 to 1,200 pounds. Do not buy wet, soft, or pink beef.

Print

Print recipe/article only

Source

Foods That Will Win the War and How to Cook Them (1918).


comments powered by Disqus