Part 3

The flank is the first part removed from the hindquarter (figs. 99 and 100). This is accomplished by making a cut beneath the cod or udder fat near the center of the round and following the surface of the round to the outer edge, loosening the upper edge of the flank. Holding the knife perpendicular to the outer surface cut towards the backbone at approximately a 45° angle until the hipbone is reached. Then, hold the knife parallel to the split surface of the backbone and cut straight down to the 13th rib. Saw through the rib to complete removal of the flank.

[7] For further information on smoking see Farmers Bulletin No. 2138, “Pork Slaughtering, Cutting, Preserving, and Cooking on the Farm.”

Canning

Beef can be satisfactorily preserved by canning if the proper procedures are used. Meat is a low-acid, high-protein food that allows for good bacterial growth. The use of a pressure canner is vital when canning meat. Sterilization temperature should be held at 240°F for the proper length of time. A water bath or a steamer is _not recommended_ since neither results in a sufficiently high temperature to produce effective sterilization. Meat may be canned soon after chilling since aging has little effect on the flavor and tenderness of canned meats. For complete canning procedures see Home and Garden Bulletin No. 106, “Home Canning of Meat and Poultry.”

Ground Beef

All lean trim can be ground as ground beef. Palatable ground beef should have from 15 to 30 percent fat. Most retail ground beef ranges from 20 to 25 percent fat.

MEAT COOKERY

Tender cuts of meat are best cooked with dry heat, as by broiling, roasting, or pan broiling. Less tender cuts of meat are tenderized by cooking with moist heat. Connective tissue is softened and tenderized by cooking slowly in moisture.

Temperature control is very important in meat cookery. Meat loses moisture, fat, and other substances during cooking. However, some of the meat juices and fat may be retained in pan drippings.

Cooking losses can be minimized by controlling the oven temperature and final internal temperature of the meat. Shrinkage is increased when higher oven temperatures are used for cooking and when meat is cooked to a higher internal temperature.

The meat thermometer is the most accurate guide to the degree of doneness of meat. Cooking time can be used as a guide to the degree of doneness, but cooking time is affected by fat and moisture content and shape or size of the cut.

Types of Meat Cookery

Broiling

Broiling is recommended for tender steaks from the loin and rib and for ground meat patties. Blade steaks from the chuck may also be broiled if from a high-quality carcass (U.S. Choice or higher). For best results:

1. Set oven for broiling.

2. Place meat on rack of broiler pan set at the distance from the heat recommended by the oven manufacturer.

3. Broil the steak or patties for approximately one-half the desired time before turning. One-inch steaks will require 15 to 30 minutes; 2-inch steaks, 35 to 55 minutes; and ¾-inch patties, 8 to 14 minutes.

4. Season, if desired, and serve at once.

Pan broiling

The same tender cuts suitable for broiling may also be pan broiled if they are 1 inch or less in thickness. For best results:

1. Place meat in hot frying pan or on a griddle.

2. Do not add fat or water.

3. Cook slowly over moderate heat, turning occasionally.

4. Pour off or remove fat as it accumulates.

5. Brown meat on both sides.

6. Avoid overcooking. The total cooking time required for pan broiling is about 10 to 20 minutes for 1-inch steaks.

Pan frying

When fat is added or allowed to accumulate during cooking, the method is called pan frying. Tender cuts that are 1 inch thick or less are usually cooked by this method.

Braising

This method is best suited to less tender cuts such as round or chuck steak, flank steak, pot roast, stew beef, and shortribs. For best results:

1. If desired, brown meat slowly on all sides with enough fat to keep meat from sticking. Use a heavy pan.

2. Season with salt, pepper, herbs, and spices if desired.

3. Add a small amount of liquid (½ cup or less).

4. Cover tightly.

5. Cook slowly over low heat on top of range or in a 350° (moderate) oven. Steaks will take 1 to 2 hours and pot roasts (3 to 5 pounds) will take 3 to 4 hours.

Roasting

This method is recommended for large, tender cuts. Some beef cuts suitable for roasting are rib roast, sirloin top roast (USDA Choice or better), ribeye roast (delmonico), and boneless rolled rump roast (USDA Choice or better). For best results:

1. Season with salt and pepper, if desired.

2. Place meat, fat up, on rack in _open_ shallow roasting pan.

3. Insert a meat thermometer so the bulb is in the center of the largest muscle.

4. Add no water and do not cover.

5. Roast at oven temperature of 325° to desired internal temperature (see table below).

Timetable for roasting beef[1] ------------------------------------------------------------------- Cut of meat Approximate Approximate Internal temperature ready-to-cook roasting time of meat when done weight at 325° F[2] ------------------------------------------------------------------- Pounds Hours °F °C Beef Standing ribs[3] Rare 4 to 6 2¼ to 2½ 140 60 Medium 4 to 6 2½ to 3⅓ 160 70 Well done 4 to 6 2¾ to 4 170 75 Rare 6 to 8 2½ to 3 140 60 Medium 6 to 8 3 to 3½ 160 70 Well done 6 to 8 3½ to 4¼ 170 75 Rolled rib Rare 5 to 7 2⅔ to 3¾ 140 60 Medium 5 to 7 3¼ to 4½ 160 70 Well done 5 to 7 4 to 5⅔ 170 75 Rolled rump (choice grade) 4 to 6 2 to 2½ 150 to 170 65 to 75 Sirloin tip (choice grade) 3½ to 4 2⅓ 140 to 170 60 to 75 6 to 8 3½ to 4 140 to 170 60 to 75 ------------------------------------------------------------------- [1] Source: Adapted from Home and Garden Bulletin No. 118, “Beef and Veal in Family Meals.”

[2] Meat at refrigerator temperature at start of roasting.

[3] Eight-inch cut. For 10-inch ribs allow about 30 minutes less time.

Cooking Variety Meats

Variety meats include liver, brains, heart, kidneys, sweetbreads, and tongue. Variety meats are very perishable and should be frozen or cooked as soon as possible.

Liver

Beef liver is usually braised or fried. Calf liver is frequently broiled, pan broiled, or pan fried. The outer membrane (skin) may be removed from liver before cooking.

Brains

Brains are soft and very tender and have a delicate flavor. They may be broiled, fried, braised, or cooked in liquid.

Heart

Heart is flavorful but not very tender. Braising or cooking in liquid is recommended.

Kidneys

Beef kidneys should be cooked in liquid or braised. Before cooking, remove membrane and hard parts. Slice or cut kidney in pieces, if desired.

Sweetbreads

Sweetbreads are the two lobes of the thymus gland located in the neck and are a tender meat. Veal, calf, and young beef furnish nearly all of the sweetbreads. As the animal matures, the thymus gland disappears. Sweetbreads may be broiled, fried, braised, or cooked in liquid.

U.S. GOVERNMENT PRINTING OFFICE

For sale by the Superintendent of Documents, U.S. Government Printing Office Washington, D.C. 20402 Stock Number 001-000-03579-7 Class #A 1.9:2261

☆ U.S. GOVERNMENT PRINTING OFFICE: 1977 O-217-437

TRANSCRIBER’S NOTES

1. Silently corrected typographical errors and variations in spelling. 2. Illustrations replaced with the text ‘[Illustration]’ or ‘[Illustration: some descriptive text]’. The illustration caption is on the following line. Due to the instructional nature of this text, extensive illustration descriptions have been added to this text only version. 3. The original was printed in two column text with illustrations sometimes spanning both columns. In order to reduce ambiguity, the illustrations have been moved adjacent to the paragraph that refers to them. 4. The table of contents entry “Cutting the carcass” has been replaced with “Cutting” to match the actual text heading. 5. Figures 65 and 66 were mislabeled. They have been swapped. 6. Footnotes have been renumbered. 7. Italicised words are enclosed by _underscores_.