CHOOSING MEAT.

Taranaki Herald, Volume XL, Issue 9122, 1 July 1891, Page 4

CHOOSING MEAT.

The best meat is that which is moderately fat. If it be lean, or almost free of fat, it is an indication that the animal has been ill fed, and that the meat will prove tough and tasteless. Avoid lean beef-r-it forms wretched fare, and will be dear at any price. The fat of good beef is slightly yellowish ; the fat of good mutton is pure white. The flesh of both beef and mutton should be of a clear red colour. The mutton of black-faced sheep, or Southdowus,is the most tender and sweet, and may be known by the shortness of the shank. Mutton is in perfection, at between four and five years, but it is seldom to be had older than three years. Cow and bull beef are considerably inferior to ox beef. In choosing lamb, select that which has a delicate appearance and is perfectly fresh. Young veal has a dark and flabby look, and is tastlejess when dressed. Veal is best when the animal is between four and six months old. The flesh is then white and delicate, and is firm in the fibre. Pork should be white and delicate like veal, and thin in the skin. Lamb, veal, pork, and all other young or white meat, should be fresh, and not bought long before being used.