Beef Slaughtering, Cutting, Preserving, and Cooking on the Farm

The beef round is turned over with the skinned side down (fig. 113). The rump is removed by a cut made approximately parallel to the long axis of the split pelvic bone and about 1 inch towards the hindleg from the innermost curve of this bone (fig. 114). The tail bone is removed by cutting along its edge (fig. 115). The hip joint is removed from the rump by a saw cut just below and close to the pelvic bone (fig. 116). The saw should be held parallel to the outer skinned surface of the rump. The trimmed rump roast may be divided by first sawing through the pelvic bone and then cutting through the lean to make two approximately equal roasts (fig. 117).

To fabricate the round, make a knife cut parallel to the surface where the rump was removed and across the round just in front of the knee cap. Saw through the round bone to separate the heel and shank from the round (fig. 118). Remove the round bone from the round (fig. 119). Separate the top and bottom parts of the round by starting at the surface where the rump was removed and cutting along the fat seam across the center of the round (fig. 120). Slice the top round into steaks or roasts (fig. 121). Top round steaks and roasts from young well marbled beef may be broiled or oven roasted. Muscles of the bottom round are less tender than those of the top round and should be cooked with moist heat for longer period of time (fig. 122).

The heel of round or “Pike’s Peak” roast is removed by cutting just in front of the major tendon at the hock straight across until you reach the shank bone. Then cut along the shank bone and around the knee or stifle joint to remove the heel of round roast (figs. 123 and 124).

Sawing through the knee joint to expose the bone marrow will add flavor to soups or stews (fig. 125).

• Use moisture-vapor proof wrap such as heavily waxed freezer paper or specially laminated paper.
• Wrap meat closely eliminating as much air as possible. Improper wrapping will allow air to enter and cause “freezer burn” and rancidity.
• Use a proper wrapping procedure (fig. 126).
• Label packages as to content and date.

Smoking gives the meat a more desirable color and flavor and probably aids in its preservation. The wood used to generate the smoke should be non-resinous, such as hickory, apple, plum, oak, beech, or ash. The same smoke-house procedures used for curing pork work well for beef.9

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).

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