Handbook of meat inspection . elumbar muscles, iliopsoas, quadratus lumborum and diaphragmaticcolumns ( luugenbraten, lummel, fiUet), the dorsal muscles withtheir bouy foundation, sacro-lumbalis and longissimus dorsi (roast> OKDEU OF PROCEDÜRE IX COMMEftCIAL RLAUOHTERING 149 sirloiu, porterlionse), the miiscles of tlie croup :uh1 thi;j;li (,leg), tlie iniisenlaturo of t\w scapulu, toj^ctlicr with tli(? limuerusand f(^rearm (sliouldei), the museulüturo uhove and Ixdow theshouUler on either side of the withers ( ribs), the thicker partsof the abdominal musclos (cross ribs), and
Handbook of meat inspection . elumbar muscles, iliopsoas, quadratus lumborum and diaphragmaticcolumns ( luugenbraten, lummel, fiUet), the dorsal muscles withtheir bouy foundation, sacro-lumbalis and longissimus dorsi (roast> OKDEU OF PROCEDÜRE IX COMMEftCIAL RLAUOHTERING 149 sirloiu, porterlionse), the miiscles of tlie croup :uh1 thi;j;li (,leg), tlie iniisenlaturo of t\w scapulu, toj^ctlicr with tli(? limuerusand f(^rearm (sliouldei), the museulüturo uhove and Ixdow theshouUler on either side of the withers ( ribs), the thicker partsof the abdominal musclos (cross ribs), and the fittnnnm with thnconnected soft parts ( beef breast). The cheapest cuts of nieutare the thiuner portions of the abdominal muscles (flank), the cer-vical and ce{>halic muscles, and also the muscles of the elliow andhock. The remaiuing groups of muscles receive different valuationsin different regions. Everywhere, however, the hind quarters aremore highlj prized and bring a higher price than the fore quarters. Tu;. Clatsifieation of boef in Quality: 1 antl 3. seinellc; 5. culotte; 4, tende de tranche sous la semelle; 5. aloyau: 6, filet UKt shown).II. Quality: 7, plats de cütes decouverts sons lepaule; 8, eiitre-eötes et cotes; 9, taloii de Collier; 10, bavette daloyau;. 11, plats de cötes Quality: 12, collicr; 13, pis: 14. Quality: 16, surlonges; 17. plats de joues. The latter serve especially in the preparation of meat broths andsausages, and are, therefore, characterized as soup meat andsausage meat. The Israelites are required by tlieir food laws toeat only the fore quarters of food animals, and are allowed to eatthe hind quarters only after they are geporcht, that is, when thelarge vascular trunks are removed. (According to Goltz, tliis cus-tom is based on the 32nd chapter of the first Book of Moses, inwliich the struggle of Jacob with the angel is described. The angeldislocated Jacobs hip, Therefore, the childreu of Israel ea
Size: 2228px × 1121px
Photo credit: © The Reading Room / Alamy / Afripics
License: Licensed
Model Released: No
Keywords: ., bookcentury1900, bookdecade1900, bookidhandbookofme, bookyear1904
