Handbook of meat inspection . part of the diaphragm upon the s«-called erow or crown meat. The crown meatis miich prized also in Southern Germany, especially m Bavaria. In Munich there isa special crown meat establishment in which this meat is prepared, as a kind of deli-cacy, by boiling. ORDER OF PROCEDÜRE IN OOMMERCIAL SLAÜGHTERINO 151. The classificatious of meat in London and Paris are apparentfrom the acoouipanyinfj illnstratious. Calves are cut up as rocjuired. Classification of veal.—In tlie calf, the preatest value is i)lacedTipon the mnscle raass of the hind quarter (le<^), of the
Handbook of meat inspection . part of the diaphragm upon the s«-called erow or crown meat. The crown meatis miich prized also in Southern Germany, especially m Bavaria. In Munich there isa special crown meat establishment in which this meat is prepared, as a kind of deli-cacy, by boiling. ORDER OF PROCEDÜRE IN OOMMERCIAL SLAÜGHTERINO 151. The classificatious of meat in London and Paris are apparentfrom the acoouipanyinfj illnstratious. Calves are cut up as rocjuired. Classification of veal.—In tlie calf, the preatest value is i)lacedTipon the mnscle raass of the hind quarter (le<^), of the back (loinToast, back, cntlet), the withers (corresponding to the spare ribof cattle), while the Shoulder, neck, breast and flank produce asmaller value. On the market the thymus of calves (sweetbread) is reckonedas meat, and is sold at a comparatively high price. The thymus ofcalves is a food wliich is readily digested, on account of the lacticacid which it contains. It possesses also considerable nutriment iu Fi«. Classification of Qiiality: 1, back: 2, Quality: 3, Quality: 4, breast and flank; 5, neck; 6, head. tfie form of albumen and fibrin. Milk calves furnish an especiallylarge and valuable thymus, while that in calves which are rearedartificially are less valuable. The weight of a thymus varies between200 and 2,000 gm. The thymus of adult cattle is worthless. Itpossesses a leathery consistency, and is often sandy in consequenceof a deposit of carbonate and phosphate of lime iu the glandulärsubstance. In preparing a sheep carcass for sale, a transverse cut is madein such a manner that the fore quarters with the neck, thorax andabdominal muscles form one part, while the juicy back with the legsform another part. No further Classification occurs in cuttiug up thesheep, (Fig. 16.) Hogs are first separated into two lateral halves by a dividingplane extending from the head to the tail. Thereupon the legs or 152 THE ART OF BUTCHERING
Size: 1982px × 1261px
Photo credit: © The Reading Room / Alamy / Afripics
License: Licensed
Model Released: No
Keywords: ., bookcentury1900, bookdecade1900, bookidhandbookofme, bookyear1904
