Beef for the Table : how to select it, how to use it / by Sleeter Bull, R. J. Webb, and R. C. Ashby.

Format:

Book

Author/Creator:

Bull, Sleeter, 1887-1968.

Webb, R. J. (Robert Johnson), 1916- author.

Ashby, R. C. (Robert Childers), 1882- author.

Contributor:

Chef Fritz Blank Culinary Archive and Library (University of Pennsylvania)

Culinary Collection (University of Pennsylvania)

Series:

Circular (University of Illinois (Urbana-Champaign campus). Extension Service in Agriculture and Home Economics) ; 585.

Circular ; 585

Language:

English

Subjects (All):

Meat cuts.

Cooking (Beef).

Penn Provenance:

Blank, Fritz (donor)

Physical Description:

41, [1] pages : illustrations (some color) ; 23 cm

Place of Publication:

Urbana, Ill. : University of Illinois, College of Agriculture, Extension Service in Agriculture and Home Economics, 1944.

Contents:

Flavor and Tenderness: Four General Indexes. Age and Sex; Conformation; Finish; Quality

Government Grades are Consumer's Best Guide. U.S. Prime; U.S. Choice; U.S. Good; U. S. Commercial; U.S. Utility; U.S. Cutter and Canner

O. P. A. Grades and Packer Brands

Prices Vary with Grade and Kind of Cut

Basic Principles of Good Beef Cookery

Location of Primal Cuts

Retail Cuts: Location, Use, and How to Cook. Steaks; Roasts; Pot Roasts; Stew Meat; Variety Meats.

Notes:

Cover title.

"July, 1944"

Local Notes:

Kislak Center Chef Fritz Blank Culinary Archive and Library copy presented to the Penn Libraries by Fritz Blank in 2008.

OCLC:

15803643