Of Interest to Women

Lake County Mail, Issue 40, 10 March 1948, Page 4

Of Interest to Women

Selecting Mutton Joints

Women are frequently perplexed about the correct description of the joint they have in mind when ordering the family meat supply. Even experienced housekeepers have been hard put to it to define a “ Spanish neck.” Not only grades of moat, but defini- Spanish Neck.—A Spanish neck

tious of the various joints and cuts for all kinds of moat are set out fully in the New Zealand Standard Specification for meat grading. Dealing with mutton, the Standard Specification gives the following finitions:—Whole Leg.—A whole leg of mutton is the joint -extending from the shank end of the hind quarter to me point of the hip-bone. Half Leg.—A half leg is either the shank (or lower) half of the thick (or upper, fillet, or chump) half of a leg. Middle Fillet.—A middle fillet is the cut s taken from between the shank end of a half leg and the chump end of a half leg. Fore Quarter. —A whole fore quarter is the joint comprising the fore leg, the neck and shoulder. It extends up to and includes the fourth rib. Half Fore Quarter. —A fore quarter may bo divided in two ,to give either a shoulder and a neck and breast, or a Spanish neck and a shank-end half. Half Shoulder. —A half shoulder of mutton is either the shank (or lower) half, or the blade (or upper) half of the shoulder/ Neck and Breast. —A neck and breast is the joint comprising the inner and lower part of tin- fore quarter. It is that portion which remains after the shoulder has' been removed.

comprises tin* neck and half of tho fore quarter. Shank-end Half. —The shank-end half of a - fore. quarter of mutton, is the half comprising the shank, armi»oii;! and breast. Loin.—A loin is the joint extending from the point of the hip-bone up to and including the fifth rib. • Middle Loin. —A middle loin, is the joint extending from the point of the hip-bone up to, but not including, the thirteenth rib. • Rib End of the Loin. —The rib end of a loin is the joint extending from the thirteenth rib ro the’ fifth, rib, both inclusive. Chops.: (a) Middle Loin Chops.— Middle loin chops are cut from the middle loin, (b) Rib Chops arc cut from the rib end of the loin, (c) Chump Chop’s are cut from between the hip-joint and the rump knuckle, but may include leg chops, (d) Leg Chops are cut from the leg between the rump knuckle and the shank knuckle, French Cutlets. —French cutlets are cut from' the. rib end of the loin and have tho top of the rib trimmed off. Stewing Chops.—Stowing chops are cut from the fore quarter or flank. Potatoes can give our bodies practically everything they get from bread, and some vitamin- G 1 besides.. Good in energy value,-potatoes also supply iron and some of the B vitamins.