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bright-red colour, intermingled with grains
of fat, when it is well fed and good. The
fat should be white, not yellow, and the
suet also white and firm. Beef should
never be lean ; it is tough and bad unless
there is a good quantity of fat. Heifer-
beef is paler than ox-beef, and closer
grained ; the fat whiter, and the bones, of
course, smaller. Bull-beef is only described
to be avoided. It is dark coloured and
coarse grained ; has very little fat, and a
strong meaty smell about it.
Of these joints choose the rib or sirloin,
for roasting. If you purchase ribs of beef,
let them be the middle ribs. You may have
one, two, three, or four ribs, as you will;
but one rib is too thin to be economical, as
it dries up in cooking. If, however, your
family be small, a single rib, with the bones
taken out, rolled, and stuffed, will make a
nice little roast. If you buy a sirloin, take
care to have it cut from the chump end,
which has a good under cut or fiEet, as then,
in addition to a roast joint, you wiE have
A SHEEP is thus divided
t. Leg.
2. Chump end of loin.
A Best end of loin.
4. Neck, best end.
5. Neck, scrag end.
6. Shoulder. 7. Breast.
A saddle is the two loins undivided.
A chine is the two sides of the neck
undivided.
