Manual of army catering services, 1945. Pt. 2, Recipes / War Office.

Date:
1945
Catalogue details

Licence: Public Domain Mark

Credit: Manual of army catering services, 1945. Pt. 2, Recipes / War Office. Source: Wellcome Collection.

    17/300 (page 5)
    13. Frozen beef is inclined to sweat when brought into a normal atmos- _ phere and should be wiped down periodically with clean sterile cloths. Thawing should take place gradually, and, if possible, without cutting, in order to avoid draining the meat of nutriment. During the thawing process a certain amount of “ drip ” is unavoidable ; this should be caught in drip trays placed underneath the meat to prevent contam- inating the floor. Cuarters should be unwrapped on receipt, and allowed to hang where there is a circulation of air. To obtain the best results, frozen meat should be gradually thawed over a period of seventy-two hours. This period will, however, vary according to the temperature and must, therefore, be adjusted to suit local conditions. Partial thawing is invariably carried out at the Supply Depots before - meat is issued to units; thawing should be completed in the unit’s butcher’s shop before cooking. | 14. It is advisable in warm or hot weather to prevent too sudden thawing by allowing forequarters or crops to remain in their wrappings as it is essential to prevent heat and moisture in the atmosphere coming too suddenly into contact with the meat. Hindquarters should be hung and surrounded by wrappers or bags, which will serve as an insulation whereby the temperature of the meat is only gradually increased. Beef (boneless) 15. Boneless beef is exported from Australia, New Zealand and South America. Boning is carried out at the freezing works before the freezing of the meat, the quarters being set before being boned in order to make the process easier. 16. As boneless meat occupies approximately three quarters of the space of meat with bone in, the saving in weight and space is an _ important one, not only in land transport, but in relation to shipping tonnage and the capacity of cold stores. \ 17. Importation of meat into this country is controlled by various \public health regulations which demand veterinary certificates re- garding freedom from disease in the country of origin. Inspection of the meat in this country is controlled by local sanitary authorities. JOINTING BEEF j 18. Plates Nos. 1 and 2 explain how the various cuts from the ( carcase should be treated. Those mentioned as being suitable for