What do you suppose "oatmeal well beaten" is?

It certainly isn't our rolled oats. (Wonder when that technique was developed..)

It's boiling a long time, to cook the meat. (Well - I'd simmer...) I'd think it might be enough to cook whole groats, but "beaten" sounds as if they might not be whole, either.

Irish steel cut? Scotch (which are cut finer?) Something else I don't know about? What happens to oats when they're ground - and why does no one grind oats, but rather cut and/or roll them?

Hadn't thought about it, until I read this.