Food experts agree that 20 per cent. of the entire diet should consist of protein. In our country, meat is the favorite protein food. It provides a portion of the energy which is also furnished by carbohydrates and fats, but its chief purpose is to supply material for growth and repair of the body tissues which are constantly worn out in the performance of their various functions.
Much of the frontier, upon which vast numbers of cattle were formerly raised, is now cut up into small farms and town lots. Hereafter, we must raise the greater portion of our meat animals upon expensive land and feed. The cost of production has increased many fold and consequently meat is higher in price. Packers, through utilizing by-products, keep the cost of wholesome meat within the reach of the consumer.
-------------------+-----+-------+-----+----+-------------+--------+------------- | | | | | |CALORIES| COMPARATIVE NAME OF CUT |WATER|PROTEIN| FAT | ASH|CARBOHYDRATES| PER LB.| COST | | | | | | UNC’KED| -------------------+-----+-------+-----+----+-------------+--------+------------- 1. Shank | 42.9| 12.8 | 7.3| .6| None | 545 |Least Expense 2. Round | 60.7| 19.0 | 12.8| 1.0| ... | 895 | Economical | | | | | | | 3. Rump | 45.0| 13.8 | 20.2| .7| ... | 1110 | Medium | | | | | | | 4. Sirloin | 54.0| 16.5 | 16.1| .9| ... | 985 | Reasonable 5. Pin Bone | 52.4| 19.1 | 17.9| .8| ... | 1110 | “ 6. Porterhouse | 52.4| 19.1 | 17.9| .8| ... | 1110 | “ 7, 8, 9. Prime Ribs| 43.8| 13.9 | 21.2| .7| ... | 1155 | “ 10. Short Ribs | 57.4| 15.6 | 13.0| .7| ... | 840 | Economical 11. Flank | 54.0| 17.0 | 19.0| .7| ... | 1115 | “ 12. Plate | 45.3| 13.8 | 24.4| .7| ... | 1285 | “ 13. Brisket | 41.6| 12.0 | 22.3| .6| ... | 1165 | “ 14. Chuck | 62.7| 18.5 | 18.0| 1.0| ... | 1105 | “ | | | | | | | 15. Shoulder Clod | 56.8| 16.4 | 9.8| .9| ... | 720 | “ 16. Neck | 45.9| 14.5 | 11.9| .7| ... | 770 | “ -------------------+-----+-------+-----+----+-------------+--------+-------------
---------------------------------------+----------------------------- NAME OF CUT | COOKING HELPS | HOW USED | | -------------------+-------------------+----------------------------- 1. Shank | Sear, cook slowly | Stews and soups 2. Round | “ “ quickly| Steaks, and roasts, heel | | for pot roasts and stews 3. Rump | “ “ slowly | Steaks, pot roasts, braising | | and corning 4. Sirloin | “ “ quickly| Steaks 5. Pin Bone | “ “ “ | Steaks 6. Porterhouse | “ “ “ | Choicest steaks 7, 8, 9. Prime Ribs| “ “ “ | Best roasts 10. Short Ribs | “ “ slowly | Roasts and stews 11. Flank | “ “ “ | Steaks, stews, braising 12. Plate | “ “ “ | Stews, soups, corning 13. Brisket | “ “ “ | Stews, pot roasts, soups 14. Chuck | “ “ “ | Roasts, steaks, pot roasts, | | boiling, stews 15. Shoulder Clod | “ “ “ | Steaks and pot roasts 16. Neck | “ “ “ | Soups, stews and corning -------------------+-------------------+----------------------------