| Water, | 60.14 | percent |
| Solids, | 39.86 | „ |
| Nitrogen, | 4.47 | „ |
| Phosphoric acid, | .54 | „ |
| Sulfur, | .26 | „ |
| Fat, | 10.48 | „ |
| Ash, | 1.30 | „ |
| Protein, | 27.95 | „ |
Beefsteak.
—The most important parts of the beef next to the roast are the parts used for steak. Beefsteaks have different names, such as tenderloin and sirloin, and when the latter two are joined together by the bone the whole is called porterhouse. There are also round steaks and rump steaks which are less highly prized portions of the meat, but in nutritive value are probably quite as valuable as the others mentioned. The average composition of the edible part of a large number of samples of beefsteak is given in the following table:[1]
| Water, | 63.95 | percent |
| Solids, | 36.05 | „ |
| Nitrogen, | 4.54 | „ |
| Phosphoric acid, | .59 | „ |
| Sulfur, | .27 | „ |
| Fat, | 5.93 | „ |
| Ash, | 1.48 | „ |
| Protein, | 28.37 | „ |
[1] Means of numerous analyses in Bureau of Chemistry.
It is seen that the roast beef contains less water, less protein, and decidedly more fat than the steak.
Roast Lamb.
—The parts of the lamb which are used for roasting are usually the hind quarters, although all of the parts are roasted at times. The average composition of a number of samples of lamb roast is given in the following table:[2]
| Water, | 58.56 | percent |
| Solids, | 41.44 | „ |
| Nitrogen, | 4.91 | „ |
| Phosphoric acid, | .61 | „ |
| Sulfur, | .28 | „ |
| Fat, | 9.12 | „ |
| Ash, | 1.30 | „ |
| Protein, | 30.71 | „ |
[2] From numerous analyses made in the Bureau of Chemistry.