Fig. 62a.—Porterhouse steak; Delmonico steak. Courtesy of Bureau of Publications, Teachers College.
Fig. 62b.—Flatbone sirloin steak; Hip steak.
It should be realized that in none of the European countries is meat used so liberally as in the United States, and that there are reasons to believe that we might be better off if we could satisfy ourselves with a meat consumption nearer the average of other civilized peoples—say half as much meat per person per year as we are now accustomed to use. The fuel value of meat depends largely upon the amount of fat which is eaten. If a pound of steak contains 2 ounces of fat and 14 ounces of clear lean, the rejection of the fat means a loss of fully one half of the fuel value. The following table shows the difference between raw meat of the same cut, free from bones and connective tissue, due to differences in amounts of fat. Most people would prefer the strictly lean meat.
Table Showing 100-calorie Portions of Raw Edible Meat
| Lean Meat | Medium Fat | |
| Weight, Ounces | Weight, Ounces | |
| Beef, round | 2.3 | 1.7 |
| Chicken (Fowl) | 3.2 | 1.6 |
| Lamb, leg | 2.8 | 1.6 |
| Mutton, leg | 1.9 | 1.5 |
| Pork, loin chops | 1.4 | 1.0 |
| Veal, leg | 2.9 | 2.2 |
Fig. 63a.—1: Rib lamb chops, French. 2: Rib lamb chops. 3: Loin lamb chops. 4: Left: Blade shoulder chop. Right: Round bone shoulder chop. 5: Chuck steak. 6: Skirt steak. 7: Flank steak.