PROTEIN FOODS
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.
FRESH BEEF
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.
(See [page 2])
BEEF CHART
| Name of Cut | Water | Prot. | Fat | Ash | Carb. | Cal. per Lb. Unc’ked | Comp. Cost | Cook. Helps | How Used | ||
| 1. Shank | 42.9 | 12.8 | ... | .6 | None | ... | Least Expense | Sear, cook slowly | Stews and soups | ||
| 2. Round | 60.7 | 19.0 | 12.8 | ... | ... | ... | Economical | “ | “ | quickly | Steaks, and roasts, heel for pot roasts and stews |
| 3. Rump | 45.0 | 13.8 | 20.2 | .7 | ... | 1110 | Medium | “ | “ | slowly | Steaks, pot roasts, braising and corning |
| 4. Sirloin | 54.0 | 16.5 | 16.1 | .9 | ... | ... | Reasonable | “ | “ | quickly | Steaks |
| 5. Pin Bone | 52.4 | 19.1 | 17.9 | .8 | ... | 1110 | “ | “ | “ | “ | Steaks |
| v6. Porterhouse | 52.4 | 19.1 | 17.9 | .8 | ... | 1110 | “ | “ | “ | “ | Choicest steaks |
| v7, 8, 9. Prime Ribs | 43.8 | 13.9 | 21.2 | .7 | ... | 1155 | “ | “ | “ | “ | Best roasts |
| 10. Short Ribs | 57.4 | 15.6 | 13.0 | .7 | ... | ... | Economical | “ | “ | slowly | Roasts and stews |
| 11. Flank | 54.0 | 17.0 | 19.0 | .7 | ... | 1115 | “ | “ | “ | “ | Steaks, stews, braising |
| 12. Plate | 45.3 | 13.8 | 24.4 | .7 | ... | 1285 | “ | “ | “ | “ | Stews, soups, corning |
| 13. Brisket | 41.6 | 12.0 | 22.3 | .6 | ... | 1165 | “ | “ | “ | “ | Stews, pot roasts, soups |
| 14. Chuck | 62.7 | 18.5 | 18.0 | ... | ... | 1105 | “ | “ | “ | “ | Roasts, steaks, pot roasts, boiling, stews |
| 15. Shoulder Clod | 56.8 | 16.4 | ... | .9 | ... | ... | “ | “ | “ | “ | Steaks and pot roasts |
| 16. Neck | 45.9 | 14.5 | 11.9 | .7 | ... | ... | “ | “ | “ | “ | Soups, stews and corning |
Transcriber's Note: To make the table width smaller for this and the next tables on cuts of meat, words were shortened to abbreviations. See which words in the key below.