PORK
| Name of Cuts | Calories per lb. uncooked | Comp. Cost | Cooking Helps | How Used | |
| 1 and 8. Foot | 365 | Low | Long, slow cooking | Stewed, pickled, boiled or fried | |
| 2. Ham | 1345 | Reasonable | Long, slow cooking | Smoked, then boiled or baked whole; steaks—sautéed, broiled | |
| 3. Belly (bacon) | 1455 | Reasonable | Slow cooking | Smoked—broiled | |
| 4. Fat Back (salt pork) | 3860 | Medium | Slow cooking | Boiled with vegetables | |
| 5. Pork Loin | 1270 | Reasonable | Moderate heat | Chops and roasts | |
| 6. Boston Butt | 1340 | Low | Sear, cook slowly | Cheaper steaks and roasts | |
| 7. Green Picnic | 1480 | Medium | “ | “ | Steaks, roasts, boiling |
| 6 and 7. Shoulder | |||||
| 9. Neck | 3435 | Low | “ | “ | Stewed, baked or braised |
| 10. Spare Ribs | Low | “ | “ | Baked or boiled | |
Ask your dealer for Armour Meats—they are U. S. Inspected
U.S. GOVERNMENT MEAT INSPECTION
Every home manager should have a thorough understanding of what U. S. Government Inspection of meat is—its significance and importance in her selection of meats. Practically everyone who has ever purchased meat has noticed a round purple stamp, the size of a half dollar, bearing the words “U. S. Inspected and Passed,” in the center of the commercial cuts displayed.
The government stamp on the meat you purchase is your absolute guarantee that the meat you are buying is wholesome. It signifies that the animal from which that piece of meat was cut had passed four separate inspections, and that the meat was found to be free from all disease and in perfect condition when it left the packing house.
Government meat inspection is one of the greatest protections to the American table. Only concerns doing interstate business offer this protection.