When buying beef, see that it is bright red in color, streaked with fat—and firm. The streaks of fat add to the food value and make a more flavory steak or roast. Veal is pink in color, but less firm. Mutton flesh is firm and dull red in color, the fat hard and white or slightly yellow. Pork is dark pink in color and the fat is less firm than beef or mutton.
SUPPLYING YOUR DEALER WITH FRESH MEAT
The modern system of refrigeration has made world-wide distribution of fresh meat possible. Refrigerator cars, iced en route in such a manner that the contents are kept always in a current of cold air, make it possible to carry the products of the packing house to remote parts of the country and deliver them in sound condition.
The housewife in turn may have such products by being discriminating in her marketing, skillful in her cooking and careful in her serving.
By a knowledge of all the cuts of meat, the housewife can keep down her meat expenditures. She should also have her recipe file well stocked with tested recipes for the wide variety of popular meat dishes to be made with the less expensive cuts.
For those who do not include meat in their diet, there is a wide variety of non-meat protein foods to choose from. Eggs, cheese, milk, and beans will give the necessary protein for a complete diet.
Buy U. S. Government Inspected Meats