Much bone or gristle—a pound yields 1 to 2 servings. Examples are shank, brisket, plate, short ribs, spareribs, breast of lamb or veal.
Medium amount of bone—a pound yields 2 to 3 servings. Examples are whole or end cuts of beef round, veal leg or shoulder, ham with bone in; also steaks, chops, or roasts from the loin, rump, rib sections, or chuck.
Little bone—a pound yields 3 to 4 servings. Examples are center cuts of beef round, or ham; also lamb or veal cutlets.
No bone—a pound yields 4 to 5 servings. Examples are ground meat, boneless stew meats, liver or other variety or boneless meats.
Buying Meat
Homemakers who are after good buys at the meat counter will consider the grade and the cut.
Federal grades of beef usually found on the market are Prime, Choice, Good, Standard, and Commercial. Markets vary in the grades of beef carried and may offer only one or two, as for example, U. S. Choice and U. S. Good. The lower grades cost less per pound than similar cuts of higher grades and usually contain more lean. Beef is the meat most often sold with a U. S. Grade stamp, but lamb, mutton, veal, and calf are sometimes federally graded. Pork usually is not graded.
The cut refers to the part of the animal from which the meat comes. The buyer can usually save money by using the less tender cuts of beef and the less popular cuts of pork, lamb, and veal. These cuts cost less per pound but provide the same valuable protein as the more expensive cuts. Variety meats, such as liver, heart, and kidney, also provide high return in nutrition for money spent.
In comparing costs, consideration must be given to the amount of bone, fat, and gristle because they affect the cost of the lean edible portion.
It pays to buy the cuts best suited to the cooking methods you use. Do you know what to choose for pot roasts, stews, and soups? Here is a handy guide.