SELECTING FOODS FOR QUALITY AND VARIETY
Reading edition
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.
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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
Boneless Cuts—Other things being equal, the following boneless cuts give much more nutrition, per pound, than the regular cuts. 1 Shank meat; 1-2 Insides and Knuckles; 3 Rump Butts; 4-5 Sirloin Butts; 6 Strip Loins (bone in); 7 Beef Rolls; 11 Flank Steak; 14 Boneless Chuck. Tenderloin is inside of the loin under 4, 5 and 6.
Armour and Company Meats are delivered to your dealer in perfect condition