VEAL PORK LAMB AND MUTTON
Reading edition
VEAL
Name of Cuts Calories per lb. uncooked Comp. Cost Cooking Helps How Used
1. Breast 740 Reasonable Sear— cook slowly Roast—baked
2. Shoulder “ “ “ “ “
3. Chuck 515 Low “ “ Roast—steak
4. Flank 820 “ “ “ quickly Steak—Casserole
5. Leg 755 Reasonable “ “ slowly Roast—steaks
6. Loin 690 “ “ “ Steaks—roast
7. Rib 480 “ “ “ quickly Roast—chops
8. Rump 735 Medium “ “ slowly Roast—pot roast—steak
9. Shank 580 Low “ “ Soup—stew
LAMB AND MUTTON
Name of Cuts Calories per lb. uncooked Comp. Cost Cooking Helps How Used
1. Leg (hind) 1105 Reasonable Sear, cook slowly Roasts
2. Loin 1795 “ “ “ Chops, roasts
3. Rack (Corresponds with Rib Chops) 1350 “ “ “ Chops, crown roasts
4. Shoulder or Chuck 910 Medium “ “ Stews
5. Neck 985 Low “ “ Stews, casserole
6. Plate 1560 Low “ “ Roasts, stews
7. Flank
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