The Business of Being a Housewife / A Manual to Promote Household Efficiency and Economy

SELECTING FOODS FOR QUALITY AND VARIETY

SELECTING FOODS FOR QUALITY AND VARIETY

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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diagram of side of beef

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	...	LeastExpense	Sear,cookslowly			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.PrimeRibs	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

Transcriber's Note: To make the table width smaller for this and the next tables on cuts of meat, words were shortened to abbreviations. See which words in the key below.

Prot. = Protein
Carb. = Carbohydrates
Cal. = Calories
Comp. = Comparative
Cook. = Cooking

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.

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