A course in household arts . correspondingly lowin the mutton and high in the beef, being about six-tenths, or60 per cent, of the total weight in beef and about five-tenths,or 50 per cent, of mutton. As stated in this Bulletin, thesefigures refer to the average of many samples of the two kindsof meat, and as the variations in different samples of eithermeat are wider than the differences between the average values,the custom of classing beef and mutton together in nutritivevalue may be considered fair. With regard to digestibility, there is no practical differencebetween beef and mutton, both
A course in household arts . correspondingly lowin the mutton and high in the beef, being about six-tenths, or60 per cent, of the total weight in beef and about five-tenths,or 50 per cent, of mutton. As stated in this Bulletin, thesefigures refer to the average of many samples of the two kindsof meat, and as the variations in different samples of eithermeat are wider than the differences between the average values,the custom of classing beef and mutton together in nutritivevalue may be considered fair. With regard to digestibility, there is no practical differencebetween beef and mutton, both being very thoroughly assimi-lated. The whole question is one of taste. So far as wholesome-ness is concerned, the inspection work of the Department ofAgriculture shows that it is relatively seldom that mutton hasto be rejected as unfit for food; and since the ways in which itcan be prepared are very numerous, the ability to make manydishes with any given foodstuff is an easy way to secure thevariety so desirable in a Fjg. i8. Wholesale Pork Cuts Courtesy of the University of Illinois Agricultural Experiment Station A. English Cuts A. Long-cut ham B. Long side or middle Short-cut ham Loin Belly (or flank) Picnic butt 15oston butt 13. Domestic Cuts 0. Jowl 2 3,8. Side 7. Hock 4,7. Picnic shoulder 8. Back fat 5, 9. Shoulder butt 9. Clear plate 8, 9. Long fat back 8. Back 4 5 7,9. Rough shoulder EGGS AND MEAT 21 PORK Pork is obtained from the carcasses of hogs and pigs. About three-fourths of the pork products consist of variouscured meats (salted, smoked, etc.) and fresh cuts ; the remainderconsist principally of lard and a small portion of sausage andcanned meats. Only about one-fifth of the pork products, otherthan lard, consists of fresh meat, and therefore the classifica-tion of pork is quite complex, owing to the number and varietyof cured and manufactured products. Hog carcasses may weigh from about one hundred seventy-five or two hundred to four hundred pounds. Most
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Keywords: ., bookcentury1900, bookdecade1910, booksubjectfood, booksubjecthome
