423 REPORT OF THE BUREAU OF ANIMAL INDUSTRY. 



A number of tlie most conspicuous examples of this difference have 

 been shown on the chart which forms a part of the exhibit of animal 

 products. 



A comparison of the fuel or heat-producing value of such similar 

 specimons of American and European beef makes the difference even 

 more marked than would be suspected by a casual study of the figures 

 reached by the analyses referred to above. Thus the fuel value of 

 the similar cuts has been calculated as follows: 



Calori es 

 in 1 kilo. 



Neck : Medium fat, American 2, 442 



Medium fat, European 1, 515 



Hip sirloin : Medium fat, American 3, 002 



Medium fat, European 1, 023 



Small end sirloin : Medium fat, American 2, COG 



Medium fat, European 1, &>7 



Shoulder steak: Medium fat, American 2, 137 



Medium fat, European 1 , 297 



Shoulder clod: Medium fat, American 2, 007 



Medium fat, European 1 , 292 



Rump: Medium fat, American 3, 038 



Medium fat, European 1, 285 



The fuel value of American beef is, in round numbers, from one 

 and one-half to three times that of European beef as" shown by these 

 analyses. 



The importance of these facts is still more apparent when we con- 

 sider that the analyses of the average dietaries of European work- 

 men show that these are poor in the very principle which is most 

 abundant in American beef. In other words, it is well established 

 that an increase in the amount of fats eaten by the laboring classes 

 of Europe is needed to make their ration complete and to give them 

 the strength needed for arduous labor. The American beef, there- 

 fore, not only supplies to the natives of Europea cheap, wholesome, 

 and in every way excellent article of food, but it gives the chemical 

 principles which are usually deficient in the food as now supplied, 

 and for this reason, if no other, it should become an important arti- 

 cle of commerce. 



