342 



FARM AND SCHOOL PROBLEMS. 



3. According to cost per pound of lean meat in cuts, which are the 

 most expensive and which are the cheapest cuts? 



4. When buying lean meat for its protein content, which cuts are the 

 cheapest and which are most expensive? 



5. Which are the cuts of highest percentage of fat, of fuel value, of 

 protein content? 



6. When the food value is about the same, why are some cuts of meat 

 so much higher in price than others? 



7. Considering relative food values, which cuts are the most econom- 

 ical? 



Analysis shows that some of the cheaper cuts are more val- 

 uable in protein content and energy produced than some of the 

 high priced cuts. Boiling, stewing and roasts, hash, meat loaf, 

 corned beef and hamburger are economical and palatable ways 

 of utilizing both the fat and lean of the cheap cuts of beef. 



Bones contain rich flavoring matter and nutritive substances 

 and are used for making various soups. 



TABLE 5 PERCENTAGES OF WATER, SOLUBLE AND INSOLUBLE DRY 



SUBSTANCE, AND FAT IN THE BONELESS MEAT OF THE 



WHOLESALE CUTS. 



