MEAT PRODUCTS. 



349 



1. Leg. 



2. Loin. 



3. Rack. 



4. Stew. 



5. Stew. 



Mutton and lamb cuts Cuts of veal 



FIG. 3 and 4. 

 Facts About Meat. 



MUTTON, BEEF AND OTHER MEATS COMPARED. 



1. Meat differs in composition according to the age of the animal. 



2. There is a larger percentage of fat, protein, and extractives or 

 flavoring substances and a smaller percentage of water in mature 

 animals, than in young animals of the same kind. 



3. Meats are very digestible foods; 97 per cent of the meat protein 

 and 95 per cent of the fat are retained in the body, and 87 per 

 cent of the energy is available for body uses. 



4. In medium fat beef, 20 per cent of the edible portion is fat, and 

 in medium fat mutton, the edible portion contains 30 per cent fat. 



5. The edible portion of beef is about 18 per cent protein and in 

 mutton it is about 16 per cent. 



6. So far as nutritive value is concerned, mutton is usually classed 

 with beef. Analysis shows that they have approximately the 

 same composition. 



7. A comparison of beef with veal, mutton with lamb, and of 

 fowl with chicken shows that there is a difference in composition 

 and nutritive ratio. 



