PROBLEM 173 



199 



Comparative Nutritive Values and Prices of Food Materials 



Continued 



Beef — Continued 



Porterhouse roast .... 



Rib roast 



Bottom round 



Plate (corned beef) . . . 



Shank (soup beef) .... 

 Veal 



Cutlets 



Loin and rib 



Leg 



Breast 



Neck (stew veal) .... 



Knuckle or shank (veal broth) 



Mutton and Lamb 



Loin 



Leg 



Shoulder 



Neck (stew lamb) .... 

 Pork 



.Ham, fresh 



Ham, smoked 



Shoulder, fresh 



Shoulder, smoked .... 



Ribs and loins . . . . . 



Fat salt pork 



Bacon 



Poultry 



Turkey 



Chicken ....... 



Sea Foods 



Bluefish 



Cod, fresh 



Cod, salted 



Halibut, fresh 



Halibut, smoked .... 



Mackerel, fresh 



Mackerel, salt 



Salmon, canned 



