Page:Foods and their adulteration; origin, manufacture, and composition of food products; description of common adulterations, food standards, and national food laws and regulations (IA foodstheiradulte02wile).pdf/55

 Beneath the "back cut" are the ribs and loin, from which are obtained "spareribs," "chops," and roasting pieces, not designated in the figure. The hams and shoulders are more frequently cured, but are also sold fresh as pork "steak." The tenderloin proper is a comparatively lean and very small strip of meat lying under the bones of the loin and usually weighing a fraction of a pound. Some fat is usually trimmed off from the hams and shoulders which is called "ham and shoulder fat" and is often used for sausages, etc. What is called "leaf lard," at least in some localities, comes from the inside of the back. It is the kidney fat.

As stated above, cuts as shown in the diagrams herewith correspond to those of which analyses are reported in the table beyond, but do not attempt to show the different methods of cutting followed in markets in different parts of the United States.

Delivery of Fresh Meat to Consumers.—Perhaps the most important aid to the manufacturer, as well as a protection to the consumer, which modern science has offered to the public is the possibility of delivering fresh meats to consumers at a low temperature. A well equipped abattoir is provided with apparatus by means of which a constantly low temperature may be maintained in the room where the fresh meat is kept after the preparation described above. When the meats are to be distributed over long distances refrigerator cars or boats are provided where low temperature may be maintained.

Roast Beef.—The parts of the beef which are used for roasting are shown in the diagram, comprising a considerable portion of the hind quarter of the beef and part of the ribs. The roast is perhaps the most important of the parts of the beef for edible purposes. The average composition of the edible part of roast beef (before cooking) is given below:

Water,           60.14 percent Solids,          39.86    " Nitrogen,          4.47    " Phosphoric acid,   .54    " Sulfur,             .26    " Fat,             10.48    " Ash,               1.30    " Protein,         27.95    "

Beefsteak.—The most important parts of the beef next to the roast are the parts used for steak. Beefsteaks have different names, such as tenderloin and sirloin, and when the latter two are joined together by the bone the whole is called porterhouse. There are also round steaks and rump steaks which are less highly prized portions of the meat, but in nutritive value are probably quite as valuable as the others mentioned. The average composition of the edible part of a large number of samples of beefsteak is given in the following table: