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 FOODS AND NUTRITION DIVISION ⚫ BUREAU OF HOME ECONOMICS

EAT is a food it pays to buy with thrift and cook with care.

Meat is highly prized for its food value as well as flavor. All kinds of lean meats provide body-building proteins, iron, and some of the vitamins needed for good health. Even richer in iron and vitamins than the muscle meats are liver and other meat organs.

The cheaper grades and cuts of meat, though fairly lean and not so tender, if prepared right are just as full of food value and every bit as tasty as the higher-priced steaks and roasts. Chief difference is they take more time in the cooking and more skill in the seasoning. With a few scientific pointers on cooking and a spirit of adventure toward trying new ways and new flavors, appetizing, nourishing meat dishes can be prepared to suit any family budget.

This bulletin gives suggestions for selecting and cooking the cheaper cuts of beef, pork, lamb, and veal.

Meat is one of the more expensive foods to produce, so guard against waste at every step from butcher's block to serving platter. And to make your own meat dollars go further, learn to be a thrifty meat shopper.

Cuts differ in tenderness according to the part of the animal from which they are taken, and to age and fatness of the animal. Cuts differ also in the amount of bone and gristle they contain and in the direction the muscles run. All these points have their effect on price.

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