TABLE SHOWING COMPOSITION OF MEATS
Mineral
Articles Refuse Proteid Fat matter Water
Beef
Fore-quarter 19.8 14.1 16.1 .7 49.3
Hind-quarter 16.3 15.3 15.6 .8 52.
Round 8.5 18.7 8.8 1. 63.
Rump 18.5 14.4 19. .8 47.3
Loin 12.6 15.9 17.3 .9 53.3
Ribs 20.2 13.6 20.6 .7 44.9
Chuck ribs 13.3 15. 20.8 .8 50.1
Tongue 15.1 14.8 15.3 .9 53.9
Heart 16. 20.4 1. 62.6
Carbohydrates
Kidney .4 16.9 4.8 1.2 76.7
Liver 1.8 21.6 5.4 1.4 69.8
Mutton
Hind-quarter 16.7 13.5 23.5 .7 45.6
Fore-quarter 21.1 11.9 25.7 .7 40.6
Leg 17.4 15.1 14.5 .8 52.2
Loin 14.2 12.8 31.9 .6 40.5
Veal
Fore-quarter 24.5 14.6 6. .7 54.2
Hind-quarter 20.7 15.7 6.6 .8 56.2
Leg 10.5 18.5 5. 1. 65.
Sweetbreads 15.4 12.1 1.6 70.9
Pork
Loin of pork 16. 13.5 27.5 .7 42.3
Ham, smoked 12.7 14.1 33.2 4.1 35.9
Salt pork 8.1 6.5 66.8 2.7 15.9
Bacon 8.1 9.6 60.2 4.3 17.8
Poultry
Chicken 34.8 14.8 1.1 .8 48.5
Fowl 30. 13.4 10.2 .8 45.6
Turkey 22.7 15.7 18.4 .8 42.4
Goose 22.2 10.3 33.8 .6 33.1
W. O. Atwater, Ph.D.
Broiled Beefsteak
The best cuts of beef for broiling are porterhouse, sirloin, cross-cut of rump steaks, and second and third cuts from top
