By Frank G. Ashbrook
This publication is written basically for the relatives to assist clear up the beef challenge and to reinforce the meals provide. generating and conserving meats for relatives nutrition are sound practices for farm households and a few urban parents as well-they make attainable a greater diversity of meats, which might be of the highest quality, at much less price. Meat is an important a part of the yankee nutrition. it's also an ex pensive meals. With the prices excessive, many people can't find the money for to shop for the higher cuts; others are being pressured to limit the beef section of the nutrition to a minimal, or to exploit ineffectual substitutes. Commercially within the usa, meat capacity the flesh of farm animals, hogs, and sheep, other than the place used with a qualifying be aware comparable to reindeer meat, crab meat, whale meat, and so forth. Meat during this ebook is utilized in a broader experience, even supposing no longer really so normal as to com prise whatever and every thing eaten for nourishment both through guy or beast. to make sure, it contains the flesh of household animals and big and small online game animals in addition; additionally bird, family bird raised for his or her meat and eggs, and online game birds, all wild upland birds, shore birds, and waterfowl; and fish.
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Extra info for Butchering, processing and preservation of meat
Government standards have been developed chiefly for the grading and standardization of beef sold at retail. The grade stamp found on all the main cuts takes much of the gambling out of buying bee£. It is different from the round purple stamp used in Federal meat inspection work. The round stamp shows that the meat has been inspected and passed for food. The grading work takes place later. It is an optional service to aid in the merchandizing of meats under exact and true grade names, thus enabling the housewife, when she wants a "Good" grade roast or steak to be sure of obtaining that quality.
Chum ................... Coho or silver ............ Pink or humpback ........ Sockeye or red ............ Sausage: Bologna .................... 2 8. 9 23. 223 389 397 -- 42. 39. Pct. Salmon: Raw, Pacific (Chinook or King) .................. 4 Cooked, Pacific, broiled or baked .................. 5 Pork, cured: Ham, smoked,' medium fat: Raw ..................... Cooked .................. Luncheon meat: Boiled ham .............. Canned, spiced ............ SaIt pork, fat, raw .......... Sausage, pork links or bulk, raw.
Dry beans and peas, nuts . .. Kind of food --- Calcium * *** ** * ** * * Protein * * * * * **** *** ***** Vitamin A value * ** ** * * * * * * * ** Thia- Ribo mine Havin *** ** * * * * Niacin * ** About 20 per cent of daily need. * About 10 per cent of daily need. ** * *** * * * * * Iron MAN B-vitamins DAILY ALLOWANCES OF NUTRIENTS FOR A MODERATELY ACTIVE *** * *** * ***** * ** Vitamin C (ascorbic acid) 35 115 130 50 230 30 35 105 165 40 55 70 170 225 80 215 Food energy (in callories) FOOD PLANNING 50 FEDERAL MEAT INSPECTION The United States and the Canadian governments require meat processing establishments to maintain satisfactory cleanliness and sanitary conditions before they are granted meat inspection service.
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