The daily Gate City. [volume] (Keokuk, Iowa) 1855-1916, 1913-07-10
TIE DAILY GATE CITY


ate with greater confidence and econ
|omy. At the same time 1t would eff
feet tremendous saving to the con-
sumner himself by more nearly equal
|izing the market values Of the various
Ecuts and by enabling the retailer 70
Operate with smaller margin OF
profit"
Uncle Sans experts give the COM
|parative nutritive value in various re-
tail cuts as follows:
Loin steaks average SO per cent
lean, 80 per cent visible fat and . per
cent bone. Sirloin steaks in general
contain a greater proportion of lean
and smaller proportioa OF fat than
|porterhouse and club steaks.
Rib roasts contain on the average,
So per cent lean, 80 per cent visible
fat and Is per cent bone. The great
lest percentage Of lean Is found In the
sixth rib roast, and the smallest in the
eleventh and twelfth rib cut.
The various round cuts made from
the round average IS per cent lean,
Is per cent fat and IL per cent bone.
Round steaks contain "A to "a per cent
lean; the rump roast, 40 per cent;
round pot roast, SIS per cent, and Toup
bones, to &C per cent. The maxi
mum percentage of fat is found in the
rump roast, and the maximum per-
centage of bone in the hook soup bone.
Chuck steaks vary from 60 to 81
per cent lean and II per cent fat. The
shoulder clod contains so per cent lean
and only 5 per cent bone. Relatively
more lean and less fat are found In
the chuck rib roast than in those cut
from the prime rib.
The brisklet, navel and rib ends
average SO per cent lean, Al per cent
fat and per cent bone. The brisket
and navel are similar in proportions OF
the different constituents, but the rib
ends are slightly higher in percentage
of bone and lower in lean.
The flank steak contains SO per cent
lean and 16 per cent fat; and the
flank stew, GA per cent lean and 50
per cent fat.
Soup bones from the fore shanks
carry from II to 60 per cent lean and
from 25 to rs per cent bone. The
homeless shank stew contains SO per
cent lean and II per cent fat.
The various boiling and stewing
pieces furnish lean meat more econ
omically at market prices than either
the roasts or steaks, the rib ends and
briskets being the dearer cuts Of this
class, while the neck and shank stews
are relatively cheapest. Several OF
1.-THE soup bones are very economical
sources of lean meat, particularly the
middle cuts of both shanks. 1t will
be observed that the market prices OF
! the cheaper cuts correspond much
more closely to their net cost of lean
meat than is true Of the higher priced
steaks and roasts.
On the whole, the investigation OF
the agricultural department experts
shows that the cheaper cuts of beef
are by far the most economical,
edible meat. including fat and lean
No correlation exists between marke
prices and the proportion of flayoring
substances contained in various por
lions of the carcass, and cooking tests
made by the government indicate tina
the proportion of waste and shrink
lage Is not necessarily greater in the
cheaper than in the more expensive
cuts
I 1t is evident, therefore, that retail
prices of beef cuts are determined
chiefly by considerations other thar
their food value, such as tenderness
grain, color, general appearance ant
convenience Of cooking.