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The Business of Being a Housewife / A Manual to Promote Household Efficiency and Economy

Chapter 10: FRESH BEEF
By Leona A. Malek
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About This Book

A practical manual treating household management as an economic enterprise, offering guidance on food selection, purchasing, storage, and meal planning to maximize efficiency and economy. It clarifies how meat prices reflect carcass yields, grades, and processing costs rather than live-animal price per pound, and outlines shifts in production, preservation, and commercial handling that affect quality and cost. Emphasizing waste reduction and informed buying, it recommends reliance on inspected products, reputable brands, and labor-saving prepared foods, and provides tips for conserving raw materials and composing nutritionally balanced menus aligned with broader production and distribution systems.

SELECTING FOODS FOR QUALITY AND VARIETY

PROTEIN FOODS

Food experts agree that 20 per cent. of the entire diet should consist of protein. In our country, meat is the favorite protein food. It provides a portion of the energy which is also furnished by carbohydrates and fats, but its chief purpose is to supply material for growth and repair of the body tissues which are constantly worn out in the performance of their various functions.

FRESH BEEF

Much of the frontier, upon which vast numbers of cattle were formerly raised, is now cut up into small farms and town lots. Hereafter, we must raise the greater portion of our meat animals upon expensive land and feed. The cost of production has increased many fold and consequently meat is higher in price. Packers, through utilizing by-products, keep the cost of wholesome meat within the reach of the consumer.

(See page 2)

BEEF CHART

Name of Cut Water Prot. Fat Ash Carb. Cal. per Lb. Unc’ked Comp. Cost Cook. Helps How Used
  1. Shank 42.9 12.8 ... .6 None ... Least Expense Sear, cook slowly Stews and soups
  2. Round 60.7 19.0 12.8 ... ... ... Economical “ “ quickly Steaks, and roasts, heel for pot roasts and stews
  3. Rump 45.0 13.8 20.2 .7 ... 1110 Medium “ “ slowly Steaks, pot roasts, braising and corning
  4. Sirloin 54.0 16.5 16.1 .9 ... ... Reasonable “ “ quickly Steaks
  5. Pin Bone 52.4 19.1 17.9 .8 ... 1110 “ “ “ “ Steaks
 v6. Porterhouse 52.4 19.1 17.9 .8 ... 1110 “ “ “ “ Choicest steaks
 v7, 8, 9. Prime Ribs 43.8 13.9 21.2 .7 ... 1155 “ “ “ “ Best roasts
10. Short Ribs 57.4 15.6 13.0 .7 ... ... Economical “ “ slowly Roasts and stews
11. Flank 54.0 17.0 19.0 .7 ... 1115 “ “ “ “ Steaks, stews, braising
12. Plate 45.3 13.8 24.4 .7 ... 1285 “ “ “ “ Stews, soups, corning
13. Brisket 41.6 12.0 22.3 .6 ... 1165 “ “ “ “ Stews, pot roasts, soups
14. Chuck 62.7 18.5 18.0 ... ... 1105 “ “ “ “ Roasts, steaks, pot roasts, boiling, stews
15. Shoulder Clod 56.8 16.4 ... .9 ... ... “ “ “ “ Steaks and pot roasts
16. Neck 45.9 14.5 11.9 .7 ... ... “ “ “ “ Soups, stews and corning

Transcriber's Note: To make the table width smaller for this and the next tables on cuts of meat, words were shortened to abbreviations. See which words in the key below.

  • Prot. = Protein
  • Carb. = Carbohydrates
  • Cal. = Calories
  • Comp. = Comparative
  • Cook. = Cooking
Boneless Cuts—Other things being equal, the following boneless cuts give much more nutrition, per pound, than the regular cuts. 1 Shank meat; 1-2 Insides and Knuckles; 3 Rump Butts; 4-5 Sirloin Butts; 6 Strip Loins (bone in); 7 Beef Rolls; 11 Flank Steak; 14 Boneless Chuck. Tenderloin is inside of the loin under 4, 5 and 6.
Armour and Company Meats are delivered to your dealer in perfect condition