VEAL PORK LAMB AND MUTTON

VEAL PORK LAMB AND MUTTON
veal diagram

VEAL

Name of Cuts Calories per lb. uncooked Comp. Cost Cooking Helps How Used
1. Breast 740 Reasonable Sear— cook slowly Roast—baked
2. Shoulder   “ “ “ “ “
3. Chuck 515 Low “ “ Roast—steak
4. Flank 820 “ “ “ quickly Steak—Casserole
5. Leg 755 Reasonable “ “ slowly Roast—steaks
6. Loin 690 “ “ “ Steaks—roast
7. Rib 480 “ “ “ quickly Roast—chops
8. Rump 735 Medium “ “ slowly Roast—pot roast—steak
9. Shank 580 Low “ “ Soup—stew

Lamb and Mutton duagran

LAMB AND MUTTON

Name of Cuts Calories per lb. uncooked Comp. Cost Cooking Helps How Used
1. Leg (hind) 1105 Reasonable Sear, cook slowly Roasts
2. Loin 1795 “ “ “ Chops, roasts
3. Rack (Corresponds with Rib Chops) 1350 “ “ “ Chops, crown roasts
4. Shoulder or Chuck   910 Medium “ “ Stews
5. Neck   985 Low “ “ Stews, casserole
6. Plate 1560 Low “ “ Roasts, stews
7. Flank          

pork diagram

PORK

Name of Cuts Calories per lb. uncooked Comp. Cost Cooking Helps How Used
1 and 8. Foot   365 Low Long, slow cooking Stewed, pickled, boiled or fried
2. Ham 1345 Reasonable Long, slow cooking Smoked, then boiled or baked whole; steaks—sautéed, broiled
3. Belly (bacon) 1455 Reasonable Slow cooking Smoked—broiled
4. Fat Back (salt pork) 3860 Medium Slow cooking Boiled with vegetables
5. Pork Loin 1270 Reasonable Moderate heat Chops and roasts
6. Boston Butt 1340 Low Sear, cook slowly Cheaper steaks and roasts
7. Green Picnic 1480 Medium “ “ Steaks, roasts, boiling
6 and 7. Shoulder          
9. Neck 3435 Low “ “ Stewed, baked or braised
10. Spare Ribs   Low “ “ Baked or boiled
Ask your dealer for Armour Meats—they are U. S. Inspected