The choice of cuts should correspond to the needs of the family and the
preferences of its members. Careful consideration of market conditions
is also useful, not only to make sure that the meat is handled and
marketed in a sanitary way, but also to take advantage of any favorable
change in price which may be due, for instance, to a large local supply
of some particular kind or cut of meat. In towns where there is
opportunity for choice, it may sometimes be found more satisfactory not
to give all the family trade to one butcher; by going to various markets
before buying the housekeeper is in a better position to hear of
variations in prices and so be in a position to get the best values.
Ordering by telephone or from the butcher's boy at the door may be less
economical than going to market in person as the range of choice and
prices is of course more obvious when the purchaser sees the goods and
has a chance to observe market conditions. Each housekeeper must decide
for herself whether or not the greater convenience compensates for the
smaller range of choice which such ordering from description entails.
No matter what the cut, whether expensive or cheap, it can not be utilized
to the best advantage unless it is well cooked. A cheap cut of meat, well
cooked, is always preferable to a dear one spoiled in the preparation.

There is sometimes an advantage in using canned meat and meat products,
and, if they are of good quality, such products are wholesome and
palatable.

That economy is furthered by careful serving at table is obvious. If
more meat is given at each serving than the person wishes or habitually
eats the table waste is unduly increased. Economy in all such points is
important and not beneath the dignity of the family.

In many American families meat is eaten two or three times a day; in