one-half or 50 grams is taken in the form of animal food, which of
course includes milk, eggs, poultry, fish, etc., as well as meat. The
remainder is taken in the form of bread and other cereal foods and beans
and other vegetables. The portion of cooked meat which may be referred
to as an ordinary "helping," 3 to 5 ounces (equivalent to 3-1/2 to 5-1/2
ounces of raw meat), may be considered to contain some 19 to 29 grams of
protein, or approximately half of the amount which is ordinarily secured
from animal food. An egg or a glass of milk contains about 8 grams more,
so the housekeeper who gives each adult member of her family a helping
of meat each day and eggs, milk, or cheese, together with the puddings
or other dishes which contain eggs and milk, can feel sure that she is
supplying sufficient protein, for the remainder necessary will be
supplied by bread, cereals, and other vegetable food.

The nutrition investigations of the Office of Experiment Stations show
also that there is practically no difference between the various cuts
of meat or the meats from different animals with respect to either the
thoroughness or the ease with which they are digested. Therefore, those
who wish to use the cheaper cuts need not feel that in so doing their
families are less well nourished than by the more expensive meats.


RELATIVE VALUES AND PRICES OF THE CUTS OF MEAT

The relative retail prices of the various cuts usually bear a direct
relation to the favor with which they are regarded by the majority of
persons, the juicy tender cuts of good flavor selling for the higher
prices. When porterhouse steak sells for 25 cents a pound, it may be
assumed that in town or village markets round steak would ordinarily
sell for about 15 cents, and chuck ribs, one of the best cuts of the