Food combinations : meat and what to serve with it / National Live Stock & Meat Board.

Date:
1928
Catalogue details

Licence: Public Domain Mark

Credit: Food combinations : meat and what to serve with it / National Live Stock & Meat Board. Source: Wellcome Collection.

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    Cuts Retai @® ®@ & @ Hind Saddle etail Cuts ® Leg © Leg Cho s @) Loin 7-Roast ; Flank @ Loin 1 to 13 Loin and Kid- Q® &@) aos mages ney Chops or Roast 5 ace ae @) Hotel Rack ae 1 to 13 Rib or French @) Breast Chops (4) Chuck 1-Roasts and Stews G) Breast 1-Stews or Boned and Rolled Roasts Flank © pa Yields of Wholesale Cuts Per Cent of Carcass Subdivisions - Per Cent of Carcass ) Leg inhi sis «cleo winls sip aie ee @ @® and ® Hind Saddle........50.0% a © Loin and Flank aatenne ote ACK i Kuaieischsisieversiekete Gramineae @® @ and © Fore Saddle,,.......50.0% @ Chuck Inc. Neck........000+++23.5% ‘©) Breast Inc. Shank.....+..s++ssleme Courtesy U.S. Department of Agriculture
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