It should be realized that in none of the European countries is meat used so liberally as in the United States, and that there are reasons to believe that we might be better off if we could satisfy ourselves with a meat consumption nearer the average of other civilized peoples——say half as much meat per person per year as we are now accustomed to use. The fuel value of meat depends largely upon the amount of fat which is eaten. If a pound of steak contains 2 ounces of fat and 14 ounces of clear lean, the rejection of the fat means a loss of fully one half of the fuel value. The following table shows the difference between raw meat of the same cut, free from bones and connective tissue, due to differences in amounts of fat. Most people would prefer the strictly lean meat. TABLE SHOWING 100-CALORIE PORTIONS OF RAW EDIBLE MEAT =================================================== | LEAN | MEDIUM FAT | MEAT |----------------|----------------| | Weight, Ounces | Weight, Ounces| -----------------|---------------------------------| Beef, round | 2.3 | 1.7 | Chicken (Fowl) | 3.2 | 1.6 | Lamb, leg | 2.8 | 1.6 | Mutton, leg | 1.9 | 1.5 | Pork, loin chops | 1.4 | 1.0 | Veal, leg | 2.9 | 2.2 | --------------------------------------------------- [Illustration: FIG. 63A.——1: Rib lamb chops, French. 2: Rib lamb chops. 3: Loin lamb chops. 4: Left: Blade shoulder chop. Right: Round bone shoulder chop. 5: Chuck steak. 6: Skirt steak. 7: Flank steak.] [Illustration: FIG. 63B.——Left.——Top and bottom round. Right.——Round bone sirloin steak. _Courtesy of Bureau of Publications, Teachers College._] For very complete and conveniently arranged tables giving the percentage composition, the food values per pound and per ounce, the weight and nutrients of the 100-Calorie portions of all the important meats and other food materials as well, see Rose’s “Laboratory Handbook for Dietetics.” =Dangers from meat.=——Three dangers from meat must be recognized; (1) animal parasites, such as the trichina sometimes found in pork, (2) poisons developed in the meat by bacteria when it is kept too long or without sufficient refrigeration, this danger being recognized as ptomaine poisoning, (3) bacteria, sometimes present in meat, which are directly injurious to man and which are now held to be the cause of most of the sickness commonly attributed to ptomaine poisoning. Government protection must be given us here, but the housekeeper too has a responsibility. If the raw meat has failed to receive proper inspection, we can protect ourselves by cooking the meat to a degree that will kill any parasite present. For this reason meat should not be served that looks raw or too underdone. The cooked meat should be pink rather than red.