Beef is believed to be the most nutritious of all animal foods, and that which seems to be most in demand in a hospital. It is a meat in which quality varies greatly, and much care needs to be used in its selection. The age of the animal, the method used in feeding it, the condition when slaughtered, and the length of time since slaughtering took place, all affect the quality and flavor. The flesh of a young animal is more tender, but lacks the flavor found in the flesh of older animals. A larger relative proportion of bone is found also in younger animals. The best beef is usually obtained from animals of from three to six years of age. When the cooling facilities are adequate, at least a side of beef should be purchased at one time. Most meats improve by being kept a reasonable length of time. In a hospital the various parts, even much of the so-called refuse of the butchers, can be utilized where several classes of diets have to be arranged daily, and a great saving of money effected by buying in quantity. This will be clearly shown by comparison if each part has to be bargained for separately. In order to guard against waste and use the meat to the best advantage, some system and skill in cutting will be needed. The accompanying diagram shows the different cuts into which the side may be divided, providing the largest amount of good cuts and with the least refuse. A good quality of beef from an animal three or four years old should show elasticity on being pressed with the finger; it should have a fair sprinkling of creamy-looking fat, the lean portion should be a deep red and of a rather fine fibre. Coarse fibre usually means poor flavor. Tough beef is usually darker in color, the proportion of fat will be less, the fat instead of being a creamy white will be a decided yellow and the fibre coarse. [Illustration] [Sidenote: Veal] Veal may be occasionally added to the hospital menu for variety, but because of the excessive proportion of bone it is not considered an economical meat to be used in any quantity. It is also believed to be more difficult of digestion than most other meats. Mutton will perhaps rank next to beef for hospital uses, and like beef it differs greatly in quality. The fibre is shorter and more tender, and the color of both the lean and fat of mutton somewhat darker than that of beef. Good mutton should have a sprinkling of fat, but excess of fat should be guarded against. An entire carcass should be purchased at one time, cutting it as required. [Sidenote: Chickens]