1. Neck, stews and soup. 2. Chuck ribs, cheaper roasts. 3. Prime ribs, very good roasts. 4. Loin, best steaks or roasts (sirloin, tenderloin, porterhouse). 5. Rump, roasts and steak. 6. Brisket, stews or corned beef. 7. Fore shank, soup. 8. Shoulder, stews or pot-roasts. 9. Short ribs, stews or cheap roasts. 10. Navel, corned beef. 11. Plate, stews or corned beef. 12. Flank, stews or corned beef. 13. Round, steaks. 14. 2nd cut round, stews and soup. 15. Hind shank, stews and soup. 16. Tail, soup.] [Illustration: Bony structure] (2) The connective tissue is made thick and tough by two causes.--(_a_) Age--in old animals the connective tissue has grown thick. (_b_) Exercise--in certain parts of the body, where muscles are much used, these muscles must be more firmly bound together, as in the neck and legs, etc. (3) Dry heat will harden connective tissue, making it more difficult to cut and chew; therefore tough cuts should not be cooked in dry heat. (4) Moist heat will soften and finally dissolve connective tissue, making it easy to cut and chew; therefore tough cuts should be cooked in moist heat. (5) Tough meat is more abundant in an animal's body, and is, therefore, cheaper than tender meat. (6) Tough meat has richer juices than tender meat and should be used for soup, broth, and beef-tea. 11. Digestibility of meat: (1) The less muscle juice is coagulated by heat, the more easily it is digested. (2) Because of their close texture, the liver, kidney, and heart of animals are more difficult to digest. (3) Mutton and lamb, because of their shorter fibres, are more easily digested than beef. (4) Veal is difficult to digest, owing to its stringy fibres. [Illustration: Cuts of veal] [Illustration: Cuts of lamb] (5) Pork has a large amount of fat intermingled with its fibres, and is, therefore, difficult to digest. (6) Chicken and turkey are easily digested, but goose and duck are indigestible, because of the fat through the muscle fibres. (7) Game is easy of digestion. The practical work, besides the experiments, in connection with the meat lessons, should consist of at least three preparations of this food: (1) the cooking of tender meat, (2) the cooking of tough meat, (3) the making of soup. [Illustration: Cuts of pork] The object of each preparation should be made plain, so that the pupils may fully understand what they are trying to accomplish. 1. Object in cooking tender meat: (1) To change the flavour and appearance. (2) To seal the tubes to keep in the juices.