Leg | 14.2| 60.1 | 15.5 | 7.9| -- | .9 | 625 Leg cutlets | 3.4| 68.3 | 20.1 | 7.5| -- | 1.0 | 695 Fore quarter | 24.5| 54.2 | 15.1 | 6.0| -- | .7 | 535 Hind quarter | 20.7| 56.2 | 16.2 | 6.6| -- | .8 | 580 Mutton: | | | | | | | Flank | 9.9| 39.0 | 13.8 | 36.9| -- | .6 | 1,770 Leg, hind | 18.4| 51.2 | 15.1 | 14.7| -- | .8 | 890 Loin chops | 16.0| 42.0 | 13.5 | 28.3| -- | .7 | 1,415 Fore quarter | 21.2| 41.6 | 12.3 | 24.5| -- | .7 | 1,235 Hind quarter, without tallow | 17.2| 45.4 | 13.8 | 23.2| -- | .7 | 1,210 Lamb: | | | | | | | Breast | 19.1| 45.5 | 15.4 | 19.1| -- | .8 | 1,075 Leg, hind | 17.4| 52.9 | 15.9 | 13.6| -- | .9 | 860 Pork, fresh: | | | | | | | Ham | 10.7| 48.0 | 13.5 | 25.9| -- | .8 | 1,320 Loin chops | 19.7| 41.8 | 13.4 | 24.2| -- | .8 | 1,245 Shoulder | 12.4| 44.9 | 12.0 | 29.8| -- | .7 | 1,450 Tenderloin | -- | 66.5 | 18.9 | 13.0| -- | 1.0 | 895 Pork, salted, cured, and pickled: | | | | | | | Ham, smoked | 13.6| 34.8 | 14.2 | 33.4| -- | 4.2 | 1,635 Shoulder, smoked | 18.2| 36.8 | 13.0 | 26.6| -- | 5.5 | 1,335 Salt pork | -- | 7.9 | 1.9 | 86.2| -- | 3.9 | 3,555 Bacon, smoked | 7.7| 17.4 | 9.1 | 62.2| -- | 4.1 | 2,715 Sausage: | | | | | | | Bologna | 3.3| 55.2 | 18.2 | 19.7| -- | 3.8 | 1,155 Pork | -- | 39.8 | 13.0 | 44.2| 1.1 | 2.2 | 2,075 Frankfort | -- | 57.2 | 19.6 | 18.6| 1.1 | 3.4 | 1,155 Soups: | | | | | | | Celery, cream of | -- | 88.6 | 2.1 | 2.8| 5.0 | 1.5 | 235 Beef | -- | 92.9 | 4.4 | .4| 1.1 | 1.2 | 120 Meat stew | -- | 84.5 | 4.6 | 4.3| 5.5 | 1.1 | 365