-------------+------------+-----------+----------+---------------- |Calories per|Comparative| Cooking | How Used Name of Cuts |lb. uncooked| Cost | Helps | -------------+------------+-----------+----------+---------------- 1. Breast | 740 | Reasonable| Sear—cook| Roast—baked | | | slowly | 2. Shoulder | | “ | “ “ | “ “ 3. Chuck | 515 | Low | “ “ | Roast—steak 4. Flank | 820 | “ | “ “ | Steak—Casserole | | | quickly| 5. Leg | 755 | Reasonable| “ “ | Roast—steaks | | | slowly | 6. Loin | 690 | “ | “ “ | Steaks—roast 7. Rib | 480 | “ | “ “ | Roast—chops | | | quickly| 8. Rump | 735 | Medium | “ “ | Roast—pot | | | slowly | roast—steak 9. Shank | 580 | Low | “ “ | Soup—stew -------------+------------+-----------+----------+----------------- [Illustration] LAMB AND MUTTON ---------------+------------+-----------+----------+----------------- |Calories per|Comparative| Cooking | How Used Name of Cuts |lb. uncooked| Cost | Helps | ---------------+------------+-----------+----------+----------------- 1. Leg (hind) | 1105 | Reasonable|Sear, cook| Roasts | | | slowly | 2. Loin | 1795 | “ | “ “ | Chops, roasts 3. Rack | 1350 | “ | “ “ | Chops, crown (Corresponds| | | | roasts with Rib | | | | Chops) | | | | 4. Shoulder | 910 | Medium | “ “ | Stews or Chuck | | | | 5. Neck | 985 | Low | “ “ | Stews, casserole 6. Plate | 1560 | Low | “ “ | Roasts, stews 7. Flank | | | | ---------------+------------+-----------+----------+----------------- [Illustration] PORK