-------------+----------+-----------+--------------+----------------- | Calories | | | Name of Cuts | per lb. |Comparative| Cooking | How Used | uncooked | Cost | Helps | -------------+----------+-----------+--------------+----------------- 1 and 8. Foot| 365 | Low | Long, slow | Stewed, pickled, | | | cooking | boiled or fried 2. Ham | 1345 | Reasonable| Long, slow | Smoked, then | | | cooking | boiled or baked | | | | whole; | | | | steaks—sautéed, | | | | broiled 3. Belly | 1455 | Reasonable| Slow cooking | Smoked—broiled (bacon) | | | | 4. Fat Back | 3860 | Medium | Slow cooking | Boiled with (salt | | | | vegetables pork) | | | | 5. Pork Loin | 1270 | Reasonable| Moderate heat| Chops and roasts 6. Boston | 1340 | Low | Sear, cook | Cheaper steaks Butt | | | slowly | and roasts 7. Green | 1480 | Medium | “ “ | Steaks, roasts, Picnic | | | | boiling 6 and 7. | | | | Shoulder | | | | 9. Neck | 3435 | Low | “ “ | Stewed, baked | | | | or braised 10. Spare | | | | Ribs | | Low | “ “ | Baked or boiled -------------+----------+-----------+--------------+----------------- _Ask your dealer for Armour Meats—they are U. S. Inspected_ U.S. GOVERNMENT MEAT INSPECTION Every home manager should have a thorough understanding of what U. S. Government Inspection of meat is—its significance and importance in her selection of meats. Practically everyone who has ever purchased meat has noticed a round purple stamp, the size of a half dollar, bearing the words “U. S. Inspected and Passed,” in the center of the commercial cuts displayed. The government stamp on the meat you purchase is your absolute guarantee that the meat you are buying is wholesome. It signifies that the animal from which that piece of meat was cut had passed four separate inspections, and that the meat was found to be free from all disease and in perfect condition when it left the packing house. Government meat inspection is one of the greatest protections to the American table. Only concerns doing interstate business offer this protection.