================================================================== |_Refuse._ | | _Water._ | | | _Protein._ | | | | _Fat._ | | | | |_Carbohydrates._ _Food Materials._ | | | | | |_Ash._ ________________________|______|______|______|______|______|______ | Per | Per | Per | Per | Per | Per | cent.| cent.| cent.| cent.| cent.| cent. BEEF: | | | | | | Chuck ribs | 16.3 | 52.6 | 15.5 | 15.0 | .... | 0.8 Ribs | 20.8 | 43.8 | 13.9 | 21.2 | .... | .7 Rib rolls | .... | 63.9 | 19.3 | 16.7 | .... | .9 Round | 7.2 | 60.7 | 19.0 | 12.8 | .... | 1.0 Rump | 20.7 | 45.0 | 13.8 | 20.2 | .... | .7 Shank, fore | 36.9 | 42.9 | 12.8 | 7.3 | .... | .6 Porterhouse steak | 12.7 | 52.4 | 19.1 | 17.9 | .... | .8 Sirloin steak | 12.8 | 54.0 | 16.5 | 16.1 | .... | .9 | | | | | | Corned beef | 8.4 | 49.2 | 14.3 | 23.8 | .... | 4.6 Canned corned beef | .... | 51.8 | 26.3 | 18.7 | .... | 4.0 Dried and smoked beef | 4.7 | 53.7 | 26.4 | 6.9 | .... | 8.9 | | | | | | VEAL: | | | | | | Breast | 21.3 | 52.0 | 15.4 | 11.0 | | .8 Leg | 14.2 | 60.1 | 15.5 | 7.9 | | .9 Leg cutlets | 3.4 | 68.3 | 20.1 | 7.5 | 1.0 | | | | | | MUTTON: | | | | | | Flank | 9.9 | 39.0 | 13.8 | 36.9 | | .6 Leg, hind | 18.4 | 51.2 | 15.1 | 14.7 | | .8 Loin chops | 16.0 | 42.0 | 13.5 | 28.3 | | .7 | | | | | | LAMB: | | | | | | Breast | 19.1 | 45.5 | 15.4 | 19.1 | | .8 Leg, hind | 17.4 | 52.9 | 15.9 | 13.6 | | .9 | | | | | | PORK: | | | | | | Ham | 10.7 | 48.0 | 13.5 | 25.9 | | .8 Ham, smoked | 13.6 | 34.8 | 14.2 | 33.4 | | 4.2 Shoulder | 12.4 | 44.9 | 12.0 | 29.8 | | .7 Shoulder, smoked | 18.2 | 36.8 | 13.0 | 26.6 | | 5.5 Loin chops | 19.7 | 41.8 | 13.4 | 24.2 | | .8 Bacon, smoked | 7.7 | 17.4 | 9.1 | 62.2 | | 4.1 Salt pork | | 7.9 | 1.9 | 86.2 | | 3.9