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THE VARIOUS CUTS OF MEAT

There are numerous varieties of meats and so many interesting and appetizing ways in which they may be prepared and served . Meat provides energy, health, and vigor lean meat is primarily protein. highly digestible, the amino acids contained in it are biologically complete. Therefore, it is natural that meat plays an important part in keeping the human body in order, The value of any food is directly dependent upon the thoroughness with which its nutrients are utilized by the body. Beef, veal, lamb, and pork are all digested quite thoroughly since 97 per cent of the proteins and 96 per cent of the fats are digested. Pork, & turkey, however, take a little longer to digest .

There is no difference, however, in the digestibility of red and white meat and fowl. After all, the chief reason for the popularity of meat is its tenderness and flavor . As well as being important for high-quality protein, it also provides iron, copper phosphorus, fat, thiamine, riboflavin, niacin, and vitamin A.

The gourmet has flair for any dishes with a touch of the unusualen enjoying less familiar parts of meat, but day after day, we sit down to eat roast beef, with potatoes and vegetables, good plain food.

Great savings can be made by varying the menu with cheaper cuts of meat, and learning how to make them taste delicious.

LAMB OR MUTTON :-

	Ways to Cook	Cuts of Meat
1.	Roasting ;	Loin (best end), loin (chump end), neck (best end), leg, haunch, shoulder, heart, breast (boned).
2.	Frying And Grilling :	Chops (chump and loin), shoulder, neck, leg, breast, cutlets.
3.	Boiling :	Loin (chump end), shoulder, leg, neck (whole), breast (boned).
4.	Stewing And Braising :	Neck (whole, middle ), breast, leg.
5.	Boiling	Head, scrag end neck, trotters,

Mutton is very rarely sold these days, lean mutton should be even firmer than beef, of more elastic texture and red-coloured.When it is of a deeper, purplish colour it means that it has hung for a long time and should not be chosen. The fat should be firm and white, and look waxy.

Most of what is said about mutton applies to lamb; it is so tender that almost any of the cuts may be roasted. It is, however, much paler in appearance than mutton, and contains far greater proportion of water, which is the reason why it cannot be hung for a very long time and must be eaten fresh

PORK

	Ways to Cook	Cuts of Meat
1.	Roasting:	Hind loin, bladebone, fore loin, spare rib and fore end, leg.
2.	Frying or Grilling:	Chops, loin spare rib, liver
3.	Stewing :	Feet.
4.	Boiling and Salting :	Leg, belly, hand and spring, cheek and head (for brawn) cuts given for roasting.

Pork is liked by many people for its flavour, and provided due care is exercised in its selection (and be sure you buy it from a reliable butcher) it will provide a good meal. It is ( like oysters ) seasonable when there is an " R " in the month: that is, from September to April, but the best months in which to enjoy it are considered to be from November to March.

When buying pork, see that it is firm and fairly dry - wet, sodden or flabby meat is to be avoided. The lean should have a brownish tint and the fat should be white and solid. It should have almost no odour. You should make it a strict rule to cook all pork well, as this greatly lessens the possibility of infection from the unhealthy organisms to which the pig is, unfortunately, rather susceptible.

BACON AND HAM

The best bacon and ham is pale coloured, with firm fat and a thin rind. The lean part may vary in tone from pink to red, and it should adhere closely to the bone. If the fat shows a pink tinge, do not be alarmed, the salt used in the curing causes this, the only part ever likely to be tainted is the shoulder, and this is very rare

HOW TO CARVE

To carve lamb or mutton cut rather thick slices downwards, the shoulder is not easy to carve, but should follow the bone, which means carving round it, starting in the centre of the joint and cutting diagonal slices.

To carve pork cut downwards as for mutton ask the butcher to chine, i.e. cut through bones, on the loin. To carve joints of bacon cut across a whole ham on the bone downwards diagonally .

Ham is then cut thin, either hot or cold

Most other meats are carved a little thicker and, where there are definite bones or crackling, these divisions must be followed. It is very necessary for joints which are served on the bone to have been perfectly jointed by the butcher. This means that the bone should have been sawn through in such a way that it does not interfere with the carving.