Neck--use for stews.

Shoulder for cheaper chops.

Breast for roast

Ribs for chops or crown roast.

Loin for roast.

Flank for stews.

Leg for cutlet and roast.

[Illustration: PORK]

Head for cheese.

Shoulder same as ham but have it boned. Has same flavor and is much
cheaper.

Loin used for chops or roast.

Ham for boiling, roasting or pan broiling.

LESS-USED EDIBLE PARTS OF ANIMAL, AND METHODS OF COOKING BEST ADAPTED
TO THEIR USE

| ANIMAL |
ORGAN | SOURCE | METHODS OF COOKING
-------------+------------+--------------------------
Brains | Sheep | Broiled or scrambled
| Pork | with egg
-------------+------------+--------------------------
| Veal |
Heart | Pork | Stuffed, baked or broiled
| Beef |
-------------+------------+--------------------------
| Beef |
Kidney | Lamb | Stewed or sauted
| Veal |
-------------+------------+-------------------------
| Beef | Fried, boiled, sauted or
Liver | Veal | broiled
| Lamb |
-------------+------------+-------------------------
Sweetbreads | Young Veal | Creamed, broiled
| Young Beef |
-------------+------------+-------------------------
Tail | Beef | Soup or boiled
| Pork |
-------------+------------+-------------------------
Tongue | Beef | Boiled, pickled, corned
| Pork |
-------------+------------+-------------------------
Tripe | Veal | Broiled or boiled
-------------+------------+-------------------------
Fat | All Animals| Fried out for cooking or
| | soap making
-------------+------------+-------------------------
| | Pickled or boiled or used
Pigs Feet | Pork | with meat from head
| | for head cheese
-------------+------------+--------------------------

COMPARATIVE COMPOSITION OF MEAT AND MEAT SUBSTITUTES

|Carbo- |Mineral|
| Water |Protein| Fat |hydrate|Matter |Calories
Name | % | % | % | % | % | per lb.
-------------+-------+-------+-------+-------+-------+--------
Cheese