The meats that we commonly use are derived from the flesh of domestic and wild animals of herbiverous habits and from fowls. The flesh of carnivorous animals is seldom used as food. The various kinds are obtained as follows:







Ham and bacon






Young sheep




Under the head of poultry we include the common fowl, turkeys, ducks and geese, the guinea hen, and game birds.

Fig. 57.   Fiber cells of plain muscular tissue.

Fig. 57. - Fiber cells of plain muscular tissue.

ervation all affect the quality of beef. The pure food laws and Federal meat inspection law are valuable to the consumer in their control of the quality of the meat, that it shall be free from disease and from adulterations. See Chapter XVII (The Cost And Purchasing Of Food) for the discussion of preservatives and pure food laws.

Fig. 58.   Cuts of beef.

Fig. 58. - Cuts of beef.


A. Ribs

B. Hip bone

C. Prime ribs

D. Porterhouse

E. Loin

F. Shoulder

G. Neck

H. Head I. Brisket J. Shin L. Navel M. Plate N. Flank

O. Leg P. Horseshoe Q. Round R. Oxtail S. Rump Z. Sirloin

In meat as it is purchased we have bone, fat, and the flesh, consisting of the muscle of the animal with its con-nective tissue. The color of the meat should be clear and fairly bright, not purplish or dull. There should be little or no odor, and the meat should be firm and elastic to the touch.

Beef should be a bright red and well streaked with fat.

Veal should be pink and is somewhat less firm than beef If watery and flabby, it is too young.

Mutton is a duller red, and firm. The fat is white or slightly yellow and hard.

Lamb is pink, rather than red, and slightly less firm.

Pork is rather pale, somewhat less firm than beef and mutton, and the fat is softer.