n Bulletin.)]

131. Mutton.--There is about the same amount of refuse matter in mutton
as in beef. In a side of mutton about 19 percent: are trimmings and
waste, and in a side of beef 18.5 per cent. Mutton, as a rule, contains
a little more fat and dry matter than beef, and somewhat less protein. A
side of beef, as purchased, contains about 50 per cent of water, 14.5
per cent protein, and 16.8 per cent of fat, while a side of mutton, as
purchased, contains 42.9 per cent water, 12.5 per cent protein, and 24.7
per cent fat. A pound of beef yields a smaller number of calories by 25
per cent than a pound of mutton. At the same price per pound more
nutrients can be purchased as mutton than as beef. The differences in
composition between lamb and mutton are similar to those between veal
and beef; viz. a larger amount of water and protein and a smaller amount
of fat in the same weight of the young animals. Differences in
composition between the various cuts of lamb are noticeable. The leg
contains the least fat and the most protein, while the chuck is richest
in fat and poorest in protein. As in the case of beef, many of the
cheaper cuts contain as much or more nutrients than the more expensive
cuts. They are not, however, as palatable and differ as to toughness and
other physical characteristics.

[Illustration: FIG. 29.--STANDARD CUTS OF PORK.

(From Office of Experiment Station Bulletin.)]

132. Pork is characterized by a high per cent of fat and a
comparatively low per cent of protein. It is generally richest in fat of
any of the meats. The per cent of water varies with the fatness of the
animal; in very fat animals there is a smaller amount, while lean
animals contain more. In lean salt pork there is about 20 per cent
water, and in fat salt pork about 7 per cent. There is less refuse and
waste in pork than in either beef or mutton. Ham contains from 14 to 15
per cent of refuse, and bacon about 7 per cent. Bacon has nearly twice
as much fat and a smaller amount of protein than ham. A pound of bacon,
as purchased, will yield nearly twice as much energy or fuel value as a
pound of ham. Digestion experiments show that bacon is quite readily and
completely digested and is often a cheaper source of fat and protein
than other meats. There is about three times as much fat in bacon as in
beef. When prepared for the table bacon contains, from 40 to 50 per cent
of fat. A pound of high grade, lean bacon furnishes from 0.1 to 0.3 o