Scientists have been trying for a long time to determine just how much of these tissue-building foods is necessary for individuals, but they have found this a difficult matter. Nevertheless, it is generally conceded that most persons are likely to use too much rather than too little of them. It is essential then, not only from the standpoint of economy, but from the far more important principle of health, that the modern housewife should know the nutritive value of meats.



In her efforts to familiarize herself with these matters, the housewife should ever remember that meat is the most expensive of the daily foods of a family. Hence, to get the greatest value for the money expended, meat must be bought judiciously, cared for properly, and prepared carefully. Too many housewives trust the not over-scrupulous butcher to give them the kind of meat they should have, and very often they do not have a clear idea as to whether it is the best piece that can be purchased for the desired purpose and for the price that is asked. Every housewife ought to be so familiar with the various cuts of meat that she need not depend on any one except herself in the purchase of this food. She will find that both the buying and the preparation of meats will be a simple matter for her if she learns these three important things: (1) From what part of the animal the particular piece she desires is cut and how to ask for that piece; (2) how to judge a good piece of meat by its appearance; and (3) what to do with it from the moment it is purchased until the last bit of it is used.

Of these three things, the cooking of meat is the one that demands the most attention, because it has a decided effect on the quality and digestibility of this food. Proper cooking is just as essential in the case of meat as for any other food, for a tender, digestible piece of meat may be made tough and indigestible by improper preparation, while a tough piece may be made tender and very appetizing by careful, intelligent preparation. The cheaper cuts of meat, which are often scorned as being too tough for use, may be converted into delicious dishes by the skilful cook who understands how to apply the various methods of cookery and knows what their effect will be on the meat tissues.

Unfortunately, thorough cooking affects the digestibility of meat unfavorably; but it is doubtless a wise procedure in some cases because, as is definitely known, some of the parasites that attack man find their way into the system through the meat that is eaten. These are carried to meat from external sources, such as dust, flies, and the soiled hands of persons handling it, and they multiply and thrive. It is known, too, that some of the germs that cause disease in the animal remain in its flesh and are thus transmitted to human beings that eat such meat. If there is any question as to its good condition, meat must be thoroughly cooked, because long cooking completely eliminates the danger from such sources.