Beef, veal, mutton, lamb, chicken, and all other animal flesh are included in the general term meat. They vary little in their general structure, composition, or nutritive value. The population of the world is increasing faster than the number of meat animals, so that the price of meat is constantly increasing and there is no immediate prospect of its being lowered. Meat is usually the most expensive part of the diet. Those families who desire to reduce the cost of living can do so by using less meat.

When we look at a piece of raw meat, it is easy to see that it is largely made up of water, the actual percentage being about 62 per cent. We next notice that there are two distinct types of tissue, the red lean tissue which is made up of protein material, and the fatty tissue. Since the fat occurs throughout the lean material as well as in the large sections easily seen, taking the place in the tissues of water, a piece of meat that is well streaked with fat would be more economical than a lean one. The average piece of meat with a moderate amount of fat contains about 18 per cent protein material and from 18 per cent to 20 per cent of fat. There is no carbohydrate in meat, but there is about one per cent of mineral salts.

On further examination it is seen that raw meat is made up of distinct bundles of muscle fiber, giving to meat what is known as "grain." These bundles can be pulled apart into still smaller bundles until finally we see under the microscope that each bundle is made up of a group of hollow tubes held together by connective tissue. These hollow tubes or muscle fibers vary in length and toughness of structure with the age of the animal, the use to which the muscle has been put, and the length of time since the slaughter of the animal. Each tube contains a liquid which holds in solution a protein substance similar to the white of egg. It also contains the mineral salts that are in the meat, and the substances called "extractives" which give each meat its own peculiar flavor. The walls of the tubes are another type of protein material, as also is the connective tissue which binds the tubes together and unites them into bundles. Fat globules are found embedded throughout the meat in this connective tissue. When a piece of meat is carved with the grain, the bundles of fibers are not broken open, hence the slice is stringy and tough. When, however, meat is carved across the grain, each hollow tube is cut in small pieces, thus releasing the juice within and making the slice juicy and easier to chew.

What meat is made of

As an animal grows older, the muscle fiber becomes tougher, as also does the connective tissue. This also is true of the muscle that has constant use. At the same time, however, the quantity of juice in the muscle fiber is increased and the flavor is developed. A cheap cut of meat is a tough cut, but at the same time a juicy one. Therefore it is preferable for making soup or for the extraction of juice.

In former times the fatted calf was kept alive until the honored guest arrived, since it was impossible to have refrigerating plants. Because it was used at once, it was a tender, juicy morsel. If, however, the guest had been delayed and the meat had to be kept twenty-four hours, it would have been found to be very tough. This is due to the hardening of the muscle fiber and the solidifying of the juices due to the cessation of the life processes. Because of this fact, meat is hung or kept for different lengths of time, depending upon the variety. This permits the first stage of bacterial action to begin which again softens the tissue. With some kinds of meat this process is allowed to go far, as for instance with venison and game birds. Frequently in country regions a farmer butchers his calf and peddles the meat the next day. The housekeeper buying this meat would find it very tough if she used it that day. If, however, she kept it on ice for four or five days she would find she had a tender piece of veal. Chickens also are better if kept after killing for two or three days, unless eaten immediately after killing.

What makes some meat tough