The composition of meats is in general the same. The location of different parts largely determines not only the tenderness but also the quantity of bone. Hence the imperative need to know in buying meat the character of different cuts and the tests of the quality of meat. Though cuts differ somewhat in different animals, there is a general likeness in the form and structure of animals, therefore in the way they are cut. The cuts of beef are more complex, therefore include or suggest those of other animals. (See pp. 90-93).

The amount of bone, also of fat, affects the actual quantity of nutriment of any piece of meat, as it is lean meat that furnishes the protein for which meat is primarily valued as food. The bones and trimmings of meat are not, however, without food value. Bones are valuable for soup-stock. If bones and fat are paid for with meat, they should be obtained and used. When meat is trimmed, then weighed and the trimmings utilized in processes of wholesale manufacture, a general economy is practiced which should be encouraged in all communities.

Cuts of meat which contain much bone and fat should be less expensive. The range of price of meat is large, also exceedingly varying. In general, 3-5 ¢ per pound is an average range for soup-meat, 25-40 c for steak, and sometimes $1 or more a pound for the tenderloin when purchased alone. Though only approximate prices can be quoted (because so subject to unstaple trade conditions), the relative difference between prices varies less, because this depends upon the difference in the meat itself, which is practically a permanent difference.

Texture of meat should be firm, but not long fibers, stringy, or dry. Fat should be apparent but not excessive, firm, and creamy white. Bones should not be exceedingly large. Color should be red, bright almost immediately upon cutting, though inclined to bluish red as cut.