Title: Basic guide for cost per meat serving
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Full Citation
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Permanent Link: http://ufdc.ufl.edu/UF00084493/00001
 Material Information
Title: Basic guide for cost per meat serving
Series Title: Basic guide for cost per meat serving
Alternate Title: Circular 244 ; Florida Agricultural Extension Service
Physical Description: Book
Language: English
Creator: Reddish, R. L.
Publisher: Agricultural Extension Service, University of Florida
 Record Information
Bibliographic ID: UF00084493
Volume ID: VID00001
Source Institution: University of Florida
Rights Management: All rights reserved by the source institution and holding location.
Resource Identifier: oclc - 232607696

Full Text
CIRCULAR 244


HOW TO CARE FOR MEAT


* Store fresh meat uncovered or loosely covered in the
coldest part of the refrigerator.
* Store cooked meat closely covered in the refrigerator.
* Store cured meat wrapped in the refrigerator.

HOW TO COOK MEAT
Basic Methods
Cooking by Dry Heat
Roasting (Beef, Veal, Lamb-300F Oven temp.)
(Pork-350*F Oven temp.)
Broiling
Pan Broiling
Cooking by Moist Heat
Braising
Cooking in Liquid
Cooking with Fat
Panfrying
Deep Fat Frying


Always cook meat at a low temperature.
COOPERATIVEE EXTENSION WORK IN AGRICULTURE AND HOME ECONOMIC
(Asts of May 8 and June 30, 1914)
Agricultural Extension Service, University of Florida, Florida State
University and United States Department of Agriculture, Cooperating
M. 0. Watkins, Director


for cost per

meat serving


















UNIVERSITY OF FLORIDA
AGRICULTURAL EXTENSION SERVICE
GAINESVILLE. FLORIDA


BASIC


GUIDE






BASIC GUIDE FOR COST PER MEAT SERVING


R. L. Reddish
Associate Meats Specialist


Servings
Per Pound

Chops---........--..... --------- -----------.. 3
Breast and shank ......-.............. 2
Stew meat (with bone) .. ---.......... .. 1
Leg roast ---....... ......--......... ----------- 3
Shoulder roast-..-........---...........-- 2%


Servings
Per Pound


T-Bone, rib and Porterhouse steaks----- 2
Sirloin steak-..--..-.....-......------ ------------ 21
Chuck roast..................... ----- 2
Standing rib roast ....-.. ...------2--- .- 2
Boneless rump roast.------ 3
Ground beef ..-.........----------------- 4
Short ribs..-----.. --............- ------ -------- 2
Round steak-----..... ------.. ..... ------... 3
Sirloin tip ---- -..-......---. --_-.-.... ...
Stew beef (boneless) ------.. ..-------..............----- 4


Chops..-------~...-...._.__...


Roasts-.......- .............-- ...-. 2%
Spare ribs......-------......... ---.--.......-- 1
Boston butt (boneless)---.... ---..-............ --..... 4
Picnic (with bone) --...... --.................. .... 2
Ham: Regular-..---.. ----.................---- ..--- 2
Center slice----.....-..-. --...-................. 3
Sausage. -._...--....... ........ .... ._. 4


Price Per Pound
.39 .49 .59 .69 .79 .89 .99


$1.09


Cost Per Serving

.13 .16 .20 .23 .26 .30 .33 .36
.20 .25 .30 .35 .40 .45 .50 .55
.39 .49 .59 .69 .79 .89 .99 1.09
.13 .16 .20 .23 .26 .30 .33 .36
.16 .20 .24 .28 .32 .36 .40 .44


Price Per Pound
.39 .49 .59 .69 .79 .89 .99


$1.09


Cost Per Serving

.20 .25 .30 .35 .40 .45 .50 .55
.16 .20 .24 .29 .32 .36 .40 .44
.20 .25 .30 .35 .40 .45 .50 .60
.20 .25 .30 .35 .40 .45 .50 .60
.13 .16 .20 .23 .26 .30 .33 .36
.10 .12 .15 .17 .20 .22 .25 .27
.20 .25 .30 .35 .40 .45 .50 .55
.12 .14 .17 .20 .22 .25 .28 .31
.13 .16 .20 .23 .27 .30 .33 .6
.10 .12 .15 .17 .20 .22 .25 .27


Price Per Pound
.29 .39 .49 .59 .69 .79 .89 .99
Servings
Per Pound Cost Per Serving


.07 .10 .12 .15 .17 .20 .22
.12 .16 .20 .24 .28 .32 .36
.29 .39 .49 .59 .69 .79 .89
.07 .10 .12 .15 .17 .20 .22
.15 .20 .25 .30 .35 .40 .45
.15 .20 .25 .30 .35 .40 .45
.10 .13 .16 .20 .23 .27 .30
.07 .10 .12 .15 .17 .20 .22


PORK


SIAM


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