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The Cost of Meat, Purchased and Eaten


by May B. Van Arsdale & Day Monroe - 1917

Only after a long series of oft-repeated experiments, can we learn to be intelligent spenders, able to distinguish between the original cost of our food and its actual cost after the elimination of waste, loss in cooking, discarding at table and discarding in the kitchen; to know which cuts of meat will prove most economical and yet satisfy the family needs and tastes.1 Knowledge of the relatively small percentage of the purchased meat which is actually eaten leads to a realization of the necessity for the wise utilization of waste. A study of various cuts of meat shows the economic advantage of one over anotherórib chops may be purchased at 28 cents per pound, and so may loin chops; but the edible portion of the rib chop costs $1.33 per pound, of the loin chop only 64 cents per pound.


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Cite This Article as: Teachers College Record Volume 18 Number 1, 1917, p. 38-50
https://www.tcrecord.org ID Number: 3441, Date Accessed: 11/25/2020 11:41:27 PM

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  • May Van Arsdale


  • Day Monroe


 
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