DESCRIPTION TABLE 16. AVERAGE COMPOSITION OF CUTS OF BEEF-Continued BEEF, FRESH Neck, lean : Edible portion Neck, all analyses: Plate, lean: Edible portion As purchased Plate, all analyses: Edible portion As purchased Ribs, very lean: Edible portion As purchased Ribs, lean: Edible portion As purchased Ribs, all analyses: Edible portion As purchased Rib rolls, lean, as purchased Rib rolls, all analyses, as purchased Rib trimmings, all analyses, as purchased Ribs, cross, very lean: Edible portion As purchased . Ribs, cross, all analyses: Edible portion As purchased 12.8 57.4 15.6 16.1 13.0 2 12.5 48.0 13.8 14.0 24.8 Veal is the meat of calves which under the United States Meat Inspection Regulations must be not less than three weeks old at the time of slaughter. Meat of calves less than three weeks old is popularly known as "bob veal." As a food veal is generally regarded in this country with less favor than beef, and with greater suspicion the younger the animal. Thus Gilman Thompson writes: "Veal, especially when obtained from animals killed too young, is usually tough, pale, dry, and indigestible." According to Friedenwald and Rührah: "Veal is tough and indigestible, especially when obtained from animals that are killed too young. It differs considerably in flavor from beef, and contains more gelatin than the latter. As in many persons veal has a tendency to In Europe no objection is raised to the use of veal from younger calves. Edelmann states that in Germany calves are commonly slaughtered at from three days to three weeks of age. |