How Much Meat to Buy
Cooking technique from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 212. Vision transcription from the scanned page; needs review.
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Ingredients
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Instructions
- When buying meat, remember that cuts with large amounts of bone and fat will give fewer servings per pound. To calculate the cost per serving, divide the cost per pound of meat by the number of servings you expect to get from each pound.
- The chart below shows how many servings you'll get from meat cuts with different amounts of bone. Type of Meat | Servings Per Pound Boneless meat—ground meats, meats for soups and stews, boneless roasts and steaks, variety meats | 4 or 5 Cuts with little bone—beef round or ham center cuts, lamb or veal cutlets | 3 or 4 Cuts with a medium amount of bone—whole or end cuts of beef round; bone-in ham; loin, rump, rib, or chuck roasts; steaks and chops | 2 or 3 Cuts with much bone—shanks, spareribs, short ribs | 1 or 2
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "The Butcher" by krossbow; license: CC BY 2.0 (https://creativecommons.org/licenses/by/2.0/); source: https://www.flickr.com/photos/13194817@N00/291854092. Cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.