EC71-919 Meat: Selection, Care, Cooking

Authors

Ethel Diedrichsen, University of Nebraska - Lincoln

Date of this Version

1971

Document Type

Article

Comments

© 1971, The Board of Regents of the University of Nebraska on behalf of the University of Nebraska–Lincoln Extension. All rights reserved.

Abstract

Meat is outstanding for its food value. It is an excellent source of high quality protein, and is rich in thiamine, riboflavin, and niacin. It also supplies generous amounts of phosphorus, iron and copper. By knowing how to cook the various kinds, grades, and cuts of meat properly, you can select and serve appetizing meals to suit any family budget. This Extension Circular will tell you how.