Buying Guide to the Thriftier Cuts of Meat

Title: Buying Guide to the Thriftier Cuts of Meat
Genre: Cookbooks/Ephemera
Publisher: American Meat Institute, Chicago, Illinois.
Year: 1941
Pages: 46
Format: Booklet, staple-bound, small format.
Provenance: Unknown.
Opening Sentence: “The purpose of this book is to show the women of America how they can serve meat in greater variety, more often and with remarkable economy.”
Random Passage: “Pork steaks and chops are most successfully cooked by braising. They need long, slow cooking. Rapid cooking drives off the fat which contains much of the flavor of pork.” (from “The Thriftier Cuts of Pork”)
Notes: “This book does not include many of the cuts of meat with which you are familiar. It is a guide only to the thriftier, and often less-known cuts.” The American Meat Institute provided this booklet to cash-strapped housewives to help them make the most of their cash-strapped food options. It goes into every (cheap) part of the cow, pig, lamb and calf for the most satisfying results. Most pages sport nice illustrations of meat parts printed in blood red ink.