Table 1.

Average constituents of common meat cuts.

Meat	Cut	Water %	Protein %	Fat %	Ash %
Pork	Boston butt	74.9	19.5	4.7	1.1
	Loin	75.3	21.1	2.4	1.2
	Cutlets/chops 1	54.5	15.5	29.4	0.8
	Ham	75.0	20.2	3.6	1.1
	Side cuts	60.3	17.8	21.1	0.85
Beef	Shank	76.4	21.8	0.7	1.2
	Sirloin steak 1	76.4	21.8	0.7	1.2
Chicken	Hind leg	73.3	20.0	5.5	1.2
	Breast	74.4	23.3	1.2	1.1

¹ With adhering adipose tissue.