Another purple stamp that may appear on fresh retail meat cuts is the
circular mark of Federal meat inspection (below, left). This shows
that meat is inspected and passed for wholesomeness, and that it is
processed under strict sanitary conditions. A round mark of Federal
meat inspection (below, right) also appears on processed meat products
to show they are made from wholesome meat, are processed under sanitary
conditions, and are truthfully labeled. All fresh or processed meat
products that are shipped from one State to another must bear a mark of
Federal inspection.
Not all meat is federally inspected. Some States and cities have their
own regulations for locally produced meats. However, the Wholesome Meat
Act of 1967 will ultimately assure consumers that all meat is inspected
by either the Federal Government or an adequate State system.
_Meat and your money_
At the meat counter, consider the amount of cooked lean meat you will
get for the money you pay.
The prices for a pound of beef chuck roast, pork rib roast, ground
beef, and beef liver may be about the same at your store. In many
instances, a pound of these roasts will provide only about half as much
cooked lean meat as a pound of ground beef or beef liver. The other
half of the pound of roast is bone, excess fat, and drippings.
So it would take twice as many pounds—and twice as much money—to feed
your family the roasts as it would the ground beef or liver, even
though the price per pound is the same.