Share the meat

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After the fighters you come first
SHARE THE MEAT
UNITED STATES  ENGLAND  RUSSIA  CHINA
Our armed forces and our allies must get enough meat—and they must get it on time
A great food for a man just getting ready to go out to drive a tank or spot a sub or dive a plane is a chunk of good appetizing meat.
The proteins of meat, the B vitamins of meat and the minerals of meat are an important part of his diet.
In meat, in other foods and in everything else—"After the fighters, you come first."
It takes 6½ billion pounds of meat to feed these men and their fighting allies.
Even though we have the biggest bumper "meat crop" in history (24 billion pounds), simple subtraction and division tell plainly why the rest of us must Share the Meat.
There's a lot of meat left—there's enough meat left, if we share. Here's your fair share:
Men, women and children (over 12 years of age).....2½ lbs. per week
Children 6 to 12............1½ lbs. per week
Children under 6..............¾ lb. per week
Many meats are not restricted. These include such tasty and nutritious meats as liver, ox joints, tongue, kidneys, etc., as well as poultry and fish.
These may be used to supplement the restricted cuts of beef, veal, pork, lamb and mutton.
"Share the Meat" is America's Honor System to help combat the enemy's Terror System.
How to Make the Most of Meat
1. Manage your meat—Distribute it over the week so your family will get a regular supply of the proteins, B vitamins and minerals which meat provides. Your meat-man will help you plan your meat order based on the number of people in your family and the sharing allowance of each.
2. Learn more cuts of meat—Learn how to make delicious dishes out of available cuts, even if you have never served them before.
3. Serve smaller portions—fewer extra helpings.
4. Spread the good flavor of meat by combining such foods as potatoes, rice, noodles, dumplings, macaroni, spaghetti and vegetables. Make more of that good meat gravy.
5. Plan leftovers carefully for use in such dishes as hash, croquettes, soufflés and chop suey.
6. Cook meat the modern way—at moderate, even temperatures. This means less shrinkage, less loss of food values.
7. Store meat safely—in coldest part of your refrigerator. A temperature of 45° Fahrenheit or lower is needed. Be doubly careful of raw ground meat. It spoils more quickly than meat in one piece. If you have no refrigerator, buy meat only shortly before you intend to use it.
These firms pledge cooperation in the "Share the Meat" program and sponsor this advertisement