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Meat is too valuable, for its flavor and its protein, iron, and B vitamins, to waste any of it. Part of the cook’s skill is to make good use of every bit.

Cook meat bones with beans or soup to extract all possible flavor, and nutrients too.

Use rendered fats in gravies and sauces and ground cracklings in quick breads.

The following information on the yield from various cuts of meat will help you decide how much to buy to get enough lean meat for a main-dish serving. It will also help you figure the cost per serving.

Much bone or gristle—a pound yields 1 to 2 servings. Examples are shank, brisket, plate, short ribs, spareribs, breast of lamb or veal.

Medium amount of bone—a pound yields 2 to 3 servings. Examples are whole or end cuts of beef round, veal leg or shoulder, ham with bone in; also steaks, chops, or roasts from the loin, rump, rib sections, or chuck.

Little bone—a pound yields 3 to 4 servings. Examples are center cuts of beef round, or ham; also lamb or veal cutlets.

No bone—a pound yields 4 to 5 servings. Examples are ground meat, boneless stew meats, liver or other variety or boneless meats.