On Food and Cooking

Meat Protein, %

Standard cuts 24–36

Heart 24–30

Tongue 21–26

Gizzard 25–30

Tripe, beef (stomach) 15

Liver 21–31

Sweetbreads 12–33

Kidney 16–26

Brain 12–13

Meat Fat, %

Standard cuts 5–20

Heart 5–8

Tongue 10–21

Gizzard 3–4

Tripe, beef (stomach) 4