It is probably due to certain highly flavored substances dissolved in the meat juices which are known to be excellent stimulants to the flow of gastric juice and which are stimulating in other ways.

These have no food value in themselves, but, nevertheless, we prize meat for them, as is shown by the distaste we have for meat which has its juices removed.

"Soup meat" has always been a problem for the housewife--hard to make palatable--and yet the greater part of the nourishment of meat is left in the meat itself after soup is made from it.
Let us frankly recognize then that we eat meat because we like it--for its flavor and texture rather than any peculiar nourishing properties--and that it is only our patriotic self-denial or force of economic circumstances that induces us to forgo our accustomed amounts of a food which is pleasant and (in moderation) wholesome.

We must save meat that the babies of the world may have milk to drink.

Nowhere in Europe is there enough milk for babies today.