required, There are lots of canny shoppers amongst
us who habitually. do these things, saving them-
selves money and at the same time often improving

spent against frugality and take the frst package
spent against frugality and take the first pack ge

we. come to...

by Eleanor
Godley __

+ In addition, we'don’t have
a sharp enough knife in the
house.

_ Vernon Lutner will tell you
that you should. invest in a
good. knife’ first, which can
help you cut-your meat ‘bill by
as ‘much as half! in his
carefully-writterd* book,
“*Meat Trade Secrets Expos-
ed’’, which in four. years is
already into its seventh prin-
ting, he shows you exactly
how to go about getting more
meat for your money. There
are excelient photographs as
well as precise bone-structure
charts to illuminate his
message.

Vern is, in the main, talk-
ing about supermarket but-
chering and packaging
methods. He has worked

many years in that capacity,
and though practices may
vary, from market to market
there is still a very interesting
body of information spread
out in these pages. If you are

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a patron of independen
meat-stores, what he says wi
not apply to the sam ee,
as your meat is cut to your
order, or, when pre-cut, is
left unwrapped for your
examination.

He certainly makes you
think. For instance, with
tray-pack chicken, whether
simply parts of a whole cut-
up bird, you are paying a
premium price. If the whole

-bird is accompanied by an ex-
_ tra heart or two, or an extra

back or neck, you have paid
the fancy price for what is
called ‘‘junk cuts’’, and
you’re being. victimized.
Reading this, I thought
back to the package of thighs
I bought not long ago; I
thought it. was just sloppy
butchering that had produced
thighs with chunks of back
still attached. Vern Lutner
tells me that this is, rather, a
very crafty bit of work: the
butcher was getting rid of his
‘‘junk parts’® at the same
time as he contrived to charge
me thigh price for them. I
had already decided to buy
my chicken parts elsewhere,
but now | know why..
Something else that had

T’S NOT the first time someone’s urged you to

buy the whole chicken and cut it up yourself,
- or to buy bacon in the piece and slice it when

never nenetrated my pro-
cesses was his reasons for
avoiding. buying so-called
‘“*London Broil’’, described
as flank steak spread with
stuffing, rolled and sliced for
grilling at a fancy price. Or

stuffed pork or veal roasts: He is very: explicit about——‘‘veal?” is-really. young-pork—

didn’t buy them . simply
because I find those ready-
mix stuffings unacceptable —
he wakes me up by pointing
out that it means one is pay-
ing meat price for bread stuf-
fing, another sort of scam.
His message is not all
negative, by any means. He”
has very definite suggestions
which will work to your ad-
vantage. Discussing the
variations in quality in
ground beef, for instance, he

prefers that you buy twenty
pounds of lean chuck and
have the _store _store_grind it for
you; make spre it’s ground
twice, which is thé establish-
ed treatment in the store

itself.
helping you identify the
‘‘primal cut,’’ and shows you

how underhanded marketing
methods can be counter-
acted. When you see veal
cutlets displayed, for in-
stance, you should look over
the whole veal display before
making a decision-to buy; if
the other ‘cuts.’ shown: sare
from the shouldér, ‘or the
breast, you can pretty’ well
bet your grocery money that
the. “‘cutlets’” will. ‘also’ -be

C21 - Wednesday, March 21, 1984 -

from the front quarter, and
will therefore disappoint you.
To be tender and juicy, as

anticipated, they should
come from the hind quarter.
Sadly, he can’t help you in
cases where the retailer’s

You just have to find so-
meone you can trust, after
all.

Mr. Lutner concludes his
useful advice with several
pages of ways in which you
can make the most of what
you do finally bring home
from the butcher. Flour your

“meat, he says, before searing,

to better preserve juices and
flavor; -use cross-rib steaks
for ‘‘swissing,”’ for enhanced
value and taste; try deep-

North Shore News

- :

frying battered turkey wings,
which are very meaty, for a
great meal of ‘‘chicken and
chips;’”? don’t relegate ox-
tails to the soup-pot only, as
they make excellent stew-

meat if simimered until the

meat drops-_off the bone___. __-

To get a copy, send a per-
sonal cheque or money order
in the amount of $10.95 per
copy (this: includes postage
and handling costs) to

The Lutner Company,

P.O. Box 3156,

Langley, B.C.

V3A 4R5

There is no sales tax on
books, and the author ac-
cepts neither C.O.D. orders
nor credit. cards.

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