Save with bulk buying

Consumers looking for the
best buy in beef today should
seriously consider the bulk
purchase of a side or quarter

of beef, explains Donna
Miller, Home Economist
with the Beef Information

Centre. A side of beef can
save you up to 41 cents a
pound compared to current
retail prices, hinds represent
20 cents a pound savings
over retail and fronts, 34
cents a pound savings.
Retail margins, par-
ticularly in Eastern Canada,

The rich Green and Gold
sauce makes thesc salmon
steaks a special dish which
is sure to win you com-
puiments.

F ood for thought
the North,

t veryone on
Shore could be reading
your menu by 10 0 chock
Samday mommy it dt had
Deen on thts page

May we take vena order
naw /
Call display advertising
980-0511

have increased substantially
over the past several
months, making freezer
purchases more attractive.
To calculate the savings.
multiply the price quoted for
the side or quarter of beef
(make sure cutting and
wrapping charges are in-
cluded) by 100/75 or 4/3 to
account for the weight loss
when the carcass 1s cut into
retail cuts. This weight loss
comes largely from trimmed
fat and bone and represents
an average lossonan Al or

A2 side of beef. Thus, if the
side is priced at $1.69 per
lb., the beef you actually put
into your freezer will cost
approximately $1.69 x 4/3 or
$2.25 per Ib. The retail price
of these same cuts is
currently $2.74 per Ib. So
you save 49 cents per Ib. or
$92.00 on a 250 Ib. side of
beef.

But there are some pit-

falls, particularly for the
uninformed:
*Beware of very low ad-

vertised prices.

These are

‘
1

Now Availabie!

Cusinart Feed Tube Kit

Now available for the first time on the

North Shore

$69.° -While Stock Lasts!

New stock not avatable until all

Park Royal South

(near Super Vato

926-0816

1980

meant to attract the con-
sumer to the store. The
customer will then be shown
an infemor quahity carcass at
a low price and then a better

and more expensive
selection. Most customers
are persuaded to buy the
better quality. This

technique is called bait and
switch and should tip you off
that this dealer is not playing
fair.

eWatch out for freezer plan
specials that advertise. for
example: 50 Ibs. of beef, 25

Ibs. of pork and 25 Ibs. of
chicken - all at 89 cents per
Ib. with 10 Ibs. of free
vegetables thrown in. The
deal sounds attractive, but
what cuts of meat will you
get and what grade? Freezer
plan specials are often
confusing and should only be
purchased when you're
absolutely certain of all the
detaus.

*Look for the grade stamp
on the side of the carcass.
Alor A2_ grades are
generally preferred. A,

Salmon with
green and gold sauce

Grilled salmon steaks
cOvered with mellow
Holland cheese sauce makes
an elegant entree.
41-inch thick salmon steaks
I tbsp. melted butter

Place salmon steaks on
greased broiler pan. Brush
with half the melted butter.
Brow 2 to 3 inches (4 to 8 cm)
from source of heat for 5
minutes; turn, brush with
remaining butter and broil 5
minutes longer.

Gold and Green Sauce:
3 tbsp. butter
3 tbsp. all-purpose flour
‘A tsp. curry powder
'4 tsp salt
‘4 tsp dry mustard
‘a tsp pepper
l'atsp Worcestershire

1'Acups shredded imported
Holland Edam or
Gouda cheese
1 tbsp. chopped fresh
parsley or dill

Melt butter in heavy-
bottomed saucepan; stir in
flour, curry powder, salt, dry
mustard and pépper. Cook
and stir constantly until bub-
bling. Str in milk and Wor-
cestershire sauce; continue
to cook and stir until sauce
boils. Continue stirring for
one minutes.

Remove from heat, 1mme-
diately stir in cheese, con-
tinue to str until cheese
melts and sauce ts smooth.
Sur in shopped parsley or
dill Pour sauce over broiled
salmon Serve at once

C7-Sunday News, June 8, 1980

Freezer beef is your best buy

indicates top quality while
the 1 or 2 indicates the fat
level.

Weigh the meat as soon as
you get it home to make sure
you have received the full
weight. Remember on an Al
or A2 side, you should
receive 73 - 75% of the
hanging weight, unless you
have requested a_ large
number of boneless cuts,
which will reduce the
cutability 5- 10%.

eCheck the aging ume. Most
beef is aged 1 - 2 weeks. You
may request to have your
meet aged an extra week if
you wish. However, aging

time over 21 days is not
recommended.

*Know which cuts” you
should get and check to

make sure all the cuts have
been included in your order.

Allow approximately = 1
cubic foot for every 30 - 35
Ibs. of beef. Therefore, an
average front or hind will
require 4 - 5 cubic feet and a
side, approximately 10 cubic
feet.

If the beef is well wrapped
in proper freezer wrap, it
wil remain in good con-
dition for up to a year. It 1s
generally recommended that
stew beef and ground becf
be used within 6 months.

For complete guidelines,
contact’ your nearest Beef
information office for the
pamphiet, “Buying Beef for
the Freezer” The centre's
Home Economists can also
provide information on
current prees

the Way

THe BAY BUFFETS

FIREPOT

FEATURE

DELICIOUS MAIN COURSE MEAL

PUDDING OR JELLY

TEA OR COFFEE

We hove oo fesernpoting

selec ton Of lune Demon ofits
Lvearythirriagy freon segs

CIN) SOC wie hers Too scare ds
cine) Nase tous satisfying
aexsserts. Thinibkang ot (jer od
eating 2 tts March ret tes thik

oof the Bay

Tties F HE EIE 90 Nhen gt peer cg ocgt gn

Bory touffets

Monday Mrough Friday
o2pm

14a.mM.

dudsons Bay Company

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