Approximately 1/4 of the 100 pounds of beef will be stewing beef
and ground beef while the rest will be choice cuts -eg. round,
rump, sirloin and sirloin tip, T-bone and club steaks. This
particular mix of cuts currently sells for approximately $1.50/1b.
in the retail store.

A front quarter weighs approximately 148 lbs. with 33 lbs being
waste. ‘Therefore 70

Vag pe x [kG = 906
The cuts obtained from a front quarter are the standing rib, short
and cross-cut rib, blade, chuck and shoulder, roasts and steaks,
brisket, stewing and ground beef. The current average retail price
of these cuts is approximately $1.03.

These cuts when properly cooked, are just as tender as the so-called
"choice cuts" are just as nutritious. In fact they are extremely
versatile and can be used in a multitude of recipes. For cooking
Suggestions and recipes write to the Beef Information Centre.

Some stores are offering hips for sale. A hip will consist of tne
round, rump and sirloin tip (NOT the choice sirloin) and the hind
shank. Thus the only steaks you would receive on a hip are round
steaks.

6. Weigh the beef you receive, to make sure you have obtained all the
cuts. As a guide-line, follow the chart in "Buying Beef for the
Freezer", This informative pamphlet is available free-of-charge
from the Beef Information Centre.

7. Have the butcher flash-freeze your beef! Do not try to freeze
a whole side of beef in your home freezer. The average freezer
will only freeze approximately 50 lbs. of beef satisfactorily at
one time. If the freezing action is too slow, it lowers the quality
of the beef.

8. How long can beef be kept frozen? The secret is in the wrapping.
If the beef is well wrapped in proper freezer paper and is air-tight,
the roasts will keep well for a year. Ground beef and stewing beef
are best if used within 3-6 months and steaks within 6-3 months.

Buying a side of beef is indeed a big undertaking but we are sure that

if you follow this advice you will not regret your purchase.

MARCH 25, 1975 Carolyn McDonell
Home Economist.

*#OTE - Prices mentioned are based on the Toronto market.

for additional information write or call:

Carolyn McDonell, or

pusan Quirt, * Susan Mitchell,
Beef Information Centre. /t Alberta Cattle Commission.