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Home My WebLink AboutThe Exeter Times-Advocate, 1975-03-27, Page 12 (2)than Canada A or B. The fat may range from white tolemonyellow andrfrom firm to soft. Carcasses from mature cows and steers are graded. Canada D. This grade is sttbdivided into classes 1 to 4 according to proportion of lean and quality. Itegardless of the grade, it is important to select the proper cooking method for each par- ticular cut. Cook cuts such as rib or sirloin by dry heat, such as broiling or roasting uncovered in a 325 degree N' oven. Cook cuts from the chuck slowly in moist heat such as pot roasting, braising or stewing to soften connective tissue. Pot .-oasts should be cooked in a little water in a covered pan on top of the stove or in, a 325 degree oven. texture, firmness of fat and lean, amount of fat covering and marbling (the disbribution of fat through the lean) affect the potential cooking and eating satisfaction of the meat. Meat Yield - top quality meat will have a good proportion of meat to bone. Since research has shown that there is a relationship bet ween meat yield and amount of fat covering in beef, thickness of the fat is measured on Canada A and B grade beef carcasses. • Canada'A grade is from youth- ful steers and heifers (usually 14- 20 months of age). The lean has good -bright red color, some marbling and a texture that is firm and fine-grained. The fat is white or slightly tinged with reddish or amber color. Canada A grade is. subdivided into four fat levels determined by measurement or external fat at the rib eye between the 11th and 12th ribs. Canada Al has the minimum level of fat and Canada A4 the highest. Some youthful carcasses which fail to meet any one of Canada A " standards may be graded Canada B. The lean ranges from bright red to medium -dark red. The texture of the _flesh may be somewhat coarse with no minimum marbling standards, the fat may be white to pale yellow. Canada B grade is also subdivided into four fat levels. Canada C grade is from steers or heifers of youthful to in- termediate age (28-40 months) or from carcasses of lower quality s,l PREPARING WI PROGRAM — The Grand Bend Women's Institute played. host to a number of or branches, Thursday. Shown above are Nola Taylor, GB president Clara Hamilton, the guest s eaker Margaret Carmichael of Ilderton and Jean Kading checking the program. photo You may find that beef from Canada C grade is not quite as tender or as flavorful as Canada A beef. This is not surprising considering the effect of maturity and marbling on tenderness and flavor. Meat from this- grade which has beeh mechanically tenderized, may be quite tender. Cooking of Canada D beef - requires.speeial mention because t4te.neat is from mature animals. Food Advisory Services, Agriculture ,Canada, recom- mends cooking the cuts such as blade or short rib, by moist hat methods until fork tender ( about 12 hour longer than you would for cuts from Canada A beef►. Roast the rib ,cuts at 325 degree F to rare or medium stag rather than well done. The Tess well done the meat, the more tender and juicy it will be. ' Page 12 i in so fit pr Times.Advocate, March 27 1975 Beef, beef, beef Odds n' Ends By ELAINE TOWNSHEND Saaet J "I asked a rabbit that 1. knew To lay an Easter egg for you. The air was filled with chilly frost; The rabbit said to me, 'Get lost! That egg routine is for the fun- nies, Us rabbits just have little bun- nies" This information spoiled.my day, But Happy Easter, anyway." Never fear. You can buy candy eggs, chocolate bunnies and hens and stuffed rabbits in almost any store. Do-it-yourself buffs can purchase a decorator and paint your own hard-boiled eggs. Kids delight in creating their own colourful designs. but eating chocolate remains their favourite Easter pastime. The Easter goodies quickly replaced the Christmas tinsel and nuts and the Valentine's chocolates on the stores' shelves. In mid-February, chocolate bunnies , appeared in shop win- dows. - It's a long time from the middle of February to the end of March. When' • Easter finally arrives. some. of the delight of those tantalizing chocolate -figures wilt, be lost. How long can children resist the urge to taste that delicious chocolate? How long can parents resist -the pressure from their children to buy. buy, buy' Although to a lesser extent than Christmas. Easter is beseiged by commercialism.The Easter bunny and his egg are only one of the lighter trends .of this holiday. • . white flowers grace many homes and churches. Bouquets of spring flowers, such as tulips, daffodils and iris, at'e now available at local greenhouses. They •make a perfect Easter gift for someone special. d• c,. r )' 0 Incl 10: t ' a. SED Although the traditional Easter bonnet vanished years ago, we girls still anticipate purchasing or sewing our new spring outfits. Because, of today's high prices, though. last year's Easter clothes will suffice for: many of us again in 1975. The rejuvenation caused by spring is another part of the Easter festivities. Although the new season officially begins on March 21, some of us wait until Easter to declare that spring is -really here. We scan the tree branches hoping to spot robins. When we aWake each morning. we li ten for the sounds of chirping bird§ i'n the back yard. From the woods. we hear the cawing of crows. The sunshine . feels warmer every day. and the earth now emits the unmistakable scent of spring. At Eastertime we become more aware of the changes in our enivronment; we realize that the welcome spring has arrived. Everyone participates in the lighter side of Easter. in one way or another. Children hunt for Easter eggs and devour chocolate bunnies: girls and ladies show off their new clothes; we admire the beauty of the lilies and the other spring flowers, and almost everyone appreciates the first hints of spring. In spite of this excitement we consider the more solemn side of Easter as well. The words crucifixion and resurrection belong to this part of our ob- servance. In an Easter sunrise -church service, a cross plays a prominent role. It was the first symbol of Easter; now the cross stands at the center of the Christian faith. On tha Christian - calendar. Easter is one of the most important dates. mem ra Fash' ND GRAN ad es Plentyof beef grades available, choose for the needs Today's shoppers have more choice when buying beef than ever before. There is more variety in the' way cuts are merchandised and there is more than one grade to choose from. Most people are familiar with Canada A beef (red brand) which represents approximately 70 percent of the graded beef marketed but other grades are also available - Canada B (blue), Canada C (brown) and Canada D )black). There is very little B and C grade beef available - these grades together make up about 10 percent of graded beef marketed. The lower quality D grade beef represents about 20 percent of the market. most being used for ground beef. processed meat and a small proportion sold as "economy beef" cuts. Agriculture Canada's livestock graders assign the grade to the beef carcasses slaughtered in federally inspected plants. They also supervise the ribbon branding bf the . carcass ac- cording to designated grade and color. - Three factors are used to assess the grade of each carcass: Maturity - the age of the animal affects the quality of the beef; the older the animal. the less likely it will produce tender:cuts of beef. Quality - factors such as color, Sorority slates new officers A new -slate of officers for the 1975-76 season was elected Tuesday by the Exeter Alphi Phi chapter of Beta Sigma Phi. The new president will be Dorothy Balsdon; vice-president, Marion McCarter; secretary, Car3l Bishop: treasurer, Nancy Wright. . - Also during the meeting. plans were made for the Founder's Day banquet to be held April 15 at the Exeter Curling Club. A donation will be given from the sorority to the South Huron wrestling club, to help in _the,,- purchase*of mats. Barbara Grant presented slides of modelling with clay. She also invited members to a work session with Kaaren Batten -on April 1. ding ' nday 6:00 p.m. OD FRIDAY) 1'i. Miles Sout Lights on E ERIC McILROY ( 9) 238-2818 f Grand Bend Traffic Side of Highway 21 RR 2 Grand Bend Mrs. Ella Bailey and Mrs. Valeria Armstrong of Exeter, have returned from a three week conducted tour of the southern United States. They especially enjoyed some of the cities of Texas and the Padre Islands. Gordon Hamilton has been transferred from South Huron Hospital. Exeter, to St. Joseph's .Hospital, London. Mr. & Mrs. J. A. Buhr and Margo of Herbert,- Saskatchewan visited at the home of John Schroeder, Exeter for the • weekend. •••••••••••••••• • • • • • • • • • • • • • • • • • • • • • • • 1 • • • • • • • • • • • • • • • • • • • P01h..D.t Spring Fabric SALE! BRAND NEW SPRING FABRIC ARRIVING DAILY 60" 100% POLYESTER CARNABY DOUBLEKNIT% Solid Shades — great for dresse pant suits — draperies. Ili Terrific for Blouses and Dresses 46" 100% Polyester PONGEE PRINTS Light 8 Dark Browns. Reg. 3.98 ..... I9 yard — Strong 100% Cotton UE .� EAN DENIM Reg. 2.1W '1, 1 L Brang New !; 80" 100% PRINTED DOUB 1 Wash.First Quality rr :les. 5.98 Vol Great for Pants and Jackets 45" t00% Cotton HEAVY SPORTS Brand Ne✓ 36" 100% POLKA -DOTS, PRINTS, GING Gr and Blouses Reg. 1.29 MS yard c yard • • • • • • • • • • • • • • • • • • • • • • .49: • • • • 1 ••••• Yard 45" 100% Polyester DOTTED SWISS 9 Spring Shedes - Great For Bridesmaids Reg. 2.98 There's one near you. • • • • • • • • • • 2,49 yard Year End (Fiscal) Special Redutd P * Skajj Bags rtey, ags * Tot ,gags - * ter•=or - shions * Uphq - ry upplies • Ieafi 20% OFF az4-11' Come In And Browse SHIRLEY'S LOFT LTD. On James St. Behind McKnight's Men's Wear - Exeter Sale Period - March 31 to April 5 helps you plan your 'EASTER FEAST ft 235-0212 Open Thursday Nite Until 9 P.M. , • li Burns Ready to Eat Partly Skinned Hams SHANK HALF BUTT HALF LB. LB. 99' '\( 7 IYI T /y Club House Pimento, Manzanilla OLIVES 12 oz Swifts Boneless Ready to Eat Dinner Ham Ie ;1.59 Maple Leaf Frozen Grade Turkeys Fresh Grade A Turkeys Burns Campfire Side Bacon B 5-10 lb. LB. 6-9 Ib. LB. 63' 79' I 1 LB. Vac Pack Burns or Essex Packers Wieners 1 LB. Vac Pa Burns Small !ink Sausage LB. Fresh Ground Beef LB. 5 Bicks Sweet Mixed\ PICKLES 5 oz 499 Erin Soft 100 ,. Vegetob'e 011 MARGARINE 1 Ib. Plastic Tub 59 5 Rerath rdGAR E.D. ' nith 5 Ib. Bag King Size FAB Stokelys Green or Wax 734 Christies Premiurn SODAS 1 Ib. 69t 5 Ib. Soap BEANS- 14 oz. Plastic IVORY LIQUID Aliens . ORANGE CRYSTALS Stokelys Fancy PEAS libb P S 1.89 3/$ 0 24 oz. 89c Pkge of 4 - 3'4 ow,'at 14 oz. FROZE 3/1.00 2 I • " ancy 7 R TS & VEGETABLES Onta io No. 1 is ATO 101b. bag A Canada No. 1 I HEAD LETTUCE 24's Produce of USA Canada No. 1 i GREEN ONIONS or CELLO RADISH 6 oz 1.99N, 39' CARDEN COCKTAIL 28 oz. Superior White BREAD 24 oz. Enriched 1.09 • • • • 39c 330 • •1 • Canada No. 1 Washed CARROTS 2 Ib. Bag 330 Stuart House 9 3 FOIL 25'x18" •, • • • Erin Heavy Gauge 79` GARBAGE BAGS Pkge of 26x36 ••#e<•so4 •••°°<.✓dl'2 l •.sNn/••�/.; ._.<•o.o••`N/i••♦ Maxwell Nouse COFFEE 1 Ib. bag Green Giant • so • • • • 9.17 1 CORN NIBLETS 120z 354 ip • .r- 1