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Home My WebLink AboutThe Goderich Signal-Star, 1973-04-12, Page 19t the high cost of meat GO1)ERICH SIGNAL -STAR, THURSDAY, APRIL 12,. 1978 --PAWS 3A n the talk about the of pleat these (lays, 1 -Star looked into the of wieners ' loved by nd once thought to be nsjVe protein for the ble. weeks, however, C housewives have noticed the price of wieners climb and climb - in some cases very close to $1 per pound! A conversation with Jack l)ampsy of Canada Packers in Toronto this week revealed some most interesting' facts CARCASS SHOWING WHOLESALE CUTS Hind Quarter 1—Round 2—Steak Piece or Sirloin Butt 3 _Short loin 4—Flank Fore Quarter 5—Rib 6—Chuck 7—Plate 8 -Point Brisket 9—Shank about the proverbial "hot dug" 1)an►psv said it was Irl possible to kill only -;the steaks on a cattle beast or the pork choles on a hug "You can't kill only part of an anima 1,' sa1(l 1)anip,y. .'And the 'price of processed products like wieners is very (dependent on the live animal price. The price of the processed product !Must gu up because it is !lade from pleat." Canadians ►lav be mistakenly ruling a useful, low- cost source of high quality meat protein out of their diet as a result of the controversy surrounding American hot dogs: This confluent was !lade by Yield Per Carcass (Approx Ib. %4 17 3 11 2 17 3 Sirloin Sirloin tip IG 0 trees. ced on 1 nicipal 0 , 1973. Rolled Rib M.C,T., C Round Rump Short (cross) rib Blade (boneless) Shoulder Hamburg beef dstew— fir•. TAL SALE BLE MEAT per 570 Ib. carcass equals 428 75 142 25 ste(bones, suet, shrink) TE The outturn of saleable retail meat icutabilityl will vary depending on ing method, degree of trimming and boning. Having problems in that mathematical maze known as the local supermarket? Take heart. The home economists of Agri- culture Canada have a helpful suggestion. It's a consumer's cost calculator for com- parison food shopping. Easy to operate, it -will make you a whiz at price comparisons. You line up the quantity, inner circle, with the price, outer circle, and an arrow points to the cost per unit. You can't beat that for simple mathematics. The two circles that,. make up the calculator operate on a principle somewhat like that of slide rule. The base cir- cle, which remains stationary, shows prices ranging from 1 cent to U. The smaller movable top circle shows units ranging from 1 to 200. These can represent ounces, pounds, cans, packages, servings, or anything else you may encounter during your grocery shopping tour. This efficient little gadget - it's so handy you can pop it into your purse or coat pocket - can be purchased from Information Canada, Publishing Division, Ot- tawa, K1A 0S9. Govern- ment bookshops in Halifax, ' Montreal, Toronto, Winnipeg and Vancouver should also carry them: Cost is 75 cents and payable by • cheque or mond order to the Receiver General of Canada. I )r Leon •1 Rubin, 1)irector of Research for ('anada Packers Limited, this country's largest food processing company, (luring a recent interview. ltw,,`-; consumer advocates launched a full scale attack on the American hot dog last year, cItirrling that it contained too much fat, riot enough protein, was "brimming with additives" and that unwholesome !Meat cuts were being used .in its manufacture. Representatives,, of the meat industryhave pointed out that many of the statements made by consumer crusaders, especially those concerning fat and protein content, are serious misrepresentations of t1u facts. Any evaluation of how this American nutritional crisis relates to Canada is com- plicated by the fa('t that Carla(Ilan . government regulations which specifically govern ingredients that can be included in wieners, are sub- stant ially different than those In the united States. 1)r. Rubins who heads one of Ca [lotto's largest resell reit laboratories, was of (.he opinion.. t hat t he hot dog` debate has only added confusion to a situation where people simply want some straight answers. ":'After all, Canadians who have bought wieners for themselves and their families i11 the past have had good reasons for doing so. Wieners are low in cost, espe(ially when you consider that a pound of ten wieners will serve five people or more, and are eaten and enjoyed by children with finicky :op - pones," stated the Research 1)i rector. One ut the. charges that has disturbed people • the nto*st :(bout wieners is that they. con- tain unwholes(1me-- pleat ingredients 1)r. Ituhin pri'►vided a complete breakdown of the ingredients that go into ('anadian wieners. Except for vient't's labelled ''all,het'l'.. the pleat ingredient, include, beef,' 111(00000 :(01(1 pork cuts. along with fat trimmed from 'loins :rod harps., , The list of ingredients show's that cuts (,f meat inlilar to those found in supermarkets, but from older :minlals,' are used in making wieners. All of this pleat is inspected for wholesomeness and grated In the sante way ;is the more t•\ pensive cut;, hitt .it lacks thy layers; of fat and marbling th;,i ;Ire require(} in the • higher. grades, Government inspectors ov(•0 see e\'i't'y stage of the prod u, • tine of wieners to ensure th.10 regulations; .concern i nA ingredients are strictly adhered to. 111 addition to pleat ruts and trimmings, .government regulations :Also :allow certain other protein sources to be were in wiener prod,ucti(Irt. Beet liver',. for example, is one t•\ eellent source that may be used 111 ro;lklng wieners I)r 1(uhin ,•vt,l,llned tart the amounts of Iyer ;111(1 mutton 1,.,peri:llly Its fat I are limited uc Ic peri be( .111,e 01 }herr ,11-(1u, IR, taste, a taste that -„lo(• people rn►g111 nut 1.10 00.11' 101,1 11,•;(1.0 1, 11,(0 added, when (0 (ll;0hlt I,t•, oust- It Is ;1 good -10 „ of protein \1;0m c„n,rinlers In the tl 5 h e e o ;r, led -strongly to reports th:,t -n, h Item, ;t, Iles, ears, woos 111(1 lungs can he In- , luded 111 the American hot (lug „, lung ;Is the Ingre(henttsI '•hy- or„du, t.t” are listed on the 1•(1)e1 Ur Ituhin explained that Gh,„e items are never alluwe(l Irl Cathitilali wieners under any it unl,tances livid trip«., which Is the lining Iron) cattle stomachs, can he L1 -e(1 ;is an Ingredient. In both, omit ries til„od plasma from In,pe( tool cattle may also he 11„•(I In ('0 1 1(1lan wiener,. \}'holt• blood i, used in ,mall r0(11,11r1t, ;0' ;1 natural source (►1 )r Rohm summarized his lnnit nt, urs wiener 1te,;re,llent, ;0, fr,lluws •'.11.0 „f the ingredients in t •.,1(,,,11,001 wieners can he eaten .01 the1r „wn. 1''or example. -tatted beef heart 1s a recipe liked 110 min's. (0' 110 beet tripe 1- _t,(nd:1rd fare in pores of 1:11AI,,tel. :111(1 bloc,d sausage is t n,,,lrlte „f many people of German origin. A'V•e :1-.0 these Ingredients hecause i h,•\ ;c1.,• w holesonle sources of 11,110,01 protein Their use in ,,t class;, kelps overall nl(•;I0 1•--40;,peratio11, Loi re et - i,',110 -.incl. therefore. helps to ,hili/,- pries for all types ut Or1,. ,fue,tion 0101 tht, great (1 -hate 11;1s [wiled to arl- Residential Li swer in 0 factual way Concerns the nutritional value of. this food item 1)r Ruben provided the results of re,s arch carried out In ('anada Packers' laboratory, using complex equipment such as anunu acid analyzers. Analysts shows that wiener, contain about 1 1 6'4 protein trtd .5tVi 010isturt' In turn parison with the 17-5`4 protein and 7)9.5'; nlol.turt' found in sirloin steak. The (111:111ty of the protein In these two foods Is basically the sante However, all red !teat, suffer from varying degrees., cif shrinkage during cooking lover '15'; In the ha -.e' uf, s'Irtt,in steak 1 and wieners do not 'faking the higher Purchase price of steak plus the shrinkage factor into account, (0 was found that one pound of sirloin steak at a >;1 :18 per pound will deliver 65 grams of protein while wieners, at 72 Gents a pound, will deliver the same :amount of similar protein . for a cost ut K5 Gents. And while there are ob- viously cheaper red pleat cuts than sirl(iin steak ayail;ihle, all red meat ruts cost more than wieners do in terms of equal protein delivered. 1. According to 1)r Rubin, the charge by some consumer ad- vocates that wieners contain too ►11(1(•11 fat is a►1 indication of how .0 perficla1 their knowledge of food is. "Cer company's w'iene'rs ('nrlt01110(1 an :Average of about 20i'% fat last year In comparison, sirloin steak con- tains about '! 0'; fat Fat serves basically the same (unctions In both the steak and the wiener. it cow rihutes.to the (continued on page 4A) the ct'att Corner CRAFT SUPPLIES hr ll.,wl.cr.ft ARTISTS MATERIALS by Grumbacher STORE HOURS: 10:00 p.m. to 1:00 p.m. 2:00 p.m. to 5:30 p.m. PHONE 524-65 1 5 PLOUGHING CULTIVATING PLANTING Goderich SPRAYING HARVESTING CROP DRYING 529-7 56 1 LAKE RANGE ACRES TIMOTHY J. HUNTER BODY REPAIR REIIABLEEC000MICAL Just ask your frien ou can rely on us for fair estimates, reasonable costs, expert work. After accident damage or just daily wear and teor, let us restore your car's like -new look. , FRONT END ALIGNMtNf SPECIALISTS Windshield Replacement et Competitve Prices "INDUSTRIAL - COMMERCIAL” RESIDENTIAL - ,WIRING Free ESIIMAIE 62 CAMBRIA RD. N. 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