The Rural Voice, 1988-08, Page 56CALF
CREEP FEEDER
• 4 ft. or 6 ft. wide
• 14 gauge mig welded feeder
• safety gate - prevents larger calves
from gettting stuck
Cattle headgates
Squeeze chutes & ext. cages
Wheel transports
Self-locking headrails
For catalogue and price list, contact
E. S. Martin Welding
R R. 1, Linwood, Ont NOB 2A0
(519) 698-2283
FOR QUALITY,
SELECTION &
ipBES*
VALVE
Shop Louis'
of Hanover
• Saville Row
• Chaps
• Arrow
• Riviera
• Nash
& many more
Specializing in shorts,
talls & oversizes.
Mauls' ;den's *Imp
Downtown Hanover
364-1060
54 THE RURAL VOICE
RURAL LIVING
SILVERSIDE FROM NEW ZEALAND
How many way can you cut a side
of beef? We recently had a lively
discussion about the variety of cuts
with friends who are visiting from
New Zealand. Brian Kendall is a beef
butcher by trade and is quite interested
in the Canadian way of cutting beef.
Brian and his wife, Janctta, decid-
ed to treat us to a meal of Silverside.
It sounds exotic, but is simply corned
beef the Kiwi way. They made a trip
to O'Brien's Meats and abattoir,
Goderich, and talked with Tom
O'Brien.
Butchering, O'Brien says, is
becoming more and more labour-
intensive. Butchers start with a rough
custom cut, but with the trend to
leaner meat cuts the job has become
more demanding, with each muscle
being stripped out and cut to order.
At O'Brien's, customers buying
quarters or sides of beef are dismayed
with the weight loss. The purchase
price is based on dressed weight and
then the butcher starts to cut and wrap.
With more trimming of fat and more
boneless roasts (with few bones taken
home for soups), the result is almost
40 per cent waste compared to pre-
vious figures of 25 to 30 per cent.
Some meat shops, O'Brien adds,
are doing up mixed quarters for
customers. The drawbacks come
when some customers want larger
roasts or specialty cuts like rouladen.
Considering the higher percentage of
waste with closer trimmings, some
small families or couples would be
further ahead buying cuts on sale or
asking their local butcher to do up a
selection of cuts — as opposed to
purchasing a quarter or side that
would include unwanted cuts.
Silverside is the bottom round or
outside round pickled. It is simmered
the same way as our pickled brisket
but is larger cut and just a bit more
coarsely grained.
The Kendalls boiled new potatoes
and carrots with the meat and in the
last stages of the simmering added
cabbage over the top to steam.
Silverside is considered a winter meal
but would taste just fine served cold
or in sandwiches with the vegetables
lightly seasoned with a vinaigrette
dressing. Janetta whipped up a
mustard sauce for the meat and the
meal was complete.
SILVERSIDE
Place Silverside (corned beef) in
boiling water with a little vinegar, 1
onion, and a few pickling spices.
Simmer gently until done (25 minutes
per pound). Add 1 tablespoon of corn
syrup or honey to the water to improve
the flavour.