Clinton News-Record, 1985-07-17, Page 28CHUCK BLADE
BONE OUT
CHUCK BLADE
BONE OUT
1 ink
IN
4
n
e•
>I�
19 I a Ikg
I.'t),
� Ilb
BLADE ROAST
OR STEAK
BONELESS
a'm �, !kg
0 0)
911 b
SHOULDER
STEAK
RIB BONES
REMOVED
!k
.8) IIb
77-4
RCB
STEAK
CAP OFF
07 9
�AO1Ikg
it*• D lib
SHORT RIBS
FOR BRAISING
Ikg
IIt4� IIb
STEWING
BEEF
gei �r
€� « Ikg
t)9 /lb
P2
BLADE
ROAST
BLADE BONE REMOVED
Ikg
lib
T—BONE
STEAKS
8®8() Ikg
1 ,*J9'IIb
1
GROUND I
BEEF
LEAN
` ,Q Ikg
:� 9 ►
Ib
RUMP
ROAST
BONELESS
1� 3
!kg
3 ', 19 „b
b
SIRLOIN
STEAKS
8 36,kg
e Q
lib
I GROUND
BEEF
REGULAR
3.51 Ikg
1 .a9
Iib
ROUND
STEAK
FULL CUT
Ikg
9 ����,;,:.
Q`'3 IIb
SIRLOIN
TIP ROAST
lie EB d tCIF Ikg
i —JrIIb
CUBE
STEAKS
81I
„3 ii
PRICES EFFECTIVE FROM MONDAY, JULY 15 UNTIL CLOSING SATURDAY, JULY 20,1985. WE RESERVE THE RIGHT TO LIMIT QUANTITIES.
Ikg.
Ilb
RIB EYE
STEAKS
r
0,kg
9 IIb
FRESH
CHICKENS
CANADA GRADE A
UNDER 1.8 kg/4 Ibs
� t1 11 8 9/kg
® 47 17 IIb
ROASTING I
CHICKEN
FRESH, CANADA GRADE A
OVER 1.8 kg/4 Ib}s� !kgCi
3
IIb
CROSS RIB
STEAKS
BONELESS
`� sa b I !kg
2.03 IIb
BEEF
LIVER
9p8 Ik.
g
s2F F IIb
CHICKEN
DRUMSTICKS.
CI NW
Ca)�'e� f Ikg
�j
0 �°� lib
WHOLE
CHICKENS
CUT UP,
.
2.4f)!kg
I *09 IIb
CHICKEN
LEGS
PART BACK ATTACHED
• .� !kg
1 93 IIb
CHICKEN
THIGHS
3.28.
1.49.
CHICKEN
BREASTS
QUARTERS
WING ATTACHED
`�
N i
• t `� Ikg
t7
IIb
417
CHICKEN
BREA§TS
PART BACK ATTACHED
t 12 S Q Ikg
IIb
CHICKEN
WINGS
3 k ry�
4.Ikg
; IIb
YOUNG
TURKEYS
FROZEN, GRAD.E A
5 kg AND UNDER
Ikg
IIb