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Clinton News-Record, 1985-08-07, Page 23
SHORT RIB ROAST CHUCK BLADE BONE9OOUT t1 • (J /kg 1.49„b BLADE ROAST OR STEAK BONELESS �1 * ' it) Ikg 1.69„b BLADE ROAST BLADE BONE REMOVED 3 911Ikg ��j �1 IIb SHOU LDER STEAK RIB BONES REMOVED 6 Ikg ft,3 IIb Ogov RIB STEAK CAP OFF it,Ikg C1oll)Ilb SHORT RIBS FOR BRAISING 3 • .) Ikg 1.59„b PRIME RIB ROAST 1ST FOUR RIBS 7 •0 1 Ikg 3• 1 8 IIb GROUND ,BEEF Ikg IIb T-BONE STEAKS 8.84)Ikg 399 IIb RUMP ROAST BONELESS it *03 /kg to ® 1 *) lib SIRLOIN STEAKS 11 3tPIkg !1® 0 lib GROUND BEEF tio REGULAR .2 !kg 9 lib SIRLOIN TIP ROAST FRI ib • 113 ikg .41.49„b RIB EYE STEAKS 13.2(),kg IIS Ilb CROSS IIB STEAKS BONELESS tl Ikg 69 lib FRESH C H IC KE N S CANADA GRADE A UNDER 1.8 kg/4 Ibs * Ikg 99 Iib ROASTING CHICKEN FRESH, CANADA GRADE A OVER 1.8 kg/4 Ibs 3 * () 6 Ikg 0 1®. IIb CHICKEN DRUMSTICKS 3.51,kg 1 59 „b VVH:O LE CHICKENS CUT UP 2.40. 11.0911b CHICKEN THIGHS NO BACKS P•am'ILP Ikg 1.49„„' CHICKEN BREASTS QUARTERS WING ATTACHED 3.06,kg 1.39 IIb CHICKEN BREASTS PART BACK ATTACHED $4$Ikg �a tY !Ib YOUNG TURKEYS FROZEN, GRADE A 5 kg AND UNDER 3 PRICES EFFECTIVE FROM TUESDAY, AUGUST 6 UNTIL CLOSING SATURDAY, AUGUST 10,1985. WE RESERVE THE RIGHT TO LIMIT QUANTITIES. i ro