—Lancaster Farming, Saturday, Feb. 1. 1975 14 Beef - An Important Food prepared by: National Livestock and Meat Board Foods are grouped on the basis of their major nutritional contributions to the diet. Together they add up to the nutrients needed from a variety of foods. These are the protective foods-that should be eaten every day in meals and snacks-to bring out the best in you. Many foods contain more than one nutrient but no one food contains all the nutrients in the required amounts. Some 40 nutrients are needed daily, to assure mental and physical fitness in young ant* old alike-large amounts of some and traces of others. Thus, the in terdependence of the four food groups in supplying the recommended amounts of essential nutrients makes a good food guide to follow for a balanced diet. Beef is basic to the MEAT GROUP and a prime source of many essential nutrients (2 or more servings per day from this group are recommended). Beef is both high in quality and quantity of protein containing all the essential amino acids necessary to build, maintain and repair body tissues, and strengthen the defense mechanism against infection Put your ear to this page speeds A twenty-four month and listen Listen to the 135 warranty on basic power horses of our new 7040 *To tram components Quiet, our new 7060's 160 horses* comfortable cab Easymam- And to the 180 horses of our tenance And other stan mostpowerful 2-wheel-dnve dard features some call op farm tractor the new tions Come try one of our 7080* All have our exclu- _three new tractors You II sive Power Director Trans- see, the rising power speaks mission with twenty forward for itself •Manufacturer s maximum observed PTO horsepower at rated engine speeds The ▲ Rising Power in Tractors ALLIS-CHALMERS Nissley Farm Service er Washinfton Boro, PA 717 397-5179 717 285 4844 _ _ . . - u _ , , x Grumelu Farm Service KOy Bucn, me. Quarryville, PA Ephrata, R D 2 717 786 7318 717 859 2441 A. J. Noss I Son A Ro#2, Oley, PA 215 987 6257 BHM Farm Equipment, Inc. - flnnville. R D 1, PA • 717 2211 —--w—'- and disease. B vitamins help make better use of other nutrients in the food, are essential for good vision and clear eyes, appetite, healthy skin and nervous system. Minerals arc another food component and very much a part of the body cells and fluids. The red blood cells can neither form nor func tion without iron. Beef is a principal source of iron in available form; the B vitamins-especially niacin, thiamin, riboflavin, 86, 812 and other nutrients. It is one of the most completely digestible and utilized foods. It satisfies. When meat is included in the diet, the dieter is less likely to be irritable, tired, hungry and to overeat between meals. On the average, most beef cuts contain 30 grams of protein, 15 grams of fat, yet less than 265 calories for a 3M> ounce serving as eaten, so that weight watchers can enjoy beef too. Whatever cut of beef you serve the family, you can be sure of the same outstanding nutritive values. Selection The wide variety of fresh, cured, cured-and-smoked, frozen, freeze-dried, canned and ready-to-serve beef cuts offers almost unlimited selection for the consumer. In buying fresh chilled or frozen beef, an important factor to consider is that the retailer stakes his reputation on the beef he sells. Since consistency in quality is essential in today’s meat business, it is important to find a retailer who handles the brand, grade, or quality, of beef or beef products you want. . . and who gives you the kind of service you desire. Fresh chilled beef cuts are available in a wide range of sizes from the individual steak or patty to the wholesale round, which will serve 100 or more persons. Beef cuts vary in tenderness but all can be made tender by proper cooking. This is why it is necessary to select cuts with the cooking method in mind, or to adapt the cooking method to the cut selected. In buying beef it is necessary to consider not only the size and kind of cut but also the quality of the meat. Young beef may not contain as much fat as beef from a more mature animal, but because of its youth may be more tender. On the other hand, streaks or flecks of fat intermingled throughout the lean in cuts from the more mature animal can add to eating quality. These fat flecks, known as “mar bling,” are given significance by government graders, packers and retailers in establishing the grade or brand name which will appear on the carcass. Care and Storing FRESH BEEF which is not to be frozen should be stored in the coldest part (temperature as low as possible without actually freezing the meat) of the refrigerator or in the compartment designed for meat storage. Call Your HUSKEE-BILT MAN! Huskee Gives You More! • Full 6x6" Poles • American made steel or aluminum • Spacious Doors • Factory Assembled Trusses* • Top grade lumber throughout • Eave heights to 19' Also Ask About Our CONTROLLED ENVIRONMENT BUILDING A Thrive Canter control ad environment bidding means heavier healthier animals, reduced labor and feed costs and almost no manure handling or odor. They pay for themselves in no time' YOUR HUSKEE-BILT MAN Is Mervin Miller RD2, Keener Road, Lititz. Penna Phone 626-5204 Fresh beef prepackaged for self-service should be stored, unopened, in the refrigerator in the original wrapping not to exceed 2 days, or it may be frozen without rewrapping and stored in the freezer I to 2 weeks. For longer freezer storage the original package should be overwrapped with special freezer material. Fresh beef, not* prepackaged, should be removed from the market wrapping paper, wrapped loosely in waxed paper or aluminum foil and refrigerated, as prepackaged meat, not to exceed 2 days. Ground beef for best eating quality should be cooked within 24 hours or frozen. CURED BEEF should be stored in its original wrapper m the refrigerator. For best eating quality, storage time should not exceed 1 week. COOKED BEEF should be wrapped, or covered, and stored in the coldest part of the refrigerator.within 1 to 2 hours after cooking. Cooked beef will keep better if left in larger pieces and not cut until ready to use. Covering prevents drying of the meat which has lost some moisture during cooking. Freezing and Defrosting FRESH BEEF: Cuts from the rib, round, sirloin and chuck should be cut into convenient sizes for freezing. Package steaks according to the number of servings needed. Shape ground beef into patties or package in portions for loaves or other dishes. Season ground beef after thawing since the flavor of most seasonings is intensified upon freezer storage, Wrap meat closely and seal tightly in moisture vapor-proof material, separating individual ser vings by a double layer of wrapping. material. Label packages noting date, cut and weight or number of (Continued on Page 151 / ~* l \ 6° EVERY WEDNESDAY IS % l&V* DAIRY WL DAY AT NEW HOLLAND SALES STABLES, INC. New Holland, Pa. If you need 1 cow or a truck load, we have from 100 to 200 cows to sell every week at your price. Mostly fresh and close springing Holstems. Cows from local farmers and our regular shippers including Marvin Eshleman, Glenn Fite, Gordon Fritz, Blame Hoffer, Dale Hostetter, Bill Lang. H. D Matz, and Jerry Miller. SALE STARTS 12:30 SHARP % Also Every Wednesday, Hay, Straw & Ear Corn Sale 12:00 Noon. _l If you could see the amino acids in a hog ration ...YOU’D FEED PURINA Baby Pig Chow® is ammo acid balanced to furnish the nutritional requirements at this critical age The beads represent the ammo acids that are so essential to a baby pig You can't see the ammo acids in a ration, but if you could, it would be very apparent how much variance there is in ammo acid balance between different brands of feed. The short age of any essential amino acid can greatly reduce performance. The baby pig requires an ammo acid balance totally different than it will when it is older As the sow's milk supply begins to dwindle, the baby pig's nutritional requirement is increasing rapidly The fact that the small pig's tiny stomach can only hold a small amount of feed further complicates the situation. ' Intensive research at the Purina Research farm determined the baby pig's ammo acid requirements The information gathered from the research has been used to formulate Baby Pig Chow with its special fortification and ammo acid balance. Baby Pig Chow even smells and tastes like sows' milk to entice the pig to eat Open a bag of Baby Pig Chow m your farrowing house and place the open end near one of the pens. Let the pigs show you how much they like it James High & Sons John B. Kurtz PHONE: 354-0301 GORDONVILLE R.D.3, EPHRATA David L. Stoddard Wenger’s Feed Mill Inc. McCracken’s Feed Mill, Inc. 2 NEW CHARLOTTE ST., MANHEIM PHONE: 717-665-2186 Ira B. Landis John J. Hess, 11, he. PHONE: 665-3248 BOX 276, MANHEIM RD3 West Willow Fanners Assn., Inc. PHONE 717-529-6212 RD.I, OXFORD, PA PHONE: 367-1195 RHEEMS PHONE: 442-4632 PARADISE PHONE- 464-3431 WEST WILLOW
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