—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
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KOy Bucn, me. Quarryville, PA
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A Ro#2, Oley, PA
215 987 6257
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- 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
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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