TRY A CLASSIFIED AD
PLAN NOW
FOR THE
1975 SEASON
WE WILL
• REVIEW SOIL TESTS
• ANALYZE FERT. REQUIREMENTS
• ARRANGE FOR FERTILIZER AND
PESTICIDE NEEDS
INSURE A CROP
WITH PROPER FERTILIZATION.
I BULK BLENDS 1 ORGANIC
llEmsm PLANT
y [ ANHYDROUS AMMONIA J FOOD CO.
2313 Norman Rd„ Lancaster. Pa. Ph. 397-5152
SOL-AIR BARNS
FEATURING OUR SECURITY FREE STALL
We make a high Security Free Stall from high
grade boiler type steel that will last and last. A
bedding board is installed and the stall is
elevated above the scrape area. Extra floor
space is given to each animal and a maximum
drinking area is provided. A step along the feed
trough allows easy access the feed but
prevents manure from falling into the trough.
Beef - An Important Food
(Continued from Pi|i H|
servings. Freeze fresh beef
quickly and store at 0
degrees F. or lower for a
recommended maximum
storage period of 3 to 4
months for ground beef and 6
to 12 months for other fresh
beef.
The most desirable
methods used for defrosting
or thawing are: (1) in the
refrigerator; (2) during
cooking. The meat should be
defrosted in its original
wrapping unless it is
defrosted during cooking.
CURED BEEF such as
corned beef and beef bacon
is not recommended for
freezing.
Cooking
FRESH BEEF; The
method selected for cooking
fresh beef cuts depends on;
(1) the tenderness; (2) the
size and thickness of the cut
and (3) the available cooking
facilities. All cuts can be
Security Stall
'Extra scraper
1<
All welded Joints**
> 2 h x6'*' Header board
2V Boiler
hfr&« Bedding-/
/ ' J retainer
DISTRIBUTORS FOR:
VAN DALE, INC.
MADISON SILOS
cooked easily so that the
meat is tender, Juicy and
attractive. Large cuts in
cluding rib, rump (high
quality) and tip (high
quality) should be roasted at
300 degrees F. to 325 degrees
F. until the meat ther
mometer registers rare,
medium, or well done. For
easier carving and more
attractive servings, it is
desirable to allow a cooked
roast to “set” for at least 15
to 20 minutes. Meat con
tinues to cook upon removal
from the oven. If the roast is
permitted to “set,” it should
be removed from the oven
when the thermometer
registers about 5 degrees
lower than the desired
doneness. Tender steaks,
including rib, rib eye
(Delmonico), T-bone,
Porterhouse, sirloin and
tenderloin (filet mignon),
cut 1 inch or more thick,
should be broiled at
moderate temperature to
Retalne)
lug
VAUGHAN
FAIRFIELD
PAMLINE
Lancaster Farmini
desired doneness. Tender
steaks cut less than 1 inch
thick may be panbroiled or
panfried.
Less tender cuts including
chuck, round and rump are
usually braised as pot-roasts
or steaks. Fresh beef
brisket, plate, neck, shank
and cubes from less tender
cuts are usually cooked in
liquid, although fresh
brisket, cross-cut shanks and
beef stew meat are also
braised. Cuts cooked by
braising or in liquid should
be cooked well done.
Ground beef may be
roasted fbaked) as loaves;
broiled, panbroiled or
panfried as patties and
prepared by a combination
of methods in casserole and
similar type dishes.
FROZEN BEEF: Cook
frozen beef roasts at 300
degrees F. to 325 degrees F.,
allowing one-third to one
half again as long as for
cooking defrosted roasts.
Braise frozen pot-roasts,
r ..r iIHBBB
CO.
LOCAL
BIRD-IN-HAND
Are You in The Market
For a 3 PT. HITCH
AIR MIST SPRAYER?
If SO,
Why
not
buy
the
Best.
BERTHOLD SPRAYER
80 GAL. MODEL IN STOCK
104 & 160 GALLON ALSO AVAILABLE
A. L. HERR & BRO.
QUARRYVILLE, PA. 17566
Saturday. Feb. 1.1975
thick frozen steaks or cubes,
allowing about the same
cooking time as for com
parable defrosted cuts. Broil
frozen steaks and patties
farther from the heat so the
meat doesn't brown on the
outside before it is cooked to
desired donencss. The extra
time required varies ac
cording to the cut’s surface
area, thickness and the
broiling temperature.
CURED BEEF: Corned
beef, unless pre-tendered,
should be cooked in liquid.
Beef bacon may be pan
broiled or panfried.
Water
Adults requuc jbout three
ounces of water for every 100
calories consumed Much of the
water we need tomes from food
itself Kiuits and vegetables .ire
85 pci cent water Meat is usuallv
half water The average loaf of
bread contains appiosimatcly a
third of a pound of water
XXX
Last year 3,806,278 units of
blood were donated by Good
Neighbor volunteers to the
Red Cross for treatment of
the ill and injured. Were you
one of them?
15