Iroffs demonstrate meat cutting processes
r * * **
3*"
>ff shows how to trim a shank bone with
ic wizard knife.
BIG FARM POWER AND EQUIPMENT
( •*
need MORE TRACTOR
T JUST MORE HORSEPOWER
GET IT
ITH & STEIGER
STEIGER MEANS BETTER TRACTION... LESS SPIN... GREAT LUGGING POWER...
YOU NEED WORKING WEIGHT TO GET TRACTION TO PUT THAT HORSEPOWER TO WORK.
STEIGER HAS AN EXCELLENT WEIGHT TO POWER RATIO.
YOU GET PERFORMANCE, HANDLING AND LESS TIME IN THE FIELD.
Stop by any time anti line up a spring demonstration.
By KENDACE BORR Y
ELIZABETHTOWN - The
process of how a hindquarter
of beef becomes the varied
cuts of meat found on the
dinner table was explained
this week to the public by
Groff’s Meat Market,
Elizabethtown. There, while
the audience watched, owner
Joseph Groff told how the
hindquarter is broken down
while members of his family
demonstrated the work.
Total weight of the hin
dquarter at the stf •* of the
demonstration was 150 lbs.
First the quarter was split
into two parts, the round and
the loin. Then each of these
were further divided.
From the loin came nine
sirloin steaks, with a total
weight of 21 lb., 12 oz.
Thirteen porterhouse and T
bone steaks split into the top
and bottom. Nine steaks,
weighing 12 lbs. 8 oz., were
taken from the top. The
bottom was cut into thirds
for roasts. An eye roast was
also seamed from the bottom
piece of meat.
Sirloin tip which weighed
about 9% lbs. was removed
from the round and cut in
half. It would be made into
roasts.
Groffs son Frank cut the
hind into the several kinds of
meat. While he proceeded to
do this, his brother Joe,
worked on trimmings.
Trimmings are scraps of
meat that can’t be used for
steaks or roasts. These can
be used for flank, beef cubes
for stewing, meat to be
ground into hamburg, and
soup bones.
To ensure that all meat is
removed from the bone as
close as possible, the Groffs
use a special knife called a
wizard. The wizard is a
round electric knife blade
which cuts in a circle. It
scrapes bones cleaner than a
hand held knife could.
While the actual cutting
was going on, Groff ex
plained about other im
portant products that can be
obtained from the carcass of
a steer. There are the liver,
tongue, kidneys, brains, and
sweet bread (or neck
glands).
The pancreas is used to
obtain insulin, fat gives
soap, and animal feed is
made from the pulverized
bones.
After the hindquarter was
broken down, a rib was cut.
From a 30 lb. rib, 10 lbs. of
delmonico steaks were
removed and 10 lbs. of meat
was used for grinding. The
remaining weight was
waste.
Groff related that all the
steers he uses are locally
bought and grain fed. Diet of
the animal, he feels, is the
most important con-
Lancaster Farming, Saturday, March 11,197 -
Sirloin steaks are cut off the beef loin by Frank
Groff.
sideration when thinking of animal about 430 lbs. of meal
meat quality. He likes steers isobtamed. ......
that weigh around 1000 lbs., Groff explained that the
and said from such an (Turn to Page 45)
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