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PA Norman 6. Clartt 5 son 71/-734-3C82 QUINCY, IL Wilmington, Ohio, was the site of a breakth rough for pork producers on Mon day, April 18, 1988. America’s Cut a lean, boneless pork fillet created to help retailers market pork was served for the first time in a national chain restaurant. The introduction was the begin ning of a year-long test to be per formed at the Wilmington Ponder- Pork in a steak house? The Wilmington, Ohio, Ponderosa Introduced America’s Cut in April as a test production for the national chain. First to be served by franchise owner John Holt were (seated clockwise from front left): Rich Wer ner and Mike Earley, both representing Moorman Mfg. Co.; and Jeff Murphy and Keith Gibson, officers of the Clinton County Pork Producers. SOMERSET. PA Summit Machinery, Inc. 514-445-2528 mahaffey. PA Hutton Farm Equipment 814-277-5504 Abraczinskas Farm Equip. Inc. 717-356-2323 ROSWELL. PA LEWISBURG. PA 0.0. Barnett & Sons Erdley Farm Equipment 514-829-5009 717-524-2410 Ponderosa Tests Pork On Menu Rapid Refill < • Refill tank from a convenient water source • Many other accessories available Maryland Ag Equip Co. Inc 301-655-5568 CHESWOLD. DE Delmar Ford Tractor, Inc 302-675-84 M RANDALISTOWN, md Security Ford West 301-655-9600 osa. If America’s Cut is successful in Wilmington, Ponderosa offi cials will consider broadening dis tribution to other locations within the 600+ store chain. The story of how pork found its way into a steak house is a good example of how grassroots promo tion efforts can move big compa nies into action. All it takes is a little hard work and a lot of per New Jersey COLUMBUS, NJ. Reed Brothers Equipment 609-267-3363 SHILOH. fU , Robert G Hampton. Inc 609-451-9520 Lancaster Farming, Saturday, April 30, 1988-E3 severance. And Rich Werner, a district sales manager for Moor man Manufacturing Company, deserves a large chunk of the credit for creating this new opportunity for pork. Last fall, Wemer was planning a meeting for his sales representa tives at the Wilmington Ponderosa and he asked the owner to serve charbroiled pork. The owner laughed. ‘The only thing I could picture was a breaded, fried chop,” remembers John Holt, owner of the Wilmington franchise. “I didn't really know what quality, charbroiled pork tasted like.” Though Wemer settled for another menu choice at that first meeting, he was persistent. The Moor Man sales manager held monthly meet ings at the Ponderosa and he kept the pressure on Holt to serve char broiled pork. Then Wemer had an idea he thought might convince Holt to put “the other white meat” on the menu. Wemer brought extra thick cut pork chops to the restaurant and asked Holt to prepare them, and then join the Moor Man folks for lunch. The restaurant owner was sold with the first bite; but because Ponderosa’s menu guide lines are very structured, it wasn’t going to be easy to add pork to the menu. Holt decided to apply to become a Ponderosa test market for the pork product The franchise owner researched pork preparation and sought out pork suppliers. He learned about America’s Cut and decided it would be perfect for his business. According to the National Pork Producers Council, the official America’s Cut must come from the center loin portion of the hog and be between 1 and 'A to 1 and 'A inches thick. No more than'/ inch of fat cover is allowed. Holt liked the fact that America’s Cut was guaranteed to be consistently lean, tender and uniform in size. “It is really a premium cut and serving a quality product is my major con cern,” says Holt. The Wilmington Ponderosa owner filled out the test market application and waited to hear from Ponderosa headquarters. But Holt was a newcomer to the Pon derosa organization, so he believed it was a long shot that he’d be selected as a test site. While Holt was doing his paper work, Werner and his sales rep resentatives were doing their own leg work enlisting the Clinton County Pork Producers. President Keith Gibson arranged to hold the association’s annual banquet at the Wilmington Ponderosa. Over 150 pork producers tasted the meal Holt proposed to test char broiled America’s Cut, salad buf fet and potato. Following the annual banquet, members of the Clinton County Pork Producers ggenerated more than 200 letters to Ponderosa’s headquarters in Dayton, Ohio, requeseting America’s Cut on the menu. Shortly afterward. Holt was given the O.K. to be the first franchise to test it. The Wilming ton Ponderosa menu now includes a 6-ounce America’s Cut, which sells for $5.99. Moor Man’s, the National Pork Producers Council and the local pork producers con tinue to support the product through local advertising and promotion.
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