AB-Lancastar Farming, Saturday, Fabmary 21, 1998
" Ia w *
Shrove Tuesday
The 1804 [Old] Farmer's Almanac reminded us, “This
I month is short, then work brisk to get done your stint.
I Waste nothing in house or bam. ‘A diligent hand
maketh rich.’ Remember that moments make days and
days make years ..” Mardi Gras, French for “fat
Tuesday,” is celebrated this week
mark the increasing light of February
and March, so we know those days
that make years are getting longer,
anyway. February 24 is also Shrove
Tuesday, a day to confess and
obtain absolution for the coming
year Also called Fastnacht, it’s the
“eve of fast” in Germany, the last
day before Lent begins on Ash Wednesday
To-morrow and to-morrow cheat our youth
ns* Use a tall wastebasket to store long tubes of wrapping
paper.
Quick Beet Risotto
3 cups chicken broth
3 medium beets, cooked,
then peeled and diced
2 tablespoons butter
1 medium onion, chopped
1-1/2 cups arborio rice
1/2 cup red wine or water
1 tablespoon balsamic
vinegar
salt and pepper, to taste
Bring broth to a boil, #1
add beets, and set
aside. Melt butler in'*
a large skillet and saute
United Feature Syndicate 200 Madison Ave
(Printed in the U S A ) NY, NY 10016
(212-293-8500)
AVAILABLE WjSi]
SPRING *9B SS!
Ash Wednesday
- Anne Finch
the onion until soft Add
rice and cook another 5
minutes. Add wine or
water, and vinegar, and stir
until absorbed Slowly
add broth and beets to rice
mixture, stimng until liq
uid is absorbed and rice is
tender, about another
20 minutes. Season
Mf with sa l ( and pepper
This is great with
meats
Makes 4 to 6
servings.
USDA NATIONAL CARLOT PORK
REPORT Equated to FOB Omaha Basis as
3:00 P.M.
Feb. 25
Compared to Tuesday’s Close: Fresh
bone-in 13-19# loins mostly 1.00 lower;
butts steady to 2.00 higher, sknd. hams
steady to 2.00 lower; sdls. bellies steady to
firm; lean trimmings 1.00 lower. Trading
moderate to active, with light to moderate
demand and offerings.
'Sb OLD
FARMER’S
WEATHER
PROVERBS
•PRESENT FOR CORRECTION ON
13-19#, 1/4“ TRIM LOINS.*** - Loads
PORK CUTS : 126.38 Loads TRIM/
PROCESS PORK : 38.0 -- USOA ESTI
MATED COMPOSITE PORK CARCASS
CUTOUT Based on FOB Omaha cariot
pork prices and industry yields.
>!&(!•
if a, ere is
enough blue
Calculations for a 185 lb Pork Carcass
51-52% lean. o.Bo*-0.99‘ backfat at last
rib • Total Today’s Primal Composite Val
ues Date Loads Cutout Loin Butt Pic Rib
Ham Belly-02/18 164.454.0674.4153.80
36.16 128.00 47.31 44.61 Change : -0.35
-1.27 0.38 0.98 1.45 -1.21 0.41 - 02/17
178.0 54.41 75.69 53.42 35.18 126.55
48.52 44.19 02/16 625 54.87 75.98 53.40
35.60 131.05 48.8644.71 02/1377.5 54.88
76.56 53.30 36.20 131.05 48.06 44.66
02/12 124.0 53.83 75.79 52.90 36.14
129.93 47.81 40.48 Current Five Day
Simple Avenge - 54.41 75.69 53.37 35.86
129.32 48.11 43.73 • NOTE: Value may
change without adequate test
sky to make a
baby's coat,
tke weather
will dear.
Three fogs in
a row, then a
ram.
FRESH PORK CUTS LDS PRICE
RANGE WGHTD AVG. LOINS, BONE
IN. FRESH 1/4“ Trim 13-t9# 30.0 94.00 -
102.00 99.20 1/8“ Tnn/less 13-19# 9.0
107.00 107.00 1/4“ Bladeless 1/4“ Trim
19-23* 97.00 97.00 A combos 23/Up# 1.0
57.00 57.00 LOINS.CNTRCUT.IO-II
RIB, 1/4“TRM Tender-in FLO 8-13#
140.00 140.00 B Tender-out FLO 8-13#
BNLS Strap-on 5-9# 148.00 - 152.00
149.80 A BNLS Strap-off 5-9# 10.0
165.00 - 176.00 169.30 WHLE BNLS
LOINS 7-11# 159.00 159.00 A BNLS
SIRLOIN .75-1# 1.5 114.00 114.00
BONE-IN SIR 2.5-3.S# 75.00 75.00 E
BLADE ENDS 2-4# TENDERLOIN
1.25/DN# 0.38 195.00 - 211.00 200.33
LOIN BACKRIB (BOXED) FRSH/FRZN
1.5/DN# “ 1.75/DN# * 1.75-2.00# 0.5
250.00 - 260.00 255.00 “ 2.00/UP# LOIN
BACKRIB (COMBOS) 1.75/DN# 1.0
303.00 303.00 PICNIC, FRESH Smkr
On the first of
March, the
crows begin to
search
Got a Question?
Every day, the editors
of The Old Farmer’s
Almanac answer
a question on the
Internet All questions
are archived there
as well Goto
www.almanac.com
Central cariot
Pork Report
DES MOINES, lOWA
Wednesday, February 18, 1998
Ttm, RS, combo 39.00 39.00 DSmkr Trm,
SS. boned 0.5 55.0055.00 PICNIC CUSH
ION MEAT Combo 92% Fresh 90.00 -
91.00 90.67 A Boxed 92% Frozen BOS
TON BUTT 4-9#,FRESH 1/4“ Trim 5.0
68.00 - 70.00 69.00 1/8“ Trim 2.0 72.00
72.00 1/4“ Trim Neck-off 5.0 73.00 - 76.00
74.50 1/8“ Trim Neck-off 1.5 81.00 81.00
BNLS, Cellar Trim combo's 9/UP#
SPARERIB, FRESH 3 BAG/3 PCVAC
3.8/DN# 2.0 132.00 - 133.00 132.50 2
BAG/3 PCVAC 3.8-5.8# COMBOS
3.8/DN# 119.00 119.00 D COMBOS
3.8-5.8# HAM.BONE-IN.TRIMMEO
17-20# TSI (sel) 6.0 58.00 - 61.00 59.50
17-20# TS2 (com) 55.00 55.00 C 20-23#
TSI (sel) 4.0 50.50 - 54.00 52.13 20-23#
TS2 (com) 50.00 50.00 B 23-27# TSI (sel)
1.0 52.00 52.00 23-27# TS2 (com) 20-27#
TSI (sel) 12.049.00 - 50.00 49.54 20-27#
TS2 (com) 1.0 48.00 48.00 27#/up TS2
(com) HAM.BNLS MUSCLES 94-96% •
3 Muscle Group * 4 Muscle Group 9,0
113.00 - 114.00 113.78 * 5 Muscle Group
4.0 10850 - 109.00 108.75 Inside Outside
Knuckle Lite Butt Inner Shank HAM
TRIMMINGS (CHEMICAL LEAN)
Combo 72% Fresh 32,00 32.00 A Boxed
72% Frozen 40.00 40.00 D Combo 90%
Fresh Boxed 90% Frozen Outer Shank
Frozen 46.00 46.00 E BELLY. SDLS,
FRESH SKIN-ON, TRIMMED Fresh
10-12# 40.00 40.00 E Fresh 12-14# 10.0
43.75 - 47.50 44.98 Fresh 14-16#4.044.00
-475045.75 Fresh 16-18# 6.0 44.25 44.25
Fresh 18-20# 3950 3950 A Fresh 20-25#
34.00 - 3550 34.
75 A SKINLESS. SQUARED Fresh 9-11#
Fresh 11-13# Fresh 13-15# Fresh 15-17#
SKINLESS. CENTER CUT Fresh 8-10#
Fresh 10-12# Fresh 12-14# Fresh 14-16#
PORK TRIMMINGS/BONELESS PRO
CESSING PORK (CHEMICAL LEAN)
Combo 42% Fresh 6.0 24.00 - 28.50 25.42
Boxed 42% Frozen Combo 72% Fresh
24.0 34.50 - 36.50 34.81 Boxed 72% Fro
zen 41.00 41.00 B BONELESS PICNIC
MEAT Combo 72% Fresh 3.0 49.00 -
49.50 49.17 Boxed 72% Frozen 54.00
54.00 B SKINNED JOWLS Combo Fresh
4.0 18.50 - 20.50 19.25 Boxed Frozen
22.00 22.00 B FAT, VISUAL TRACE OF
LEAN Combo Fresh 1.0 18.00 18.00 Box
ed Frozen TRIM, VISUAL TRACE OF
LEAN Combo 12-16% Fresh Boxed
12-16% Frozen Specifications for all
reported cuts available upon request
STANDARD CONVERSION FAC
TORS FOR RETAIL CUTS (all retail
items vacuum packed unless otherwise
noted.) Loins (13-22#’s): Butts (4-9#'s):
Vacpak - report basis Vacpak - report basis
Gas Pak - add $2.00 Gas Pale - no conver
sion Paper - add $5.00 Paper - add $3.00
Combo - add $6.00 Combo - add $4.00
Spareribs: Bone-in Center Cut Loins: Vao
pak - report bas False Lean Off - basis
Polywrap - add $7.00 False Lean On - add
$5.00 Boneless Center Cut Loins: 1/4*
Trim - report basis 1/8* Trim - subtract
$6.00
ABCDE after quotes represents days
since last actual market test. Quotes are
dropped after 5 days of no test or before if
they no longer reflect current market
conditions.
USDA PORK CARCASS CUTOUT
Wednesday, February 18, 1998 Estimated
gross cutout values of a 175 lb bog carcass
based on USDA cutting yield tests and car
lot prices. Wednesday’s carcass grades &
prices per cwt: US #1 US#2US#3US#4
Change from 53.40 51.84 50.28 48.72
Tuesday’s value: -0.04 -0.02 unchgd 0.01
Today’s calculations for US #2 175 lb
pork carcass: % OF FOB CHANGE
FROM ITEM WEIGHT CARCASS VAL
UE Tuesday Skinned hams 14-20 Lb
21.01% $56.00 Loins. 1/4* Trim 14-22 Lb
20.33% $95.00 -1.00 Bellies. Sdls. 12-14
Lb 13.90% $42.00 1.00 Spaieribs 35Dn
Lb 3.03% $11250 050 Picnics 8-12 Lb
1051% $3250 Butts, 1/4“ Trim 4-8 Lb
7.25% $6550 Jowl - 2.85% $lB.OO 1.00
Neckbones- 152% $16.00 Feet - 1.05%
$23.50 Tails - 0.22% $30.00 Trim 72% -
2.19% $34.00 Lard - 10.85% $ 14.75 Total
carcass % ■•> 9451% US #2 Carcass Val
ue per cwt • $51.84 NOTE: Value may
change without adequate test.
ABCDE after quotes represents days
since last actual market test. Quotes are
dropped after 5 days of no test or before if
they no longer reflect current market
conditions.
Morrison Cove
Produce Hay Auction
ROARING SPRING, PA
Feb. 19, 1991
Report Supplied by Aactioa
ALFALFA: 160.00-185.00.
MIXED HAY: 145.00-175.00.
TIMOTHY: 110.00-140.00.
STRAW: 75.00-80.00.
HAY ROUND BALES: 85.00.
FIREWOOD: 27.50-85.00 PICK-UP
LOAD.
SALE EVERY TOURS. AT 1 P.M.