Andrews Named Editor (continued from Page A 1) In the mid-1980s, Andrews worked as senior technical editor for a Navy contractor. He also worked as a public informa tion specialist. “For more than 45 years, Lan caster Farming has strived to be the farmer’s ‘desk,’ so to speak, a tool with information vital to staying profitable in a variety of Northeast farm industries,” said Andrews. “Readers can be as sured that the same balanced, objective reporting of news will continue. There will be some new features, of course. And while coverage area expands, a loyalty to our county’s heritage as the breadbasket of the North east will remain.” Andrews writes for and edits several new sections that were added to the production agricul tural newspaper. They include Corn Talk, the newsletter of the Pennsylvania Master Corn Growers Association, a section of the paper which began in Oc- Morton Buildings Includes An Unequaled Warranty Package With Every Building Purchase • 50 year protection against snow load damage to structures with no weight limit • 50-year protection against decay or insect attack on preservativ e treated columns and lumber • 20-ycar protection against red rust, fading, chalking, cracking and peeling on roof and sidewall panels including damage from atmospheric pollutants 800-447-7436 MORTON vl AV D |||| niftino po Box W.Monnn IL6ISSO Kill! www morionbuildmgscom 01999 Morton Buildings Inc WV Contractor s L icensc #WV()O7B4X tober 1993, and Foraging Around, the newsletter of the Pennsylvania Forage and Grass land Council, in April 1997. Poultry Notes, another section, was added in the mid-’9os to promote the Northeast Poultry Show. Andrews helped develop sev eral ag books, including the Lan caster Farming Reference Guide To Animal Health and Housing, first published in the spring last year, and the Lancaster Farming 2001 Ag Directory, established in December 2000. Andrews also assisted in the writing and edit ing of the Lancaster Farming Reference Guide To Nutrient Management In Pennsylvania. Andrews was instrumental in the creation, design, and devel opment of the section, Grower & Marketer, established in Janu ary 1999. Andrews, born and raised in New Holland, is a 1978 graduate of Garden Spot High School. He worked in the 1970 s on a neigh bor’s beef farm. • 10 year protection against windload damage to Morton Buildings' AlumaSteel sliding doors with no velocity limit • 5 year protection against windload damage on the entire structure with no wind velocity limit • 5 year protection against roof leaks on Morton Buildings' hi nh steel panels ! i . At center, meats lab assistant Gerry Smeal helps Beef 201 participants produce wholesale cuts. Beef 201 Teaches Production (Continued from Page A 27) A yield grade is quantitative, predicting the yield of retail cuts, the proportion of lean and fat. Finish is the most important factor in determining the pre- Gettysburg, PA 717-624-3331 Mt. Pleasant, PA 724-542-7930 Phillipsburg, NJ 908-454-7900 liminary yield grade, which is then adjusting for muscle or amount of kidney, pelvic, or heart fat. A ‘Y4” animal, for ex ample, is discounted for the ex cessive amount of fat. “In this area quality grade is important because the packers are in premium and prime mar kets, with branded beef pro grams and exports to Japan. The East Coast is a high quality market,” said Henning. Case Ready Meats Rick Fetrow, senior field sales consultant from IBP, explained “what’s different in our business and how does it pertain to you, the beef producer,” he said. In the early 70s, said Fetrow, the market was swinging to boxed beef, and now in the 90s the market is moving to “user friendly” pre-trimmed beef. Fat is now trimmed to 'A inch in response to requests from the Japanese, who volun teered to pay the same rate but asked that the plant send more usable product and less waste. The prod uct now costs less to ship and is labor saving once it hits the market, said Fetrow. Meat packaged and ready to go directly into the meat case, termed “consumer friendly” beef, is pack aged individually. Lancaster Farming, Saturday, February 24,2001-A43 *ll#* ** . L This helps to increase shelf life since a large package does not have to be broken into to sell one cut of beef. The meat is a custom-cut product that is enhanced with 10 percent water, sodium phos phate, and salt which releases when the meat is cooked for a tender, juicy product. IBP has launched the “Thomas E. Wilson” line of case-rrady products. The meat is cut with laser-guided equip ment guided by cameras mounted in different directions. In 1997 case-ready ground beef helped to solve the chal lenge of having less labor avail able, better utilizing a store’s square footage, and addressing food safety issues facing retails stores. Nitrogen gas is forced into the packaged beef and protected by (Turn to Page A 44) , *
Significant historical Pennsylvania newspapers