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Lethbridge Herald Newspaper Archives

- Page 65

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Lethbridge Herald, The (Newspaper) - April 27, 1972, Lethbridge, Alberta ENTRANCE TO This ship is just passing under the Lion's Gate Bridge at Vancouver, Ihe entrance to the second largest harbor facility in North America. The west coast port struggle with Ihe grains industry ha, many agribusinessmen in a conflict of what to da to increase the export capacity for grain. A' Ihe time of this picture, there were 21 ships wailing for grain shipments from the various Dplavs in trains enroule to Vancouver was slated as the major cause for delay, with some presure pointed toward labor dif.iculties. With ex- oorls now ahead of lost year's total by about 17 per cenl, exports are looking for Canada to surpass the 700 million Ihe last crop year. Beef grading change for better Canada's new beef grading system still in Hie proposal singe, is being sought by trie industry to provide a more ccmplc'te description for the producer. Gary Benoil, livestock ofti- ccr for Ihe Canada department of agriculture, said the produc- er musl be made aware of (lie faults of the present grading system before changes can he made. The producer must have a clear understanding of carcass merit and also he shown an economic incentive to produce an improved product Hie real reason for chnngng (lie carcass Rradmg system. Mr. Benoil said for sonic lime now the producer luis been inrn between the need to pul excess fat (HI the cattle to Ket lop prices and the building criticism from consumers, wlio want a lean product, ile said top dollar Is paid for fat animals even though fat is a costly tissue to produce, ex- cess fat means fewer pounds of retail product and the cost of removing excess fat in the packing house is high. tie said of the problem is that the man responsible for marketing lean cattle is under paid. Despite the concern about excess fat, the increasing price of licet because ol it and the fact that beef consumption is elastic (varies wilh there has not been a change in the grading structure. A conference in Winnipeg five years ago initiated a study tor a" new grading system. From this conference and through several committees and subcommittees the follow- ing sketch defines the major points to he attempted in the proposed beef grade stand- ards: to give a clear definition of a beef carcass; young carcasses will he cut between the lllh and 12th vih to permit a fal measure rr.cnt and ribeye mcasiire- carcass will he graded unless health inspected; quality grades will be assigned, including Canada A; Canada B; Canada 0, Class I and 2; Canada D. Class I, 2. 3, and 4: and Canada Bull. Can- ada A and D are subdivided into four fat classes for each of three weight ranges: A and B carcasses will carry a fat class on both the stamp and the rib- bon 'brand (color classifica- tion --The different mialilitcs ot beef will be divided into quan- tity or Gullibility groups by the fat measurement; A carcasses will require youlhfnliiess, firm fleshing, fine grain, bright cool- ant' some marbling. Canada B carcasses will he of slightly poorer quality. Mr Ik'noil stressed that (he proposal is not settled and thai many changes could occur be- fore Ihe grading system be- comes a reality. Some of the work to he done before the final beef grade standards can be implemented includes: approval by the de- partment of justice prior to enactment by the Privy Coun- cil; training of a 105- member grading staff; and training of 10 additional staff members: of all stamp- ing and branding equipment: of all forms used in statistical reporting of beef grades (or market infor- mation: period of at least two months to allow beet producers to adjust feeding practices to the new grading procedures. Mr. Benoil said Ihe new beef grading system will not pro- vide any more money to Ihe beef cattle industry. A grading system should ac- curately describe the product. Once dcscrirvd. supply and de- mand will operate lo establish appropriate price differentials, lie said this type of grading system should provide Ihe identification md (he trades using Ihe beef should establish (lie price differentials that sup- ply ami demand dictate. Tile producer, knowing what the consumer wants, can Ihcn make Ihe necessary adjust- ments to breeding, feeding or management programs toward the goal of satisfying the con- sumer. ;