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Lethbridge Herald Newspaper Archives

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Lethbridge Herald, The (Newspaper) - August 14, 1972, Lethbridge, Alberta Monday, Augutl 14, 1972 THE LETHBRIDCE HtfcALD 5 HOW TO BUY NOTICE This is a 1 A tender juicy beef steak is a mealtime favorite of millions of Can a- dians. To help make sure that your steak will be tender and juicy, we've listed some interesting information about both buying the beef and cooking it. You may want to clip this advertisement and file it with your cook books for continued reference. Keep for EXCESS FAT REMOVED BACK BONE REMOVED Choose the Correct for Results P'RICES EFFECTIVE in Lefhbridge August 14 19 Many different cuts of beef are called "Deaks" and any one of these cuts can vary fn tenderness and flavor. But oil are nutritious and all can provide good eaf- ing if properly prepared, Tha secret lies in lulling the cooking method to Iho cut yoj select. Regardless of their quality, some steaks are naturally more tender than olher steaksr cu-ts from the less-used along the back of the rib and join always be more tender than those from Ihe active muscles such as )he shoulder (chuck) and round. Tender steaks come from well-fed young caltie, usually between 16 and 20 months old. That's Ihe cattls which packers slaughter for Safeway, and for any other retailers who havo our high standards. For maximum tenderness and flavor, beef should be aoed for approximately two weeks. During this aging period- greater tenderness and flavor develop in 1ha meat as natural "enzymes" act on the proteins, the carbohydrates and the fats. The most tender steak cuts make up only a small proportion of the beef car- they a re in g re ate s) demand. Therefore, they command a higher price than other cuts. TENDERLOIN (FILET MIGNON) 1. mos, ,ender 0, oil steaks, the tenderloin has no bone and very little fat. Broil or pan-broil Allow about 6 to 8 ounces per person, PORTERHOUSE 2. often considered the best steak, fine textured and well marbled, the porterhouse usuaHy sells at a higher price than moit bone-ins teaks. It has a generous section of tenderloin, which can be removed and served separately as filet mianon, Broil or pan-broil] allow 12 to 16 ounces per person. The less tender "tail" is not steak meat; it should sold os ground meat. ROUND STEAK FULL SLICE OR RUMP ROASTS AIL CUTS TRIMMED BEFORE WEIGHING STANDING RIB ROASTS PREPARED FOR EASY CARVING CANADA CHOICE CANADA GOOD BEEF ALL ONE PRICE lb..... "VV SUPER SAVER LOIN STEAK -BONE or SMOKED HAMS SLICED BACON SMOKED SAUSAGE WIENERS LUNCH MEATS Safeway Superb Quality Canada Choice Canada Good Beef .....Ib. O. Very similar to the porterhouse steak, but with a smaller amount of tenderloin. Broil or pan-broil. For generous icrvings allow 1 2 fo 16 ounces per person. NEW YORK STRIP 4. Ihis steak is the some as the large in both the porterhouse and the T-Bone. It is a very flavorful, tender which moy be broiled or pan-brolied. This sleak Is sold boneless allow 10 to 12 ounces per person. 55RLOIN 5, the sirloin Is a large steak, which makes it suitable fop family or parly fare. If conlains several different muscles and varies in size, shape, and bone size. Brail or pon -broil. For oone-in sirloins allow 8 to 1 0 ounces per person depending on amount of bone. SIRLOIN TIP 6. this Is a boneless steak, less tender than the regu- lar sirloin. Can be broiled or pan-broiled or cooked with moist heat. Allow A to 8 ounces per person. RlD STEAK 'his steak Is cut from the rib section, and Includes the rib bone. It is sold as rib roast when cut two or more ribs thick. It has a well developed flavor and is very tender; broil or pan-broil allow 12 lo 14 ounces per person. DELMON1CO 8. cut from the eye of beef rib. this steak Is bone- less, and has little fat. Like the rib steak, it has a well-devetoped flavor and is very tender. Broil or pan-broil; allow 8 to 10 ounces per person, ROUND STEAK 9. Become ts practically all leon meat, the round sleak is on economical buy. It is as flavorful and juicy as olher steaks because it lacks marbling. The full cut round conjoins three musclei which can be divided as (a) top lenderest of three muscles (b) bottom round and (c) eye- of nol as tender as top; cook with moisl heat. Allow about 6 to 8 ounces per person for any of Ihese three. CHUCK STEAK 10, Ihis U an ecnomical stcok, with a well- developed flavor, bul it varies in tenderness. If is available both boneless ond bone-in. For maximum tenderness, marinate as explained elsewhere in Ihis od and grill. BEEF STEAKS Canada Choice Canada Good Ib. BURNS, SHAMROCK, PART SKINNED WHOLE, HALF or QUARTER..............Ib. BURNS, SHAMROCK, RINDLESS, SIDE VACPAK.........................Mb. BURNS, 5 Varieties to Choose From )2-oz. nel wl. stick BURNS REGULAR AND ALL BEEF VAC PAK..... Mb. pkg. BUDDING SMOKED BEEF, CORNED BEEF, SLICED HAM, SLICED TURKEY....................... 3-ot. "Barbe-Cues and Tips'7 Starr the about 1 hour oheod of lima io you'll hove a good bed of glowing