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Lethbridge Herald Newspaper Archives

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Lethbridge Herald, The (Newspaper) - October 1, 1974, Lethbridge, Alberta 24 LETHBRIDGE HERALD Tutwtay, October 1, 1974 Hamburger Stew meat Chuck steak Shoulder roast Brisket point roast Stew meat Round bone and cross-rib roast Rib steaks Round steak Club steak Short ribs Sirloin tip roast Soup bones Porter house steak Rump roast Shank By RIC SWIHART Herald Staff Writer It is hard to visualize a half of a cow or half of a carcass of dressed beef but by buying beef by the side consumers can save com- pared with over-the-counter sales. I witnessed a carcass cutability test at Vanta's Economy Meat Market to see how much actual meat was available to the housewife from a side of beef. The 220-pound side of beef, grad- ed A3. produced pounds of wrapped meat ready for the home freezer: The rest of the carcass was waste in the form of trimmed fat and bone and a small amount lost due to the sawing From the advertised price of'89 cents per pound for the side of beef, the consumer actually paid per pound for the amount of meat taken home. But if that same amount of beef in the same proportions had been purchased at one of the big three supermarket chains in small- BILL GROENEN photos LEFT: Waste Irinvned from carcass. amounts, the average price would have been per pound. The calculation was made from a meat price check list dated Sept. 6 which provided prices for cuts of meat for Safeway, L-Mart and IGA .for that particular day. The list carried one, two or three store prices for the different cuts of meat and in all cases, these prices were averaged for each cut to arrive at The Herald's figure of Four categories, of meat cuts demonstrated in the carcass cutability test were not included on the meat price check list. A telephone call to the local super- markets filled these prices in. Eleven of the cuts of meat shown in the cutability test were priced above the S1.07 per pound paid for the entire side of beef, cut. wrapped and ready for the freezer. Six were priced lower. The prime cuts of meat showed the most obvious price difference. T-Bone and club steaks lead the list with an average price of and these cuts accounted for 15V4 pounds of meat. Eleven pounds of sirloin steak would have cost per pound over the counter. Prime rib steak is the only other cut priced above The carcass provided 13% pounds and over the counter would have cost per pound. On the other end of the scale, 10 pounds of soup bones would have cost only 15 cents per pound instead of per pound. And the 27% pounds of ham- burger would have cost only 71 cents per pound. Six pounds of shoulder roast would have cost 92 cents per pound and nine pounds of short ribs 79 cents per pound. ;