Internet Payments

Secure & Reliable

Your data is encrypted and secure with us.
Godaddyseal image
VeraSafe Security Seal

Lethbridge Herald Newspaper Archives

- Page 26

Join us for 7 days to view your results

Enter your details to get started

or Login

What will you discover?

  • 108,666,265 Obituaries
  • 86,129,063 Archives
  • Birth & Marriages
  • Arrests & legal notices
  • And so much more
Issue Date:
Pages Available: 34

Search All United States newspapers

Research your ancestors and family tree, historical events, famous people and so much more!

Browse U.S. Newspaper Archives


Select the state you are looking for from the map or the list below

OCR Text

Lethbridge Herald, The (Newspaper) - September 17, 1974, Lethbridge, Alberta 6 LETHBRIDGE HERALD Tuesday, September 17, 1974 Carcass cut trims cost on home meat Hank Tarns is a private businessman. He is also a butcher and he is in his business to make money. He is making money and he is doing it with some of the cheapest prices in town. Following extensive renovations to Vanta's Economy Meat Market and the purchase of Ranchland Meats, The Herald approached Mr. Tarns to find out his secret of an ap- parently thriving business. He says there really is no secret. He orders his beef by the side from a local packer, paying the going price and then adds the normal 20 per cent markup to cover his cost of produc- tion and allow a profit margin. Since he started in the business just more than a year ago, he has expanded his staff, until his business accounts for eight employees. To prove his point, Mr. Tarns allowed The Herald to visit his butcher shop to witness a cutability test on a side of beef for one of his customers. Together with Andy De Jager, a specialist in cutting a side of beef to a customer's specifications, Mr. Tams worked for about 45 minutes from start to finish. In that time, the carcass was turned from a hulk of fat and flesh to neat piles of various cuts of beef. Another 45 minutes was needed by another employee to wrap the cut SEMI-ANNUAL KERBER FLOORS 1251 -2nd Ave.S. Phone 327-0023 SALE END ROLLS REMNANTS CONTRACT CARPETS VINYL SHEET GOODS Open Thursday and Friday Till 9 p.m. meat into packages ready for a sharp freezer and eventually the home freezer. The day The Herald visited Mr. Tams, he cut an A3 steer for the customer at a cost of 89 cents per pound. Cattle for slaughter in .Canada are graded ac- cording to meat color, size of the rib eye and fat thickness. Al and A2, the most lean, are considered Canada's best grade followed by A3 and A4. The gross profit realized by Mr. Tams on this side of beef was Out of this profit, he has to pay for the cutting and wrapping and cover his overhead' ex- penses such as rent, freezer operation and paper costs. He feels per side would cover these expenses. With a three-man opera- tion at his meat market, he can process five sides of beef. This means a net profit of about per working day. The carcass involved in the cutability test weighed 220 pounds. The test follow- ed the Canada department of agriculture beef cutting chart. The men ended up with 36 pounds of fat and bone as the waste. Through the actual process of cutting and sawing, another one and three quarters of a pound was lost to waste. The front quarter of the side was cut first. Prime offering the following services: Semen processing and distribution from all breeds Custom collection and private storage Full line of A1 supplies and nitrogen Artificial insemination schools Consultation and development of Al programs Canadian distributor for International Beef Breeders T. L Church B.S.A.O.V.M. Manager arm Tnompvon 8. Sc. Production Manager Specialists in Superior Semen P.O. Box 357, Lethbridge Phone 328-9671 rib area was first removed and because of the customer's specifications, pounds of steak was weighed out. Nine pounds of short ribs, the extended portion of the prime rib area was then cut off. The chuck produced 24 Vz pounds of steaks and roasts. The large round- bone area produced six pounds of shoulder roast, 12 pounds of shank and another adjacent area produced 7V2 pounds of cross rib roast. A brisket point, used for corned beef, weighed 5% pounds. The flank was turned into hamburger and stewing meat. Nine pounds of sirloin tip roast and 11 pound of sirloin steak came next. Other cuts and their weight included T-Bone steaks, pounds; club steak, five pounds; rump roast, nine pounds; round steak, pounds; stewing meat, six pounds; ham- burger. 27V2 pounds; and soup bones, 10 pounds. The total meat wrapped amounted to pounds of meat. Since the total carcass cost the customer his take-home meat supply cost per pound. BILL GROENEN photo Beginning Hank Tams checks the weight of an A3 car- cass used to demonstrate how to cut a side of beef into freezer-ready pack- ages. STILL SELLING FOR LESS STERN'S CUT-RATE FURNITURE 314 3rd St. S. Phont 327-3024 VANEE LIVESTOCK LTD, -'-SEX FORT MACLEOD Direct from Lolhbridge 328-1477. 328-7331 328-3211 "Livestock Dealers and Order Buyers" COMPLETE CATTLEUNER SERVICE We buy feeders on all markets in Alberta Contact us now for your feeder cattle. ;