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10 __ THE LIBERAL, Wednesday, Apr. 30, 1975 Whether It's for stretching the food budget. satlstylng the 1amlly or delughtmg dinner guests, beet IS Canada's all-around favourite meal chOIce Beef otters over 40 leerenl cuts for your enloyment While these cuts vary In taste char- acteristics. all beet cuks are nutritious and are delucnous. tender and luncy when prepared prop~ erly For the greatest eating satisfaction. buy qualuty heel and famulianzeyourselfwuththe wude vaner of bee! cuts available Loblaws makes It easy to buy high quality bee! Loblaws ollers only Canada Grade A Beet. assuring you of excellent flavour. lendeyness and luiciness Select beet cuts accordlng to vour Intended use Since beet cuts vary considerably m their natural tenderness. be sure to match the cut to the proper cookmg method It you are untammar BUY QUALITY BEEF KNOW THE CUTS CORNED BEEF - cook in liquid, oven roast OTHER CUTS - cook in liquid BEEF: THE CANADIAN FAVOURITE PLATE. BRISKET POINT, FQRE SHANK With the Wlde variety 01 cuts and the recom- m nded way to prepare these cuts. see our Beet C art LTâ€"hé primal (wholesale) culs of beef. as Indicated on our Chart. include, chuck. nb. Ionn. mp. flank‘ pla1e. brisket pomt _and foreshank The Chuck Is the toreshoulder ollenng economical steaks and roasts with an excellent well-developed flavour. Generally the cuts lrom this section are less tender. but make excellent pot roasts. SWISS steak or stew. Plan on 2“: servmgs per pound lrom chuck roasts and steak (bone-In) The Rib section contains very tender and tlavourful steaks and roasts Use dry heat, such as ovenroastlng or brorllngJo prepare these cuts Plan on 2-2': servings per pound trom nb roasts or steaks (Done-In) Braisrng beet IS one sectlon ot the no that IS less tender. so prepare this out With morst heat. The Loin contains both the short tom and the sirlom sections It prowdes the choucest steaks ot the carcass These cuts are aII tender and shOuld be prepared by dry heat‘ brouhng. lrynng or pan-broulmg Allow 2-2' ; servmgs per pound irom thése steaks (bone-In) The Sirlom tip IS cut partially from the lam and partially from the hip section This is a less tender cut Use meisl heat such as pot roasting or braismg to prepare cuts lrom this section Plan on 3 servungs per pound from Sirlom tip roasts or steaks The Hip is the hind leg of the animal The hip cuts are generally not as tender as the rib or lom cuts. Generally use moust heat in preparing steaks lrom the hip section. Roasts may be oven roasted at 325 F or pot-roasted Plan on 3 servmgs per pound lrorn these cuts , , J -__--s___|. 3v .-â€"- .â€"-r - 7 The tlank. plate. brisket point and toreshank are sections 01 the carcass that contain less tender meat Generally these cuts afe ground or used tor stew meat DellCIOUS and nutritious. bee! Is an excellent source ol high quallty protein essential to growlh and good health It is also a good source of (he vatarnin. maein and a good sowce ol the minerals. Iron and phosphorus ROASTS - oven roast STEAKS - broil. pan fry, pan‘ broil BRAISING BEEF - braise FRESHLY Gnouno \ . FRESHLY GROUND . FRESHLY ' * nrnund hnnf I GROUND LEAN broil, pan fry, pan broil, roast STEAKS - broil, pan fry, pan broil