The Algona Upper Des Moines from Algona, Iowa on May 8, 1956 · Page 37
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The Algona Upper Des Moines from Algona, Iowa · Page 37

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Algona, Iowa
Issue Date:
Tuesday, May 8, 1956
Page:
Page 37
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/'.' Kossuth Beef Industry Over $5,000,000 Do You Know Your Beef Cuts? Did you know that the average homemaker can name only about twenty of the more than 120 retail cuts of meat in her market? It's wise to learn to identify meat cuts. Why not choose a new one every lime you go to your market? For help in meat buying, ask your meal retailer for ideas. Also, it's a wise buyer who watches for meat specials. Today, beef is coming to market in plentiful supply. There are more than thirty different cuts of BEEF alone from which you have to choose! ThiYFeature Presented Weekly During May Under Auspices KOSSUTH COUNTY, IOWA BEEF ASSOCIATION Wm. R. Phelps, Swea City President Ray Kranfz, Titonka Vice President Don Warmbier, LuVerne Director Wm. Eimers, Fenton Director W. 1. Reynolds, Swea City Director Ronald Christenson, Lone Rock Director Leslie Johnson, Lakota Director Claire Reding, Ottosen Director Members of the Beef Association Include Both Feeders and Breeders • * * * 22,772 Grain-Fed Cattle Sold In Year TOP-GRADE BEEF COMES FROM KOSSUTH COUNTY'S BEEF RAISERS With the proclaiming of May as "Be«f Month in Iowa", and with 32 different state organizations sponsoring the monfh'long program to promote quality be«f, the Kossuth County Beef Association has swung into action to plug the top-grado beef raised in this county. Officers of the county association are given on this page. Thai the beef industry is an important one in Kossuth county is attested to by statistics supplied through the office of Dean Barnes, county extension director. In the last farm census year (1954) a total of 22,772 head of grain-fed cattle were marketed from Kossuth — bringing $5,125,000 to the county farm economy in that year. A break-down of the beef cattle raised in the same year showed that 12,780 feeder calves, including Western cattle, was brought in for county feed lots. 9,992 native beef calves were raised on Kossuth pastures and feed lots in that twelve-month period, while at the same time there were 11,102 beef cows (for calving) on Kossuth county farms. It is estimated that present cattle numbers are equal to or in excess of those figures. Herefords. Angus and Shorthorns are the principal breeds raised in the county, with a larger number of pure-bred breeders functioning to increase the quality of beef. w^ Stran-Steel QuOHSCt BUILDINGS For All Your Farm Needs An Ideal CATTLE BARN Ask About Our Time Purchase Plan! We Salute Kossuth County's Beef Raisers on Their Records. Miller Steel Bldgs. Co. Phone 1290 1001 N. Main, Algona yyx^xaM^^wxw/y/^yxxfr^yxxx^/^/^ ^ Here's Why You Profit With SARGENTS "SWEET LUMPS" Helps Bring Feeders On Fast For Prime Finish At Low Cost ! Here's a rich molasses supplement in soft pellet form that cattle really crave. "Sweet Lumps" sharpens the appetite . . . simply MAKES 'em eat more and drink more. Keeps them on feed, whether it's grain or roughage. We recommend feeding 24% Sweet Lumps if you want a complete balance of blended proteins without the bother of feeding extra proteins. The ration is sweetened by these soft molasses pellets and it's balanced with minerals, vitamins, and proteins for fast gain and maximum production. We're Always Happy To Help The Kossuth Beef Raisers Keep Up Their Excellent Productions. Sargent & Co. "Movers of Famous Sargent Feeds" SUPER DIESELS ._*•* f r . •»• This is the year to>b*gin saving — with an OLIVER or ALLIS-CHALMERS Super Diesel Tractor. You can cut fuel costs up to 75%. Come in and let us give you the faots. BRADLEY BROS. ALGONA. IOWA We Handle A Complete Line of KIDS To Fit The Farmers' Feeding Program! A SPECIALIZED FEED THAT MEETS EVERY INDIVIDUAL REQUIREMENT I We Salute The Kossuth County Beef Producers and Breeders on Keeping Our County At Top Production Level I Robinson Produce WESLEY ALGONA FOR THE B£ST IN B££F CONSUMER'S SELF-SERVE MEAT DEPARTMENT A PRIZE-WINNING HEREFORD RAISED BY P. M. CHRISTENSON, LONE ROCK • •••••*••••**•***••* Here's How To Cook Beef As most housewifes know, meat cuts are divided into those cooked by moist heat and those cooked by dry heat. The dry heal methods include roasting, broiling and pan-broiling. The moist heat methods include braising and cooking in liquid. However, when cooking any cut of meat by any of these methods, there's one prime rule to follow . . . use a LOW TEMPERATURE. Why? Because by using a low temperature you actually have more meat to serve . . . there is less meat shrinkage. In addition, meal cooked at a low temperature, as compared with high temperature, is more uniformly done. It is also easier to carve. When roasting beef, use a 300 degree oven. When broiling, have top of meat two or three inches from heat, t he thicker the farther away from the heat. When cooking meat in liquid, always keep it at a simm erpoint. If you follow these rules, you'll always have nice juicy, flavorful steaks and beef roasts. Country-Fried Old-Fashioned Steak - Good! Draw up a chair and have some good old-fashioned food! This means it is a country-fried steak time. Here's how to prepare it with either chuck or round steak, cut about one-half inch thick. First, divide the steak into individual servings and dredge the meat with seasoned flour . . . this will help give the steak that attractive golden brown appearance. I^ext, brown the steak in, a frying-pan with a small amount of lard or drippings. When thoroughly browned oh both sides, cover the meat and let it cook slowly for about firty-fiye minutes. At the end of this time, remove the meat and make a cream gravy with the drippings ... allowing two tablespoons each of drippings and flour for each cup of milk. When slightly thickened, place the steak back in the pan, cover and cook for twenty minutes longer. This gives you tender beef steak to serve in rich cream gravy. Tips On Meat Care When you get home from your market with cuts of beef and other meats what do you do with them? The care of meat between the time it is purchased and cooked is quite important. Here are a few points to follow for correct care of uncooked meats. First, just as soon as possible, remove the heavy store wrappings from fresh meat. To keep at its best, the surface needs to dry out a little. For this reason, uncooked meat is left uncovered or topped lightly with a sheet of waxed paper before it is placed in a cold section of your refrigerator. Cooked meat is stored entirely differently. Meats dry out during cooking and, naturally, additional The smallest county in the U. S. in Bristol county, Rhode Island. Felco Feeds Build Better BEEF We Heartily Support Any and All Efforts to Promote and Sell The Value of High Protein Meat — And FELCO FEEDS Produce Th» Best I FENTON Co-Op Elevator Home • Owned Home - Operated FENTON, IOWA We Join In Saluting The $5,000,000 Kossuth County Beef Industry KOSSUTH BEEF Is "BEST BEEF" BURT Co-Operative Elevator Co. Burt Iowa drying is not desirable. Therefore, cooked qieat should be tightly wrapped before being stored in the refrigerator. Closely wrapped with waxed paper or placed in a refrigerator jar with a tight-fitting cover, the meat will remain juicy and ready for its repeat appearance on your table. •//rS//////S///S/S///SS/SSS/S//////SS/SSS/S/////SSSSSA A Salute To The Beef Raisers of Kossuth County Where There Is Always BETTER BEEF! • Dale Yungeberg AUCTIONEER NIGHT SALES EACH FRIDAY AT 7:30 , ALGONA SALE BARN A SALUTE TO Our Kossuth County Beef - Raisers and Purebred Breeders From KOSSUTH COUNTY IMPLEMENT CO. LONE ROCK, IOWA PIONEER Salutes The Kossuth County BEEF INDUSTRY It's a $5,000,000 Part of Our County's Farm Economy. PIONEER HI-BRED CORN CO Junction Highways 18 and 169 Algona, Iowa "EAT MORE IOWA BEEF" * To Kossuth Beef-Raisers We Want To Say: PURINA Steer Fatena (With or Without Stilbesterol) Gives Fastest Gains and Top Quality Beef BURT PRODUCE CO. "Your PURINA Dealer" GLEE BULLOCK BURT. IOWA If m m 11 Ml Ai • 19 I" Ww ^m BEEF MA V

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