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Show FARM, RANCH Beef keeps well in freezers The home freezer has given consumers the opportunity to take advantage of bulk quantities and specials as never before. Beef has become one of the freezer biggest home specials for consumers trying to take advantage of possible economies, selection and convenience, or a preferred source. some Unfortunately, consumers in their quest for beef deals have been taken advantage of by ads and sales tactics of beef specialty shops. high-pressu- an Once advertised special gets you in, sales tactics may be used to try to switch you to much higher priced meats. Insisting on the advertised special, you may be in for a surprise. An old, not just aged, carcass may be displayed for you. Some of the fresh carcasses of yield grades 4 and 5 may be high-pressu- re disappointing due to the amount of fat on the carcass. Of the latter, the meat of the carcass is good, choice in fact. The problem is that there just isnt much of it. Protein makes liver nutritional For centuries man has been searching for the complete food one that con tains all the nutrients needed for the day. Although no one food is complete, liver comes close in supplying a good portion of the nutrients we need every day. Protein, of course, tops the list of livers nutritional benefits, and rightly so. Liver is one of the best sources of protein. All proteins are made from a combination of amino acids, and meat protein is a near perfect match in the amino acid combination needed to fulfill the bodys needs. Adequate protein is essential for growth and maintenance of all body tissue, formation of hormones which control body activities and to improve resistance to disease. But liver is much more than protein. It is the best meat source of vitamin A, essential for healthy tissues and membranes. In fact, one serving of liver provides more than a weeks requirement of this nutrient. And it can be stored in the body. Liver contains a vitamin surprise, too. Usually we look to citrus fruits to supply vitamin C. But liver, too, is a good source. Vitamin C helps maintain healthy gums, build and high-qualit- y maintain bones, tissues and blood and helps to hold the bodys cells together. Looking at the B vitamin complex, liver again stacks up as a winner. Thiamin, essential for carbohydrate metabolism and proper functioning of the nervous system, is found in large amounts in pork liver. Liver is also the best meat source of riboflavin, needed for the formation of certain enzymes. good vision and healthy skin. Niacin, needed foi healthy skin and digestive system, is another B vitamin contained in liver. B12 prevents pernicious anemia, and again, liver is a good source. Since the body cant store B vitamins, foods containing them should be eaten daily. The best source of iron, lacking in proper amounts in so many American diets, is liver. Many people know that certain vegetables are good sources of iron, and its true that vegetablesdocontain iron. But often the iron is in a form that the human body cannot digest and use. Iron from liver, however, is not only readily available for the body to use, but it also aids the body in getting more iron from those otherwise unavailable vegetable sources. Customers may be switched to larger, betterlooking, more expensive carcasses or cuts of beef. What they pay for is the hanging weight, before cutting and trimming. On a half beef of yield grade 4 or 5, consumers should expect at LEAST a 34 to 36 percent trimming loss from the hanging weight. At 72 cents per pound, a 250 pound side would cost $180. However, even with careful trimming and cutting at least 90 pounds (36 percent) of the side will be inedible trim. Thus, the 160 pounds taken home actually cost $1.13 per pound, 56 percent more per pound than advertised. A good deal for a few better cuts, but rather expensive hamburger! Potential buyers are in no position to know how carefully trimmed and cut carcasses will be, or how much the actual trim and waste will be. To protect yourself & to be sure full cut weight is received, insist that the cut and wrapped meat and the trim April, 1978 GIVE A WEED AN IMCH AND IT'LL TAKE AYARD! be weighed BEFORE you leave. The sum of these weights should equal the hanging weight of the carcass. There are alternatives to buying beef in quantity for those who still want it: Shop around for a retailer who relies on repeated of business satisfied customers. Check with your supermarket. Frequently they sell sides, quarters, or smaller quantities of beef cut to order for freezing. 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