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Show Hi-ft Whnt Vim Hunt Ail-iiiiiti vlninil nldlls urn H n-'- lllflltH III Bllfll llllll!jllj. Approxl- rimli-ly fii-vi'ii million pi-ojili uV.n mil IiiiiiIIiiK lli'i-nm-ii i-.'irli yciir. It in f-utliMiiti-i! Unit lelwi--n four iinil flvr hunilri'il filial ik.w ifl-htn uv.c.ur In 1 1 1 i m country fiit.li liiintlnf; b'-.ibon, UN well no llni-i' lo four Ihotit-.uii'l noii-f.il.il nrcl'li'iilN. rurkcy Steaks Open Daily Paying Market Surplus Birds Ire Quick Frozen, Realizing Profit; Norlli Ciiriillnn In li'iidinR the way In tnkluK euro (if a surplus turkey crop. Niuir IHutjaw, N. C, ulclc frozen tinkevH are Ijelns proceftried Into Bleaks Hint bring excellent re- j ! ' I , I If - kttMlMWUW. ., .UTl1 .-fill flft. " - l'irst operation Is to trim turkey, tur-key, leaving almost uniform mass of cquiUly divided white meat, dark meat and gravy makln's. ' "4 T ' i Four pounds of turkey stew and 20 pounds of turkey steaks, left and center, secured from 24-pound 24-pound frozen turkey, right. " ' - Tfl--vr riiftnrr"i""iiha-ift i Turkey steaks are Individually wrapped and sealed In cellophane. . ' 1 Weight Is placed on the steak ; package. Thawed out gradually to room temperature, they are ready to fry to cook as desired. turns every day of the year. The method of processing the steaks is demonstrated from photographs taken at Pender Cold Storage and Freezer Locker cooperative, where thousands of turkeys are being made into fast selling steaks. |