The potters herald. [volume] (East Liverpool, Ohio) 1899-1982, 1940-09-05
Consumer Notes
Issued Weekly by Consumer
Counsel Division, A. A. A.
Washington, d. C.
New Grades For Beef

u0SNAuS SOAls ~ ~
New Grades For Beef
New quality grades for beef have
been set up recently by the Depart
ment Of Agriculture.
Here are the new beef grades and
what they mean:
PRIME-The highest grade of beef,
but available in very limited quanti-
ties, usually in late fall and winter.
Domestic consumers rarely see it.
Used most exclusively by hotels, res
taurants, clubs. Produced only from
specially fed steers and heifers which
represent the highest degree of per-
fection in breeding.
CHOICE-Highest grade of beef
commonly available to consumers.
Marketed year-round in the Middle
West and the East, and available in
limited quantities in the West. Usual
ly cuts are relatively fat and require
considerable trimming. Produced from
steers and heifers specially nourished
on concentrated feed.
GOOD-This grade meets the needs
of consumers who have small food
budgets and want the best quality
they can get for moderate prices. Sold
in all sections of the country through
out the year. Carries enough fat for
average needs, but not enough to re-
quire heavy trimming before serving.
Produced largely from steers and
heifers fed intensively on concen-
trated feed for varying lengths Of
time. From this grade down the man
ner of cooking requires attention.
Tougher meats can become more ten
der with proper cooking.
COMMERCIAL - For consumers
with tight food budgets able to buy
beef only if prices are below average.
Has very little excess fat. Produced
from steers and heifers and relatively
young cows fed largely on grass or
roughage and fed concentrated feed
for only short time.
UTILITY - Lowest Government
graded meat usually available to con-
sumers. This grade obviously in
cludes meats which are not tender but
can be made platable by careful and
imaginative cooking. 1t should be sold
at the lowest price. Produced from
steers and heifers fed largely or en-
tirely on grass or roughage and from
cows producing beef deemed suitable
for sale in the retail market
You find these grade marks over
and over again on the whole length
of the meat carcas, as u. S. Choice,
U. S. Good, or whatever the grade
may be.
Grades for veal, lamb, mutton, re-
main unchanged. They are: U. S.
Prime, U. S. Choice, U. S. Good, u.
S.- Medium and U. S. Plain. Medium
and Plain for these meats, CORES pond
to Commercial and Utility Grades for
beef.
x X X
RecOnditiOning Fat
Fat that has been used for deep
fat frying of potatoes or doughnuts
or some other food isn't necessarily
used-up fat. You can usually re
trieve it and save it for another time
After whatever it is that has been
swimming in the fat has been sieved
out, the fat should be permitted to
cool.
Then couple of slices of raw po-
tato should be dropped into the cold
fat, the fire should be turned on and
the pan permitted to heat up slowly
until the potatoes are brown.
After that strain the fat through
a couple of thicknesses of cheesecloth
into a can. When it has cooled, cover
the can tightly and place it in the
refrigerator until you are ready to use
it the next time.
X X X
On The Air
Consumer Time" on the air every
Saturday morning at 10:45 a. m., East
ern Standard Time, will devote its en-
tire September 7 broadcast to the
school lunch program, which is ad-
ministercd by the Federal Surplus
Commodities Corporation Of the u. S.
Department Of Agriculture.
Listen in for information on how
you can start such program in your
community this fall and bring fresh
nutritious foods to the needy children
in your schools. Radio scouts on the
broadcast will tell the results of their
Investigations into the accomplish
ments of the school lunch program
so far, and also of plans being made
to feed some 100000 children during
the next school year.
Consumer Time" is broadcast over
the red network of the National Broad
casting Company. 1t is sponsored
Jointly by the Consumers Counsel