Collection search - Buying Beef Roasts

Record information – Brief

1

Buying Beef Roasts

Item number (ISN):

562605

Hierarchical level:

Item (Accession level)

Item number (ISN):

562605

Type of material:

Sound recordings

Found in:

Archives / Film, Video and Sound

Link to this record

Add to My Research

Link to this record

This link identifies the web page describing this particular record. Unlike the temporary link in your browser, this link will allow you to access, and reference, this page in the future. To link to this descriptive record, copy and paste the URL where ever needed (wiki, blog, document).

Sign in

Sign in to start saving records using My Research

Sign in
Record information – Details

Fonds/collection:

CANADA. AGRICULTURE CANADA

Accession:

1978-0095

Media:

Sound

Release date:

1973-02 ?

Production company:

Information Services of Agriculture Canada

Production credit:

reporter, Colleen Clarke

Description:

Show detail Hide detail

We are all looking for ways of cutting food costs these days, so I thought today I would talk to you about the way in which you can get the best value when buying a roast of beef. First of all calculate the cost per serving, rather than cost per pound. Let's look at a few roasts and see how it works. Standing rib, rump and chuck roasts are usually sold bone-in and will yield approximately 2 to 3 servings per pound. At a cost of $1.25 per pound and if you count on 2 servings per pound this works out to 62¢ per serving. Boneless roasts such as rolled rib, boneless rump and sirloin tip will yield approximately 3 to 4 servings per pound and at a $1.50 a pound for these roasts and 3 servings per pound, you will be paying 50¢ per serving. The latter is the less expensive buy of the two - a saving of 12¢per serving. Keep in mind when making these calculations that all boneless roasts will yield approximately one more serving per pound and that cuts that are suitable for cooking rare give the highest yield of meat. Research has also shown that the most juicy, tender and flavorful roasts should be cooked at low to moderate temperatures of 300 to 325 F, this will give more meat as there is less shrinkage and cooking 1oss. <1mn 38s>

Language:

English

Notes:

Show detail Hide detail

1. Description based on script.

Detailed holdings information:

Show detail Hide detail

Vault ISN:

935937

Format:

SOUND

Location number:

1978-0095/0999

Number of items:

1

Kind of sound:

R/R

Made from:

DEPOSIT

Status:

ORIG
Ordering and viewing options

Conditions of access:

Open

GENCAT identity number:

GAD 0FD063

Restrictions on consultation:

~No Restrictions / Pas de restrictions

Reproduction access:

With written permission of Copyright Owner / Avec la permission écrite du détenteur des droits d'auteur

You can order materials in advance to be ready for you when you visit. You will need a user card to do this.

Cannot visit us on site? You can purchase a copy to be sent to you. Some restrictions may apply.