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Kraft Cheese Spread
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Size
KNOW YOUR FOOD
HOW MUCH
MEAT
TO BUY?
Learning to estimate the number of servings vari
oas cuts of meat will provide comes only from
experience.. but the learning does pay off! Pieces
of a single cut of meat may vary in the amount of
gristle, fat and bone they contain so the exact
amount to buy often must be determined at the
meat counter. This is one of the reasons it’s impor
tant to buy meat at a store that close-trims its
meats. You’ll get more meat and less waste for
your money. Here are some guidelines that can
help you estimate:
If average amounts of waste are assumed and 3
ounces of cooked lean meat is counted as one
serving, a pound of meat will provide—
3 to 4 servings of cuts with little or no fat or
bone: flank steak, boneless loin steaks, ground
meat, round steak, lean stew meat, boned roast
with little fat, liver, center cut of ham, veal cutlets,
fish steaks and fillets.
2 to 3 servings of cuts with a medium amount of
bone: most roasts, some chops and steaks, ham,
poultry, dressed fish.
1 to 2 servings of cuts with much bone, gristle or
fat: lamb, pork, or veal rib chops, plate and breast
of lamb or veal, spareribs, shank, short ribs, chic
ken wings and backs.
You may want to serve more than 3 ounces or less
than that amount depending on how much each
person wants or the size of pieces, such as chicken
parts, chops or steaks.
Source of material: University of California Extension.
USDA Home and Garden Bulletin No. 183
_/
California Wine
Deep Red Wine with
Tangy Citrus Flavors
Half Gallon
T—»H«n
Q Apple Cider
^Cinnamon Stick
22
Vermouth
By GALLO
OREGON STORES ONLY
Redeem Your moiled
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Cheer Detergent ■£• JIM
<a°Tide Detergent t 52“ 1
Dash Detergent J278
i Era Detergent is s269
^Cascade l,£sr s178
#Joy Liquid S 5105
#Dawn Liquid S 61*
St Ivory Liquid s: J13*
St Bounce sssse s1”
Personal Ivory a. 4*59*
# Downy hSSr *1'*
^Deodorant Zest TSr 2-71*
<#Biz Pre-soak SS *2?
iMr. Clean s s1“
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