Block · one region of the page, as the scanner read it. It may hold a whole story, part of one, several, or an advertisement; stitching blocks into articles is the next step. Text is supplied OCR.
Page 4 · column 2 of 9 · from the scan, no model involved
You also want to consider the cost pretty closely. Remember about 1/4 of that side is waste. So subtract these pounds from the total weight of the side. Then divide the remaining pounds into the total cost to get your cost per pound. The cost may surprise you. Too, it takes a good meat cutter to get steaks of uniform thickness, 16 get even trim on outside fat, to get well blended hamburgers, to properly bone, wrap, and quickfreeze the meat. Can you or someone else in your area do this well? If not, you don’t have the same beef you would buy in a store. Too, remember the cutting, wrapping, and freezing adds to the cost per pound of that side. Add this to your purchase cost to get the total cost of the side or quarter. Actually, there is no one answer to the question, “Should I buy a side of beef?” For some people, it works very well. They like beef and any cut of it. They are able to get beef at a very favorable cost figure. In other cases, families find they do better by stocking up with store “specials". In this way, they get the cuts they like and want. They don’t have the problem of getting the meat cut and wrapped. Both ways are good. Which way is for you depends on you and your family.
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