The New Orleans daily Democrat. [volume] (New Orleans, La.) 1877-1880, 1878-04-03

when the butcher mar returned eur man OF
notes inquired If the meat he, saw exposed for
daI t sap"sei SH 70 The sale ', .-a
perh u sef the most artist portion Of the
city as customers, and anything like bad or
somr mea. wouldn't go down With them"
'1 But ha ad No. ' sr reg We have to pay high
price for our beef under 1he 81 lighter
than is charged in rthsr cities but we are not
the ones who nut on the high prices.
R.po,ter-Well, sir. what docs an ordinary
Butoher-I have hill here now for the one
you see cut up on my sta.d - western
cost me "a cents y und gross. and. with the
exppBst q incident before y actng the meat in
oqr stall gives US bt o ye Ws sa margin ss and
how much do you retail the choice cuts OF that
B,tener-well. the highest price Is 30 cents a
Rap,-How ia the Western beef compared
with the Texas beef.
this seas n Of tho year. and that class would
hardly sell at all here.
Rep, How do the PRICES compare ..a
hero now ia drug at or 80 cents gross, ana
those who sell 1t from their stalls retail the
choicest a, from - to 10 CENTS out you WONT
Our reporter tn n moved to tho opposite end
of the market. and noticing In one stall piece
Of dark looking ma ke
Yes that il Texas stock replied he, you
can tell it mile Of. and only get 1t for some of
my customers who cannot afford to buy the
Western"
Reporter How much for steak from that
"round2"
the morning If it's warm day would sell at
Rep.-And how much for that Western piece
see near the Texas cut2
Butcher-Thns fifteen to eighteen cents.
Hep.-What is the .rea on, thai Texas beef
look. 40 dark by the side OF the WESTERN
Bnteher~Weli that isn't fair piece, hardly.
| guess though that is from a steer that has
heen. whit red over ON nothing but what he
cou d pick up on the prairie. When they winter
| them without feedipg they are mighty tough
and e unit, but when they are corn fed during
the Winter theg are s as foa ae w'Sn hi
about u two o N mouths. say he last of NAV. the
Texas cattle will have had good grass t. live on,
and that will fatten them, but. we won't e any
good ones until then, unless they are corn fed.
and for them we have to pay higher gross than
| FIR tho grass-fed.
Butcher don't know much. about rates, but
| If there was little smack OF competition In
ates as we'll rs slaughter houses, 1t would be
better for VIZ all
Rep.-How about the Texas canned beef2
| BuIcher-You won't find bit of that in this
Our representative then interviewed several
more stall owners, the substance OF their re-
plies to the questions %n tb nens tns
was hunted over the Only piece OF Texas beei
| found was that referred to above.
JOHN M. DuRAND
| ia now q saloon keeper opposite the st. Mary's
| Market, but WIS II butcher for fourteen years.
and has been employed IN and around mar
kets since 1860. Meeting Mr.. Durand accident.
ally on the streets the beef subject was broached
Question~Do you think the beef we eat here
| is as good as it was when you sold meat your
self?
| Answer-Yos. / think 50: but there Is no
money Tor u butcher now, they have all been
made poor by tue monopoly,
| Q.-1s Texas beef equal to the WesternY
| A.-GenerHfly yes but, of course, not always
and to be as good the Texas steers must be
fed on corn like the Western steers.
mean those that are brought here for slaugh-
| terP
! A.-some are, and they have to feed them here
with corn to make choice meat. Those that
| iced on tender grass alone may be- fat and
tender. but their meat never has the flavor that
| corn fed beef has.
| the average only about $50 pounds. How about
the Western beeves?
| A-Ohl the Western beeves In my time would
sometime weigh from 1900 to 1000 pounds. That
| WIS considered very fine meat.
Mr.. Durand could not say whether such
beeves were now imported for the West.
JOHN sTRENNA
who keeps the establishment long known as
| Johns Restaurant" on Bourbon street, being
interviewed, said that he had been la the bust
ness since 1853. 1t was his opinion also that
choice Texas beef was equal in quality to the
| Western article
| Gu stion-How much do you pay for beef
| now
Answer-Fifteen cents but sometimes In the
winter have to pay as high eighteen cent
when my butcher proves to me- coneiusivtly
that he must pay a higher price himself. owing
to the rise in the beef market.
1 Odd you have to pay less before the WARP
| Ayes. living was somewhat cheaper then.
l think paid ten, eleven and eleven and q hail
| cents for choice meat.
,Q.-3Do, you know, whether beef is better in
| New York than here?
ng b cam they get the
John could not. however. say how much the
butchers paid before the war for beef. nor how
| it W. sold. He thought that now they paid Us
| high as twelve cents.
LOUIS CHAPLAIN,
the proprietor of the Cosmopolitan Restaurant
on Royal street. was the next person inter
| viewed as follows:
Gu stion-.I suppose you know something
Answer-Well, 1 should think do was
| cook at Grapin's; on Chartres street before the
nv own account for these twelve years.
| Dwell. then. you can tell me- whether Texas
beef is equal or rot to Western beef, and
whether the meat sold now is as good as it was
A.-Yes: Texas beef is as fine beef as that of
| the West In truth. great deal Of the Western
| as good now as 1t ever was speak of choice
beef. We only use choice beef In first class res
| taurants.
Glow much do you nay for beef?
Al pay fifteen cents the year round to my
/ butcher. and get the best parts OF the beef the
loins.
Q-Was that price paid formerly for choice
| meat
A.-No, sir seven to eight cents think was
the price. and the butchers got it for from four
to five cents
Q.-Do you know how much the butcher WHO
supplies you now has to pay for his beef?
Al understand that he has to pay ten.
| eleven aud even twelve cents sometimes. and
they have to lose As per cent Oh the purchase ION
foo,;' on the hide, hoofs.. horns and head and
neck and other paris. which briag very little.
This accounts for the little money they make as
com AIRED with former times. They have to
calculate too closely now. and 1t often occurs
| tn It have to stake those who supply me with a
| sloo note to keep them a-golng.
Q.-What do you understand is the cause of
the present high prices?
Al am told that it is due to combination
OF cattle dealers who monopolize Transports