The Columbian. [volume] (Bloomsburg, Pa.) 1866-1910, 1883-07-13
Cheaper Beef.

An extensive dressed beef ware
house has been in operation in Phila-
delphia since February. AT first it at
tracted very little attention. The
butchers looked upon it as an expert
iment and the public regarded it with
suspicion. The promoters claimed that
consumers could be supplied with fresh
pure beef at price considerably below
then currents rates. With view of
ascertaiining whether or not these an
ticipations have been realized Times
reporter visited the establishment in
search of information.
"The opening of our establis hment
here" said Mr., Jewett, "had the effect
of causing the wholesale price of beef
to drop about two dollars per hundred
pounds, and that reduction has since
been maintained
''But the people did not benefit by
this
"Not at once. The retail dealers
were slow to take advantage of the
change even when they fully realized
its advantages, owing to the fact that a
large majority of them are controlled
by the live cattle interests, on account
of the extensive credit system in vogue,
but with which we will have nothing to
do, all our business being on cash ba-
sis. Gradually, though, the trade is
extending, and there are now in the
city some eight or ten dealers engaged
exclusively in the retail dressed beef
trade. AS the demand increases so
will the retail trade extend, until we
shall have to enlarge our accommoda-
tions for storage
"What are the principal causes of re.
duction in the price of dressed beef as
against that of the other!"
SIN the first place, our hauling is
cheaper All our meat is killed in Chi
cago and we can pack as much solid
beef in one Car as can be contained in
three cars in the shape of live meat.
Then, again, the shrirkage; that is,
the hides, horns, hoofs, fat, etc, which
few years ago was worth more in the
East than they were in Chicago, now
bring much higher price in the latter
city than elsewhere, 50 largely addi
tional profit accrues from slaughtering
in Chicago. The large increase in the
manufacture of oleomargarine accounts
in great measure, Tor the increased
demand for tallow."
"What are the future prospects of
the trade was asked.
The time is rapidly approaching when
il will be firmly established and the
price of beef closely controlled within
reasonable and fair limits. Before the
introduction to Boston of dressed fully
seven-eighths of the meat entered that
market on hoof, whereas now the re-
verse is the case, and that percentage
goes in carcass" Regarding the res
pective merits of meat under the two
systems it is argued for the dressed
beef that it is killed after being kept in
the yards at Chicago for some time and
all the animal heat extracted by being
Immediately put into temperature of
forty degrees, and kept so throughout
transmission to the refrigerators in the
local market; consequently the meat
reaches the consumer in perfect state
anu lOOkb, cuts duu tdts Hiiici anu tcl-
derer.
A visit tc the retail dealers in the
city only corroborated the remarks of
Mr.. Jewett. The largest dealer in the
city says: II feel satisfied that if it
had not been introduced best beef
would now be selling at thirty cents in
Philadelphia.
The class of customers are principal
ly found to be the restaurants aud small
families, and the retail dealers find
their profits larger than in the live beef
trade, in addition to the advantage of
selling an article that is much easier
handled, owing to its irmness. The
following rates speak for themselves, so
consumers have only to try the two
styles and form their own conclusions
as to quality: Porterhouse steak, live
meat dealers, 25c. per pound dressed
beef, Ice sirloin, 22c., against i5c. /;
rib roast, zoe, against l3c. round, lS.,
against lac. ; soup meats, lOal4c.,
agaigst 6c,-Phila Times.