The Wichita daily eagle., 1894-03-06
TOUGH BEEF AGAIN,
To tho Editor Of the Eagle.

To tho Editor of the Eagle.
Anent your comments upon the quality
OF beef we buy, and the answers thereto. it
Is admirably shown tina. ''it Is the winged
bird that fiutters" A careful reading.
however. seems to develop little else than
fiutter, since the EAGLE only charges that
there is tough beef in our market, and
both Mr.. Dold and Mr. Kennett admit the
truth OF 1t. / fail to see where you 'do
An Injustice to several of our home indus
tries, when the principal allegation is ad-
mitted, and especially, since agitation
gives prominence to the fact that there is
some good beef sold, and it affords the
dealers handling that class of meat, a fiue
opportunity to advertise it. By all means
let these gentlemen give us the names and
location of these dealers, that we may
swell their profits, and, at the
same time convince ourselves that
they have told us the whole
truth. l must question their right
to make the public "A party to any attempt
to shield those who are known to deal in
poor beef. If they choose Co handle that
class Of goods. they should be known. so
that the buyer will not be deceived. Very
few are able to judge of the quality of
meat on the butchers block, but a child
can pass upon its quality when it comes
to the table. That butcher should
claim immunity from giving full value re-
III
held to the strict letter of justice, and this
only because the meat vender may de-
ceive the buyer, while the grocer and the
dry goods dealer cannot, is not fair. If he
takes from the customer 100 cents in cash,
it is not right that he should give so cents
in return.
Mr.. Dold and Mr.. Kennett are entitled
to thanks for their suggestions IN refer
ence to curing or ripsning of beef. With
n W
there Is no reason why this should
not be done This however, only
proves too much of what is
of in your first article. Any
fair minded man will say that we had
better meat ten years ago than we have
now. If green meat was better then than
cured meat is now. it shows conclusively
that it was owing to the quality of cattle
used There is not an old settler in Wich-
ita who will not tell you that the bsso beef
we have ever had was along in the
seventies. when none but best beeves were
killed. The plea of dealers that we are
to pay for choice meats is mere
steaks ''weil trimmed" and properly
ripened can be sold at Is cents per pound,
but intimates that the trade expects one
and one-half pounds for that amount.
l have never paid less than 10 cents for
sirloin or porter house steak in Wichita,
nor has any one else Neither would the
trade object TO that price if the quality
was satisfactory, notwithstanding the
price of cattle WAS never so low. 1t will
do to tell the marines" that the heavy
we'll fatted steers are sold to oar local
dealers, but there are those who know bet
ter. The lean cows driven through our
streets daily. make just such beef as we
are compelled To buy nine times in ten.
Let some enterprising butcher advertise
one Of Henry Schweiter's four-year-old
steers at retail. and see how long he will
keep it. These gentlemen will hardly
carry the point by half admission OF
sisting that there is nothing in them.
If they are timid about rushing into
print" we will excuse them that service,
il they will see that we are supplied with
the finest refrigerated dressed beef" The
butcher who would put up those "well
steaks would score point by
using his photograph for trade mark. We
all want to see him once day, aud will
agree to feel the kind of gratitude we can
not express.
Thanks are due to you, Mr.. Editor, for
this timely protest. 1t goes without say.
ing that neither the EAGLE or the public
has any interest in injuriug the business
of anyone engaged iu legitimate trade
Let
"The butcher and baker
And candle-Stick maker,
give us value received. and there will be
peace in the ranks. Failing in this they
will hear from more than one outsider
SCRTRRrEP