The Wichita daily eagle., 1894-03-04

Dold Has Some
thing to Say.
Visions of cleayers and crop-eared bull
dogs; aroma of frying fat and hot water
yats; noise of sausage grinders; coldness of
refrigerators aud squeal of dying pigs;
but we have started up both packing
houses and all the butcher shops in town.
Jugulars have been cut, and blood, regular
old fashioned gore flows down the gutter
ways. In skinning the individuals of the
guild we are about TO lose our own epider-
mis-. We got our water too hot and it not
only scalded but cooked the meat Of the
white aproned crowd to the bone They
seem to talk as if the EAGLE don't know
carcass when it sees it. And this in face of
The solemn declaration of holy writ to wit:
''Wberesoever the carcass is, there will
the Eagles be gathered together" Yes,
that is true. When our flock fails
of knowing meat, good meat, when they
strike their bills into cut of beef, whether
1t be the sirloln of a superannuated old
grass cow or the oX-tail soup of long
horn Texas steer, then, and not till then,
shall we subject ourselves to "A good roast.
Triton among minnows; "Primus inter
pares:" Confused by the cross.fire and
ultra protestations Of the proprietors of
pens, we detailed a reliable staff appendage
10 visit the packing house of Francis
Whitaker & Sons for the inspection of
what is there to be seen. He found prob
ably hfty or sixty carcasses, hung up in
the cold storage room, some of which by
The marked weight upon them tipped the
beam when alive at from fifteen TO sixteen
hundred and forty pounds. They:were of
great fine corn fed steers, with rolls of fat
In layers along their ribs. Mr.. kennett
declared that of such beef are some of the
butcher shops or meat markets of Wichita
supplied. Our reporter did not dare say
his soul was his own in the presence of
such evidence, but just let his teeth chat
ter with his eyes fixed on a far away look
on the ammonia pipes. He was thinking,
90 doubt, of the tough character of the
steak against which he would be striking
those same teeth on the morrow. And he
was Informed that over at the Dold pack |
Ing house he could have the scene of fat |
and prime juiceness duplicated. Dear
reader, or rather beef steak eater, does it |
seem credible? Well, 90 see for yourself. |
Manager kennett having had his say |
yesterday morning. here following is what |
Manager Dold contributes on the vital |
question.
Manager Dold Talks.
70 the Editor or the Eagle.
DEAR SIR:-Your local entitled "Give |
Us Better Beef" with conclusions regard
ing the packing houses is noticed, and |
While we 60 into print with reluctance, we
eel that ii might be construed as disre-
gard Of public oginlon to ignore it. Un-
the article is based on a pre-
sumption of facts and in an authoritative
lenor.
Mr.. Kennel has asserted that good beef
IAN be hac, which we reiterate. The rea-
ION of such large proportion of the beef +
being tough is, first, largely on account of
he dealers (and they justify themselves by
blaming the consumers) demanding al
most fresh killed beef, in which state the
very choicest beef is only comparatively
lender, and never juicy and high favored.
Any red colored fresh meats, viz, beef,
mutton and game, especially il wanted to
,roil. fry or roast, should be allowed to
ge or rpen, and the length of time neces-
ary for this to take place is, in our opin-
on, from ten days to three weeks varying
on age and size of the
)eef carcass, and in the modern artifically
refrigerated cooler, even longer period is
beneficial. We claim that one of the rea-
ons why Kansas beef is in such favor in
New Y ork and the east is that the beef has
Usually hung or ripened for four to six
weeks before it is used which very mater
ally improves even a tolerable quality of
,eef, and is aged even longer when trans
,orted to England which continues to i'm
,rove, thereby SO satisfying the fastidious
English taste for our "EX-
,orJ Beef" This is one reason and very
essential without regard to quality and
good quality, will be improved
" ripening quite as much as ordinary,
,ut having the advantage to start with. |
inshes with all the advantages started
With.
Now second, as to the ability to get good
,eef, there are about half dozen butchers
II the city who take none but good beef, |
md good enough for Chicago, st. Louis or
astern markets, and IL the providers OF
antilles would be as discriminative in the
natter of quality (and cuts) of meats as
hey are~of groceries, pasty, dry goods, |
tc., etc., the cause of complaint could be
reduced, but meat market men
ike other merchants usually buy what
Gems to suit their trade and no doubt |
many would prefer to sell better quality if
hey could get as good margin as they
,an with the quality they are supplying.
but when customer demands "a pounds
II loin cuts of beef for Is cents IL is pre-
umed they want quantity, whereas if
hey were satisfied with one pound for the
anne money they might expect quality.
At the present cost of beef land parenth- J
.tically Is cents per pound for choice cut,
we'll trimmed steak, Is not high. as the ,
anne steak commands from Is to 25 cents {
q eastern markets.
Thirdly. The packing houses have, after
reputation. principally per cent interest,
n supplying what is demanded by the
However, it is natural and (
consistent desire to slaughter the best that {
AN be disposed of, aud they usually aim !
o have variety from the common to the /
good qualities on hand But. in a nut
she'll, ii consumers will ask for aged or
ripened," packing house." (no reflections '
IN others intended), beef discriminate in
he the selection of quality and cuts, aud
are willing TO pay for choice qualities and
.uts, then see that it is properly cooked =
md served, then furnish an appetite, we !
IAN insure immunity from tough steak. !
This statement has grown quite lengthy, :
)ut we wish 10 state before closing that '
We, personally, never get tough steak, +
lor If we do not see what will suit, we will =
lot take steak, and as TO ageing and rlpen-
ng, We frequently prepare roast of beef
our weeks ahead of time intended for use,
md legs OF mutton for six to eight weeks
We appreciate your generosity, and trust
'ou will see fit TO allow us TO state our :
ide Of the question also, remaining, very ;
yours e
JACoB DoLD PACKING Co. I
Per GEORGE =. DoLD I