Evening star. [volume] (Washington, D.C.) 1854-1972, 1904-07-25
LOCAL MEAT MARKET
ABOUT THE SAME CONDITION AS
LAST WEEK.
News Of Sympathetic Strike Did Not
Affect Prices-No Danger
Of Famine.

ABOUT III tne same COnQltIOu dS IOF tHc PAST
week. various kinds of meat ranging from
four to six cents pound above normal
prices News of the sympathetic strike
among all departments of stockyard men at
Chicago did not affect the market in the
least. The meat men seem to realize that
they are asking about as much for beef
now as the public will stand. The chief
consumers, the restaurant and hotel men,
contend that the wholesale and retail meat
merchants are determined to make all the
profit they can out of the strike, and say
there is no warrant for the prices prevail
ing. Up to this time there has been no
difficulty in supplying the demand.
One large wholesale house placed an Or
der in Chicago this morning for a carload
of prime beef. A Geographic answer was
received stating that only One-half carload
could be shipped This taken
indication that even the independent con-
Germs of the west fear there will be diff
Guilty in handling live stock well as
dressed beef. The strikers are claiming
that their war is not being waged against
the Independent concerns but against the
| members of the big packing combine
associa ton. The news from Chicago this
morning, however, shows that all stock
handlers have been called out of the yards.
The plea of the Independents that this
would prevent them from getting cattle to
their establishments was met with a deaf
ear today. The strike leaders promised to
give the independents consideration at a
special meeting. The leaders declared that
first 1t must be a strike, then the individ-
ual cases would be taken up.
Will Affect Independent Packers.
This condition of affairs will affect the
Independent packers unquestonably and
will make meat perhaps a little more scarce
than now. 1t is not believed, however. that
prices can go much higher. If they do the
demand will cease, and only the largest
hotels and restaurants of the country will
call for beef. The great class of salaried
people and wage earners will gladly find
some substitute for meat until the packing
troubles are at an end.
One prominent restauranteur declared to-
day that 1t was his belief the wholesalers
in the city have a good supply of prime
beef, which they are keeping in cold stor-
age and holding at high price. This meat
is being put upon the market in very small
quantities and at fancy price. Prime ribs
of New York corn-fed beef are held at Is
cents a pound today, when the normal price
is but II cents.
There Is generally a brisk demand for
this beef in Washington. 1t so happens,
however, that at this season of the year
when many of the wealthy residents of the
capital are away from town and the more
expensive hotels are practically empty the
high price of choice ribs is not a hardship.
There has been much talk since the
beginning of the meat strike of the various
kinds of ribs Of beef. the choice roast cuts,
that some explanation of the various
classes Of ribs may not be amiss The
highest quality of rib beef is the New York
state corn-fed. This beef is prepared espe-
cially for epicures and high l!vers. The
calf is placed in stall when very young
ana there he remains for perhaps two
years, when he has grown into fat bull
lock- He is confined in close quarters and
is literally supplied with corn.
The result of this treatment is that he
grows fat and heavy. His bones small,
and he is practically without muscles. The
meat is tender and juicy. An eight rib cut
of New York beef will average in weight
about forty-four pounds. The average eight
rib cut to be found in the Washington mar
ket today will not vary greatly from TWEEN
ty-five pounds.
New York beef is raised in New York,
shipped to Chicago for butchering, and usu-
ally returned to New York city for sale
Much Of this beef comes to Washington,
where the demand Is for choice cuts. Not
being a manufacturing or laboring center
the Washington meat-eating population
wants the better grade of meats. There is
ing beef here.
The local supply Of prime beef comes
from the hills of Virginia. This meat is
usually grass-fed and the cattle are allow
ed to roam over a considerable territory Of
hilly country. The result is that there is
some muscle in the beef and not so much
fat. Out of herd of say 100 native cattle
perhaps fifteen or twenty bullocks will
prove of the very first class. An eight rib
cut from one of these choice native bull
locks will weigh perhaps thirty-six pounds
This meat is selling today a 10 cents
pound, when the normal price is but II
cents So 1t goes throughout the entire
list of meat available in the market
No Danger Of a Meat Famine.
L: Is said there is absolutely no danger of
d meat famine. There will always be meat
on the market. and it must be sold at
reasonable price in order to be sold at all.
In this connection, 1t is stated, that instead
of waiting for tho worst OF strike condi-
tons, the meat dealers have jumped beef as
high they think the market will stand.
AT the current prices 1t will probably con-
tinue. Many of the restaurants have raised
their prices and are sharing in the profit
making. There are other restaurant pro-
pretoIs who have not raised prices and
are giving their customers the best avail
able meat in the market. The great mass
of lunch-room and restaurant patrons are
quick TO identify the two classes of pro-
pr,etOrS.
Lambs were selling perhaps a shade
higher in the local market today, but veal
is not greatly above the normal level.
There has been less of an increase in the
price of veal than in any other class of
meat. Hamburger steak meat has gone
soaring with the rest while corned beef is
also the rise.