The Greeley tribune., 1904-06-09
WHY 1T is TOUGH
People Want Meat Cut While
Green.

why is ii tnat we cauuol Ecu teu
der meat in Greeley: | order from
the butcher "A tender loin steak. II
locks GOOD but when broiled and
served on the table 1t is anything but
tender. In the maturity OF cases IL
is tough-so tough that specially
strong grinders are necessary to mas
ticate it properly. cit is the same
with a sirloin, rib, or other roast
all look tempting, but prove tough III
the eating niue times out OF ten
Why is it? 10 our butchers buy only
the tailings? Is the tender young
meat all shipped to Denver OF other
markets. When in Denver | always
get better meat at any hotel or res
taurant where | obtain a meal, thah
/ can possibly bu' in Greeley why
is it:"
That is the way Tribune man
heard a citizen Grating recently, ana
as it is a newsgatherer' business 10
know good many reasons why,
he interviewed one OF Greeley S best
known and most responsible butchers
on the question, and here is that
tradesmau's answer:
The Greeley butchers can furnlsh
their patrons with as tender oeei'
pork or mutton as can be purchaser
in any city ia the Union, but the Gus
TONERS. or nine out Of every ten, VIII
not buy this meat when offered them.
The tender meat served in Denver no.
tells and restaurants is the cold storage
kind: that Is, it is kept in cold stor-
age from two to three weeks before
being offered for sale from the butch
er's block. There is an un~arranteo
prejudice in Greeley to cold storage
meats or poultry, and this is one OF
the objections. Meat kept in cold
storage is apt to emit a musty or
sour odor, especially on the edges
This odor can be readily removed
by wiping the parts with a dry cloth,
or by scraping or trimming with
knife. Then after the roast or steak
has been cooked, this odor is not ap-
parent to the most sensitive nostrils,
But the average Greeley buver OF
meats will have none of it, Up goes
the nose in visible disgust and none
of that for ne, thank you stops
prospective sale.
"Take a fine two-yeaI-old steer:
let it be as fat as butter and as Juicy
as lemon: kill it tonight and serve
it tomorrow to customers and In all
probability some Of them will alter
wards complain that beef was not as
tender and palatible as / expected.
Now, after the steer was killed had l
put it into my cold storage room for
. week or ten days before cutting 1t
up and selling, not one customer
would return and say 1t was tough,
stringy OF dry.
The hotels at the stock yards In
Chicago, have the reputation OF fur
nishing the tenderest and juciest
meats in the states, and they deserve
it. But not one Of them serve roasts,
loins or steaks to guest that have
not first been at least twenty -one
days in cold storage.
sit is the same with chickens,
even the spring variety. Kill two
chickens that are three to four
months old; broil one as soon as
possible and put the other in cold
storage for only a week, and l will
guarantee the last one, when served
on the table, will pc enough more
pala table as TO he quite noticeable to
any one. and no one will contend that
the week in cold storage has been in
juriols to the fowl, or might prove
injurious to whoever ate it.
Eyes, | am we'll aware OF the
many complaints constantly made by
some housekeepers, cooks and diners,
| that we Greeley butchers do not sell
anything but second OIL third rate
meats and poultry, and that better
meats are served in Denver than can
possibly be obtained at home. But
Mt is all bOsh! If our customers will
get rid of the prejudice and antip-
atby to cold storage foods and favor
us in selling them over our counters
W. Will guarantee to give them as
,eidet meat and fowls as can be
be h elsewhere.
A And tile foregoing reminds the
I, writer that the Oasis ever serves ten
der steaks and roasts. which are OF
the cold storage product, and he $
G lisp s d to think the butcher knows
whereof he speaks. At any rate, he
prefers tender to tough meat, even If
il has been kept in cold storage
room for weeks.