The Montgomery advertiser., 1908-09-06
OTHER CUTS GOOD
PACKERS SAY AMERICANS WILL
 HAVE NONE BUT BEST.
Claim Thst Is One Reason For High Price of Beef--Pian Campaign of Educntfon In The Mntter--Quote
 IIucIe saussx Ewuerfa.

frtce or beef--Pfan Campaign or
 Edueation In The Matter--Quote
 Uucie sam's Experts.
 Every person in the country Is in- terested in the price of meat and will, therefore also be interested in move ment which the Western Packers are preparing to undertake to teach the American public that other portions of beef are as nutritious and, when properly cooked. as palatable as the costlier cuts. writes South Omaha corresdondent of the New York Trib- une. The ultimate end will be the low ering of prices on all grades of meats. especially in those cuts which are now in chief demand.
 In short, the Western packers are preparing a campaign to teach the public to buy and eat the whole crit ter" and not a few choice cuts alone, from the sale of which the retailers say they must obtain the cost of the entire carcass because of their inabili- ty to sell the cheap cuts. This cam paign Is to be carried on through the retail dealers of the country, who will be coached on the subject so thorough ly that they will be competent to teach their customers.
 The packers say one of the chief req sons why beef is not cheaper in Ameri- ca Is that the people demand the best cuts and leave so much of the so-called inferior grades on the hands of the packers that they are forced to keep the price of the best cuts up to coun- teract the waste, but If the sales of the cheaper grades were increased the cost of all would decrease materially.
 One of the packers arguments will be taken from the yearbook of the United States Department of Agricul- ture, written by George K. Holmes, chief of the bureau of statistics. MT. Holmes points out the mistake made by people of limited means in select ing the most expensive cuts when many of the unsought portions are equally, or even more, nutritious. One of Mir. Holmes comments Is as follows:
 Although epicureans admit and chemists demonstrate that the neck piece is toothsome and nutritious, 1t bears the lowest price. Tn fact, 1t would hardly be considered respectable to ask the butcher for piece of the neck. Perhaps a low order of pro- ficiency in the housewIfe's cooking in the past gave to the neckpiece It's low place The story might have been dif- ferent had the cook known how to utilize the meat in the making of att tractive and delicious dishes. The point of the argument is that cheap cuts or d. gOOu CarCaSS are as BOOQ as expensive pieces when judlciously se- lected and properly cooked"
 American butchers complain that the average housewife has little knowledge of the art of cooking. She does not know how to make a tasty dish of the cheap grades of meat. She therefore buys the best steaks, slaps them in the frying pan and places them on the table when she thinks they are proper ly cooked. On the other side of the Atlantic the cuts are placed on a more equal footing, the demand for the dif- ferent cuts being more general. On this side the laborer's wife Is more likely to order chops or steaks than to ask for brisket or neck. and In conse- quence 1t pays the big packers to send barrels and barrels of brisket and the cheaper cuts to England. while In many cases the American butchers would prefer purchasing more of the portions from which they take the so-called choice" cuts to stocking up with the entire carcass.
 While the tenderloin is the tenderest and Is considered the most delicate cut 1t Is not so juicy nor so well favored as other portions less tender. and 1t Is not nearly so nutritious as parts which re- quire more cooking. And both tender loin and sirloin contain less nutritive value than is found in the cheaper meats.
 Another Government expert says that chuck steak, after careful cook ing. compares favorably with a round or sirloin from the same carcass.