The Telegraph-courier. [volume] (Kenosha, Wis.) 1888-1946, 1908-09-03
TO EDUCATE WOMEN
Packers ofthe West To Show Plan
To Secure Lower Prices for
Beef in THIS Territory
MUST SELL CHEAPER MEATS

Every person in the country is inter
ested 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. The ultimate end will
be the lowering Of prices on all grades
of meats, especially in those cuts
which are now in chief demand.
In short, the western packers are
preparing & 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 tho
roughly that they will be competent
to teach their customers.
The packers say one of the chief
reasons why beef is not cheaper in
America 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
t. counterfeit the waste, but if the
sales Of the cheaper grades were in
creased the cost of all would decrease
materially.
One of The packers arguments will
be taken from the year book Of the
United States department of agricul
ture, written by George K. Holmes,
chief Of the bureau of statistics. Mr..
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 Mr.. Holmes comments is as fol-
lows:
"Although epicureans admit and
chemists demontrate that the neck
piece is toothsome and nutritious, it
bears the lowest price. In fact, it
would hardly be considered respecta-
bic to ask the butcher for piece of
the neck. Perhaps low order Of pro
fency in the housewife IS cooking in
the past gave to the neckpiece it's low
place. The story might have been diff
fe1ent had the cook known how to
utilize the meat in the making of at
tractive and delicious dishes. The
point of the argument is that cheap
parts Of a good carcass are as good as
expensive pieces when judiciously Sc
lected and properly cooked
American butchers complain that
the average housewife has little know
ledge of the art of cooking. She does
not know how to make tasty dish of
the cheap grades of meat. She there
fore buys the best steaks, slaps them
i'll the frying pan and places them Oh
the table when she thinks they are
properly cooked. On the other side of
Che Atlantic the cuts are placed on a
more equal footing, the demand for
the different 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 consequence it 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 socalled "choice0 cuts to
stocking up with the entire carcass.
While the tenderloin is the tenderest
and is considered the most delicate
cut, it is not so juicy nor so well fla
vored as other portions less tender.
and it is not nearly so nutritious IS
parts which require more cooking. And
both tenderloin and sirloin contain
less nutritious value than is found in
the cheaper meats.
Another government expert says that
a chuck steak, after careful cooking,
compares favorably with a round steak
or sirloin from the same carcass.