Evening star. [volume] (Washington, D.C.) 1854-1972, 1910-11-16


ing all over the country. as reported.
there is not material reduction I'm the
prices here, especially of beef. it seems
uiHicuit 10 ascertain or even to obtain a
reason from those who should know.
Dealers when pushed to an answer ,su-
ally respond that the Washington public
Is suffering from the cost of high living
and not from the high cost of living. They
claim the people want the best cuts OF
meat for the prices charged for the
poorer ones, and attribute "so-called high
prices" to expensive taste on the part of
the general public
Wholesale dealers are reluctant tn give
full information which might explain the
high cost OF meats i'm Washington lest il
Interfere with the retail trade upon
which they are dependent Some say.
too. that instead of going after the things
they need many purchasers are using the
telephone. and consequently orders have
TO be sent to them by wagons. or auto
mobiles, which adds to the expenses OF
the retailer.
Pork Products Slightly Cheaper.
The manager of one promin.rt
wholesale establishment admitted that
there has been slight reduction in
Iresh pork products. which. he says 10
natural at this season of the year, be-
cause the farmers are unloading the
hogs they have held back for fatteninR.
RMS. he says. has resulted in the ship
ment or large quantities Of heavy hogs
and scarcity Of the lighter grade.
from which the smaller family hams
and shoulders. so much in demand and
at present quite high, are made He
claims the reduction in fresh pork
products probably amounts to about
N fS
ago. In cured stuff and light weight
mans, he says. there has been little II
any change. because of their scarcity.
Most OF the fresh pork now received
he says. is from heavy hogs. Some good
however. he claims. comes from this.
for ii makes lard cheaper.
Average Prices for Beef.
Referring to fresh meat, he says the
wholesale price Of the best topl dressed
beef is cents pound Light western
steers bring ~ cents. and COW meat
cents, while lamb brings 10 cents. The
average wholesale price for the week end
ing November 4 for whole cattle he says.
was 80 cents for native steers. 1yo for
western steers: 1.a9 for native heifers. 1.37
for cows and 1867 for lamb. The aver
age for last March, OF the highest
months of the year, he says. was = 10,
cents for native steers, 1o.S5 for heifers.
20 for cows and 1880 for lamb. The ay-
erage for September last was 1925 cents
for native steers, 300 for native heifers
3. ID for cows and II. 10 for lamb.
Another wholesale establishment, whose
manager would not be quoted, is said 10
be selling pork loins from IL to l6 cents a
pound wholesale. according TO whether
they are heavy or light; straight beef.
dressed whole cattle, at from IL cents TO
IL cents pound wholesale, according To
quality, which depends upon the care
t,1 Il. Il n.. taL IL
feeding them. Bacon and susar-cured
he admitted, were higher be
cause they are scarce. They are scarce.
he says. because they are not being made.
II takes. he says, from thirty TO forty-fve
days to cure them, and because the mar
ket is likely to be cut from under their
feet in the meanwhile the manufacturers
decline to take the risk and therefore do
not make them
He declares there has been no break in
the beef market, nor does he look for
material change in the near future. Fresh
pork products. he says, have declined
from 11a to cents pound. and he thinks
there is a probability they may be even
cheaper later on.
The N Auth Provision Company today
is selling porterhouse steak at % cents
retail, sirloin at 2S cents, rib roast at IL
to - cents pork lons at - cents good >
cured hams at ~ cents best cured
shoulders at IL cents. fresh shoulders al
IL cents and fresh hams at 20 cents ac-
cording To the quotation of one of the
firm. Lamb chops, he says. bring - to
10 cents. according to quality: leg lamb
ND cents and stew lamb IL cents.
Variance in Local Prices.
There is a divergence in prices according
to dealers but, 1t is claimed, they are due
to variations in the quality and cut o.
the meat The prices of three firms are
given which are claimed to represent the
grades from the best to the ordinary.
One dealer who is reputed to handle only
the best cuts is asking, he says, 10 cents
retail for porterhouse steak, 20 to -
cents for sirloin. Is cents for round
steak, 10 to % cents for rib roast, accord
ing to cut and quality. and 1Ts to Ii
,ents for chuck roast. He claims that it
9 only the common beef which fiuctuates
IN price and that for the best cuts and
Qualities there has not been a variation
N the retail price of one-half cent in
.weive months.
a. dealer who is reputed to handle the
Medium cuts and quality of meat says
today porterhouse is bringing Il to %
cents a pound, according to quality: sir
DIN. Is to IS cents; round steak-but he
1oesn't' handle it's cents: rib roast, 15
o 70 cents, and chuck roast, 10 cents.
a NIB chops, he says bring for loin chops
rom Is to % cents; ribs. 2:i cents; leg
amb. Is cents. and stew lamb from s TO
IN cents a pound. Liver brings 10 cents
, Mound but calf liver which Is very
scarce. brings from 80 to 20 cents q
pound
At a stand in the market whcre IL is