The Fargo forum and daily republican. [volume] (Fargo, N.D.) 1894-1957, 1913-11-13
MEAT THE BUTCHER EATS.

probably more attention woult
have been paid to the criticism tina
n reason for the high cost of Twins
is that the average family has I'M
necessarily expensive tastes in meat
II 1t hadn't been that it came origin
ally from the meat packers them.
selves, who everybody knows can have
fat. thick steaks three times a day II
they want them,' a y The Duluth
Herald,
Nevertheless, there is a fact here
worth considering. The cheaper cuts
Of meat are more nutritious than, and
If properly cooked fully as appetizins
as the dearer cuts.
The Woman's Home Companion
has a piece in the November number
written by a retail butcher, In which
he shows how the people who buy the
high price cuts don't get the best
meat. Taking an itemized meat bill
Of $4.63, he shows how it could be re-
duced to $3.21 by using cheaper cuts
which he says are better cuts. After
dealing with steaks, and showing that
the round is more nutritious than the
tenderloin, he goes on: .
"A roast of beef costing a dollar or
a dollar and a half is not much, a
hungry and healthy family will prob
ably finish it in one meal. You can
still enjoy good roast beef, and surely
for less money, only buy the right cut.
From past observation the writer has
found that nine out Of ten customers
ask for the first cut of the rib roast
OF course they are the most expensive
cuts. The fifth, sixth and shoulder
ribs are hardly in demand, and the
butcher has a hard time selling them.
These rib ends or shoulder ribs Of
roast beef are not only considerably
cheaper to buy but are rich in nour-.
and food value. When buy
ing one of the first three or four ribs
beef, say, for instance, weighing
five pounds, you will find that you
have sufficient meat left after
it is carefully trimmed and the Done |
taken out. The difference in price be- |
tween the first cut on the rib and the
last two cuts is at least 6 cents a |
and when you ask for q Shout
der rib roast, ask the butcher to insert
4 piece Of suet in the center of the
roast or, If he has time, to lard it with
hin pieces Of fat, Another good piece |
IF meat for roast beef Is the top SIR
DIN, which is not so cheap but Is rec
because 1t has no waste.
THE next important item on the
neat bill is chops. either lamb, pork
'r veal. Lamb chops, however, are
he kind mostly demanded. and Of
the demand is for loin and rib
the most expensive. There is
he same solution as with roasts-buy
chops: they cost less and are
jweeter. The same principle again
to pork chops. The shoulder
hops are very sweet and tender, and
butcher will sell them for less:
'ut very few people know about them.
THAT sounds practical and seems
o be the voice OF the expert.
"Of course If everybody demands
he best cuts, which constitute only q.
mall proportion of the animal, the
'rices of the best cuts are going to be
cry high, and the prices OF the neg,
cuts much cheaper. i,
THE chief reason why so few peo-
lie follow such advice as that of this
Is that they fear to be
bought economical; which in the
mind Of the average American Is syn
'nymous with parsimony and stingi-,
less. /
And right there is one Of the great
st defects in American character, and
ne that bitter necessity must soon
.orrect if it Is not corrected by tha
ealization that thrift is not q vice but
n evidence Of praiseworthy common
ense."