Bismarck daily tribune. [volume] (Bismarck, Dakota [N.D.]) 1881-1916, 1914-04-04

|GUSSNER'S MEATS
bISMARCk'S best
|, The Gussncr market is;lioted for
its fine grain fattened beef, as
they buy up a large herd of cattle
in the fall and feed them on grain
through the entire winter, SO that
now you may get the finest meats
in the city at Gussncr's Market,
They keep the cattle in the best
condition to supply Bismarck Ia.
bles aud the surrounding COM
munity. Talking yesterday, Mr.,
Gussller said: eve have the best
beef in these four states, including
the Dakotas, Minnesota and Mon
tana, and | will tell you Che reason.
There is not IL market in these four
states that feeds us many cattle
as do. There is only one market
in st. Paul and two in Minncapo~
lis, that keep as good meat as /
do, and they buy from the packers.
The good beef goes to Chicago, is
killed there, then shipped to the
large cities of the east. In return
ing from Santiago and Los An
gelcs, CAL, / found the cattle there
were grass and alfalfa fed, and
not grain fatcned cattle, us | sup
ply in Bismarck. | select the best
bcevcs from my large herd. which
have long been on full feed, and
this gives "a great advantage and
always gives our market the very
best meats available. Common
sense teaches that with this great
bunch Of fat cattle [ can supply
better meats, and IL trial will con-
vince you.
The Gussncr market also have Il
fine bunch of lambs, which have
been on full feed for the past five
months, and they are extra choice.
This gives Il finer quality Of lamb
and mutton than others can get,
so that people can easily tell the
difference by eating some Of our
meats. Beef and meats Of all kind
are sold wholesale to out-of-town
butchers, shipped anywhere, and
will be found cheaper than pack
%ing-housc meats, if you consider
the choice quality. The price is
guaranteed, and the cost of ship
ping in eastern beef is too great
to get it here t ocompare with
ours All our meats are choice
steers, and the best, while eastern
meat is cows, oftimes with calf:
they should never be killed, rs
this destroys the cattle market. We
always raise our calves, and then
faten the cows, for butchcriry
later. ,."
Our lard is rendered II the SAM
tary clean kitchen, AMI we have a
grea, deal Of it now bee :'.sc there
is so much Of the mixtures sold
and used in place of lard.
We are selling choice pure lard
for II ~ cents per pound, that
about. the price for pork
dressed from the hog. AT our
is opcu kettle rendered, and
have that fine steam opcn-kcttie
flavor. You should buy you" lard
One pound Of on" home
made lard will 90 as far as | II Of
those mixtures. and is better. too.
When it comes to bacon We sell
by the whole piece at zoe per
pound, and it goes faster than we
IAN get it to supply our trade. W"
10 not try to buy eastern Mcpn,
rs it is not SO good as o1'rs, and
again, to buy it from the packers
cost SO much we could not
to sell it here at & reason
lble profit. So our own clean,
quality bacon is sold as fast as We
IAN supply. it, and you get the lif-
in better meat al lower
In sausage we make q BIZ effort
% have the very'bcst, and guaran-
&c it absolutely pure and clean.
Dur sausage room is sanitary in
very respect, and VIC give expert
Ittention TO this work, us the taste
will tell when you cat it.
Continuing, Mr.. Gussner says he
Prof. Ladd the most
sanitary meat and pure