Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1914-07-23
URUGUAY MEAT
MAY HELP CHECK
CLIMBING PRICES

Washinton, July 1S.---With Porter
house steak at so cents a pound re-
tail as an imminent fact, the beef
eaters of the world are getting some
what worried especially those who
happen to be domiciled in the States
Argentina is supplying some Of her
product, but when the enormous total
of Uncle Sans consumption is taken
into consideration the quantity i'm
ported is not even as much as the
proverbal drop in the bucket Where
can we look for more meat? is the
all-absorbing question.
In this connection II is interesting
TO note an article in the July number
of the Monthly Bulletin Of the Pan
American Union, Washington, -. c., in
which, under the title Of Uruguay AS
a Cattle Country" some interesting
details as to the live stock industry
Of this rich little republic of South
America are given.
Something over hundred years ago
the hacendados (ranchmen) Of Uru-
quay complained to the government
that over 100000 head of cattle were
being killed annually for their hides
alone! The carcasses were thrown
. ~ 'lI' u'ES, OF ltlC on the rOlllnR PAM
pas for the vultures to devour Beef
/ IN Uruguay was so plentiful that il
was something of a nuisance evident
~ or course that day has passed.
hut they still have cattle enough
a"Wn there to convert some 100000
mead into l13,000,oOO pounds of Jerk
ed beef in one years. most of which
Is sold to Brazil. Cuba, Porto Rico
ana other tropical countries Think
OF the juicy tenderloins of 700. COG
mead OF cattle ding into jerked beef.
again there are many thousands Of
UruEuayan cattle annually converted
INTO extract OF beef. Perhaps but few
people know that the first great factory
ior the production Of beef extract known
To the world was established at Fray
Bentos, a little city on the Uruguay
river ABOUT 100 miles above Buenos Aires,
the cosmopolitan capital Of Argentina.
and that it is still doing business Eat
the same old stand" although the
stand has grown enormously larger
since the time it became the pioneer in
the heef-tea industry The worldwide
reputation of this concern IS perhaps
largely due to the high grade Of the
cattle of Uruguay, as well as to the
preparation Of the product The writer
Of the article in the Bulletin states:
Fray Bentos has been called the
greatest kitchen in the world. On some
days $500 head of cattle are slaughtered
then treated so as to get the finest meat
from them. the bones and ribs. the in
testines, tails, sinews. hoofs. and other
parts bring reserved for their various
uses. But this special meat is subjected
to scientific preparation; it Is cooked to
be sure, In a real kitchen, laboratories
engineers, and authorities on technical
matters, all engaged in cooking the beef
so as to turn 1t out in the most accept
able form as the we'll known and popular
extract. The company is organized with
a system of help to the employees, for
improving their physical, material and
moral welfare. 1t maintains an almost
model city around its factory. and has
a reputation for enterprise and fair deal
ing which gives 1t an enviable place in
the business world"
OF more interest to the people Of the
. United States, however. is the fact that
Uruguay has upwards of 100000 head
, Of cattle and 100000 sheep on its fertile
plains, and that It will worry soon he
, taken into serious consideration as a
source Of meat supply for the great re-
public Of the north. During the first
four months Of 1914 the United States
, imported meat to the value of 1890 49,.
. from Uruguay. If the months of March
and April may be taken as a criterion
- the annual importation will amount to
r. about 100000 and the trade is as yet
$ in its first stages. With the rise in
price of rpfrigpratel beef Irruguav car