The Lubbock avalanche. (Lubbock, Tex.) 1909-1922, 1920-06-10
. . . - y . =
HOW TO LOWER YOUR
MEAT BILLS
Hints from the Department
Of Justice
Specialize in Buying Meat add Save
Money

Specialize in Buying Meat aud Save
Money.
The housewife Of the present gen
GRAFTON and particularly Of the past
year or 80, during which money has
been rather plentiful. has been de-
handing meats from one or two cuts
Of beef. that is. cuts from the loin
for steak and cuts from the ribs for
roasts This has created a tremen-
dous demand for the loins and ribs,
leaving an oversupply Of the major
portion Of the carcass, which the re-
taller must dispose Of at a dsadvan-
tage, owing 10 the lack Of demand.
II Mrs. Housewife would take
more interest and specialize in her
buying, and would read carefully the
articles that have been and are be-
ing published, calling her attention
10 the cheaper meats, she would real
lie q substantial saving. She would
soon become convinced that there Is
exceptionally good meat IN the round,
rump, plates, chuck, etc.
In the olden days Mrs Housewife
would call for a chuck steak, round
steak. az well as an occasional por-
tcrhOuse. Mrs Housewife now knows
only one steak. and that is The por-
terhouse. which is naturally the most
expensive, as Il is the most called
for. and 10 logically must stand the
extra expense n Is the world old
law Of supply and demand
How many housewives know that
from the chuck they can get steaks,
boi. ing beef pot roasts and stew
meats2 The carcass (excepting the
l0.ns and ribs) contains meats that
are just "a appetizing. delicious and
nutritious as the more expensive cuts,
which are the ribs and lolns. I'm
fortunately however, custom recent
~ has dictated that the ribs and
loins be considered the more popu-
lar, hence the cheaper cuts have
really gone out Of their own.
a few years ago the average
housewife usually called for a chuck
steak or round steak as a matter OF
course. In fact, it was the daily diet
and one seldom thought Of ordering
sirloin or pOrterhouse steak, except
on special occasions a good com
parison would be that Of ordering
chicken or turkey FOR every day q
the week just because il happens 20
be a treat" or special delIcacy.
and { chicken or turkey were thus
ordered the outcome would simply
be- higher prices. due 10 the demand
being larger than the supply
The round makes wonderful steaks
and pot roasts Il represents approx
imateiy % per cent OF the entire
beef carcass. and the chuck repre-
sents approximately 30 per cent. The
loins represent II per cent and the
ribs 9 per cent. and of the entire
carcass there is actually less than >
per cent porterhouse steak, 3 per
cent Of cub steak and about 9 per
cent Of sirloin steak.
Among the many appetizng uses
Of the chuck are roasts, steaks, pot
r0asts. stews. boiling beef, pot pie
meat and hamburger with the fore
shank for soup meat and soup bones.
There has lately arisen such a re-
markable demand for one or two ex-
pensive kinds Of meats that people
who formerly were entirely satisfied
with what represents the less expen-
sive portions never even think Of
calling for them At the same time
they continually complain Of their
meat bills withoU, stopping 70 ana
lyze the reason.
us that the best YOU have?'
seems 20 be the by-word. The more
Il costs the more people want it. The
less expensive (although often very
good articlesl. go begging II deal
er has 20 buy certain portion Of
the cheaper articles along with his
good articles and ne cannot sell the
cheaper ones. YOU pay the price for
what he is obliged 20 lose. The same
applies 70 meats The butcher pays
a certain price for the cattle and
he must get that price out Of them.
II the demand. as stated above, all
runs 10 one or two different cuts,
those cuts that are in demand must
make up the loss on so-called cheap
er meats, while II there was an equal
selling distribution on the entire car
cass, there would not be so much
complaint Of the high cost Of meat.
Every housewife personally
should make inquiries Of her butcn-
er as 70 the different cuts Of meat.