Weekly journal-miner., 1920-03-17
LOWERING MEAT COSTS AIM OF
 GOVERNMENT
(From Sundays Daily)

| nOunCcd mat II intends 10 utSlI
 within a few weeks an intensive ed.
 ucational campaign designed to
 lower the consumers meat bill ma
 terially," according to a statement
 just made public.
 "The plan to be used has been test
 ed by the department in several places
 in order that its economic soundness
 might be demonstrated. It is eH-
 pected that the efforts of the de-
 partment will have the cooperation
 of retail meat dealers throughout the country as well as the cooperation
 of the whole packing industry, in
 cluding several hundred different
 companies.
 The department will attempt to
 show the consumer the advantage of
 turning away from the high priced cuts of meat, where the demand is now concentrated, to the less costly cuts. which constitute the bulk of the meat animal and which, when correctly prepared, are of high nu- tritive value and great palatability.
 This plan early received the sane ton of numerous retailers-both in dividual and association officials Hundreds of wholesalers and pack ing companies throughout the coun- try have now agreed to cooperate.
 The economic theory upon which the department is proceeding has been corroborated by other govern mental agencies in close touch with conditions. After an in vestigation of these conditions and experience in limited localities, the department of justice finds the situa- ton existing with reference to the purchase of meats at retail:
 Those cuts of meat which are in the heaviest demand-so-called choice steaks and rib roasts-constitute less than one-fourth of the steer. This concentration of demand on the DOT tions which are available in the least quantity has driven up the price of the very cuts which are most popu- lar.
 Failure to take advantage of the less costly cuts seems due to two factors, lack of knowledge concern ing the preparation of the inexpens- i've pieces, and lack of information and indifference on the part of the as to the high nutritive value and palatability of such DOT tions.
 As a consequence good meat al low prices is dragging in the market while meat from the same animal which is more nourishing but is four times as costly is in great demand. For example, recent wholesale quota tions from the western market show that the best grade short loins (whence come fine steaks) have been selling wholesale as high as 6G cents q pound; while the best grade chucks from the identical steer have been selling at Is cents. The chuck portion was raised on the same feed as the loin portion. It would yield nutritious steaks, tasty roasts, pot roasts. stews and corned beef.
 Table d'hote luncheon menus very clearly show that the metropolitan hotels have learned the advantage of using inexpensive cuts. The great majority of the meat dishes in the table d'hote luncheons of many well known hotels and restaurants are made from inexpensive cuts. Illus bands order and enjoy at luncheon portions of meat which their wives rarely or never buy for the home table.
 "The housewife holds in her own hand the remedy for very high meat prices. By turning away from the to the inexpensive cuts she not only will lower her own meat bills, but will drive down the price of the choice cuts; furthermore, she will make it possible for meat to be more economically. With the present unequal demand for the various cuts at retail, some meat is diverted to other than its natural uses and other meat isl wasted. This loss is intimately borne by the consumer.
 "Thc department of justice pur- poses with the aid of he consumer to correct this situation. Fair price in every state will be asked to direct and take part in the campaign of education. The matter will be brought to the attention of civic clubs and women's organiza- tions. Retailers, wholesalers and packing companies throughout the country will be asked to appoint conference committees tO CO-ODerate