Edgefield advertiser. [volume] (Edgefield, S.C.) 1836-current, 1920-04-14
Conserve Meat. Reduce Cost of
Living by Buying Cheaper
Meat.

about the high cost of living, retail
ers of meat declare that they have a
brisk demand for the so-called choice
cuts, but find it difficult to sell the
less expensive portions. The ribs and
the loins are very popular, while
wholesome meats like chuck, flank
and brisket are sadly neglected.
This situation has become so acute
that many retailers no longer stock
the less costly cuts of meat; others
grind these cuts up into Hamburger
steak. Some of the inexpensive pieces
are almost literally wasted. The de-
..mand for meats at retail is thorough
ly uneven. This makes merchandising
less efficient.
Who pays for this waste? Who
pays for this loss of efficiency? You
know who pays. 1t will not be & popu-
lar thought, but it does seem a sort
of poetic justice that those who have
created this situation are facing the
problem of changing it, or paying for
it: mean the consumers.
Loins and ribs make up about 20
per cent of the dressed meat animal.
Yet it is on that 25 per cent that
great part Of the demand is concen-
trated. When demand is heavy for
any commodity which is available in
relatively small quantity, the obvious
effect on price does not necessitate
statement.
Many cuts of meat-meat that IS
wholesome, meat that is rich in food
value, meat that is thoroughly palat-
able when properly prepared-is SELL
ing at low prices. Let's buy. No table
is disgraced by savory stew, good
pot roast, which will appeal to the
normal appetite If you do not be-
lieve corn beef is tasty and popular,
pick up luncheon menu in some no.
tel and scan it. All of these dishes
and many others can be made from
meat cuts selling at relatively low
prices. They may not be available at
your retailer now, but if you and
YOUR friends will create demand for
them, he will handle them. During
"Saye Money on Meat" Week it is
hoped that the retail dealers will buy
the less costly cuts in quantities ade-
ouate to meet the demand. Ask your
butcher what he intend to do; and IN
order to be fair, tell him what you
intend to do. If he carries it in stock,
will you buy it? Do you really want
good meat at low prices?
Westmoreland steaks and brisket
of beef can be found in table d'hote
luncheons at some of the largest ho-
tells in the country. If these dishes are
good enough for the Astorbilt-if
you try them-you may find them
good enough for you.
If there are any persons here who
do not understand how to prepare
the less costly cuts, write to the State
Chairman, Division of .Women's ac-
tivities, Depart ent of Justice, High
Cost of Living Campaign; or write
to this Division of the Department at
Washington and ask for information.
Ask your retailer what meat he
likes for his home table. You may be
surprised to learn that he does not
have porterhouse and sirloin steaks
for dinner every night.
During "Save Money on Meat
Week, give the inexpensive cuts a
fair trial, if you have not done so al
ready. But begin now to "Save Mon
ey" by studying these cuts, and then
buy them. In that case you will be in
a position to take full advantage of
the opportunities offered during
"Save Money on Meat" Week.
Buy chuck steak and make roasts
and stews. Ask for plate beef and
turn it into soup and pot roast. Pur-
chase flank for pot pies, or flank
steak or stew in accordance with the
part of the flank which you buy. Call
for brisket for, pot roasts or corn
beef. Try round steak just for an ex-
pertinent and see how much by ju-
dicious buying you can save on meat
in one week, without sacrificing
quantity or palatability.
Pot Roast With Vegetables.