Spirit of Jefferson. [volume] (Charles Town, Va. [W. Va.]) 1844-1948, 1920-08-24
About Meat Prices.

DeSplte tAe general complaints
about the high cost of living, retail
ers of meat declare that they have
brisk demand for the socalled
choice cut, 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 demand for meats at retail is
thoroughly uneven. This makes mer-
chandising less efficient.
Who pays for this waste? Who
pays for this loss of efficiency? You
know who pays 1t will not be pop
ular thought, but it does seema sort
of poetic justice that those who have
created this situation are facing the
problem of changing it, or paying for
it: ] mean consumers.
Loins and ribs make up about 25
per cent of the dressed meat animal
Yet it is on that 25 per cent that a
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
a statement.
Many cuts of meat-meat that is
wholesome, meat that is rich in food
value, meat that is thoroughly pala-
table when properly prepared-is
selling at low prices. Let's buy.
No table is disgraced by a savory
stew, good pot roast, which will ap-
peal to the normal appetite. If you
do not believe corn beef is tasty and
popular, pick up luncheon menu in
some hotel 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 avail
able at your retailer now, but if you
and your friends will create de-
mand for them, he will handle them.
During "Save on Meat" week it is
hoped that the retail dealers will buy
the less costly cuts in quantities
adequate to meet the demand. Ask
your butcher what he intends to do;
and in order to be fair, tell him what
you intend to do. If he carries it in
stock, will you but 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
hotels in this country If these dish
es are good enough for the Astorbilt
if you try them-you may find
them good enough for you.
Retailers may be wrong, but they
say that customers do not seem to
want the less costly cuts, but demand
something that requires less time for
cooking. Other persons, it is said
lack adequate information concern
ing the nutritive value and the meth
DDS of preparing the inexpensive
cuts. In the very same steer the
meat which is most popular in some
instances sells for several times as
much as good wholesome meat of the
varities which are not so popular.
If the housewife will turn to the
inexpensive cuts and will prepare
them properly, she can have dishes
which are quite as tasty and which
cost a great deal less than porter
house and sirloin steak.
If you need information concern
ing the selection and preparation of
the inexpensive cuts write to the
State and local officials of the Fair
Price Commission and of the Divi-
sion of Women's Activities; or write
to that Division in care of the De-
partment of Justice at Washington.
The Department is carrying on an
educational campaign in an effort to
help the consumer save money on
meat by taking advantage of the
values that inhere of the less expen-
sive cuts. "Save Money on Meat"
weeks have been designated for every
section of the country. Receipts for
the cuts featured on par
ticular days will be given to the
Probably they can be
obtained directly on application to
the Division of Woman's Activities.
But do not wait for this week to
come; begin to study the inexpensive
cuts now. Save money by buying
them; then when "Save Money on
Meat" week arrives take full advan-
take of the opportunities offered.
Ask for chuck and brisket and plate
and flank and round and even rump
and shank. Make pot roasts, stews,
corn beef and steaks and soups.
Ask your butcher today or tomor-
row whether he will carry the mex
pensive cuts in adequate quantities
if his customers will agree to buy
them. Save money on meat now.