Category: Meat Retailing

This type of market differs from the regular public market inasmuch as it is usually owned by individuals or a corporation, who put up a building and then sub-lease or rent space or stalls in the market. This type of market is popular in lower California, and also in certain southwestern states. Los Angeles has […]

The markets which operate under different methods of doing business may be generally divided into the following: 1. The cash and carry market. 2. The market doing a credit business. 3. The market doing a credit and delivery business. 4. The chain store market. The Cash and Carry Market The cash and carry meat market […]

The young man starting in the retail meat business with the thought in his mind of advancing himself by owning his own store, tries of course, to first select a proper location for the market. As a rule, considerable attention is given to many factors which may influence his future business success. A check is […]

The absolute lack of standardization in the retail meat industry becomes particularly noticeable when the various meat cutting methods as practiced in different sections throughout the United States are studied. Practically every retailer in a given locality uses a slightly different method of cutting. Every retailer has his own idea as to what is the […]

Regular or Short-Cut Hams—Regular or short-cut hams are rounded at the butt and have the foot removed at the hock joint, marrow not exposed. Skinned Hams—Skinned hams are the same in all respects as regular short-cut hams, except that the skin is removed down to within 4 inches of the hock and surplus fat is […]

The mid-western style of cutting, also called the “Chicago style,” is most popular throughout the United States and is used throughout most of the middle-west and west. It is unquestionably a very simple method of meat cutting. Hindquarter The hindquarter is divided into two principal parts-the loin and the round. Where a demand for sirloin […]

Regular Short Ribs—Sides of heavy hogs, so cut that the ham, shoulder, tenderloin and backbone are removed, but with the “feather” or blade bones and parts of all ribs left in, are called regular short ribs. Extra Short Ribs—Sides of medium-weight hogs so cut that the ham, shoulder and pork loin are removed and half […]

Average wholesale selling prices per hundred lbs. of beef in four important cities for the pre-war year 1914, and foil each of the past five fiscal years. 1914 1921 1922 1923 1924 1925 New York $12.24 $14.99 $13.69 $14.78 $15.08 $15.05 Philadelphia 12.33 14.81 13.32 14.39 14.59 14.30 Washington 12.19 15.06 13.31 14.26 14.72 14.90 […]

Picnic—A picnic shoulder comprises the lower end of the shoulder cut two and one-half ribs wide with the foot removed about one inch above the knee joint. It is trimmed full on the face and has butt removed at the joint above the shoulder joint where the blade bone begins to widen. New York Style […]

As another contrasting example of meat cutting, the illustrations of cutting used in North Carolina are reproduced here-with. These may also be considered typical in many of the southern states. Hindquarter The hindquarter, Illustration No. 40, shows an exceptionally long cut loin. At the same time, a great portion of the flank usually remaining on […]