Category: Meat Retailing

Does Meat Cause Rheumatism? You have heard some neighbor say: “We are eating little or no meat now. Father has the rheumatism.” It used to be thought that meat, especially red meat, was a cause of rheumatism. This was largely an unfounded guess. A great deal has been learned about meat since that time. Every […]

The practical meat retailer may not be interested in the historical facts about the retail meat business. There are, however, a great many features about the meat industry of general interest to the man engaged in the retail meat business. To trace the predecessor of our present retail meat merchant, the old time “butcher,” we […]

The meat retailer handling meat continuously, seldom thinks of the product which he handles. To establish a certain standard for meat inspection services, the United States government has defined standards of meats and meat food products. Since no one in the industry has defined meat in as detailed a manner as the United States government, […]

In the previous chapter it has been pointed out how very important it is for the retailer to know how to establish a correct selling price. To know how to establish this correct selling price requires that one must know all expenses which enter into the cost of doing business. The only way one can […]

As pointed out in previous chapters, one of the disadvantages in the retail meat business has been the lack of any definite classification or grading used in the past. Large quantity buyers of meats who usually buy other products by specification have found this to be a handicap. While it is comparatively easy to know […]

The meat retailer who will study the examples of the simple bookkeeping system given in the following pages has no excuse upon which to base his claim that that it will entail intricate bookkeeping methods. By using this system he has the opportunity to record all of his business transactions and therefore arrive at the […]

Midwestern or Chicago Style of Cutting Test Sheets Nos. 1 to 20 In previous chapters, the author has pointed out some of the disadvantages in the retail meat industry. One of the principal shortcomings discovered was the difficulty of establishing a correct cost and selling price, or rather the absence of any definite method of […]

RETAIL BEEF CUTS Greater New York Style of Cutting Test Sheets Nos. 21 to 40 In order to get authentic cutting tests, the figures used in these charts have been taken from a test made by Ye Olde New York Branch United Master Butchers of America. It will be noted that the New York style […]

RETAIL BEEF CUTS Baltimore Style of Cutting Test Sheets Nos. 41 to 60 The side of a steer used in working out the tests for the Baltimore style of cutting was of good grade and weighed 310 lbs. The cutting test was made by representatives of the United States Department of Agriculture and has been […]

RETAIL BEEF CUTS Spokane or Northwestern Style of Cutting Test Sheets Nos. 61 to 80 The cutting test for the Northwestern or Spokane style of cutting was made by one of the leading retailers of Spokane in co-operation with the author. A good grade No. 1 heifer was selected as a typical average carcass. It […]