Mindblown: a blog about philosophy.

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 […]

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 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 […]

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 […]

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 […]

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 […]

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 […]