We use Optical Character Recognition (OCR) during our scanning and processing workflow to make the content of each page searchable. You can view the automatically generated text below as well as copy and paste individual pieces of text to quote in your own work.
Text recognition is never 100% accurate. Many parts of the scanned page may not be reflected in the OCR text output, including: images, page layout, certain fonts or handwriting.
MEAT PRICES . . • from steer to steak
Cattle are not all beef • • • Beef is not all steak
1000 lbs. Steer =
at 26i per ib.
Packer pays
$26055
600 lbs. Beef ^
at 42V2i per Ib.
Retailer pays
$25500*
Round steak
Rib &
rump roasts Chuck roast
Hamburger, stew beef
LBS. PRICE TOTAL
40 95 ^ $38.00
50 85# 42.50
80 85^ 68.00
70 75< 52.50
100 55^ 55.00
160 50< 80.00
^ 40 5^
2.00
540 63 <
540 lbs. Retail Cuts
(including shop fats)
Consumer pays
$33852
Hi
For livestock raising to be profitable, farmer's return must cover maintenance of breeding stock, feed and labor costs, land use and the grower's time for the three years it takes to produce a good-grade steer.
*Value of by-products, such as hides, fats, hair, animal feeds, fertilizer, etc., typically offsets packers' dressing, handling and selling expenses, so that the beef from a steer normally sells at wholesale for less than the live animal cost.
Retail markup must cover such costs as rent, labor, depreciation on equipment and fixtures, etc., as well as shrinkage in weight of beef carcass when converted into retail cuts. Prices are averaged. In some stores they were lower. In some charge-and-deliver stores or in high-cost areas, they were higher.
1! «
Based on market reports of the USDA for good-grade beef steers and good-grade carcass beef, Chicago style cutting, and on average retail prices for good-grade meat, as reported by the U. S. Bureau of Labor Statistics, Chicago, during 1949.
A good look at this chart quickly provides answers to a lot of questions people ask about meat. For example, it shows why sirloin steak from a 26^-per-pound steer may cost 85^ over the counter, and why a meat packer can sell beef for less than he paid for the animal "on the hoof."
Efficiency in saving by-products as well as meat — and not economic legerdemain — makes this possible. It is one of the big reasons why meat moves from farmer — to packer — to store at a lower service cost than almost any other food.
AMERICAN MEAT INSTITUTE
Headquarters, Chicago • Members throughout the V.S*
bADCASTING
• Telecasting
December 4, 1950 • Page 7