THE PRICE OF BEEF.

Otago Daily Times, Issue 18861, 14 May 1923, Page 5

THE PRICE OF BEEF.

TO THE EDITOR. Sir, —ls it not about time that a substantial reduction was made by the butchers in the price of beef? Good heifer beef is selling in the yards at from 16s to 18s per 1001 b, cow beef at from 12s to 15s, and even less. Prime ox beef is slightly dearer, but not to an extent to justify the high price charged to the general public. At the prices at which fat stock, especially beef, is soiling the primest roasts should not exceed 6d per lb, while other good cuts of roast should bo retailed at 4d and 6d per lb, and good family cuts could be sold from 3d. I have noticed in many shops a proportion of cow beef and ewe mutton. It would interest the public to know what becomes of all the small calves that are sold in the yards at from a few shillings up. < Having a taste for a good pork sausage, I went to a shop which professed to deal exclusively in pork, but I found, when those sausages were brought to the table, that they were far from being pork sausages. A few mornings later I passed this shop when the moat wagons. were delivering supplies, and then saw carried into an apartment at the back of the shop two or three small calves and the same number of old ewes. I formed the opinion that these would ultimately find their way to the cutter to provide the bulk of the next lot of pork sausages. There is another matter that should receive attention, and that is the practice of selling meat by the piece, at a price marked on a, display ticket. All meat should be sold at per lb, and the weight of each piece should be marked on the ticket. If tills were made compulsory, it would in many cases result to the advantage of the consumer.—l am, etc., Cheaper Meat.