4 BULLETIN 1441, U. S. DEPARTMENT OF AGRICULTURE 
there are many straight meat markets operated almost entirely on 
the credit-and-delivery basis. They are features in retail meat dis- 
tribution in practically all Pacific coast cities but are not prevalent 
elsewhere. 
This survey showed a large percentage of credit-and-delivery 
stores operated successfully and apparently economically in medium 
to high-class residential districts in all cities. Their customers are 
mostly from the moderately well to do and those whose means are 
ample. These classes want quality and service in connection with 
their daily purchases, and economies in buying are not of first impor- 
tance. Combination grocery and meat markets and straight meat 
markets of credit-and-delivery type, that cater to these classes as a 
rule, handle only the better grades of meat. 
In most cities service stores are of the combination type and handle 
groceries, fruits, vegetables, and meats. A large number of these 
stores were found to have no system by which to measure their cost 
of operation by departments. Losses or excessive margins in any 
department are not considered so long as net results are satisfactoiy. 
Previous studies made under similar conditions in some instances 
showed that losses in some departments were more than overbalanced 
by excessive profits on meats, and that such an arrangement was 
permitted and approved by the management because of local com- 
petitive conditions. Such practices do not tend to increase meat 
consumption. 
Only a small percentage of combination stores was found to keep 
separate accounts for each department. Most of them do not know 
what it costs to sell meats and make no cutting tests to determine 
prices. Stores of this type seldom follow the fluctuations in wholesale 
prices and are slow to change retail prices. In some cities, notably 
the cities on the Pacific coast, the business of retailing meats is more 
highly specialized and relatively few combination markets, except 
large chain-store systems, were found in that area. As a result, the 
problems of retailing meats are more closely studied and wastes and 
shrinkages have been reduced. 
CASH-AND-CARRY STORES 
There are at least four distinct types of cash-and-carry stores. 
They are represented by the single or individual meat market, the 
local chain meat markets, the local chain combination grocery and 
meat market, and the large or national chain-store system. Each 
of these types was studied, together with methods of operating. 
Aside from advantage gained by the larger operators through 
centralized purchasing and distribution the types are all on the same 
basis. The principle on which stores of these types are operated in 
some cases lowers the cost of meats to consumers, but because of 
consumers' lack of knowledge of differences in quality of meats and 
because of the transient character of customers who patronize such 
stores opportunities for deception are increased. The principle, 
"Cash at time of sale," on which these stores are operated sometimes 
influences packers and wholesalers to extend credit for limited time 
and amount in cases where there is neither moral nor financial 
responsibility. The same applies to many market-fixture and equip- 
ment firms, who sometimes require only a nominal sum as first 
payment. 
