RETAIL MARKETING OE MEATS 
71 
be regarded as approximately correct and as showing with reason- 
able accuracy the comparative relationship of the margins on the 
various kinds of meat. 
From these estimates it appears that the margin is regularly 
wider on fresh meats than on cured meats and lard. The concerns 
with a wider margin on cured meats are usually those where the 
meat is sliced in the shop, and this wider margin may constitute 
no more than 'a reasonable charge for the labor involved and allow- 
ance for the inevitable waste. In general, the average percentage 
of margin on cured meats and lard in these estimates was approxi- 
mately four-fifths as large as that on fresh meats. The labor and 
expense of handling, preserving from deterioration, and selling are 
much less in cured than in fresh meats, and it is to be expected that 
the margin should be narrower in the former than in the latter. As 
between the different kinds of fresh meat, these estimates usually 
showed no diiference. Where differences were shown, the margin on 
veal, pork, lamb, and mutton was more frequently estimated nar- 
rower than wider as compared with beef. (See Table 39.) 
Table 39. — Estimated gross margin reported by retailers on various kinds of 
meat. Number reporting each rate of gross margin, and average of esti- 
mates. 
Fresh beef 
Fresh pork 
Lamb and 
mutton 
Cured meats 
Lard and sub- 
stitutes 
Estimated gross 
margin reported 
146 
cash 
and 
carry 
stores 
410 
service 
stores 
144 
cash 
and 
carry 
stores 
422 
service 
stores 
139 
cash 
and 
carry 
stores 
420 
service 
stores 
131 
cash 
and 
carry 
stores 
396 
service 
stores 
131 
cash 
and 
carry 
stores 
321 
service 
stores 
Per cent 
10 
Per cent 
of total 
0.68 
.68 
10.96 
.68 
1.37 
56. 85 
6.85 
19.87 
2.06 
Per cent 
of total 
0.98 
.24 
5.37 
.73 
2.93 
56.10 
1.70 
24.87 
5.61 
1.47 
Per cent 
of total 
0.69 
1.39 
11.81 
.69 
1.39 
62.50 
.69 
18.75 
2.09 
Per cent 
of total 
2.37 
.24 
8.06 
1.18 
3.08 
55.08 
1.90 
24.17 
4.50 
1.42 
Per cent 
of total 
0.72 
1.44 
10.79 
.72 
1.44 
63.31 
.72 
18.70 
2.16 
Per cent 
of total 
1.19 
.24 
4.29 
.71 
2.38 
60.00 
2.15 
23.33 
4.52 
1.19 
Per cent 
of total 
17.56 
~~30.~54~ 
32.82 
.76 
16.03 
Per cent 
of total 
26.26 
2.02 
24.24 
1.52 
2.02 
32.83 
1.26 
9.60 
.25 
Per cent 
of total 
26.72 
"32~06~ 
.76 
6.11 
24.43 
~~~8.~40~ 
1.52 
Per cent 
of total 
23.05 
\2Y 2 
2.49 
15 
25.24 
16% - 
2.18 
18 
.31 
20 
36.45 
22 
.62 
25 
9.66 
30 
33H 
Total 
100. 00 
20.62 
100.00 
21.97 
100. 00 
20.35 
100. 00 
21.53 
100. 00 
20.39 
100.00 
21.42 
100. 00 
17.49 
100. 00 
16.45 
100. 00 
16.25 
100. 00 
Average mar- 
16.66 
WAGES AND SALES PER SALESMAN 
RATE OF WAGES 
Inasmuch as salaries and wages were found to constitute more 
than 60 per cent of total operating expenses, the actual rate of 
wages paid is of interest. In the smallest concerns there are but 
few full-time experienced meat cutters and salesmen on a wage 
basis, and wages are determined by special conditions. In 59 con- 
cerns, with annual sales of more than $50,000 each and total sales 
of approximately $8,000,000, data were obtained covering pay rolls 
with a fair degree of accuracy as to time and wages. In these con- 
cerns the average wage paid to cutter salesmen in 1919 was $1,534.36. 
