32 
BULXjETTN 1317, U. S. DEPARTMENT OF AGRICULTURE 
Table 17. — Average spread between wholesale prices of beef of various classes 
and grades in Chicago, III., 1920 
L'Compiled from Market Reporter] 
Class and grade of beef 
Spread 
in prices 
per 100 
pounds 
Class and grade of beef 
Spread 
in prices 
per 100 
pounds 
Between- 
$1.57 
1.67 
2.64 
2.85 
3.25 
3.45 
Between — 
Medium steers and medium cows... 
$3.72 
5.63 
Common steers and common cows 
Good and common steers. .. 
6.34 
Medium steers and common steers.. 
Good and common cows.- . 
Good steers and common cows 
High good steers and low common 
cows. . .... ..... 
8.88 
Good and medium steers 
10.42 
RELATIVE DEMAND FOR CARCASSES OR SIDES AND FOR CUTS OF FRESH BEEF 
The small retailer often finds that the demands of his customers are 
not sufficient to consume entire carcasses or sides of beef before de- 
terioration, so he must purchase in cuts only such amounts as he has 
facilities for preserving until they can be sold. Moreover, in well- 
to-do sections, and in other sections in times of prosperity, the pre- 
valent retail demand is for choice cuts, such as loin steaks and rib 
roasts. Separating sides into wholesale cuts entails expense on the 
part of the wholesaler to cover cutting, handling, selling, and de- 
livery. It also renders difficult the disposal of undesirable cuts and 
often means sale at unwarranted sacrifice. The retailer purchasing 
preferred cuts must pay prices that will at least reimburse the whole- 
saler for the expense and losses involved. By their demands for pre- 
ferred cuts, consumers involve retailers in an excessive cost that is 
necessarily reflected in higher retail prices. 
Since no records of the proportions of fresh meat purchased in the 
side or carcass or in cuts were available, conclusions are based on es- 
timates and statements of dealers operating 430 large and medium- 
sized retail stores in the cities canvassed. The estimates indicate that 
of these larger concerns about 25 per cent purchase all their fresh 
beef in the whole side or carcass, about 50 per cent additional pur- 
chase beef both in sides and in cuts, and the remaining 25 per cent 
purchase cuts only. Of the dealers who- purchase sides, practically 
two-thirds also purchase cuts, 75 per cent of their purchases being 
sides and 25 per cent cuts. If data for all stores, including the 
smaller stores, were available, they would unquestionably show much 
larger comparative numbers purchasing cuts. Department stores, 
stalls in public markets, chain stores, and straight meat markets, in 
the order named, purchase more of their beef in the carcass than do 
combination meat and grocery stores. The ability to use entire sides 
is determined partly by volume of business and partly by skill of 
operatives in meat cutting. 
METHODS AND EXTENT OF ADVERTISING 
Meat dealers as a class are not extensive advertisers, although 
there are conspicious exceptions in some individual shops and types 
of stores. Methods and extent of advertising employed by retailers 
were ascertained in 2,679 stores in the urban districts canvassed. The 
prevailing practices of the various types of stores should not be con- 
