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Show "Meat Prices To Uemain Up For Some Time rucking hou.se nni, rotaU nu)r kot representatives are of th opinion th.,t,the $1 a pound tags n the mvnt counters will continue to distress housewives for at least another no dnys. This despite consumer resis- ance which- appears to be mounting mount-ing daily. Kotnil markets reports that buyvr s protests are having some effect and that a housewives-campaign housewives-campaign to boycott meat sales until prices come1 down, would be somewhat of a body blow to the fantastic prices now prevailing. prevail-ing. They point out, however, that until purchaser's incomes drop, any change in meat prices will be moderate, because the supply situation sit-uation will remain pretty much the same for some weeks.. Housewives trying to stretch budgets to put meat on the table for every main meal will get their first break when grass fed cattle head for market the forepart of next month. It is anticipated that this temporary tem-porary increase will soon fall off, and winter prices are- expected to be as high or higher than present pre-sent prices. According to the meat experts it is the same old story when it comes to explaining the high prices. It is a supply far short of a demand that is financed by the greatest purchasing power in the nation's history. They point out that during the war there were too many livestock for the amount of feed available and stock raisers steadily reduced redu-ced their herds Prices skyrocketed skyrocket-ed after the end of OPA, causing a further reduction in herds. ' Cattle, for example, fell from the 1945 peak of 85 million to 82 million in 1946, 81 million in 1947 and 78 million for this year. Sheep numbered 49,300,000 in 1942 and this year only 30 million. While prospects point to a record re-cord corn crop this year, it is too early to' tell what effect this will have on meat supply. Some experts are of the opinion that midwest feeders will buy more than the usual number of grass fed stock, which will reduce the beef supply for the immediate future. . |