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Show AflvlMAUGHroffig ' c The fact that many of our leading hotels, restaurants, and railroad dining din-ing cars often fail to Rive proper place to beef, pork and mutton on their menus should be of more than passing: interest to the live stock producer. pro-ducer. On a recent business trip, it was noticeable that many menus fail to offer patrons of high class eating places the standard meat foods. Instead, In-stead, there seems to be a tendency to feature various forms of poultry, rabbits, fish and other products as a substitute for meat foods. Undoubtedly this oversight on the part of some eating establishment is not the fault nf either the owners or executive W-'d i of the organizations. For instance, the leading hotels depend de-pend to a great extent upon the patronage pat-ronage of the livestock producer and would go out of their way to please him, but the making up of menus is largely up to the hotel chef or dining car steward and he tries to work out menus that will make the best showing show-ing for his department. However, if the live stock producer would make a point of calling the owners' or executive officers' of such organizations attention to the fact that he is actually, though probably unwittingly, affronting many of his patrons by failing to patronize the industry in-dustry upon which his livelihod depends, de-pends, such conditions would, no doubt, be corrected. It would not be out of question either to suggest that in instances where the producer notes the absence of meat, or partial absence ab-sence of meat from the menu of his local hotel, or at the hotel where he may be a guest, or on the dining car, that it would be well not only to take up the matter with the owner or manager but also well to go to the local Chambers of Commerce and oth-2r oth-2r organized bodies, asking that the meat industry be given the recognition that its importance justifies. I Many of the hotel chefs are following follow-ing the old time method of insisting upon heavy cuts while almost every ' other buyer of meats calls for the light or medium weight steer. There is a certain limited demand for ribs and . loins from heavy steei-s by the hotels, and they must .be sold to them at relatively high prices due to the fact that the packer or jobber hasf extreme difficulty 'in ' moving the hindquarters and forequarters oiv account ac-count of the waste 'involved and the comparatively limited' demand. ! It should he born in mind that heavy cuts can only be obtained from J heavy steers and that means aged : steers. It is the proprietor's desire I to cater to. t)ie consumer's needs-and wishes, and there is no reason to force upon him the old style heavy cut where a smaller cut from, tender and nutritious meat will give better satisfaction. The smaller cuts are available at reasonable' prices whereas the heavy or . aged cut is scarce and can only be obtained at a premium. All of this ' is better appreciated when we recognize- that the light weight steer can be matured -within two years while the. carrying "charges and the extra cost of producing the. aged steer is well nigh prohibitive. From the consumers' standpoint," cuts from the young animal are more economical econ-omical because of less waste. ;' Every eating place should realize that the American public is primarily meat eating. We all like our meat whether it be pork, beef or mutton. In the management of a great railroad rail-road system, the dining facilities are more of a convenience to patronr than a means of making profits. Sc. if the patrons let their wants be known there is no doubt that they will receive favorable attention, and.: this would aid materially in build np up meat consumption, for the traveling travel-ing public consumes great quantities of food. j |