The Business Of Being A Housewife: A Manual To Promote Household Efficiency And Economy (Paperback)
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The book "" The Business of Being a Housewife; A Manual to Promote Household Efficiency and Economy "" has been considered important throughout the human history, and so that this work is never forgotten we have made efforts in its preservation by republishing this book in a modern format for present and future generations.
As meat is one of the most important items of American diet, its price is a matter of moment to every housewife. Comparisons between the cost of live animals and the price per pound of meat sometimes lead to the conclusion that the existing margin is too wide and that possibly the profits of the middleman are too large.
After fair analysis, the housewife realizes that a live animal is not all meat and, furthermore, that the meat carcass is not all steaks and rib roasts. A comparison, therefore, between the live cost of meat animals per pound and the cost per pound of a tenderloin is misleading, if it results in any conclusions relative to margins.
Then we must reckon with the wide difference in grades of meat. We cannot correctly estimate the cost of a steak cut from a prime beef by that of a steak from a grass-fed cow. There are several grades of meat, depending upon the nature and feeding, each wholesome and nutritious, but some demanding more special cooking than others.