394
NUREMBERG.
The highest consumption of meat per head of the population recorded by
the Statistical Office was in 1896, viz., 175*5 lb., and the years 1897 and 1898
followed closely with 174*6 and 166*1 lb. respectively, since which time the
consumption has fallen almost yearly, the figure being for 1904 135*5 lb. and
for 1905 117*9 lb. The consumption per head of the working classes must,
however, be much below even the last-named quantity. An analysis of
128 returns, obtained for this inquiry, of weekly expenditure on meat, repre
senting 663 persons, showed a weekly consumption per head of 21 oz.,
equivalent to 68J lb. yearly. The amount of beef was large—45 per cent, of
the total ; sausage came to 22 per cent., and pork and bacon to 21 per cent.
The ruling price for beef in October, 1905, was 8^d. per lb. (except steak,
which was Is. 4|rf.), for mutton 8^c¿. to 9\d. (except chops lld%), for veal the
same (except shoulder without bone Is. Id. to Is. 3d.), and for pork 9
(except chops 11 d. to Is.). Sausage forms an important part of the flesh
food of the people. The chief kinds are “ Mett ” sausage, which is all
pork, and is sold at Is. Id. per lb. ; a hard sausage, two-thirds pork and
one-third beef, sold at from Is. 8 d. to Is. 1 Oof. ; Frankfort liver sausage,
at Is. Id. ; bacon sausage, made of fat and blood, at 11 d. ; and a commoner
sausage, made of the same ingredients, at 8per lb. Most of the meat
consumed in Nuremberg comes from Bavaria. Austria sends a considerable
quantity of beef, and a smaller amount comes from North Germany ; but the
mutton and veal are both of Bavarian origin ; of the pork one-third only is
Bavarian and the rest comes from East and West Prussia. No frozen meat
enters the town, and no American meat of any kind. Whatever the origin of
the meat, however, it is subjected to severe control, every animal being examined
by veterinary officials both on its arrival at the abattoir and after it has been
slaughtered, while no meat may be exposed for sale which does not bear the
municipal attestation of approval in the form of a stamp.
Between October, 1905, and June, 1906, the price of mutton had slightly
risen and that of pork fallen ; beef and veal showed no change. The actual
prices are shown in the following Table :—
Predominant Prices paid by the Working Classes in October, 1905,
and June, 1906.
Description of Cut.
Predominant Price per lb.
October, 1905.
June, 1906.
Shin
Beef :—
Ribs
Silverside
with bone
. without bone
Steak
Flank
Mutton :—
1 .eg ... ...
Shoulder ...
Breast
Neck
Chops (trimmed)
A eal :—
Hind-quarter ...
with bone
without bone
Loin ... ... ...
Pork :—
Leg
Fore Loin
Belly
Spare Rib...
Chops
Shoulder
8%d.
8#
8#
lid.
Is. 4fr7,
8#
to 9fc?.
8-p7 to 9|(7.
8|d to 9\d.
8ft/. to 9M
lid.
8f& to 9p7.
8|tf. to 9fc?.
Is. id. to Is. 3\d.
8f<7. to 9f<7.
9#
9&d.
9#
9&d.
11 d. to Is.
8#
8 %d.
8#
lid.
Is. 2}d. to Is. 4M
8^.
9\d. to 9|d.
9!d.
9fd.
9 id.
■ 11 d.
8|d. to 9\d.
8f<7. to 9|tf.
Is. Id. to Is. 3M
8|<7. to 9\d.
8M
8#
8#
8 id.
lid.
There are eight regular horseflesh butchers, whose trade is only restricted
by the supply of animals, which here as elsewhere tends to decrease. The flesh
not sold fresh is cured, for the demand for horse meat in that form is always