880
Munich.
A detailed record of the town’s meat consumption has been kept for many
years by the Municipal Statistical Office. The following Table takes the
analysis back to 1896 :—
Meat Consumption per head from 1896 to 1905.
Ox beef
Other beef ...
Veal
Pork
Other meat
“ Imported meat” *
Total
1896.
lb.
44 7
3T9
42-7
49 7
5T
6-8
180-9
1897 1898.
1899.
lb.
438
352
44 9
42-9
6-2
6-8
179-8
lb.
45-1
34-3
44-0
38-9
6-6
53
174-2
lb.
45-1
323
42 9
44-0
5-7
9-9
1900.
lb.
42-7
32 8
42 5
48-0
5-5
8-6
179-9 180-1
1901.
lb.
400
34-3
42-0
420
5-7
8-6
172-6
1902.
lb.
39 4
34-3
39-6
37-4
5-9
10-3
1903. j 1904
1905.
166-9
lb
40
31-35-
lb.
39-4
27 9
32 6
46-0
5-3
141
lb.
36 3
30-6
332
36 7
5-7
15 2
165-3 157-7
* i.e., brought into the town ready for sale and not slaughtered in the public abattoir.
This “ imported ” meat includes cured and preserved as well as fresh meat.
The decrease in the consumption of ox beef, veal, and pork is the most
significant feature of this comparison. If the comparison be carried back a
further 10 years, the decrease in respect of ox beef and veal is still greater.
While, however, the meat consumption oí the town was still 153*1 lb. per
head of the entire population in 1906, there is no doubt that the consumption
per head of the working classes is much less. Returns of lhe weekly expenditure
of 150 working-class families, representing 623 persons, obtained for this inquiry,
showed a weekly consumption per head of 29 ounces, which would be equivalent
to an annual amount of 94 lb. The consumption of beef was relatively large,
viz., 53 per cent, of the whole, and greatly exceeds that of North German towns.
The consumption of veal, 11 per cent, of the whole, was also large, while that
of pork and bacon, viz., 14 per cent., was relatively smaller than is shown by
North German returns of meat consumption.
Predominant Prices paid hy the Working Classes in October, 1905,
und June, 1906.
Description of Cut.
Predominant price per lb.
October, 1905.
June, 1906.
Shin
Beef : —
Ribs
Silverside
( with bone
{ without bone
Steak
Flank
Mutton :—
Leg ... ...
Shoulder
Breast
Neck
Chops (trimmed)
Veal :—
Hind quarter ...
Shoulder, with bone
Loin ... ...
Pork :—
Cured ham
Leg ... ...
Fore Loin
Belly
Spare Rib
Chops
7%d to 8%d
7fd to 8|d.
7£d to 8fd
lid
9fd. to la. Id.
71d. to 8fd.
7|d to 8£d
7|d. to 7£d
6d to 7£d
6d to 7£d
7fd. to 8fd.
71d. to 8£d
7# to 8#
7|d. to 8£d
Is. 2£d
9\d. to 9|d.
8|d. to 9£d
8# to 9#
8fd to 9fd
9Jd to 9|d.
7§d. to 8£d
7|d. to 8fd
7fd to 8|d
lid
lid to Is. Id
7fd to 8§d
7d to 8|d
7£d
6d to 71d
6d to 7fd
7|d to 9|d
7|d to 9d
7|d to 9d
7§d to 9d
Is. 2fd
9\d. to 9|d
8|d to 9|d
8|d to 9|d
8|d to 9|d
9£d to 9|d
