Hurtado Food Products, L. (P 459), 10356 Graham, Los Angeles Hygrade Food Products Corp. (P 70), 2327 Southwest Drive, Los Angeles, Kingan, Inc., a subsidiary Johnson Meat Co., Inc. (P 458), 971 East Redondo, Inglewood Kermin Food Products Co. (P 239), 548 Mateo, Los Angeles Kruse & Son (P 358), Monrovia La Bay-Tilka Food Products (P 473), 4151 South Main, Los Angeles La Manda Market (P 388), 2526 East Colorado, Pasadena Larry's Sandwiches, Inc. (P 389), 9014 Lindblade, Los Angeles Larson Meats, John (P 173), 416 North Western, Los Angeles Leader Steak & Provisions Co. (P 385), 8611 Venice Boulevard, Los Angeles Le Del Meat Co. (P 95), 1790 North Main, Los Angeles Lee Packing Co. (P 364), 337 South Anderson, Los Angeles Lee, W. L. (P 419), 3301 Trinity, Los Angeles Leo's Quality Foods (P 373), 8911 South Avain, Los Angeles Little Joe's (P 238), 900 North Broadway, Los Angeles Los Angeles Catering Co. (P 198), 354 North Gifford, Los Angeles Los Angeles Trade Co. (P 340), 675 North Spring, Los Angeles Lynwood Meat & Provisions (P 414), Lynwood Market Basket (P 483), 6014 South Eastern, Los Angeles Mashler's Meat & Provisions Co. (P 219), 4367 South Central, Los Angeles Max's Food Processing (P 282), 1310 Gaviota, Long Beach McCoy's Markets (P 394), 17602 South Bellflower Boulevard, North Long Beach Meadow Farms Sausage Co. (P 289), 6215 South Western, Los Angeles Menefee Sausage Co. (P 412), 4151 South Main, Los Angeles Midwest Pork Products Co. (P 304), 11208 South Avalon Boulevard, Los Milano Sausage Factory (P. 327), 806 North Broadway, Los Angeles New General Market (P 248), 412 Alpine, Los Angeles New Temple Meat Co. (P 217), 4158 Brooklyn, Los Angeles, Achs Corned Beef, a tenant Noonan's Rib Rancho (P 206), 8615 South Figueroa, Los Angeles Ohio Home Style Sausage (P 449), 117-B North Second Avenue, Arcadia Ortiz Food Products (P 431), 3122 Whittier, Los Angeles Pacific Meat & Provisions Co. (P 453), 4660 Valley Boulevard, Los Angeles Purity Sausage Co., Inc. (P 165), 409 Centinella Avenue, Inglewood R. C. Provisions Co. (P 446), 1016 Victory Place, Burbank Santa Fe Importers (P 407), 1401 Sante Fe, Long Beach Sav-On Meat Co. (P 269), 6612 Eighth Avenue, Los Angeles, Chicago Meat Products, Inc., a subsidiary Schirmer Sausage & Meat Co. (P 56), 919 West Hadley, Whittier Schirmer Sausage Kitchen, Otto (P 259), 905 West Jefferson, Los Angeles Schneider Kosher Continental Meat Products (P 270), 1851 East 66th, Los Angeles Schreiner's Fine Sausage (P 230), 2101 West Magnolia, Burbank Selecto Sausage Co. (P 211), 2905 East First, Los Angeles Shopping Bag Food Stores (P 450), 3100 Foothill Boulevard, La Crescenta Smith & Sons, Don H. (P 487), 10419 Venice Boulevard, Los Angeles South California Casing Co. (P 293), 2602 East 26th, Los Angeles Southern Food Product Co. (P 475), 1341 East Washington Boulevard, Los Angeles Sparrer Sausage (P 252), 1341 East Washington, Bellflower Squaw Foods (P 301), 2005 West 15th, Long Beach Stanhoke Foods, Inc. (P 472), 4545 Manhattan Beach Boulevard, Lawndale Star Provision Co. (P 360), 1203 East 6th, Los Angeles Sterns Barbecue (P 140), 12658 Washington Boulevard, Venice Stokes Chili & Tamale Co. (P 295), 1045 Venice, Los Angeles Strobel's Saus. Kitchen (P 320), 2525 East Anaheim Boulevard, Long Beach Supermarket Kitchens, Inc. (P 476), 5650 West Continela Boulevard, Los Angeles Thorndike's Custom Meats (P 134), 6311⁄2 West Anaheim, Long Beach Torres & Rubalcava Saus. Factory (P 343), 28121⁄2 Whittler, Los Angeles Torres & Sons (P 237), 460 North Ford Boulevard, Los Angeles United Market Co. (P 151), 959 North Yale, Los Angeles U-Save Meats, Inc. (P 432), Tarzana Vic's Pella Bologna (P 279), 21364 South Alameda, Long Beach, R. Drummond & Sons, a tenant Vizcarra's Mexican Foods (P 400), 11160 South Atlantic, Lynwood Williams Custom Curing (P 223), 3734 Broadway Place, Los Angeles ORANGE COUNTY Alex Foods, Inc. (P 212), 1201 North Lemon, Anaheim Alpha Beta Food Markets (P 108A), 1111 Fullerton Road, La Habra El Charrito Tamale Co. (P 391), El Modena Herman Koenig (P 184), 408 North Los Angeles, Anaheim Santa Ana Packing Co. (S and P 38), 11666 East Dolsa, Santa Ana Sarinana Tamale Factory (P 378), 2218 West Fifth, Santa Ana Star Corned Beef Co. (P 351), 314 West First, Santa Ana Tico's Taco Shop a tenant Western Taco Co. (P 461), 642 West Chapman, Orange RIVERSIDE COUNTY Butcher Boy Meat Co. (P 463), 2840 Eighth, Riverside Desert Provision Co. (P 467), Banning Olsen Meat Co. (P 201), 4505 Howard, Riverside Palo Verde Meat Packing Co. (S 27), Blythe Temecula Meat Packing House (S and P 366), Temecula SAN BERNARDINO COUNTY C. K. Packing Co., Inc. (S and P 154), Box 214, Upland, Walker's Markets, Inc., a tenant El 5 De Mayo (P 167), 10122 Turner Avenue, Cucamonga Klapp's Packing House Market (S 172), 12619 South Euclid, Ontario La Carreta (P 457), 1031 North Mount Vernon, Colton La Tolteca Tamale Factory (P 380), 579 North Mount Vernon, San Bernardino Otto's Sausage Kitchen (P 284), 132 East Highland, San Bernardino Ozzie's Wholesale Meats (P 369), 555 Valley View, San Bernardino Sage's Complete Market, Inc. (P 430), Base Lane and East San Bernardino San Bernardino Saus. Co. (P 57), 7759 Victoria, Highland Smith Packing Co. (S and P 101), 1143 South E. San Bernardino Victor Valley Packing Co. (S 128), Stoddard Wells Road and Route 18, Victorville Z and R Sausage, Inc. (P 319), 10918 Cherry, Fontana SAN DIEGO COUNTY Arbo Frozen Meat Product, Inc. (P 339), 1341 India Street, San Diego, McFarland Food Product, a tenant Best Ever Meat Co. (P 87), 636 East Chula Vista, Chula Vista Bradshaw Meats (P 392), 37581⁄2 30th, San Diego Central Meat Co. (P 276), 1811 C. San Diego Cuyamaca Meats, Inc. (S and P 65), 1200 West Main, El Cajon El Charro Tamale Co. (P 374), 244 North Orange, Escondido Powers Sausage Co. (P 234), Nestor San Diego Commissary Co. (P 477), 3233 Kurtz, San Diego San Diego Food Specialties Shop (P 280), 404 Third, San Diego Talone Packing Co. (S 32), Box 728, Escondido Triangle Market Co. (P 44), 441 10th, San Diego Wright Packing Co. (S 89), 2510 Cleveland, National City SAN LUIS OBISPO COUNTY American Refrigerator Co. (P 455), 241 Pismo, San Luis Obispo Berkemeyer Market (P 231), 1021 Chorro, San Luis Obispo United Meat Market (P 40), 714 Higuara, San Luis Obispo SANTA BARBARA COUNTY Danny's Tamale Kitchen (P 300), 536 Milpas, Santa Barbara Jordano's Inc. (P 262), 85 West Canon Pordido, Santa Barbara La Toltca (P 474), 614 East Haley, Santa Barbara Santa Maria Meat Co. (S 218), 1395 East Donovan Road, Santa Maria VENTURA COUNTY Ventura Meat Packing, Inc. (S and P 14), Saticoy [Producers Cooperation, published by Chicago Producers Commission Association, April 17, 1957] YIELD AND GRADE SELLING Yield and grade selling results in the loss of bargaining power for the livestock producer-the turning over of the supply to the buyer with no price established. This method was devised not to sell livestock, but to furnish a basis for encouraging the production of hogs that would compete for a specialized market-the export trade from Canada to the British Isles. Its adaptation to the pricing of livestock came as an afterthought. Too late farmers and livestock producers in Canada discovered that selling on a yield and grade basis destroyed their competitive market and gave them little or no voice in the price they received for their hogs. The system resulted in two major disadvantages: No competitive bidding.-Only payment by the packer who slaughters the livestock. Since each particular lot of livestock may be worth more to a given buyer on any certain day than it is to other buyers, the yield and grade system eliminates 96278-57-5 any possibility for the producer to determine which buyer would pay the most for his livestock. As a result, the seller is at the mercy of the slaughter's generosity. Actually, it amounts to slaughtering on a cost-plus basis with the producer assuming all the risk, including the financing of the raw materials-the livestock. This is a far cry from our present day highly competitive livestock marketing system in the United States. Lower general price levels.-The lack of competition to obtain supplies often results in the packer paying lower prices for livestock, which, in turn, allows too many inefficient packers to stay in business at the expense of the livestock producer. COMPETITION SUPPORTS MARKET Let's compare this with our present terminal marketing system which functions on the basis of getting the livestock to the buyers that can make the best use of it and consequently pay the highest price for it. This system makes packers compete in the open market for volume of livestock to kill. Packers need volume in order to make the most efficient use of their available labor and facilities and thus hold down their processing cost per unit of meat produced. Under our present system, we are witnessing the ability of small- and mediumsized packers with modern, efficient plants to compete with the larger packers, both regional and national. Meatpacking in the United States today is perhaps the only big industry in the country in which many small- and medium-sized units are able not only to hold their own, but often to do better, relatively, from a profit standpoint, than most of their larger competitors. Would these packers turn the meat over to the retailer, tell him to go ahead and sell it, to deduct his expenses and profit and send the balance to the packer? That would be just as sensible and practical as the system of selling on a yield and grade basis would be for the livestock producer. It won't happen here overnight, but looking back, Canadian livestock producers have found that yield and grade is not something that will go away if you turn the other cheek. [The National Provisioner, December 8, 1956] ALIVE AND KICKING Out of a good sample of the manufacturing meat industry-518 plants to be exact-494 have just told the National Provisioner that they plan significant expansion in their buildings or the addition of major equipment items during the coming year. Of the firms reporting, 55 have plans for new and/or branch plant buildings; 80 will construct additions; 7 will undertake renovation; 8 will add livestock space; 13 will build new and larger shipping facilities; 15 will expand storage and warehouse facilities, and 24 companies will improve or enlarge their office space. About 10 percent-51 firms-are going to build new and/or larger livestock slaughtering facilities, while 117 plan significant changes or expansion in their refrigeration systems. Addition or expansion of freezing capacity is planned by 52 companies. Thirty-six firms intend to give attention to their rendering departments, either enlarging them or adding new equipment, while 24 are focusing on fabricating and cutting facilities. Twenty-eight of the reporting companies will add or renovate existing sausage kitchens, and 44 plan to acquire more sausage equipment. Smokehouse facilities are slated for replacement or expansion in 45 plants; 43 firms plan to add packaging departments, and 23 will add wrapping equipment. Plenty of other small and large projects, too numerous to mention here, were reported to the Provisioner in the survey. The companies reporting in the survey did not include any of the major national packers, and only a few of the large regional organizations. The results represent, therefore, a cross section of the intentions and plans of the so-called independent meatpackers and sausage manufacturers from the Atlantic to the Pacific. There appears to be little wrong with the vitality and the optimism of a group of enterprisers who can embark on a program like the one outlined above. Sales and net earnings of 19 individual corporations whose 1956 earnings exceeded $114,000,000 Source: Compiled by the American Meat Institute from summaries of year-end statements published in the Chicago Wall Street Journal. This list is not necessarily complete as not all companies publish annual financial reports. Financial summary of all United States manufacturing corporations, 1952–56 Source: Financial report for United States manufacturing corporations, 1956. Securities and Exchange Commission release dated May 1, 1957. |