Date: Tue, 01 Apr 1997 12:16:31 -0800
From: cusd5 <cusd5@htc.net>
Organization: Community Unit School District #5
To: satex@mail.ed.uiuc.edu
Subject: Project Proposal  (Meat "The Protein Provider", How Do Your Prices Compare?

Meat is the most expensive food item in our menu today.  It is also the
best source of protein and vitamins available.  There are many aspects
that affect the price of meat; cost of inputs, environment, holidays,
transportation, and processing.  Because of these different expenses
food prices vary around the world.  This project is designed for
students of all ages to discover what their local meat prices are and
how they compare to the rest of the world.  The first step in this
project is to survey local prices of twenty meat counter products
according to the dollar per pound.  This survey will take place within a
two-week time frame to minimize price fluctuations due to market
changes.

This is a project conducted by Kurt Jacobsmeyer and Douglas Hanson.  It
is intended to encourage students of all ages to research the prices of
different cuts of meat at their local meat counter.  Combined results
will provide students with knowledge of price differences throughout the
world.  


Below is a questionaire to be completed by all participants.

1. Country?_____________________

2. State or Province?___________

3. Size of community you live in?________# of people

4. Place an "X" by those animals not available in your area;

	___Beef    ___Pork   ___Chicken  ___Turkey  ___Lamb

5. List any animal extensivily used in your community that is not on
this survey.

  
______________________________________________________________________________


Give the prices per pound of each of the following cuts of meat.  These
prices must be from fresh cuts of meat, not name-brand products.  Give
prices in U.S. currency.

  Beef

1._________T-Bone Steak

2._________Porter House Steak

3._________Sirloin Steak

4._________Rump Roast

5._________80% lean ground beef (hamburger)

  Pork

1._________Bacon

2._________Bone-In Ham

3._________Boned Pork Chop

4._________Pork Steak

5._________Pork Loin Roast

  Chicken

1._________Boned Breast

2._________Whole Chicken

3._________Legs (drumsticks)

  Turkey

1._________Breast

2._________Whole Turkey

3._________Legs (drumsticks)

  Lamb

1._________Rack of Lamb

2._________Leg of Lamb

3._________Leg Steak

4._________Loin Chop


This form should be completed by individual students participating in
the project.  Please submit the average prices from all students
participating to massey@htc.net