Oakland Tribune from Oakland, California • Page 58

D-17 DUALITY MEATS OFFERED IN MODERN MARKETS AND PRICES EASY ON PURSES OAKLAND TRIBUNE TUESDAY, MAY 16, 1939 SEA FOOD SERVICE Pleased Patrons Beck Stand Meat Firm Aim Is Enlarged Personalized Service To Be Featured by Triple Star Market Personalized service will be of fered patrons of the Triple Star Meat Company, to be managed by Earl Burnham. ii it "VZft will cut any piece of meat the customer desires at any time," Burnham said. "The customer's preference is our command. Let Ul knew how you like your meat, and wewill give it to you that way." Triple Star tfill carry a complete supply of fresh and cured, well as luncheon meats. It.

will special Meat Shop to Greet Customers At Old Stand The George A. Beck meat department is back at its. old stand in the center of the market, enlarged and completely remodeled at a cost of $5000. Beck now will offer a complete line of cold, fresh, pickled and smoked meats, the largest and most attractive stock he has ever had in his 15 years in the meat business in Oakland. Six skilled attendants will serve customers from the shiny new stand, to which 20 feet of counter space has been added.

"I know our former customers and those who will come to us in the futurewill like the selection and quality of meat we offer at Department No. 206," Beck said. "I invite every person who enjoys good meat to visit the department and get acquainted with myself and my assistants. -ize in Manteca-fd beef, with steaks this door from 19th Street' and Telegraph, while the candy sfore of Awful Fresh MacFarlane Is down at the Williams Street entrance. Literally a new bright spot In Oakland, the Market Centre will always be open for business 'til midnight This striking scene shows the Market Centre In its night at- tire.

This Is how the big market will look after dusk, lights glittering, windows gleaming, but still open for business. The tobacco, candy and liquor departments are lust inside WITH SMILE READY AT MARKET CENTRE Customers' will, receive the "same old friendly greeting" when they arrive at Joe Pucci's1 sea food department, Pucci said today. "We have nearly every food that the sea produces right here in out-department," Pucci out, "and we give our patrons the added service of delivering." Pucci, whose stand is locateij-on the Williams Street side of the Market Centre, near one of the side entrances, has been in the market for 12 years. Before that he operated sea food shops in other parts of Oakland. His department here is under the direction of himself and his son.

Pucci learned the food fish business in France, before comingjto Oakland 35 years' ago. This is his biggest and most complete market to dater-sAU of; the equipment is new or renovated and all of his fish stocks are fresh from the Valpreda Meat Stall Popular Brothers to Feature Best Top Beef In Market Store Another fine meat market in the Market Center "is that operated by John G. Valpreda, at Stall No. 500. Valpreda has been in the market for many years with his brother, Louis, and is an expert meat cutter, with years of experience behind him.

The best top beef will be featured, although Valpreda will carry a complete line of other meat products. "I hope to see all of my old customers return to trade with me in the Market Centre," Valpreda said. "We will serve our meats with- the understanding that the purchaser must be satisfied." Market Bakery Stand to Open White Cross Goods All to Be Made At Modern Plant The White Cross Bakery, veteran pf 10 yean in the market and -of 20 years in Oakland, will have its new hand open in the Market Centre at location near the entrance from Williams Street and Telegraph Avenue. All bakery goods sold will be manufactured at its new plant at 2781 Telegraph' venue. White Cross moved there only recently, after installing new equipment and machinery which carries-, a high health and sanitation rating.

M. C. Beech and A. B. Hughes, owners of the 'bakery, have invited their former customers in the market to come with the new one.s and make the White Cross stand their bakery goods shopping centerf- 'Taste and cleanliness are the qualities that feature our goods," the owners said, "and we will offer Oakland buyers the finest products available In these lines." Meat Company In Old Location The Yerba Buena Meat Company, managed by J.

G. Valpreda, is back at its old location ready to greet its customers, old and new, With a department improved by more than 14500 in remodeling. The department is the first on the right near the entrance at Telegraph and. Williams Street. Valpreda' and his four assistants will serve the best in choice-fed meats of all varieties.

In all my experience of 26 years in the meat business in Oakland, I have never been in a position to offer better values than in my modern new department," Valpreda said. "We feature Manteca-fed beef, the best that can be obtained, and I hope to see all my friends make this their meat-shopping center." The Verba Buena Meat Company's department has almost all new equipment, from refrigeration of the latest type to attractive cases showing a complete new stock of meat. and roasts featured. The department Is -located on the main long aisle near the Williams Street and Telegraph entrance, and will have four men on duty at all times. Burnham said the latest and best equipment for retailing and refrig erating meat has been installed in the market, a new firm in Oakland.

Burnham has spent 15 years in the meat retailing business, and built his present stand at an investment in excess of $4000. 'PAY LESS AND BUY BEST' SLOGAN OF EDE-MfAT SHOP remodeling and redecorating of the I Prices and quality stand side by department for this reopening. I side at Ede's. in my refrigerated showcases," Ede said. "The customer can see exactly what he or she is buying at all times.

Ede's department is located right by the main door from the big parking lot and offers all articles in pickled pork, ham, bacon and corned beef, as well as the other meats. More than $5000 has gone Into the "Pay less and buy the best" is the slogan under which Russell Ede will reopen his meat department here for his 12th year in business in the market. Ede will feature fluorescent lighting to bring out the natural color of the meats, and has stocked his department 100 per cent with Manteca-fed beef. "There will not be one red light Butcher Shop Displays Fresh, Smoked Meats Carloads of the best meats obtainable in the United States have been rolled into the Market Centre in the past few days to supply the various stands featuring this food. Beef, much of it choice Mantcca-fed, poultry, pork, lamb and all the other types of meat are gathered in a chain of reliable departments operating under the "Serve Yourself and Pay Less" standard.

Every meat department in the Market Centre has been remodeled and renovated, with new refrigeration and other equipment to give Oakland buyers the choicest meat obtainable. All of the meat markets are manned' by capable butchers, experienced in supplying Oakland kitchens with the best in choice cuts. All of the departments are managed by men. who have spent years learning the meat retailing business. liiAA (gay, Department 206 (Same1 Location as Formerly) f' TRIPLE STAR mm mm EDE'S MARKET Dept.

213 MEAT COMPANY e1 LB in Welcome! To our hundreds of old customers and to all Metropolitan Oaklanders who want 6nly first grade meats 0 BABY BEEF- -el0 reasonably priced. In additibn to 100 Mantcca Pot Roast lb. IOC Fed Beef and first grade meats we will now sell Corned JMcats, Hams and Bacon. Dept. Just Inside North Entrance on 500 Telegraph and Williams The Yerba Buena Meat Company is happy to walcome you old customers and new we have been in the retail meat business since 1913 and our policy will continue as always First quality meats at prices you can afford and same butchers and same service as in the past.

JACK VALPREDA. OPENING SPECIALS CHOICG 1 You always "Pay Less" when OGEF you buy the BEST at EUt'b, WW PURE FRESH Ground Beef NO CEREAL Per Pound 1 5c 1 SMALL PIC Swift's iPrcmium SPRING LAMB PRIME RIB ROAST Full Cat. Pork Roast Tenderloin and Rib Cuts. FRESH pork Young Jleef Legs of Lamb lb. 22c Shoulders lb.

12c Pork Ch Very' Lean, TENDERLOIN .111. Eastern ACOIbythTpiece lb. 21 Racks, breast on 18c PORK SAUSAGE sliced Swift's Prem. Bacon. I H-lb, Fresh MANTECA-FED BEEF Swift's Silver Leaf LARD if 2ib, 15c 25c at lbs, 2 tt, PRIME RIB ROAST Center Cut, lb.

25 Fancy Lean Selected II II .11 IL IP 1 Morreil flina Bmar II FJ II rnr Lb.fcW Standard Cut lb. 22c Rump, all cuts. lb. 20c Shoulder Pol Roast lb. 18c RUMP ROAST 25 Pride Ourselves on the QUALITY of Our" STEAKS AH cats lb.

II I squares, lb Vs If Breast or Shoulder Si V) VEAL 15cYd I very choice, I FANCY MILK FED VEAL SHORT 15 Pound Breast for Stuffing lb. 15c Rolled Boneless Veal Roast 18c Shoulder Veal Steaks lb. 25c BABY BEEF Sirloin and Rib Cuts STEAKS lb.25c Pork Steaks lb. 21c Alt Center Cuts LEAN GROUND I) EASTERN PORK Spring IT 51 TKi LEGS OF MILK A FEDYlEAL 7.1 iiiiiMau VI LAMB ROAST BREAST OF LAG Shoulder Cuts Fancy Spring Lamb, I Fine for Baking-, 0 IT I Ww Stwlnj (fc lbs. Iv TRIPLE STAfe MASCOT ii i i II 1 Pound YOKES, Ib.

Pork Loins, whole or half 20c Leg of Pork, whole or half lb. 20c Pork Chops, large loin or rib cuts. lb. 20s i BREAST OfVEJU. For baking milk fed Pound 12 nAM and BACON 1 PORK Lorn xJlOAGTS Eastern 2SS v- 404 1 BONELESS ROAST Hi! We naiidlc Fall Line of First Class I Jam and Bacon fhee PAisiarra Ij Pound.