
                         THE VIRGINIAN-PILOT
                 Copyright (c) 1994, Landmark Communications, Inc.

DATE: THURSDAY, June 9, 1994                    TAG: 9406070054 
SECTION: FLAVOR                     PAGE: F1    EDITION: FINAL  
SOURCE: Ruth Fantasia 
DATELINE: 940609                                 LENGTH: Medium

MEAT DEALS ON WHEELS\

{LEAD} DOOR-TO-DOOR salesman are known for peddling cosmetics, vacuum cleaners and encyclopedias. But in the past few years, several companies have started selling meat in the same way.

The meat is usually purchased from a wholesaler and then sold at the consumer's home, says Cathy Townsend Parks of the Virginia Beach commonwealth's attorney's office.

{REST} Though such companies provide a convenient service for folks who can't or don't like to go to the grocery store, Parks says consumers should be aware of a few things:

Ask to see the solicitor's sales permit. In Virginia Beach and Norfolk, door-to-door salespeople are required to carry identification. But in Norfolk, this only applies to people who are actually selling something. If they are just canvassing the neighborhood for sales leads, they are not required to have a solicitation permit.

The meat wrapper or box must have a state or federal Department of Agriculture inspection sticker. The weight of the product and any added ingredients must be listed on the packaging.

The boxes do not have to be sealed, however. Parks says she's never heard reports of people becoming ill from meat sold door-to-door. But, since the boxes can be open, it's conceivable that a company could resell meat that has been returned to them from an unsatisfied consumer, Parks says. ``It's important that you deal with reputable companies,'' she says.

Compare the cost and quality of the product to what you'd find in the supermarket. Be sure you're comparing apples to apples, says Linda Candler of the Hampton Roads Better Business Bureau. ``Sometimes the meats are sold by the package,'' she says. You need to figure out the cost per pound to do an accurate price comparison.

When buying meat in bulk quantities, such as a half steer, allow 25 percent for fat and bone, says Candler. Also, when figuring your cost per pound, add in any processing and finance charges. ``If they offer free hot dogs or turkey legs, you can guarantee you're going to pay for it somewhere,'' says Candler.

Arrange to see your selection cut and wrapped at the processor, says Candler.

She also says to beware of false grade claims. ``There's no such thing as `Grade A,' `Premium' or `U.S. Fancy' when it comes to meat,'' she says. The U.S. Department of Agriculture's grades in descending order are: prime, choice, good, standard, commercial, utility, cutter and canner. Grocery stores usually stock only choice and prime. ``Be sure you know the grade type and quantity of cuts you will receive,'' Candler says.

Read and understand all the terms of the sales contract. ``Most of the complaints we have received from consumers are about companies not giving the proper right to cancel,'' Parks says. The right to cancel should be in written form on the receipt or sales contract.

Call the Better Business Bureau (627-5651) and check on the company before placing an order, Candler says. All you need is the phone number of the company to make sure complaints have not been filed against them.

by CNB