Category: Meat Retailing

Comparing a meat market of the year 1890 to our modern present day market, a great change is noticeable. The tendency in modern meat market equipment is towards better sanitation. Reasons for Sanitation Our present day standards of living call for sanitation in our daily life. Market owners building their own homes, insist upon tile […]

The refrigerator counter has become one of the most important pieces of equipment in the modern market. A market owner who has realized the fast turn-over of products in the retail meat industry, considers the counter of greater importance than the refrigerator. The principal thought of these merchants is to sell meats and not keep […]

Does the retail meat industry need improvements or remedies? Not everyone engaged in the retail meat business realizes that there is great room for improvement to better conditions in the industry. While the complaints and grievances of the individual retailer are usually directed towards his nearest competitor for selling at low prices, the industry as […]

Philadelphia and vicinity have a method of meat cutting all their own Retailers claim that it is most difficult to try and break away from this tradition, or of educating the public to other cuts which are more generally used throughout the United States. Investigations disclose the fact that this style of cutting is traceable […]

Suckling or Roasting Pigs—Are from 8 to 30 lbs. in weight, generally frozen—in demand around Thanksgiving, Christmas and New Year’s Day. Dressed Pigs—Are from 30 to 100 lbs., generally known as Shipper or Market Pigs. The season for these is September 1st to February 15th. During the early part of this season the light pigs […]

Wholesale and Retail Cuts of Beef There are certain standard cuts of beef which are known in practically all parts of the United States. Beef rounds, loins and ribs may be considered standard names. There is, however, such a variety of names as they apply to retail cuts to be too numerous to mention. Quite […]

Leaf Lard—Is the pure fat of the hog which surrounds the kidneys and is usually put up in cone shape and flat pieces. Neck Fat (Jowls; Skin On and Skin Off)—Is the fat cheek of the hog. Used largely by sausage manufacturers. Caul Fat or Hog Cauls—Is the fat covering the intestines. Kettle Rendered Lard—Is […]

Classes and Grades of Calves Illustrations Nos. 83 and 84 show a choice, good, medium and common veal carcass. There is not as yet an official method in effect for the grading of calves, as this work has not been completed by the United States government. In the proposed standardization of the government, however, there […]

Reprinted from Bulletin of the United States Department of Agriculture Lamb Lamb is a general term which refers to the flesh of young animals of the ovine species of both sexes. The age at which the change from lamb to yearling sheep takes place in the live animals is approximately 12 to 14 months. Lamb […]

The act of grading naturally follows that of classifying and is a continuation of the same analytical process In the present case, the whole commodity has been divided into two major groups—lamb and mutton, the latter being further subdivided into yearling mutton and mature mutton. These groups are frequently called classes, but are really age […]