Tuesday, January 12, 2010

Better Meat Needs Better Butchers

Below is an excerpt from GOOD Magazine, highlighting how once booming small scale family businesses have turned into a full blown INDUSTRY. Take a couple minutes and have a look back at how things once operated in Butchertown.


"Forty years ago, smaller, family-owned slaughterhouses existed throughout the United States. The number of these “very small plants” has declined over the last 10 years, according to the Food Safety and Inspection Service, and the industry consolidated into a very, very efficient system. In her book Raising Steaks, Betty Fussell writes that all but a very small percentage of the 30 millions cows harvested annually in United States are turned into meat by one of three major packers. And industry beef producers don’t make money on rib eye steaks. They make money on the parts no one wants—value-added offals like pink slime."
- GOOD Magazine, 2010

(photo from Flickr)

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