Eachtra Journal

ISSN 2009-2237

Butchery Ruminations

May, 2010 · Written by: John Tierney Print This Page This entry is part 5 of 21 in the Issue 06

We are currently reading Thornton’s ‘Textbook of Meat Inspection‘ on ‘The Bleeding of the Animal’ and have come across this sentence,

‘The disadvantage of the method (hoisting the carcase) are that stomach contents often escape through the nose of the animal, the ingesta becoming mixed with the (previously released) blood’.

This sentence on 20th century factory butchery shows that, while there are a limited number of ways ‘to skin a cat’, there are significant differences in the practice of food processing between capitalist and subsistence based economies. Carcase yield rates for 20th century animals, the product of long developing selective breeding, must be compared with figures from older, surviving breeds.

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