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Butchers on the History Channel
Hawkcigar
Posts: 2
I see that the History Channel is going to have a show on the world of butchers and meat processing this Thursday at 11 am Central Time. I'll set the DVR to record so I can watch it after work and thought others may want to do the same. Makes me kind of sad because my neighborhood butcher that was just a couple of blocks away closed up shop last month.
Modern Marvels: The Butcher.
In a carnivorous world, a butcher is a necessary link in the food chain, carving a carcass of unsavory flesh into mouthwatering cuts. We trace the grisly trade's evolution--from yesteryear's butcher-on-every-corner to today's industrial butcher working on a "disassembly" line. We tour the infamous remains of the Chicago Stockyards, where Upton Sinclair, Clarence Birdseye, and refrigeration changed butchering forever; witness high-speed butchering; and travel to a non-stop sausage factory. And if you're still squeamish, a USDA inspector offers the lowdown on HACCP--the country's new system of checks and balances on everything from quality grading to E. coli, Salmonella, and Mad Cow Disease. Finally, we visit the last bastion of old-school butchering--the rural custom butcher, who slaughters, eviscerates, skins, and cuts to his customer's wishes
Modern Marvels: The Butcher.
In a carnivorous world, a butcher is a necessary link in the food chain, carving a carcass of unsavory flesh into mouthwatering cuts. We trace the grisly trade's evolution--from yesteryear's butcher-on-every-corner to today's industrial butcher working on a "disassembly" line. We tour the infamous remains of the Chicago Stockyards, where Upton Sinclair, Clarence Birdseye, and refrigeration changed butchering forever; witness high-speed butchering; and travel to a non-stop sausage factory. And if you're still squeamish, a USDA inspector offers the lowdown on HACCP--the country's new system of checks and balances on everything from quality grading to E. coli, Salmonella, and Mad Cow Disease. Finally, we visit the last bastion of old-school butchering--the rural custom butcher, who slaughters, eviscerates, skins, and cuts to his customer's wishes
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0 • Off Topic Disagree Agree LikeLove it and would not part with it for thousands of dollars.
It is at least 50 years old..
E.
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0 • Off Topic Disagree Agree LikeHey Thanks for that last comment!
I'll check into that for sure, since we only get 8 channels on a good day.(no cable up here on the mounain!)
And the History channel is NOT one of them!
It does make for more reading and cooking time, however. :laugh:
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