Word: butchers
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...important improvement in the new grading rules: cow meat can no longer be graded as choice beef (because cow beef is not as good as steer beef of the same grade). Professor Bull advocated another refinement: Since housewives can't tell the sex of meat in the butcher shop, beefsteaks and other cuts should have their sex stamped on them...
What happened started a new business. To Butcher Dubil's surprise the slices did not blacken, but again became a toothsome red. Customers bought them and to his amazement they came back next day for more. William Dubil hard-froze more meat, thawed his thin slices gradually in the display case, but still wondered why they were so tender...
...thin slicing had severed the fibers of the meat as effectively as if they had been ground into "hamburger" and the "tempering" (slow thawing) helped. Also he found that when piled one on another the slices stuck together, made thicker steaks that could be cut with a fork. Canny Butcher Dubil took out a patent on his process...
...friend, keen-eyed William Thomas Carpenter, who ran a real-estate agency across the street from Dubil's butcher shop, joined the venture and they found a ready market for their laminated steaks in other shops. Bill Carpenter named them "Chip Steaks," set out to sell them in a big way. Presently William Dubil sold his patents to Carpenter for 25% of the Chip Steak royalties...
...production in quantity, National Chip Steak Co. has improved on Butcher Dubil's original process. "Chips" are made from rounds and loins, which are first cleared by butchers of bones, sinews and fat, then packed into loaves in metal containers which are quick-frozen, at 15° below zero. After 24 hours of sub-zero freezing they are tempered at 30°, then thin-sliced and packed into six-layer steaks (a super-steak can be made by stacking two such steaks) and sold in two sizes, six-inch ovals for household use, four-and-a-half-inch ovals...