Word: pork
(lookup in dictionary)
(lookup stats)
Dates: during 1960-1969
Sort By: most recent first
(reverse)
Americans are eating more meat than ever before, and the $14 billion meat-packing industry is patting its tummy with satisfaction. This year Americans will consume more than 32 billion Ibs. of beef, pork, veal and lamb, or 170 Ibs. per person. The meat packers are ready for the rush. The past few years have been lean ones for the industry, which suffered from inefficiency, slowness to change, and overcapacity created by allegiance to outdated methods of processing and marketing. But the meat packers have learned to adjust to a new era of supermarketing and new methods of livestock-raising...
Beef to Impress. Butchering still accounts for 80% of Armour's sales, but the business has changed vastly since Philip Danforth Armour, with $2,000,000 earned from short selling barrels of pork in the Civil War, helped make Chicago the hog butcher for the world. Big-city slaughterhouses, geared to seasonal rushes and stretches of idleness, have been replaced by busy little "country" abattoirs closer to such cattle towns as West Point, Neb., and Worthington, Minn. Meanwhile, since supermarkets buy out of Chicago and a few large centers, Armour has steadily closed down a quarter of the distributing...
...Market. East German machines are sometimes shipped to Amsterdam, where they are doctored and remarked as Swedish products to make a big saving on import duties. Some Germans have become "meat millionaires" by working the same dodge to bring in canned Yugoslavian horse meat - labeled beef goulash - and Ethiopian pork and beef. A meat company imported almost 3,000,000 lbs. of beef from South America by sending it first to Ireland and Australia, making false bills and shipping it on to Germany; the swindle was discovered when someone forgot to extract a bill of lading from a South American...
...plastic bomb wrecked one butcher's establishment. Frenzied housewives turned in desperation to pork and horsemeat, even frozen U.S. chickens. At last, the butchers relented, but their reopened shops had only a few days' beef supply and the threat to Paris kitchens remained. Cried Charles Leonard, chairman of the Paris butchers' syndicate: "We are no longer under the Occupation. The Germans have left. Butchers, I am proud...
...recipes read like calisthenic exercises: "Now add the vanilla and beat! beat! beat! If you think you are too beat to beat any more, you are a quitter!" Others encourage the housewife to pick quarrels with the quartermaster: "Ask butcher to lard beef with 1-in. strips of salt pork. If he won't take the trouble, curse him roundly, leave, and find a butcher fellow who will...