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Word: sirloin (lookup in dictionary) (lookup stats)
Dates: during 1940-1949
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Usage:

Chicago's Saddle & Sirloin Club, famed hangout of U.S. meatpacking executives, got a notable gift last week. The gift: the 1½ by 3 ft. original sketch of Rosa Bonheur's nobly galumphing Horse Fair. The donor: doggy Mrs. M. Hartley Dodge, niece of John D. Rockefeller...

Author: /time Magazine | Title: Art: Saddle & Sirloin | 6/5/1944 | See Source »

...Saddle & Sirloin is a luncheon club whose members still enjoy the best that the war has left them of their club's world-famed steaks. The club also owns the world's greatest collection of meat tycoons' portraits. On its somber, paneled walls hang some 240 sumptuously framed, vigorously extroverted, mostly three-quarter-length portraits of the biggest breeders, killers, packers, meat sellers in the history of U.S. beef...

Author: /time Magazine | Title: Art: Saddle & Sirloin | 6/5/1944 | See Source »

...Portraits and Death. The Saddle & Sirloin Club was founded in 1901, to extend recognition to men who had made outstanding contributions to the livestock industry. Recognition, the founders decided, should take the form of a portrait of each member. The original portrait artist was James R. Stuart. He was followed by Arvid Nieholm. Most of their portraits were destroyed in the stockyards fire of 1934, and Robert Grafton was commissioned to redo the lost canvases. After completing 100 portraits in two years, Artist Grafton dropped dead. Saddle & Sirloin's current portraitist is Othmar Hoffler. He has been...

Author: /time Magazine | Title: Art: Saddle & Sirloin | 6/5/1944 | See Source »

Laurance & Lester Armour and Joseph M. Cudahy got gouged by their Chicago corner butchers, according to OPA. Investigators of violated price ceilings reported that the Armours had paid 10? a Ib. too much for hamburger and Cudahy 8? too much for sirloin...

Author: /time Magazine | Title: People: People, Nov. 8, 1943 | 11/8/1943 | See Source »

Electrifying food news came last week from St. Louis. There, in a vat the size of a small room (1,000 cu. ft.), molasses, ammonia, water, air and yeast were being mixed. Every twelve hours this mixture produced a ton of good rich meat-nearly as succulent as the sirloin steak it takes two years to raise on the hoof, much cheaper, and much richer in proteins and vitamins. Furthermore, this new synthetic meat is so easy to make that its inventors already look forward to performing a modern miracle of the loaves & fishes after the war among the foodless...

Author: /time Magazine | Title: Science: The Last Roundup? | 8/9/1943 | See Source »

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