Some had cuts, others lost limbs and the ultimate was their lives, and when occurred would also be processed with the meat. Those who worked in the factory also suffered. Poisoned breads that were to kill the rats were part of the daily supplement of meat as well. The roof dripped upon the carcasses attracting the rats which invested the meat and were also processed and sold to consumers. There was also the infestation of rats which were a result of a leaky roof. Nicknames for types of meat were the “boneless hams” which included any type of pork used the “California hams” consisted of the shoulder and joints grounded up with barely any part of the hog meat included and the “skinned hams” which were the older hogs. Once this idea was used, there was no longer the separation of Number one, two or three meats they eventually just became Number One Grade meat.
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