On That Date, No. 12

Flickr Commons

Flickr Commons

“Pre-cutting fresh meats at a central point, and distributing to retail outlets, appears to be growing in favor with the modern chain store organization as a means of solving the problem of fresh meat handling.

“Chain [grocery stores] formerly handled limited lines of cured and smoked meats. But fresh meat furnished problems many of them were slow in solving. At the present time, chain stores, by central cutting, are meeting their fresh meat problem, and eliminating waste in handling and distribution. . . .

“[Some] chain organizations are now cutting their meats at a central point, making up the orders during the night and delivering them to the stores at the time they open in the morning. Some are packaged or wrapped, and some are sold naked. But all are cut at a central plant rather than in the individual stores.

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“Pre-Cut Fresh Meats in Chain Distribution,” National Provisioner 84, no. 1 (January 3, 1931): 21.

2 thoughts on “On That Date, No. 12

  1. Not to buck the system as described above, I get my meat cut at the store. 1) it gives the butchers something to do, 2) it’s fresher than what is sitting out even though it is refrigerated. If this would be the norm (preferred) maybe we all could feel more like we have control over the meat we choose. There isn’t a charge for getting fresh cut, and by choosing ground sirloin instead of hamburger, get better product. Maybe every store should go back to this!

  2. Reason stores wanted centralized cutting was, well, many reasons! In the 1920s and 1930s, customers increasingly objected to the odor and mess. But labor and equipment and handling costs also meant that butcher depts never make a profit, which meant higher prices for consumers. So……..

    We don’t eat a lot of meat, but what I buy I try to pick myself and let the butcher cut/wrap it.

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