Historical meat production, packing, and ranching films on two volumes. Includes footage of slaughterhouses, grazing, branding, packaging, canning, and even the production of SPAM.
Included Films:
Know Your Meat
Know Your Meat
Produced: 1945
Length: 22 Minutes
Selling meat isn’t just about pricing – it’s about quality and standards that keep the American population safe. “Know Your Meat,” covers the meat industry from steers to pricing to selling the meat on the market. It explains how the Department of Agriculture has rigid standards which ensure meat quality and health, and how the Office of Pricing ensures extreme inflation does not occur resulting in meat the American people can not afford.This film also serves as a look at one of President Roosevelt’s many reforms to keep the economy strong during World War II.
This Is Hormel
This Is Hormel
Produced: 1965
Length: 30 Minutes
Curious boys want to know about Hormel. This Is Hormel, shows that not only does Hormel provide the highest quality meat but that the company is there for its customers and has excellent educational and professional opportunities. Told through the eyes of two boys who are dying to know what goes on in their neighborhood Hormel plant we watch as they write a letter to the plant asking to take a tour. The plant promptly responds, paying special attention to their request, and soon the boys are on their way towards learning the art of making Hormel products. A knowledgeable tour guide shows them the history of the plant as well as the cutting floor where whole pig carcasses are cut up, the boys are never out of neat things to learn. An interesting look at meat factories and the ways in which meat is prepared, this film is both campy and educational.
Herds West
Herds West
Produced: 1955
Length: 12 Minutes
In the semi-aired southwest, on the plains of west Texas, New Mexico, Arizona and parts of Nevada and California there resides Americas greatest production line: cattle. This 1955 film shows the journey of those cows from the plains of the most arid and barren United States to the slaughtering house, and on to the dinner table. Cows equal a considerable amount of profit for the United States, surviving in land that would otherwise be unusable for farming. They are a national resource that must endure drought, flood, and long walks across vast distances. Hardy and resilient, they do just that. Complete with cowboys as they herd the massive beasts and plenty of shots of cows doing what cows do best, the film is an informative look at the beef industry.
Mark Of Wholesome Meat
Mark Of Wholesome Meat
Produced: 1964
Length: 18 Minutes
Abundant, protein rich, meat contributes to the strength and well being of America. Easy to serve, already prepared meats are a part of that continued contribution. Prepared meats inspected and passed by the United States Department of Agriculture are clean, safe, wholesome, and truthfully labeled. But how can we be sure? The story behind the mark of wholesomeness is shown here, going over what it takes to get the USDA seal of approval and how the USDA protects the consumer from bad meat. It begins with millions of animals moving from Americas farms and ranches through federally inspected slaughtering plants each year. Once in those plants, qualified inspectors stand rigorous guard and reject any meat even slightly suspect. Centered on the USDA inspectors of the 1960s, Mark Of Wholesome Meat, is more than just educational, it is brilliant propaganda as to why you just can not beat meat.
Pork People Like
Pork People Like
Produced: 1946
Length: 11 Minutes
This film takes a detailed at the pork industry and includes footage of pigs, hogs, boars, and the different categories of meats derived from pork, such as ham, pork chops, and loin roasts. The movie discusses how pig and hog farmers can produce more profits by raising livestock that will render the most desirable meat products. Extensive meat factory footage is shown throughout, including thorough inspections of meat cuts. The film includes many graphs and statistics about pork.
Miracle Of The Can
Miracle Of The Can
Produced: 1956
Length: 41 Minutes
All growing things are provided with a protective covering; it occurred to man if he could provide a permanent protective covering for the bounty of nature he could then readily extend the harvest season until every day of the year became a day of plenty. Such is the message of, Miracle of the Can, a film on the beauty and simplicity of the canning industry. Prior to the invention of canning food spoiled at twice the rate but, now with the lessons learned from nature we have a way to preserve our food and market it to more consumers. Wonderfully interesting, Miracle of the Can, explores the impact of the canning industry for the American consumer and how the nature of food production has been influenced by technological advances.
Beef Rings The Bell
Beef Rings The Bell
Produced: 1960
Length: 28 Minutes
Beef Rings the Bell encourages Americans to eat meat and love it! A double promotional film produced by the Union Pacific Railroad Company, this video seeks to let Americans know that the meat they enjoy is not possible without rail transport. To do so, the Union Pacific movie takes viewers on a journey through beef cattle production in 1960s America. We see beautiful color shots of cattle ranches complete with cowboys, raising beef cattle, cows being herded, branded, and then moved to a cattle auction. This is terrific footage of olden day stockyards that no longer exist in America. Then its off to the inside of a slaughterhouse, courtesy of Union Pacific, which transports the cattle. The actual cattle slaughter process is not shown (though the chilly slaughterhouse conditions are), but there are some somewhat graphic scenes of butchers slicing and trimming the carcasses. Throughout, the narrator tries to build up our appetites through mouth-watering imagery, the thought of this beef, with dripping gravy on fluffy mashed potatoes! After the meat has been processed, it is again loaded onto Union Pacific cars to be sent to grocery stores throughout the country. The end of the film shows two classic 1960s barbecues, complete with a dorky dad in a chefs hat and apron that reads Genius at Work. We watch as the backyard feast is cooked and consumed.
The Story of Selecting Kosher Meat Products For Their Stores
The Story of Selecting Kosher Meat Products For Their Stores
Produced: 1930
Length: 10 Minutes
Preparing Kosher meat for followers of Hebraic law is no small task. This silent vintage film from the 1930s shows the process from beginning to end. Sponsored by a Hebraic meat deli our journey in selecting meat begins at the cattle farm, where only the cleanest cows are selected. Next we see a rather bleak and gritty scene of the cow being slaughtered and prepared for food. Only the cleanest meat is selected to pass inspection by the Rabbi, and go on to the health inspector. Lastly we see the meat once it has arrived at the deli and how it is kept in the most sanitary conditions. This is a revealing look into the process of procuring and preparing kosher meat in the 1930s.
