The Book of the Meat Trade Vol. 1

[yotmon]

Borrowed the above book from an ex-butcher. It was first published in 1949 and this edition was reprinted in 1950. It obviously makes reference to the 'war years' and how this had an effect on the meat trade. It contains 313 pages and covers a wide issue of meat trade practices, from slaughter houses and how to remove a hide, to meat being imported from Australia. I wasn't aware that we were importing frozen pork from Aus' (230,000 carcasses in 1938) to create 'Empire' bacon that was re-exported to the colonies. It also goes into detail on subjects of breeds of cattle/sheep/pigs used in the trade. There are a few sausage recipes included but are restricted to a 50% meat content - obviously a meat ration issue. I'll put a couple in the recipe section, but they are pretty similar to whats there already.