PROGRESSIVE BEEF CATTLE RAISING 



put in the tank for inedible grease and other byproducts. 

 U. S. inspected meat is always safe meat. The Chicago 

 packing plant of Armour and Company can handle 180 

 cattle at a time, the entire operation from knocking to 

 final inspection taking about an hour. The beef hangs 

 in a temperature of about 34 degrees Fahrenheit for at 

 least 48 hours and is then quartered or cut up otherwise, 

 loaded into the refrigerator car and sent to the branch 

 house for sale to the retailer. Fresh beef is perishable 

 and its handling demands a continuous attention to tem- 

 perature and a maximum of speed in distribution. 



Page Seventy-six 



