CHAPTER XI 



FARMERS MEAT SHOWS 



During the last few years exhibits of country-cured meat have 

 become quite common throughout the United States, especially in 

 the Central and Southern portions where the curing of hams after 

 the old-time recipes has reached the highest degree of perfection. 



Of all the states in the Union, Missouri was the first to put 

 on a Farmers' Ham and Bacon Show under state auspices. In 

 January, 1913, at which time we were serving as assistant secretary 

 of the Missouri State Board of Agriculture, we, with the approval 

 of that body, inaugurated the pioneer farmers' meat show. Two 

 factors prompted us to put on such a show. We wanted to get 

 the consumer acquainted with the outstanding merits of country- 

 cured meat, and we desired also to interest more farmers in the 

 making of meat that would be a distinct credit to the country. So 

 the show was both an exhibit and a school. Our idea was, and 

 still is, that the farmer is of all men the best fitted to instruct and 

 interest others in meat making or, to put it in Missouri parlance, 

 to "show 'em." 



The first exhibit, held in the Missouri College of Agriculture 

 buildings, brought out a few very excellent pieces of country- 

 cured meat, especially hams, but in the main the exhibits were 

 sadly lacking in attractiveness and uniformity. Generally speak- 

 ing, the quality was good, and the men who knew of the merits 

 of country ham eagerly bought all that were for sale at the con- 

 clusion of the show. At the same time the city consumer, accus- 

 tomed to the attractively put up packing house product, was wont 

 to turn up his nose at the country-cured ham that is unless his 

 nose caught the appetizing aroma of said ham. In this event it 

 was different. To taste this ham was ever after to want one. 



At this first show some effort was made to establish a sort of 

 score card or standard of excellence for hams. A tentative score 

 card for the judging of hams was suggested as follows; Size and 

 form weight (10 to 18 pounds) 5; trim, 10; symmetry, 5; total, 20. 

 Cure and quality flavor, 50 ; color, 10 ; texture, 10 ; proportion of 

 fat to lean, 5 ; marbling, 5 ; total, 80 ; grand total, 100. 



Not only was the second Missouri farmers' ham and bacon 

 show larger than the first, but the quality and uniformity of the 

 meat was superior. The improvement of trim and general appear- 

 ance of hams was especially noticeable where the exhibitors had 

 made entries in the first show. The third annual exhibit repre- 

 sented a long step forward. Clearly, both the management and 

 the exhibitors were learning a noteworthy change in the better 

 display of meat in the showroom. This included more and clearer 

 classifications, with rack and shelving arrangements calculated to 



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