“america runs on meat!!” -2010- -“the general”, cigar dave; cigar dave show-
TRANSCRIPT
“America runs on meat!!”-2010- -“The General”, Cigar
Dave; Cigar Dave Show-
Let’s explore some history
Who is often credited with being the first US meat processor?
Development of the Industry
• Porkopolis = Cincinnati • Natural ice refrigeration• Development of
Railways• Ammonia refrigeration
meat processing becomes a year round industry
• Refrigerated railway cars– G.H. Hammond &
Gustavus Swift
The Start of the Modern Industry
• Dec. 25th, 1865 to July 31st, 1971
• Union Stockyard, Chicago
• The largest stockyard ever!– Swift– Oscar – Mayer– Armor – Morris– Hammond
The Current Industry
• Plants have moved to the animals
• Clean and Sanitary• Humane Handling• Automated• Slaughter Rates:
– Cattle = 450 to 500/h– Pigs = 1,000 to 1,300/h– Chickens = 12,000/h;
200,000/d
The Law!
• Meat Inspection• 1891 – First meat
inspection act• Called for voluntary
inspection of livestock and meat intended for interstate and foreign commerce
• Do we still operate under this law?
Legal StuffMeat Inspection was caused by a book
on the Chicago Meats Industry
• The Jungle; by Upton Sinclair
• Listen to this passage
Current Meat Inspection
• The Federal Meat Inspection Act of 1906 (Pure Food and Drug Act)
• Mandated that a federal meat inspector be present at any packing plant processing meat for interstate commerce– Started October 1, 1906
• Two forms of inspection practices:– Antemortem Inspection– Postmortem Inspection
Types of Meat Inspection • Custom = Contract between livestock
producer and processor; must be labeled “NOT FOR SALE”
• What’s the difference between Federal and State Inspection?– Federal = any of the 50 states– State = within state lines
Other Inspection Data
2010 Data
• 92.1 Billion lbs produced– Up 1.2 Billion lbs from
2009
• 8.7 B Chickens• 246 M Turkeys• 113.6 M Hogs• 33.3 M Cattle• 2.2 M Sheep and Lambs
• 26 B lbs Beef• 23 B lbs Pork• 5.7 B lbs Turkey• 36 B lbs Chicken• 309 M lbs Veal, Lamb,
Mutton• 6,278 Federally
Inspected Plants
Other red letter dates!
• Meat Inspection was later broadened to include
• Horse Meat Act: 1919– Re-instated 2011
• Imported Meat Act: 1930• Humane Slaughter Act:
1958, 1973, 2002• Poultry Producer Meat
Act: 1959• Wholesome Meat Act:
1967• HACCP (Final Rule): 1997• Country of Origin
Labeling (COOL): 2008
World Meat Consumption
Total Muscle Protein Consumption in the United States (1910-2010)
1970 – 2009 Data
Income Spent on Food
How has food changed?The beginning; food
deteriorates fast, eat is fast!
B.C. to A.D.; use salt to preserve food, birth of food preservatives; but salt is bad for your health!?
1300 +; canning is used to preserve food, food lasts longer, but food
does not taste as fresh!
1800 +; population exploding, need more food, use growth promotants and
industrialize agriculture, food becomes cheap. But, is that healthy?!
2000; big agriculture is bad, preservatives are bad, canning is un-natural. I want natural food, but this
food deteriorates fast, eat is fast!
Know your generations
• Baby Boomers
• Generation X
• Millennials
Have money, seeking healthy foods, smaller portions.
Becoming label readers, realizing Tempus Fugit Memento Mori, some disposable income.
No money, all information comes from the internet and/or social media.
Types of Customers
• Traditional
• Localvore
Everyday customer, buys in bulk, buys for family, concerned with price, only concerned with food quality/safety when told to be.
Buys local, wants to feel closer to the community, wants to know the farmer, seeking local, high quality foods, price important, but willing to pay more for local, feels he/she is helping the local market.
Types of Customers
• Foodie
• Health Family
New customer base, high quality, price not important, views food and cooking as an experience, not a bulk buyer. Food Network!
Smaller segment, label readers, wants to be aware of production systems (organic, natural, etc), wants to purchase only healthy foods or what they perceive as healthy.
Food Trends
• Functional Foods– Ex. Calcium fortified Orange
Juice
• Local Foods• Farmer’s Markets• Branded Meat Programs• 100 Calories• Grocery Stores
– Price vs Quality Driven– Whole Foods, Trader Joes, etc
?