“America runs on meat!!” “The General”, Cigar Dave; Cigar Dave Show-

Let’s explore some history Who is often credited with being the first US meat processor?

Sam Wilson

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. 25 th, 1865 to July 31 st, 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 Stuff Meat 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 B Chickens 246 M Turkeys 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 ( )

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!? ; canning is used to preserve food, food lasts longer, but food does not taste as fresh! ; 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

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