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Modern Marvels: The Butcher |  | Artist: Artist Not Provided
Studio: A & E Home Video
Category: DVD
List Price: $24.95
Buy New: $2.00
as of 7/31/2010 11:39 EDT details
You Save: $22.95 (92%)
New (13) Used (2) from $2.00
Seller: treasurehunter55
Rating:  1 reviews
Sales Rank: 66140
Format: Closed-captioned, Color, DVD, NTSC
Language: English (Original Language)
Rating: NR (Not Rated)
Region: 1
Discs: 1
Aspect Ratio: 1.33:1
Shipping Weight (lbs): 0.2
Dimensions (in): 7.1 x 5.4 x 0.6
UPC: 733961741483
EAN: 0733961741483
ASIN: B00144W8TW
Release Date: December 2, 2009
Availability: Usually ships in 1-2 business days
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Product Description
Follows the history of butchering animals through the ages.
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| Customer Reviews:
Somewhat Interesting October 14, 2008
Loyd E. Eskildson (Phoenix, AZ.)
3 out of 3 found this review helpful
"The Butcher" provides background information on the meat-cutting industry; unfortunately, it is a topic of limited appeal that involves enormous and unpleasant actions. (Trust me - I used to work for Armour Foods.)
Two million-some years ago humans had only stone tools to remove meat; about 5,000 years ago we learned to make bronze tools for cutting.
Knife steel contains 1+% carbon, is heat-treated, and then rapidly cooled. This leaves it brittle - a problem removed by reheating it for two hours at 550 degrees. Band saws have made meat cutters' task considerably easier.
Colonial butchers salted meat to preserve it.
Chicago became the U.S. meat-packing capital in the 19th century. Plants originally were largely vertical structures that relied on gravity and chains to transport carcasses. The highly-skilled butcher's job was broken down into mostly simple tasks to reduce costs. Unsafe and unsanitary conditions were highlighted in Upton Sinclair's "The Jungle" (1906) that resulted in USDA inspections.
The first refrigerated rail car began service in 1875 (Swift) - it was cooled via ice that was refilled along the way.
Chicago's stockyards were closed in 1971 - made obsolete by newer plants located closer to farms, along with improved service provided by the trucking industry.
"The Butcher" goes on to show hides being steamed and rinsed for sanitation, peeled by a mechanical hide-puller, carcasses split, aged up to 2 weeks, cut into smaller pieces, and then vacuum-packaged. Sausage-making is also briefly treated, though little detail on ingredients is provided. Smoked meats are not covered.
"The Butcher" then moves on to the increased risk of rapidly spread disease - especially in hamburger. A 1994 e-coli outbreak led to testing for e-coli. Mad Cow disease has become another threat, causing major disruption to overseas meat shipments because of the fear caused by the lack of any cure for the disease and the inability to prevent it through cooking.
Also missing from "The Butcher" is any reference to how the industry has become a magnet for hiring illegals, the fast speed of the disassembly line, and the multiple injuries incurred by workers.
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