A Map of Beef—butchery chart—American steer cuts & by-products—Fortune mag 1934
£59
SKU: P-8-007036
'A Map of Beef'
A colourful 1930s butchery chart showing how an American steer was divided into its principal cuts and how virtually every other part of the animal was used. The profile of the steer is ruled into chuck, prime ribs, porterhouse, T-bone and sirloin steaks, tenderloin, rump and round, brisket, plate, flank, short ribs and shank, with arrows identifying oxtail, tongue, sweetbread and other edible parts. Further notes trace the hide to leather, bones to glue and soup, hooves to combs and buttons, blood to animal feed, foot bones to neat’s-foot oil, and even hair from the ears to brushes. An inset butcher sharpens his knives above the carcass. Published for Fortune’s survey of Armour and Company, the design vividly explains the remarkable range of products derived from a single steer.
Size 36 x 29 cm | 14.0 x 11.0 inches
Date Published: June 1934
Type: Colour-printed full-page pictorial butchery chart showing beef cuts and by-products
Author: Fortune Magazine
Publication: Fortune Magazine
Condition: Good |
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