Secrets of meat curing and sausage making / how to cure hams, shoulders, bacon, corned beef, etc., and how to make all kinds of sausage, etc. to comply with the pure food laws

by B. Heller & Co.

CUTTING UP MEATS—NECESSARY FOR EXPERIENCE.

Query.—J. J. writes: I have decided to go into the meat business and would like to know if you can advise me of some booklet or pamphlet on cutting up meat; also let me know the price of your book, and if you know of a good firm handling butcher supplies and refrigerators.

Ans.—We judge from your inquiry that you are inexperienced in the meat business, and if such is the case, we would advise that you go to work for some good butcher for a while before going into the business for yourself. You could there learn the practical side of the business, and provided you do not now understand how to cut up meat to the greatest profit, you could acquire knowledge upon these points which would be of more value to you than volumes that could be written upon the subject. We most emphatically advise you to learn the business thoroughly before embarking into it on your own account. We take great pleasure in sending you our booklet, “Secrets of Meat Curing and Sausage Making,” which you will find of great value to you in teaching you to cure meat and make sausage.