In this course there was developed an entirely new method of cutting beef known as the "natural guide" method; and by it men who had never cut meat before were developed into practical meat cutters in less than eight weeks of instruction and practice. The natural guide method, which was found to be far superior for Army use to any other meat-cutting system which had been known, was exactly what it was named, as it was essentially a separating rather than a cutting process. The beef quarters were boned and divided into their major parts by following the natural separations between muscles, tissues, and bones.
This method, which is not at all like that in commercial use, proved to be more economical than any meat-cutting system known, because it utilized every ounce of meat and produced a greater proportion of choice cuts suitable for pot roasts and other roasts than the older Army Cooks' Manual method of meat cutting. The Cooks' Manual method was similar to the method used by the retail butcher, in that it cut meat along artificial indetermined lines. The natural guide method actually produced 3 per cent more edible meat than the other method, since even the most expert meat cutters can not remove all meat from the bones by the Cooks' Manual method. Moreover, by the natural guide method all cuts are uniform, and the fats, suets, and bones are separated as clean, sweet, edible products.
Butchery companies were trained by the natural guide method and sent overseas in numbers sufficient for the requirements of the American Expeditionary Forces.
After the discovery of this method and the fact that it produced at least 3 per cent more meat than even the expert cutters could secure by the artificial cutting system, it was evident that further research work along this line would be profitable. Even expert butchers, in spite of all their skill and care, wasted meat. What must be the conditions in the mess kitchens of the Army where the cooks, with no expert knowledge of butchery, cut the meats? It was evident that numerous edible by-products of meat, such as fats and marrow, were going into the kitchen garbage pails and thence to the rendering plants.
The result of the investigation was a project to establish central meat-cutting and rendering plants for all large concentrations of troops, where all meats would be cut, boned, rolled, and tied, by experts, and delivered direct to the company kitchens ready for roasting or cooking in any manner. The fat and suet at such plants would not be soiled or made unsound by handling, and so it could be rendered and its food value retained. The oil could be cooked from the bones as a valuable by-product, the bones could be dried and sold commercially, and the plant could also have machinery for making sausage and hamburg steak. A plant of this character was put in operation during the summer and autumn of 1918 at Camp Johnston, the quartermaster training camp, and it proved to be a complete success. When the armistice was signed, the General Staff was considering the proposition of establishing these centralized meat plants at all the larger camps.
The meat experts also effected notable economies in ship space by developing what was known as shankless beef. Shank-less beef was beef quarters with the four shanks removed. Quarters thus prepared occupied 14 per cent less freezer, cargo, and shipping space than quarters with their shanks.
A still further economy in shipping space was projected in the plan to bone all beef at the packing plants and ship it boxed or frozen in molds and wrapped in burlap. This method saved about 50 per cent of cargo space, and it began to be extensively used during the winter of 1918-19. One set of packages included tenderloins, sirloins, butts, loin steaks, top rounds, and shoulder steaks. Another set of packages contained roasts, including prime ribs, rumps, bottom rounds, and bottom chucks. A third set was for stews, including flanks, plates, blades, necks, shanks, and trimmings.
PACKING.
American exporters generally for many years have had the reputation of packing goods improperly for overseas shipment. Time and again travelers and investigators in foreign lands have pointed out that if America expected to compete successfully with other manufacturing nations in foreign trade, she must learn to pack goods so that the packages will not break en route and damage the contents. When we sent an Army of over 2,000,000 men to France, it was evident that unless we learned quickly how to put up our supplies properly for overseas shipment, our lack of knowledge would be costly to us.