San Antonio daily light. [volume] (San Antonio, Tex.) 1886-1907, 1894-03-30

ern France. for instance, or in GER
tain parts OF our own south, where
meat is killed between midnight
and daylight, and the careases are
on the block by a. NJ, all sold by
s a. m, and cooked by noon,
| the beef is always bright
in color, but invariably tough
and stIingy, no matter what
was the character of the animal.
Refrigerated beef, on the contrary
is, as a rule, tender, juicy, pala-
table always, because the meat
had had time to seasOn-becOme
fit to eat, in fact. One of the most
famous of the Lelands, that re-
markable family of hotel keepers
and caterers, we are told, made it a
practice to store his meats in his
refrigerators for twelve days be-
fore they permitted it to go to the
roasting spit or the broiling iron
twelve days, that is, after they
came into his possession, no
matter how long they may
have hung prior to that
time; for he felt that to
hold his reputation for serving fine
meats he must know that his
meats, had become ripe under his
own eye. 1t is safe to say that no
tough meat was ever served by
him.
The disintegration, so to speak,
of the blood and tissue Of meat in
the refrigerator, is a vastly different
process from the change brought
about by decomposition. Freshly
killed meat is a great absorbent,
and if not carefully treated, or, as
in the old style shops, hangs for
days in an atmosphere surcharged
with bacterial life of every
sort, decomposition very rap
idly sets in, whether it is
apparent or not. The meat may
be bright in color, but it is all the
same unfit for food, because it has
not been properly seasoned; for
though it may be tender, too often
that is through de composition,
which has done tie work to be
done by nature herself in disinte-
grafton in a low temperature. 1t
is only an ignorant prejudice, born
of the habit of seeing on the block
the bright colored, but half-seasOned
beef, killed in a country slaughter
house, Extensively dirty, which
raises objection to a tender and
wholesome quarter, which may
appear bleached at fresh
cut or dry, and almost black at an
end. These points must be taught
the buyer, for it is altogether i'm
probable that any remedy will ever
be found, for the loss of color men,
toned.
The process Of killing beef nova.
days cannot be too broadly publish
ed, and attention called to the fact,
that it is expeditions and clearly;
that the surroundings are neat,and
that as the cattle are killed, they
are suspended to chains, are skin
ed, cleaned, washed and divided in
an incredibly short space of time,
and that the flesh comes in contact
only with the steel of the butchers.
The quarters are then rolled along
on trOlleys to the chilling rooms,
where they hang until all animal
heat had disappeared. Then with
out having touched the floor or be-
ing in any way handled, the car
cases are rolled into refrigeratOrs
where they are held at Sc . to $50
While thus the meat is thoroughly
chilled, the nutritious juices of the
meat have been retained intact,
the flavor has been kept unim-
paired (rather has been per-
fected by wholesome develop
ment,) and the white fibres
in the meat have been absorbed.
In few days it is cured and ready
for shipment to the retail dealer,
and for family consumption. The
meat thus prepared by the re-
frigeratOr, system is absolutely
pure, and in every stage of its pro-
duction has been held proof against
interior corruption. 1t is clean,
tender, juicy, palatable, the only
real wholesome beef to be had,
even though it may have lost "The