The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1896-03-20
Completeness of the Plant Now
Used.
JOHN BULLS MOUTH WATERS.
Metropolitan Meat Company-ISland
Meat Ten Days Old-Every Piece
Made Tender by Cold-Great I'M
provement Over the Old Way.

This meat, madame" said the Ma
| jor, as he harpooned chop at break
fast yesterday, lis ten days old, and as
tender as a squab.'
"a very good thing to use as an adver-
tisement,' retorted the wife, ''but it's
the seeing of it that would make me be-
| lieve it. Meat as old as that would not
pass current anywhere, Major, even in
such weather as we are having now.
But it is, and I will prove it to you
in moment by taking you, as it were,
| with the sheep from the moment it was
| led to the slaughter until the cook
| brought it on the table The killing of
sheep and cattle is not pleasant topic
of conversation at any time, but more
particularly when one," taking a half
moon out of a hot bun, sis at breakfast,
eating a portion of the particular sheep
one has seen slaughtered. We will,
therefore, omit the killing and begin
when the wagon load of carcasses leaves
the abbatoir at Iwelii and go with it to
the cold storage room.
Recording the Beef.
Directly the animals are killed a
complete description of their pesonal
appearance is taken and registered in a
book. Then, if it be a bullock, tag
bearing a number and the date of the
lyi1IinC &c 70 10 6n
number and date is entered in the book
opposite the description. The same
course is followed with sheep.
These carcasses are taken to the
cold storage department of the Hawaii
an Electric Company, on Alakea street, |
near the new market, and by means of
an overhead track and hooks they are
raised from the wagon, carried through |
the door and weighed again on an auto |
matte scale, which registers the weight |
on dial fixed in the wall.
This track vergeS to the left after it |
passes through the door, passing into |
a hallway, the temperature of which is |
suggestive of wraps and holiday times |
in the East. Do you follow me, mad !
am?
NIidwinter Weather.
IF you go with the beef into the
hall your first thought will be for the
heavy clothing you do not happen to be
provided with, for the thermometer reg
listers 45 degrees in the glare of an in
candescent light. The meat is allowed
to hang there long enough to allow all
of the animal heat to go out of it, Then
it is transferred into the chilling room,
freezing room 1 should call it, for it
one of Sixth avenue butcher
shop in the middle of New York win
ter
''The day / was there, madame" CON
tined the Major, there was Just as
pretty lot of show beef as you would
see in an age; Niihau mutton with fat
on it as thick as any Australian mutton
you ever had at home. Loins of beef
from the best ranches in the islands, |
and with the fat as evenly distributed
as if painted in by an artist These,
you will understand, are the halves of
the best bullocks killed during the few
days previous, and especially selected
for the Metropolitan Meat Company.
You've noticed, of course, that when
you get meat from that market that it
is Iender and the cuts are prime. The
reason for it is apparent. The manager,
Mr.. Waller, gets up early and has first
call on the meat
Il forgot to tell you that the temper
ature of this chilling room is 80 de-
grees always, never varies from it even
when warm-hearted philanthropist
goes in to get his ardor cooled
How long is the meat chilled? Until
it gets hard, madame, hard enough to
require saw or an axe to make an i'm
preston on it. Strike the side of a
sheep with your hand and the sound
will echo from sheep to sheep and from
bullock to bullock, like the notes on an
zylophone. Then the car
casses are taken into the store room
Here the meat is hung on girders.
each side of beef tagged with number
and date, and in this rooom, with the
thermometer at 35 degrees, you gaze
with chattering teeth upon the car
casses of eighty bullocks and 200 sheep,
besides pork and veaI-a veritable for
est of beef. Rows and rows of beef,