Beef ring
Encyclopedia
Beef rings are cooperative groups of anywhere from six to twenty-four farms, with each member of the cooperative being required to supply one animal over the course of the summer to the cooperative for slaughter
(either done locally on the farm or at a slaughterhouse
at the member's expense). Beef rings were common among North America
n farmers who had no means for refrigeration
of meat until the turn of the 20th century. Although pigs were small enough that a smoked pork
carcass could be consumed by a single farming family before the meat spoiled, the same was not true of cattle
, and smoked or salted beef was not popular in any case.
After obtaining the slaughtered steer, the meat would be distributed amongst the members of the cooperative, providing them with a steak
, a roast
, and a boiling joint
each week. By slaughtering each animal in sequence, the cooperative ensured that all members received fresh meat throughout the summer. Distributions were weighed, so that each member received a fair share of the meat.
Beef rings died out for several reasons, including technological advances in refrigeration, greater economic prosperity for farmers, greater independence, and the ability of farmers to buy meat at butchers' shops rather than slaughter and store it themselves.
Animal slaughter
Slaughter is the term used to describe the killing and butchering of animals, usually for food. Commonly it refers to killing and butchering of domestic livestock ....
(either done locally on the farm or at a slaughterhouse
Slaughterhouse
A slaughterhouse or abattoir is a facility where animals are killed for consumption as food products.Approximately 45-50% of the animal can be turned into edible products...
at the member's expense). Beef rings were common among North America
North America
North America is a continent wholly within the Northern Hemisphere and almost wholly within the Western Hemisphere. It is also considered a northern subcontinent of the Americas...
n farmers who had no means for refrigeration
Refrigeration
Refrigeration is a process in which work is done to move heat from one location to another. This work is traditionally done by mechanical work, but can also be done by magnetism, laser or other means...
of meat until the turn of the 20th century. Although pigs were small enough that a smoked pork
Pork
Pork is the culinary name for meat from the domestic pig , which is eaten in many countries. It is one of the most commonly consumed meats worldwide, with evidence of pig husbandry dating back to 5000 BC....
carcass could be consumed by a single farming family before the meat spoiled, the same was not true of cattle
Cattle
Cattle are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily Bovinae, are the most widespread species of the genus Bos, and are most commonly classified collectively as Bos primigenius...
, and smoked or salted beef was not popular in any case.
After obtaining the slaughtered steer, the meat would be distributed amongst the members of the cooperative, providing them with a steak
Steak
A steak is a cut of meat . Most are cut perpendicular to the muscle fibers, improving the perceived tenderness of the meat. In North America, steaks are typically served grilled, pan-fried, or broiled. The more tender cuts from the loin and rib are cooked quickly, using dry heat, and served whole...
, a roast
Roast beef
Roast beef is a dish of beef which is roasted in an oven. Essentially prepared as a main meal, the leftovers can be and are often served within sandwiches and sometimes is used to make hash...
, and a boiling joint
Joint
A joint is the location at which two or more bones make contact. They are constructed to allow movement and provide mechanical support, and are classified structurally and functionally.-Classification:...
each week. By slaughtering each animal in sequence, the cooperative ensured that all members received fresh meat throughout the summer. Distributions were weighed, so that each member received a fair share of the meat.
Beef rings died out for several reasons, including technological advances in refrigeration, greater economic prosperity for farmers, greater independence, and the ability of farmers to buy meat at butchers' shops rather than slaughter and store it themselves.