Where Does Our Meat Come From? (1960)

Phil Burgess explains to his city-dwelling nephew Wes and niece Emily the journey of meat from farm to table. He starts with cattle raised on western ranches, detailing their growth and transport to his farm for feeding. He also discusses raising hogs and sheep, the process of selling livestock to stockyards, and the subsequent steps in meat packing, including inspection, cutting, and preservation. The children learn about various meat types, including beef, pork, and lamb, and discover the importance of byproducts. Their visit concludes with a family dinner featuring roast beef, enhancing their appreciation for the food they eat.

Keywords
meat production, cattle, hogs, sheep, farm, meat packing, livestock, byproducts, preservation, family dinner

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