SOLDIER BUTCHERS

Bay of Plenty Beacon, Volume 5, Issue 59, 29 May 1942, Page 5

SOLDIER BUTCHERS

TO GET LAST OUNCE FROM ARMY'S MEAT RATION Troop's from Empire Army units stationed in Britain are learning to» be regimental butchers at Smithfield, where: in peace time is the world's greatest meat distributing, centre and a Mecca for stud lints »f the meat trade from all over the? globe. Here they are taught every* branch of the butcher's trade, often with meat which has coma froirk their own countries. Free French, Polish and other Allied soldiers are also attending the? courses, the object of which is to 1 save meat and, incidentally, shipping, by using economically all of it which comes to the Army cook-* house). There is; a loaig waiting list ofi men for the three-weeks' course, held at the London County Council's Smithfickl Meat Trades Institute under the 5 Institute's own instructors. . With 33 hours of instruction eacli week, the students learn about the use and maintenance of butcher's tools and equipment, characteristics of the various breeds; of cattle and sheep and at' l'resh, chilled and frozen carcases, methods of slaughter and flaying, division of quarters and carcases into various joints, cutting, boning and general preparation. Much importance is attached ta the using up of fats and trimmings, and the students are taught to make fresh and cooked sausages and g#lantines, brining, curing! and seasoning. Hygiene is not neglected, instruction being given on methods of preventing contamination in the handling and transport of meat. Many of the men passing through this colum? hre been butchers in private life; others are attracted to it for the opportunity is gives of [earning a trade for peace time. The Smithfield Institute, which has trained many thousands of men and still carries: c.n this work even in : war time, claims that the meat trade never lias a real uncmjiloyment pixnu- . lorn, for meat is the last commodity . to ho affected by depression.