Beef rings were common among North American farmers, that 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. Therefore, farmers would form a cooperative, known as a beef ring.

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  • Beef rings were common among North American farmers, that 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. Therefore, farmers would form a cooperative, known as a beef ring. A beef ring would comprise anywhere between six and 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). The meat would then 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 greater economic prosperity for farmers, greater independence, and simply the ability of farmers to buy meat at butchers' shops rather than slaughter and store it themselves.
  • Los Beef rings, eran los procesos que seguían los granjeros antes de la existencia del frigorífico para tener siempre carne fresca durante el verano. Su existencia duró aproximadamente la primera mitad del siglo XX. Se trataba de una operación liderada por un operador local (normalmente el carnicero del pueblo) que incluía la participación de otros miembros (los granjeros). Una vez a la semana, un granjero diferente cada vez, llevaba una res al matadero y la carne se repartía entre todos los demás miembros. Una vez que la carne se había dividido, se colocaba por trozos en papel de estraza y se llevaba a casa. La pieza de mayor tamaño se comía en primer lugar mientras lo demás se cocinaba y se colocaba en un lugar fresco antes de que se echara a perder. También se embotaba todo aquello que se podía como provisión para el invierno. El miembro que proveía del animal al resto del grupo recibía las porciones de menor valor, como el hígado, morro, lengua, riñones, rabo, corazón, etc.
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  • Beef rings were common among North American farmers, that 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. Therefore, farmers would form a cooperative, known as a beef ring.
  • Los Beef rings, eran los procesos que seguían los granjeros antes de la existencia del frigorífico para tener siempre carne fresca durante el verano. Su existencia duró aproximadamente la primera mitad del siglo XX. Se trataba de una operación liderada por un operador local (normalmente el carnicero del pueblo) que incluía la participación de otros miembros (los granjeros).
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  • Beef ring
  • Beef ring
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