This color educational/training film is about how proper beef should be cut and sold. This is a 1945 film.

Opening titles: Office of Price Administration – KNOW YOUR MEAT BEEF

(:06-:42). Cows graze. Cows move around and then start following one another in the stables. A bunch of meat hangs on meathooks. It’s getting usda approval. A man looks at two slabs of hanging meat. Three more slabs of meat hang. A man pats the meat and looks at it. He points at certain sections of the hanging beef (:43-3:51). Two pieces of beef are compared, followed by another two and then another. Color of fat on the beef slabs is shown. Porterhouse steaks shown up close. The fat on two pieces of meat are compared. A worker walks down the line touching meat slabs. Men work on the slabs of meat by shaving them (3:52-5:47).

Meat is stamped and reviewed. Hanging meat on a hook moves along. A regulation piece of meat (diagram) is shown as one piece and then cut in two. A worker cuts a real piece of meat in two large sections. A diagram show how the two pieces should then be divided. And then those pieces should be cut as well. A worker cuts a slab of meat in half. He moves it around and continues to cut it. He cuts fat off of it and continues to cut. Diagram shows loin, round and flank pieces. The worker cuts pieces of meat from the bone. The butcher cuts and counts five ribs. Between the 5th and 6th rib, he cuts. In the rib section is a tender section. A short plate is shown. The man cuts through the ribs. A hacksaw cuts through. Short ribs are cut from ribs (5:48-10:29). Whole rib section is completed. Large shoulder meat is chuck. The chuck meat is cut off. Brisket is cut from the foreskin. Four primal cuts are shown. A diagram is shown of the back half of the cow: short loin, sirloin, flank, round. Filet mignon is made by cutting into the short loin. Sirloin is cut to be steaks. The round is divided into fifths: rump roast-very flavorful, tip roast, heel piece, hindshank, the remaining piece is the full round. Full round is shown being cut, you can have the bone in or bone out (10:30-15:34). Top rounds become steak and bottom rounds become pot roast or hamburgers. Diagram shows the front of the cow: chuck aka roast, rib, short rib, plate, brisket, foreshank. These pieces are shown cut into pieces and explained. A butcher at a market points at pieces at a retail meat counter. Sirloins packaged in a store (15:35-18:19). T-bone steaks and porterhouse. Rounds for sale. Meat piled for sale in a store. Rump roast. Short ribs for sale as well as foreshank pieces. Meat is shown being sold by a retail meat counter (18:20-20:30). OPA meat regulation booklet. Certain pieces of meat are for sale only. Meat is graded according to standards and pieces should always advertise the grade. Grade, point, and price must be shown to consumer (20:31-21:31). End credits (21:32-21:52).

We encourage viewers to add comments and, especially, to provide additional information about our videos by adding a comment! See something interesting? Tell people what it is and what they can see by writing something for example: “01:00:12:00 — President Roosevelt is seen meeting with Winston Churchill at the Quebec Conference.”

This film is part of the Periscope Film LLC archive, one of the largest historic military, transportation, and aviation stock footage collections in the USA. Entirely film backed, this material is available for licensing in 24p HD, 2k and 4k. For more information visit http://www.PeriscopeFilm.com