Meat Collection (#97)

NATI2A-00087
Native American way of cooking fish, Virginia Colony, 1585. Hand-colored woodcut reproducgtion of a John White illustration

EVCW2A-00077
Hungry Union soldier chasing a pig during the Wilderness campaign in Virginia, 1864, American Civil War Hand-colored woodcut of a 19th century illustration

Butchering cattle to feed the Union army, Civil War
Union soldiers butchering cattle in camp, US Civil War. Hand-colored woodcut of a 19th-century illustration

Confederates invading Maryland, 1864
General Earlys cavalry taking livestock from farmers during the Confederate invasion of Maryland, 1864. Hand-colored woodcut of a 19th-century illustration

Wild Mandarin Duck (Aix galericulata) on dark green lake, UK

Duck appetizers: dried duck breast and small canapes pieces of bread with duck rillette Ferme de Biorne duck and fowl farm Dordogne France

Spanish hams hanging in a restaurant bodega, Seville, Andalusia, Spain, Europe

Gipsy carrying a plate of cooked meat
A gipsy carrying a plate of meat which has just been cooked, and is steaming hot

Butchers stall, East End of London
Women turning over scraps and shreds of beef and mutton at a butchers stall in the East End of London

Lion eating
A male lion chewing at a piece of meat

English Guernsey Cattle Society Exhibit
The English Guernsey Cattle Societys Exhibit at the London Dairy Show, 1934

Argentina - Unloading cattle
Cattle unloaded from a river barge Las Palmas no.13. The water is still deep as can be seen by the cattle who are submerged up to their heads and the solitary gaucho on his horse

Argentina - Rosario Estancia
The Rosario Estancia (Cattle Ranch) at La Cumbre in Argentina. Set at an altitude of 1300 metres! To see the buildings as they look today visit - http

Mont Saint Michel, France - Sheep Grazing on salt meadows
Sheep grazing on the salt meadows around Mont Saint Michel (Les Pres Sales) and accordingly the meat of the lambs/sheep has a wonderful flavour to it

Railway Cart Overturned - London Strike
A Railway Cart, overturned outside Paddington Station whilst conveying goods of the Keevil Ham Company to their warehouse, during a Strike in London, August 10th, 1911

A selection of kitchen sundries
A selection of kitchen equipment including kettles, flour sifters, towel airers, vegetable racks and meat safes

California Alligator Farm - Los Angeles
Lunchtime at a California Alligator Farm, Los Angeles. A whole host of Alligators tuck into what appears to be a rather small quantity of meat! Two are so excited they have rolled over

Turkish Butcher skinning a sheep
A Turkish butcher skinning a sheep in Constantinople

Macedonian Butcher at work
A Macedonian butcher cuts up a sheep

Boys Club, hungry boy 1934
A very hungry boy from a Boys Club sits and eats away at meat from a bone, much to the enjoyment of his friends

Manchester Ship Canal - Butchered carcases awaiting distribu
A warehouse alongside the Manchester Ship Canal with rank upon rank of hanging beef caracasses awaiting transportation by train to London

Manchester Ship Canal - Beef Carcasses for London
A chalk scrawl on the wagon door records that 1000 beef carcasses were transported in these wagons from the offload on the Manchester Ship Canal down to final destination of Smithfield Market, London

Ypres in ruins, 1915
An aerial view of Ypres in August 1915. In the centre is all that remains of the Cloth Hall. Beyond are the ruins of the Cathedral of St. Martin

Meat in storage, World War I
Meat in storage in the London docks on the runway from the ship during World War I

Morocco - With the Butcher - Uncertainty
At the Butchers Stall at a Moroccan Market. The customer is unsure which of the finest choice cuts available to buy

Cattle in London, 1877
Engraving showing a herd of cattle passing through the streets of the city of London, 1877. These animals were probably being driven towards the citys meat and livestock market, Smithfield

A Years Food for the Animals of London Zoo, 1913
Illustration showing the sum total of food required to feed the animals of the Zoological Societys Gardens (London Zoo) in 1913

Gringoire Pate Advert
A gourmet tucks into a huge slab of Gringoires game pate, just one of their range of pates and conserves

Argentine beef
Advertisement by the Argentine Meat Board

Chicago Stockyards 2
Sheep arriving at the Chicago stockyards to be converted into legs of mutton and lamb chops

Chicago Stockyards 13
Any bits left over are chopped into pieces by the mighty machines of the Chicago stockyards, for use in sausages, corned beef, Spam and so forth

Chicago Stockyards 12
Carcases of meat hang from hooks in the huge refrigerated rooms of the Chicago Stockyards

Chicago Stockyards 10
At the Chicago stockyards, three or four strokes of the butchers knife suffice to cut a sheep into pieces

Chicago Stockyards 5

Chicago Stockyards 4
Bird s-eye view of the Chicago stockyards, where 25, 000 people are employed to butcher the animals

Chicago Stockyards 15
Every year, between 3 and 4 million cows enter the Chicago stockyards, ending up as carcases in refrigerated rooms before being despatched to their destinations

Chicago Stockyards 3
Pigs arriving at the Chicago stockyards to be converted into pork chops and sausages

Chicago Stockyards 14
At the Chicago stockyards, meat is used to make sausages, hamburgers, frankfurters and so on

Chicago Stockyards 6
At the Chicago stockyards, cattle are driven through a narrow passage where each in turn is fatally stunned by a butcher, their first stage in their final journey

Chicago Stockyards 11
Joints of meat are stacked in huge refrigerated rooms at the Chicago Stockyards

Chicago Stockyards 7
After being fatally stunned, the cattle at the Chicago stockyards are chopped into pieces and all their usable parts separated

Ritchie and Mcalls Preserved Meat Establishment, Houndsditc
Scene showing Ritchie & M Calls preserved meat establishment in Houndsditch, London. Various workers wearing caps and aprons are tending vats while meat cuts and carcasses fill the tables and worktops

Meat vans leaving the docks during strike
Laden meat vans, under police escort, leaving the Royal Albert Dock for Smithfield during the London Dock Strike of 1912

Beef for Export / 1930S
Beef carcasses for export are stacked up in a freezer room

Rosting on Spits
A turnspit turns a spit on which joints of meat and gamebirds are roasting

Game-Seller
Dutch seller of game

Hut / Shackleton / Antarctic
The hut left by Ernest Shackleton at Cape Royds on Ross Island, Antarctica. Everything is just as it was left including hay for the ponies and meat for huskies

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"Meat: A Melting Pot of Flavors and Traditions" Indulge your senses in the electrifying atmosphere of a Meat Loaf concert, where the stage comes alive with his powerful voice and timeless hits. The poster on your bedroom wall serves as a reminder of that unforgettable night. But meat is not just about music; it's an integral part of our culinary heritage. Explore the world of flavors through "The Vegetabull, " a unique fusion dish that combines vegetables and succulent cuts of beef, creating a harmonious blend for your taste buds. Delve into the artistry behind butchery with diagrams showcasing various cuts of beef from 1855, revealing how skilled hands transform raw meat into delectable masterpieces. Similarly, discover the intricate diagram detailing pork cuts – each section offering its own distinct flavor profile. For those seeking adventure on their plates, indulge in a selection of game meats sourced from Smithfield Market. From venison to pheasant, these bold flavors will transport you to untamed landscapes where nature reigns supreme. In picturesque English fields stand majestic Beltex and Texel rams alongside domestic sheep—a testament to centuries-old farming traditions that have shaped our love affair with meat. These animals symbolize sustainability and responsible farming practices that ensure quality produce reaches our tables. Traveling further north brings us to Nottinghamshire, UK—home to the iconic Melton Mowbray pork pie. Savor this delicacy served on a handmade ceramic plate as you appreciate its rich history dating back over two hundred years—an enduring testament to Britain's culinary prowess. Unraveling the mysteries behind ox cuts becomes an enlightening experience as you navigate through another detailed diagram. Each cut holds secrets waiting to be discovered by passionate food enthusiasts like yourself. Finally, let's take a nostalgic trip back in time when TV dinners made their debut in 1954—Swansons turkey TV dinner, packaged to resemble a television set.