History of BBQ and Meat industry

Question 1

BBQ as a verb

Answer 1

cooking on a barbacoa

Question 2

types of bbq pits

Answer 2

pit bbq
raised pit
enclosed pit
indirect heat from side fire boxes

Question 3

what does blue/clear smoke mean?

Answer 3

impurities are being washed away

Question 4

BBQ as a noun (example)

Answer 4

Porcivorus people in Johnston, NC

Question 5

BBQ styles

Answer 5

Eastern NC vs Western NC
Texas style brisket
Kansas City Style
Memphis style “dry ribs”
Hot gut sausage

Question 6

BBQ sauce styles

Answer 6

vinegar base
ketchup
mustard sauce (SC)
thick, sweet, tomato based (deep south)
mayo base

Question 7

BBQ as a culture

Answer 7

governor Jack Waltons BBQ in 1923
4th of July
tailgate
city BBQ

Question 8

When was the first butcher?

Answer 8

3.4 million years ago

Question 9

meat in the US in 1662

Answer 9

William Pynchon
East Windsor, CT
exported pork and beaver pelts

Question 10

1742

Answer 10

First major slaughter/livestock market
Boston
Barrels (First form of packaging)

Question 11

1773; first meat scientist

Answer 11

Ben Franklin
more compassionate slaughter
electrical stunning of animals and meat makes meat more tender

Question 12

History of Uncle Sam

Answer 12

Sam Wilson
supplied meat to the military in the war of 1812

Question 13

Where was porkopolis

Answer 13

Cincinnati, ohio

Question 14

1818

Answer 14

Elisa Mills opens Ohio’s first slaughterhouse, largest pork processor due to rivers

Question 15

1861

Answer 15

railroad killed meats industry in Cincinnati

Question 16

What city became a major railroad and stockyard hub?

Answer 16

Chicago, IL

Question 17

How many acres were purchased southwest of Chicago for railroads?

Answer 17

320

Question 18

When did the Meat Industry “start”?

Answer 18

December 25th, 1865
Union Stockyards

Question 19

Union Stockyards

Answer 19

25,000 Immigrant workers

Question 20

first meat processor

Answer 20

Armour

Question 21

Who followed after armour in the emat processing industry?

Answer 21

Swift, morris and Hammond

Question 22

How many gallons of water were used daily?

Answer 22

500,000

Question 23

Contributions to meat industry (chicago)

Answer 23

Insulated rail cars
Perfection of mechanical refrigeration and refrigerated rail cars
assembly line
chicago board of trade
Changed flow of chicago river
meat inspection

Question 24

1980s

Answer 24

E. Coli detected

Question 25

1990s

Answer 25

Poultry becomes protein of choice E. Coli becomes adulterant

Question 26

2000s

Answer 26

1/4" trim becomes 1/8" to no fat Humane handling

Question 27

2010s

Answer 27

"Certified angus beef" clean labels more choices

Question 28

2020s

Answer 28

Plant based alternatives cultured meats mixed with plant-based alternatives

Question 29

Ante mortem

Answer 29

Inspector walks the pen prior to slaughter

Question 30

US Suspect

Answer 30

seriously crippled, minor eye problems

Question 31

US condemned (can't enter food chain)

Answer 31

Downers, deads, moribund, comatose, temperature above 105, dies in pen, signs of disease

Question 32

Post mortem

Answer 32

inspector makes sure facilities are clean and sanitary, ensure human handling and slaughter

Question 33

US retained

Answer 33

temporary, can be condemned, can retain whole or parts of carcass

Question 34

US condemned

Answer 34

cannot enter food chain: tuberculosis, hog cholera, pneumonia, abscesses, arthritis, bruises, contamination from kill floor

Question 35

Types of meat inspection

Answer 35

federal custom state

Question 36

custom meat inspection

Answer 36

contract between livestock producer and processor, must be labeled "not for sale"

Question 37

Federal meat inspection

Answer 37

any of the 50 states (round label)

Question 38

State meat inspection

Answer 38

within state lines (label is the shape of the state), must be better than or equal to federal inspection

Question 39

Amenable species

Answer 39

cattle, swine, sheep, goat, ratites, horses, mules, domestic poultry

Question 40

Non amenable species

Answer 40

must pay for inspection