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Training Video DVD:  The Butcher (History Channel - Modern Marvels Series)

 

Training Video DVD: The Butcher (History Channel - Modern Marvels Series)

The History Channel's Modern Marvels series is one of the most fascinating and informative video programs on TV and many of its topics are about the food business. Modern Marvels "The Butcher" traces the trade's evolution--from yesteryear's butcher-on-every-corner to today's industrial butcher. Tour the infamous remains of the Chicago Stockyards; witness high-speed butchering; and travel to a non-stop sausage factory. A USDA inspector offers the lowdown on HAACP--the country's new system of checks and balances on everything from quality grading to E. coli, Salmonella, and Mad Cow Disease.

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Training Video DVD: The Butcher (History Channel - Modern Marvels Series)
    

 

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Training Video DVD: The Butcher (History Channel - Modern Marvels Series)
Product ID: 7-33961-74148-3-00321
Revised: 9/1/2017

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Modern Marvels "The Butcher"  DVD  50 minutes  History Channel

Overview

The History Channel's Modern Marvels series is one of the most fascinating and informative video programs on TV. The series is famous for its brilliant and wonderfully detailed coverage of technical and industrial subjects, of which many are about foodservice and food manufacturing. FoodSoftware.com brings you these food titles because they are essential backgrounders to the food business, and not only are they highly educational but fun to watch too!

Modern Marvels The Butcher

In a carnivorous world, a butcher is a necessary link in the food chain, carving a carcass of unsavory flesh into mouthwatering cuts.

We trace the grizzly trade's evolution--from yesteryear's butcher-on-every-corner to today's industrial butcher working on a "disassembly" line. We tour the infamous remains of the Chicago Stockyards, where Upton Sinclair, Clarence Birdseye, and refrigeration changed butchering forever; witness high-speed butchering; and travel to a non-stop sausage factory.

And if you're still squeamish, a USDA inspector offers the lowdown on HAACP--the country's new system of checks and balances on everything from quality grading to E. coli, Salmonella, and Mad Cow Disease.

Finally, we visit the last bastion of old-school butchering--the rural custom butcher, who slaughters, eviscerates, skins, and cuts to his customer's wishes.

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