When I was a kid I used to work for this old guy on occasion. You all know the type- Mid 70's, 5'7", scrawny, enormous hands, wild white hair, could lift a 100 lbs bag of grain under each arm and almost sprint up a mountain side! Had a little farmstead back in the woods. His livestock were all as docile as could be. At butchering time he'd be scratching a hogs forehead and talking to the animal and vwip! In would go the sticking knife and out would come the blood. More times than not the hog would sort of stand there looking a little confused and drop over dead. No ear to ear cuts for this guy, he'd stick them and the knife would leave a slit maybe an inch and a half long going lengthwise with the body. I've never seen anyone else do it that way, but I did see pictures ion an old USDA bulletin outlining the lengthwise cut.
Was reading a farm mag the other day and the author said when dealing with the ethnic markets and their preference for what we consider poor cuts, you have to realize they don't cook for a certain number of minutes, but rather they tend to cook for HOURS at low heat. It makes sense to me. Very,very few people in the states cook like our grandparents did. We've lost the knowledge of slow cooking, even a crockpot is warmer than some old methods.
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Today's Featured Article - A Cautionary Tale - by Ian Minshull. In the early 1950s my father bought an Allis Chalmers B and I used it for all the row crop work with the mangolds and potatoes, rolling and the haymaking on our farm. The farm and the Allis were sold and I have spent a lifetime working on farms throughout the country. I promised myself that one day I would own an Allis. That time event
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