I think for the most part the article is true. About 30 years ago, I was in Rochester, N.Y. The rendering plant that picked up our dead cows was nearby. Stopped in and got the tour. First no dogs, cats, or chickens were on the premises. Dead animals were skinned and gutted. The carcass were winched into live steam fed vertical vats and steam cooked. Then they were winched out and six or more men with garden rakes separated bone and meat for further processing. The big room where the animals were prepped and cooked actually just smelled quite like the exhaust of a resturant. Everything was processed as soon as it came in. There were 55 gallon barrels of bones and fat. It came from grocery store meat departments. It seemed like a clean smooth running facility. I know some of the cows were pretty ripe when they left our farm. Rendering company usually picked them in a regular cattle truck with a winch inside the front of the box. Took calves too. Driver got about 12 cows per truck But, maybe things have changed in the last 30 years.
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Today's Featured Article - Tractor Profile: Farmall M - by Staff. H so that mountable implements were interchaneable. The Farmall M was most popular with large-acreage row-crop farmers. It was powered by either a high-compression gas engine or a distillate version with lower compression. Options included the Lift-All hydraulic system, a belt pulley, PTO, rubber tires, starter, lights and a swinging drawbar. It could be ordered in the high-crop, wide-front or tricycle configurations. The high-crop version was called a Model MV.
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