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Show Boneless Beef Saves 20 Ships The army method of cutting beef amounting to 30 of the weight-leaves weight-leaves the bones and surplus fat-in fat-in the hands W the packers. Beef for the army is separated into 3 par.s: (1) for roasting and steaks. (2) for stewing and boiling, and 3 chopped into hamburger. Each is packed into 50-pound boxes and frozen solid. This Is ideal for distribution and field kitchen use. A ton can be stored In 35 cubic feet, whereas a ton of carcass beef occupies over 100 cubic feet. The army is now buying about 3 million pounds a week, and this new method will In 1942 save M million pounds of shipping weight and 8-1-3 million cubic feet of shipping space. That weight would fill 2,500 refrigerator cars and the space amounts to the cargo capacity capac-ity of 20 ships. |