New milestone

[F312]

I wish I could have a portion also. I order from Portillo's Italian beef two or three times a year online. Since I was in my twenties I have naturally cut back on sodium, just because I dislike the taste. Fries are the worst, even if you ask for lightly salted they still pour it on. If something is salty, I can't handle it. I think eventually you'll learn to dislike it.

 

[F312]

I speak from observation; Most beef stands in the day were small operations and you could see someone in plain view shaving a big roast piling it up high ready for the au jus, pronounced, ō-ˈzhü I'm sure it was cold when cut. Mouth waters.

 

[adorshki]

I speak from observation; Most beef stands in the day were small operations and you could see someone in plain view shaving a big roast piling it up high ready for the au jus, pronounced, ō-ˈzhü I'm sure it was cold when cut. Mouth waters.

That's where more sodium might creep in, since US custom frequently adds it, sometimes in form of soy or worcesteshire sauce. But again, I'll bet a small operation could and would let a customer know, if they needed to monitor their sodium.

 

[F312]

So, where are the stockyards now? The population has exploded, yet I can't find a working stockyard.

 

[F312]

That's where more sodium might creep in, since US custom frequently adds it, sometimes in form of soy or worcesteshire sauce. But again, I'll bet a small operation could and would let a customer know, if they needed to monitor their sodium.

Not a hint of soy or worcesteshire in the "gravy" as some call it.

 

[adorshki]

So, where are the stockyards now? The population has exploded, yet I can't find a working stockyard.

From the "meatpacking industry" link in the first Wiki article:

Changing geography[edit]​

The industry after 1945 closed its stockyards in big cities like Chicago and moved operations to small towns close to cattle ranches, especially in Iowa, Nebraska and Colorado. Historically, besides Cincinnati, Chicago and Omaha, the other major meat packing cities had been South St. Paul, Minnesota; East St. Louis, Illinois; Dubuque, Iowa; Kansas City, Missouri; Austin, Minnesota; Sioux Falls, South Dakota; and Sioux City, Iowa.

Rail to truck[edit]​

Mid-century restructuring by the industry of the stockyards, slaughterhouses and meat packing led to relocating facilities closer to cattle feedlots and swine production facilities, to more rural areas, as transportation shifted from rail to truck. It has been difficult for labor to organize in such locations. In addition, the number of jobs fell sharply due to technology and other changes. Wages fell during the latter part of the 20th century, and eventually, both Chicago (in 1971) and Omaha (in 1999) closed their stockyards.

Not a hint of soy or worcesteshire in the "gravy" as some call it.

Yeah, just saying it's one of those things ya gotta check if on low sodium diet. In fact overall, in the restaurant industry, sauces are actually the primary culprit for high sodium doses..

​

 

[fronobulax]

So, where are the stockyards now? The population has exploded, yet I can't find a working stockyard.

Good question, to which I have no answer.

I did find this https://www.agservicefinder.com/slaughterhouse-near-me/ which suggests to me that a portion of the beef industry has become decentralized.

Similarly the railroad has displaced the cattle drive (to market) so stockyards are less likely to be needed to "store" cattle before slaughter.

 

[Opsimath]

If it's a sandwich then that figure includes the bread which can be surprisingly high depending on the dough recipe. Wouldn't surprise me if that's actually 250 mgs or so for the bread, and the beef is only 100 or so. Beef is 15mg/oz if not "injected" with a solution like processed sandwich meats. So 6oz of "unsalted" beef is about 90 mg.

I bet if one explained one's sodium restriction they'd let you know if was injected or salt added during cooking.



Maybe because it's got such a history as a meat packing town? It was the original terminus for beef cattle.

That's a big stockyard and a whole lotta cows. I wonder how many people it took to feed them every day.

Looks like one got out over there right of the drive.

 

[adorshki]

That's a big stockyard and a whole lotta cows. I wonder how many people it took to feed them every day.

Looks like one got out over there right of the drive.

Ah, "Pattie", a notorious trouble maker.

 

[dreadnut]

We're getting 1/2 beef to split with our son & his wife, local corn-fed beef from a personal friend. Even the ground beef is sweet. I much prefer corn-fed over grass-fed.

Al, you reminded me of a song:

 

[Opsimath]

We're getting 1/2 beef to split with our son & his wife, local corn-fed beef from a personal friend. Even the ground beef is sweet. I much prefer corn-fed over grass-fed.

Al, you reminded me of a song:

I have a friend named Patti. She did not find that song very amusing.

 

[adorshki]

Good question, to which I have no answer.

I did find this https://www.agservicefinder.com/slaughterhouse-near-me/ which suggests to me that a portion of the beef industry has become decentralized.

Similarly the railroad has displaced the cattle drive (to market) so stockyards are less likely to be needed to "store" cattle before slaughter.

You did see my quote from the Wiki page on the meatpacking industry? Yes, largely decentralized now. There was even a slaughterhouse/meatpacking plant in the light industry area where my former employer was located, literally down the road and around the corner from Tesla, and right on the railroad tracks.

It was periodically supplied with a train of cattle cars from CA's central valley: Stockton was a classier form of "Stock"-town. Vacaville is "Cow"town.

 

[fronobulax]

You did see my quote from the Wiki page on the meatpacking industry?

Yes but not until after I pressed "Post"