] ot too many years ago you could go to the Roast turn out?\" Now he s part of the fast-paced
meat counter， recipe in hand， and ask assembly line teana， enclosed in glass， programmed
your friendly butcher， \"What s the best to process the greatest possible volume in the fewest
cut to use for Beef Bourguignon ?\" or \"How long
possible man-hours.
should I cook a three-rib Prime Rib?\" and he would Future trends are almost certain to remove the
know， And if you had six kids and your husband butcher even further from contact with the con-
was out of work， he probably knew that too. And sumer. It won t be long， according to inft~rmed
then there would always be some cut of meat that sources within the industry， when much of the meat
was \"a real good special today，\" If you fancied your- in your supermarket will be uniformly formed， pre-
self a gourmet， he would \"hang back\" a Short Loin packaged and frozen. It will come from a huge
for an extra week or two， and take pride in present- packing plant， adjacent to a huge feed lot， some-
ing it for your inspection--black with \"age.\" In where near the heart of\"cattle country.\"
those days the butcher was a trusted friend， looked Today s consumers (not to mention tomorrow s)，
to for assistance in selectingagood steak， timing a need to learn or re-learn some of what Grandma
roast of beef or stretching a food dollar， knew so they can function effectively and economi-
Times have changed. In the past four decades the cally in a marketplace more complicated than
trend in the nteat industry has been toward pre- Grandma could have imagined.
packaged meat sold in self-service cases. The butch- You need to know， as you approach today s meat
et is st 11 thele but he s not the same friendly guy in counter the best cut to use for \"Beef Bonrguignon.\"
the: fla~-tof) straw hat that used to inquire about And if that s too expensive， what the alterlmtivcs
Grandpa s gout or ask Grandma， \"How did the Pot are. If you have six kids and your husband is out of
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