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Meat Cutters At The New A & P Supermarket, May 1959

Meat Cutters At The New A & P Supermarket, May 1959 image
Published In
Ann Arbor News, May 12, 1959
Caption
MEAT CUTTING OPERATION: Workers are shown readying meat cuts for tomorrow's opening within a refrigerated production line setup that helps assure freshness. The cuts are placed in 72 feet of refrigerated display cases.

Peters Sausage Company - Animal Slaughter & Cleaning, March 1954

Peters Sausage Company - Animal Slaughter & Cleaning, March 1954 image
Published In
Ann Arbor News, March 20, 1954
Caption
FROM HOGS TO PORK: In this room, hogs are killed, bled, scalded, de-haired and washed. George E. Bowler (front center) of the City Health Department inspects all animals during each killing operation. Uzziah Wallace (left) is about to slit open one of the animals, while Fritz Model (right) gives the pork a final washing with a hose.

Peters Sausage Company - Cooling Room, March 1954

Peters Sausage Company - Cooling Room, March 1954 image
Published In
Ann Arbor News, March 20, 1954
Caption
PORK TODAY, HAM TOMORROW: Suspended in long rows, pork is chilled in this Peters Sausage Co. cooling room overnight. When removed to the cutting floor, the internal temperature of the meat will be about 36 degrees.

Peters Sausage Company - Lard Production, March 1954

Peters Sausage Company - Lard Production, March 1954 image
Published In
Ann Arbor News, March 20, 1954
Caption
STILL ANOTHER PRODUCT - LARD: At the Peters Sausage Co., lard is produced from fat as a major by-product. Most of the operations are automatic. They involve cooking, separating protein matter, chilling. The liquid lard comes out of the machine operated by Fritz Model in one-pound lots. Oscar Sims is putting flat boxes into a shaping machine.

Peters Sausage Company - Meat Products, March 1954

Peters Sausage Company - Meat Products, March 1954 image
Published In
Ann Arbor News, March 20, 1954
Caption
READY TO GO: Here completed sausage and meat cuts are awaiting shipment to retail outlets. Processing of the sausages is done at the firm's parent organization in Detroit.

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Parent Issue
Day
19
Month
December
Year
1888
Copyright
Public Domain