Stedman, Ronald (18 of 32). Food: From Source to Salespoint

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  • Subjects

    Meat industry

  • Recording date

    1999-09-08, 1999-09-30, 1999-10-28, 1999-11-17, 2000-04-20

  • Recording locations

    Interviewee's home and Butchers' Hall, London

  • Interviewees

    Stedman, Ronald, 1917-2009 (speaker, male)

  • Interviewers

    Courtney, Cathy (speaker, female)

  • Abstract

    Part 18: Tape 9 Side B: Description of Atlantic Road butcher’s shop. Working conditions compared to David Greig’s cooked meat factory. Details of knives etc. Forequarter of beef. RS would wear clogs. Butchers’ Sundriesmen, salesmen with clogs, rubber aprons, coats, grey serge ‘Newmarket’ coat, skewers, string, steels for sharpening knives, knives, hooks etc. Rushbrooks, well-known suppliers at Smithfield, probably went out of business in 1970s, only one remains at Smithfield. Supply of greaseproof paper. Production of lard/dripping. Rusk and seasonings were supplied to butchers’ shops. Lucas & Co sold rusks. Seasoning manufactures, Pincent. Sausage skins, hog casings. Use of rusks in making sausages; seasonings were sometimes liquid. RS loved eating raw sausage and rusks. Clothes worn by RS at Atlantic Road shop. Found cold and smell difficult at first. Determined to run rather than walk in butchers’ shops. Poisoning due to cutting self whilst working with knives. Shop cutters, fully trained, also working in the shop. Staff - manager, two shopmen (who served customers), two cutters, one of which was Davis, Head Cutter. More meat arrives today in shops already in cuts than in the past.

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