Beef Rings the Bell (Part II)
- Publication date
- ca. 1960s
- Public Domain
- Digitizing sponsor
- Union Pacific Railroad
EXCELLENT shots (in beautiful color) of cattle ranches, cowboys herding cattle, cattle auction. Butcher cutting sides of beef. SUPERB early 1960s backyard barbecue (at roughly 0:24:00), CU hamburgers cooking on the grill. Early 1960s family eating hamburgers outdoors in their backyard. Great shot (at 0:25:08) of man wearing chef's hat and apron ("Genius At Work") putting thick, juicy steaks on the barbecue grill. For barbecue shots, you couldn't do better than this film!!
- 2002-07-16 00:00:00
- Closed captioning
- United States
- ca. 1960s
- Run time
Subject: $240 worth of Sirloins There, Dad
It is amazing (but not hard to figure out why) beef has nearly doubled in price in just 8 years. Same old methods, if not, even more streamlined today, then you see here - but priced as if it was invented day before yesterday. Even more sickening is the offal now garnering 6 and 7 dollars a pound! Ox tails, soup bones, shanks, flanken (these parts formerly termed "offal") used to be dirt cheap. But, thanks to the Food Channel it's now sold like filet mignon so they get mo' money when the viewers grab the stuff to cook up the latest (usually Mexican or hillbilly) dish. Yeah. I can just see maw, toothless, with barefoot kids dressed in flour sacks buying shanks at $5.99 a pound. That sure don't add up.
Subject: Oh! The IRONY! THE IRONY!
The film starts out with a dreadful animation of a cow ringing a bell indicating dinner. (GET it? BEEF rings the BELL?)
After that comes a wonderful plateau of cows roaming the open range, chewing grass, being herded, chewing grass, being branded. "The cows, soon, go in one direction" the narrator says, and yes thats right.. "To Market". Soon, you're just DREADING where this film is heading. The film slowly builds on that (The narrator seems to know this as well lol) and takes us through the cows being loaded on (Union Pacific!) railcars, being auctioned off, being kept in holding pens, and then.... We cut AFTER the dirty part, the slab of beef is on a hook! (Cheaters!) Anyways, if you're somewhat dissapointed in the skipping of the most OBVIOUS step, the actual cutting up of the carcass into different selections of beef will certainly appease you, as the butcher digs in with his knife, fat falling off the carcass, and us losing our lunches. The narrator hilariously says during all of this, 'the thought of this beef, with dripping gravy on fluffy mashed potatoes!' The whole thing ends off with not one but TWO barbecues, with big juicy steaks and plump hamburgers! Mmmmm! A very INTERESTING film to say the least.
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