Griffith Labs (silent)

This vintage instructional footage provides a detailed overview of traditional and industrial meat processing methods, focusing primarily on pork. Beginning with scenes of livestock on a farm, it transitions into the slaughtering, scalding, and hair removal processes in a small factory setting. The film then demonstrates precise butchery techniques, emphasizing careful handling of arteries during meat preparation. It highlights the use of specialized equipment for arterial injection of curing brine, temperature monitoring, and quality control to produce high-quality cured hams and shoulders. Throughout, the film combines practical demonstrations with technical explanations, showcasing both manual craftsmanship and mechanized processes in mid-20th century meat packing.