" COUPON VALUE " 1943 WORLD WAR II MEAT PREPARATION, BUTCHERING & FOOD RATIONING FILM 644
Want to support this channel and help us preserve old films? Visit https://www.patreon.com/PeriscopeFilm
Browse our products on Amazon: https://amzn.to/2YILTSD
This black & white, wartime Canadian educational film from the "Knife and Fork Series" is about the meat shortage, meat rationing and how a meat coupon system can assist with the national nutrition problem. Copyright is circa 1943. The film was shot by Lawrence Cherry and produced by Evelyn Spice, with editing by Helen Lewis.
Titles: The Knife and Fork Series: Coupon Value (:08-:54). Boating dock. A shipyard. A crane hoists supplies. Large slabs of beef in a ship. A man cuts into a slab of meat and moves it. Meat is stored into a canister. Meat is being transported. Workers hack at meat and move it around. Pieces of meat are piled up. Meat is weighed and wrapped, then placed into refrigerator. Meat is cut and moved, giant slabs on meat hooks. Workers run. Meat supply diagram (:55-4:05). A woman leaves a factory. She goes to a meat store but they are out of meat. Two wealthier looking women purchase meat in a market, hand money over. Meat consumption diagram. A woman buys meat at a butcher's counter. A man cuts into meat. A man checks on meat, has a piece of paper, a meat coupon value chart is looked at next. Butchers attend meat cutting school. A man breaks a rump roast into four different cuts. The man keeps cutting meat pieces (4:06-7:15). Choice oven roast is cut into four pieces. A butcher slices through meat with a knife, uses a meat hacksaw. Grabs another blade and slices straight through it. Women wait in line to purchase meat from a meat counter. Women pay and walk away. A butcher shows off meat that is available. The butcher takes all of the woman's coupons for the meat and she isn't pleased because she wasn't aware of the price. A woman writes a letter. A butcher holds different meat cuts. Butcher slices through the meat. Meat is cut. A woman looks over her coupons. Women look over a meat price chart (7:16-11:09). A butcher weighs meats. Liver is held. A butcher slices meat. Hamburger is weighed, then bacon. A woman talks to her daughter at home. A rump cut and chuck roast are options. Steak is held up, then stewing meat. Boys wash the dishes, another boy reads a book. A girl sews. The woman holds coupons (11:10-13:20). A butcher turns in the coupons to a bank to receive the value of the meat, and allow him to get another supply. The butcher writes a deposit slip. Meat coupons. A woman is handed meat at the counter. Meat is handed to a man who places it in his car. A man eats a steak. Bread on a plate. A woman makes stew. Women in line in Europe, a starving child. Hungry children. An older woman eats soup (13:2115:47). End credits (15:48-15:56).
We encourage viewers to add comments and, especially, to provide additional information about our videos by adding a comment! See something interesting? Tell people what it is and what they can see by writing something for example: "01:00:12:00 -- President Roosevelt is seen meeting with Winston Churchill at the Quebec Conference."
This film is part of the Periscope Film LLC archive, one of the largest historic military, transportation, and aviation stock footage collections in the USA. Entirely film backed, this material is available for licensing in 24p HD, 2k and 4k. For more information visit http://www.PeriscopeFilm.com
Want to support this channel and help us preserve old films? Visit https://www.patreon.com/PeriscopeFilm
Browse our products on Amazon: https://amzn.to/2YILTSD
This black & white, wartime Canadian educational film from the “Knife and Fork Series” is about the meat shortage, meat rationing and how a meat coupon system can assist with the national nutrition problem. Copyright is circa 1943. The film was shot by Lawrence Cherry and produced by Evelyn Spice, with editing by Helen Lewis.
Titles: The Knife and Fork Series: Coupon Value (:08-:54). Boating dock. A shipyard. A crane hoists supplies. Large slabs of beef in a ship. A man cuts into a slab of meat and moves it. Meat is stored into a canister. Meat is being transported. Workers hack at meat and move it around. Pieces of meat are piled up. Meat is weighed and wrapped, then placed into refrigerator. Meat is cut and moved, giant slabs on meat hooks. Workers run. Meat supply diagram (:55-4:05). A woman leaves a factory. She goes to a meat store but they are out of meat. Two wealthier looking women purchase meat in a market, hand money over. Meat consumption diagram. A woman buys meat at a butcher’s counter. A man cuts into meat. A man checks on meat, has a piece of paper, a meat coupon value chart is looked at next. Butchers attend meat cutting school. A man breaks a rump roast into four different cuts. The man keeps cutting meat pieces (4:06-7:15). Choice oven roast is cut into four pieces. A butcher slices through meat with a knife, uses a meat hacksaw. Grabs another blade and slices straight through it. Women wait in line to purchase meat from a meat counter. Women pay and walk away. A butcher shows off meat that is available. The butcher takes all of the woman’s coupons for the meat and she isn’t pleased because she wasn’t aware of the price. A woman writes a letter. A butcher holds different meat cuts. Butcher slices through the meat. Meat is cut. A woman looks over her coupons. Women look over a meat price chart (7:16-11:09). A butcher weighs meats. Liver is held. A butcher slices meat. Hamburger is weighed, then bacon. A woman talks to her daughter at home. A rump cut and chuck roast are options. Steak is held up, then stewing meat. Boys wash the dishes, another boy reads a book. A girl sews. The woman holds coupons (11:10-13:20). A butcher turns in the coupons to a bank to receive the value of the meat, and allow him to get another supply. The butcher writes a deposit slip. Meat coupons. A woman is handed meat at the counter. Meat is handed to a man who places it in his car. A man eats a steak. Bread on a plate. A woman makes stew. Women in line in Europe, a starving child. Hungry children. An older woman eats soup (13:2115:47). End credits (15:48-15:56).
We encourage viewers to add comments and, especially, to provide additional information about our videos by adding a comment! See something interesting? Tell people what it is and what they can see by writing something for example: “01:00:12:00 — President Roosevelt is seen meeting with Winston Churchill at the Quebec Conference.”
This film is part of the Periscope Film LLC archive, one of the largest historic military, transportation, and aviation stock footage collections in the USA. Entirely film backed, this material is available for licensing in 24p HD, 2k and 4k. For more information visit http://www.PeriscopeFilm.com
![Doordash Promo Code | Free Food | Redeem $150 Coupon Code [Existing & New Users]](https://i.ytimg.com/vi/wG9MKwSDzpc/hqdefault.jpg "Doordash Promo Code | Free Food | Redeem $150 Coupon Code [Existing & New Users]")
![Pin It](javascript:imwb_videopress_window_open('http://pinterest.com/pin/create/bookmarklet/?media=https://i.ytimg.com/vi/UgcrxFZgs5E/hqdefault.jpg&url={URL}&description={TEXT}', 'http%3A%2F%2Fwww.couponingtube.com%2Fcoupon-value-1943-world-war-ii-meat-preparation-butchering-food-rationing-film-644%2F', '" COUPON VALUE " 1943 WORLD WAR II MEAT PREPARATION, BUTCHERING & FOOD RATIONING FILM 644')){kind=link}
The population never increased, rather quite the opposite, so who ate all pies ?
What about the bones? Were they free or sold at a low price so people could make soup?
Many 'developed' (?) countries are terribly wasteful of food and potable water. We should all conserve. Things could be a lot worse than depicted in this film. A lot worse.
minute steaks?those poor,desperate women! minute steaks taste like crap. but i guess beggars can't be choosers
i wonder what method of cutting lasted post war.
Grandma Ryan’s (WWII) Steak recipe: Mix fat ground beef with an equal part of corn mush or mashed potatoes. If available, mix in a beaten egg or two Table spoons of flour, corn starch, or prepared gelatin. Add minced onion or wild chives, other spices to taste. Thinly spread ground or prepared mustard on a slice of bread. Place a generous tablespoon of beef mixture in center of bread. Flatten with a fork in crosshatch pattern. Place slices on baking tray. Bake until bread is medium brown in broiler or quick oven. Tomato or other gravy may be drizzled on top two minutes before removal from heat. Serving, one steak apiece. Serve while piping hot. A salad of wild greens or savory root vegetables makes for a hearty dinner. 😋
My other grandmother made something similar that dated from before the Depression. She made patties of corn mush, oatmeal, potatoes, starch, egg, with spices and bacon/meat drippings. Pan fry them in lard, oleo, butter, bacon grease, until browned. Serve with corn starch or flour gravy.
Neither sounds terribly healthy or tasty, but when meat was scarce, food was expensive, your family was poor…There was no welfare, Medicaid, SNAP, work was mostly manual labor and being underweight, not obese was a nationwide health problem… All this changed pretty much starting after WWII, into the 1960’s and 1970’s. By the 1980’s, lots of junk food became available at relatively low prices, work was less labor intensive, many more people ate calorie rich, nutrition poor as more women went out to work…Until now the USA is one of the fattest nations on earth with corresponding health problems.
Live below your means always. Brown bag lunch. Thermos of coffee.
Tap water. Stop saying "I want " whatever, and say" I would like(item), but can do without it." Learn to buy and prepare less choice cuts of meat. Always put away
$ for a rainy day. Otherwise, dig your grave and live in debt.
Many times 1/3 to 1/2 the wieght of the meat was fat, gristle and bone and the butchers made out like fat rats on black market sales with the extra meat.
Love how they expected us to go without to help the POS tyranical UN, just like today. Seems to be a repeating theme. The UN needs to be dissolved and let us mind our own business and other countries theirs. The world would be much better off without a bunch of senseless clowns trying to tell us what's best for us.
The British would have rolled their eyes at all these pounds of meat-based meals in 1943, when they were only able to have ounces of meat a week.
In an era of veganism, it's hard to imagine that BACON was once thought to be essential to good nourishment. And, men like the Merchant Marines lost their lives by the thousands trying to get it across the Atlantic.
A lot of essential foodstuffs did make it across by avoiding Nazi torpedoes, and the UK did an amazing job of learning to feed itself.
Excellent to see these old films, and how people thought in those days.
Frankly, I wish people had thought in terms of making the animal products they eat count today. We need to reduce meat production for environmental reasons, as well as freeing up so much land growing feed for livestock instead being used to grow food for people, or being reforested. Producing a larger variety of meats, including rabbit, duck and goose, goat, and carefully managed wild game, would greatly help to make it so we're both eating less meat, but also higher quality. This will also turn more people vegetarian, having to THINK about every piece of meat they get. Animals die for us, and yes, there are people who can't be vegetarian or vegan. We should show gratitude for their lives by eating fewer of them, making it count and creating better lives for them, and cooking correctly. Cooking a piece of beef liver or a lamb's kidney badly is almost as bad as it going in the trash. Treasure the animals that our food comes from. I say this as someone from South Louisiana. I starved as a child during hurricane Katrina. I ate cat food and road kill. The bounty most Americans have access to pared with their pickiness shocks me. It's like they want to pretend that nothing had to die for them. Grow up. As an adult, I do my part. Meat free Monday, real dairy only for my coffee, making my own butter,, and fancy cheese on special occasions. The rest is oat milk. Bacon or pork only on weekends or holidays, and organ meats aplenty. Eating invasive animals can also be good. Nutria rat in the bayous, python or taigu lizards in the everglades, lion fish in the gulf, and wild boar in forests and prairies, etc. Eat invasive animals instead of farmed species, save the environment.
Just imagine all the Trump-humpers shrieking about 'Mah Freedumbs!!' if this ever became necessary today…
Those Nazis couldn't beat our meat.
What's that thing the boy is holding and looking at, at 12:58?
Uhhh
This sucks
Where we once had people collectively willing to sacrifice for the good of others, in 2022 we have people debating whether to deny others access to food or medical care over an objectively ineffective medical procedure, as my family is learning first hand right now, that is short on long term data and not without risk. Where we had governments going to lengths to make basic goods available to everyone, now we have leaders seemingly going to great lengths to CAUSE supply problems.
People whining about Taco Bell being closed, or not being able to buy their favorite mango-raspberry-lime juice in the store have never known real hardship.
Wow I didn't know I was war time 4ationing I thought that was just life,
9:00 there's a Karen chapter in this video bc of course they were
Actually a great documentary, focusing on the people.
Could people hunt or fish to stretch the coupon s?
Watching from the UK, it is noticeable that there is barely a named cut in the film that has the same name (or even exists) in the UK
The only Canadian family that ever needed a 15 pound roast were the Dionnes…
So…move to Vancouver to make sure you get your meat
Produced for Canadian audiences.