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meat club n

An organization of farmers who take turns furnishing an animal for slaughter, the meat of which is divided among the members.Note: In quot 1875 below, small-meat refers to meat other than beef and poultry, hence the contrast with beef club.

  • [1875 Lippincott’s Mag. Pop. Lit. & Sci. 16.444 SC, There is no market, and none is needed. Beef and “small-meat” clubs are organized, and each member kills as his turn comes, and sends the “roster” to the next in order with his allotted cut or joint.]
  • 1883 Leigh 10 Yrs. GA Plantation 143 SC, There was a meat club, which everyone belonged to, and to which everyone contributed in turn, either an ox or a sheep a week, which was then divided equally, each house receiving in turn a different part, so that all fared alike.
  • 1890 Centralia Enterprise & Tribune (WI) 18 Oct [16]/4 (, A carcass of mutton is easily disposed of among three or four neighbors who can take turns in slaughtering. Meat clubs have been formed in many localities with good results.
  • 1919 IN Farmer’s Guide 31.1605, Organizing a meat club is a good way to secure fresh meat at a reasonable cost in the country. Cooperative beef clubs have been successfully conducted in many places.
  • 1933 Brainerd Daily Dispatch (MN) 22 Nov 13/5, There are meat clubs now which cure meat and exchange meat so that the members always have all the meat that they want from their own stockyards.