Beef Clubs Kept Families in Meat

Who knew that before home refrigeration was available, farmers could have fresh beef year-round through “Beef Clubs"? In the 1930’s, a Mr. Pemberton who lived west of Como ran one such club. Each month, all 12 members would gather at his barn to butcher one cow contributed by a member. The meat would be divided evenly among members so that during the course of a year, each member would have contributed a cow and would have received all cuts of meat in a cow. Source- Mr. Roy Freeman. Submitted by Ray Harding.