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Where’s the beef?  Meat manhandled in ‘Burg

by Carolyn Newman WALSENBURG — Daily, scalding hot water, or foam with disinfectant, blasts the walls and floors of modern meat departments in your favorite supermarkets. But, as an earlier butcher describes it, Walsenburg’s meat markets in the beginning of the 1900s were clearly different. According to John B. Woodward, the customers liked their meat
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