When I was seventeen, in the summer after high school graduation, my father and a crew were making an industrial film for Armour & Co. I got to go along and enjoyed the whole trip. It was all a ploy to keep me out of the convent, which I'd signed up for in a state of complete confusion, the good sisters telling me I had a vocation. Anyway, the trip was with my father and three men, a camerman and two film editors: the first time I'd really been around men as a group over any long period of time. So long, convent! Men's talk was interesting!
We filmed in farms in Nebraska and Iowa, and stockyards in Sioux City, Omaha, and made a short visit in Chicago. My favorite place was Johnny's, just outside the entrance to the Omaha Stockyards.
Hah, it's even online. But my memories before I check the site -
we went there for lunch a few times. I remember a terrific steak - way better than most I've had since - that was $2.95. I forget now what it was, big, a porterhouse or ?, but wonderful, with sides of potatoes and eggs.
I can't see the menus on the link, but there are some good photos, and the map enlarges to show what must be the stockyard area.
Here's a page on it from yelp.com
People still rave about the meat and the portion sizes.
We ate at the Stockyard Inn in Chicago; what I remember is not the particulars of the meal but going in the building and getting to pick out the meat from display casing..
Armour and other companies closed there in the fifties; the film was made in '59, just after the big change in transportation re the animals, anyway, no filming that I remember. Not like the other places.
Don't remember where we ate in Sioux City but remember liking the city a lot.
My thoughts about the meat industry have gone from neutral back then, and yes, I saw the steers killed, the hung up carcasses.. to wary about much of the business and factory farming in particular - and still eating some meat, though a lot less. Humboldt County, where I lived last, had a lively bunch of dairy farms with the cows munching expanses of grass, and a number of grocers selling local grass fed beef. Better, in my view. Maybe not as tasty as those 1959 steaks at Johnny's.