EIGHT MEDFOFD (OREGON) MAIL TRIBUNE
Sunday. Ftbruary 19. 1950
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SraKY OF
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GenuineCorn-fattened
Beef For Oregon Folks
Aid to Better Living
BY DALE VINCiNT fit Lanct WrlUr
"Um-m that was a simply
delicious steak!
We had Just finished eating
at one of the local restaurants
where Howard Jamison, Med
ford's famous chef, features
"Five Star" corn-fed beef,
"How about it?" we asked.
"Where can you buy beef like
that?"
What he told us was the first
we had heard of a brand new
enterprise in the valley one
that has never been tried here
before so we decided to investi
gate. Following directions, we drove
to Jacksonville, then turned
south one mile on the Old Stage
road, and pulled into the Stage
Coach Orchards. Here we asked
for Gordon Green.
Gordon, we soon found out, is
a perfectionist. It shows on his
ranch and orchards everywhere
in his attractive and well-
.isni hnilriinas. the cared-for
grounds ana mwu uuu
quality of his products. It shows
up in Gordon Green himself
and in nis fersunaiiicu
whni hn the Since Coach Or
chards got to do with beef, you
ask?
Well, sir, that Is the new enter
prise we mentioned and it all
started because Gordon wanted
manure just common, ordinary
barnyard manure and he want
ed a lot of it to fertilize his
orchard soil, and thereby pro
duce even larger, sweeter, ana
jucier fruits than the fine qual
ity he already insisted on
Now, when you need manure
and can't buy it anywhere
there is one thing you have to
acquire, and that is cattle. So
Gordon first bought 100 head of
young White-face Herefords.
These were fed in his huge
barn, and bedded every night
with fresh bright straw. Need
less to say, he got his manue
one thousand tons of It and he
Is still getting It.
This he puts on his orchard,
and the results are as Holly
wood puts it colossal. Never
before has he seen fruit of such
fine quality, and in such quan
tlty.
Not only do his pears grow
big and sweet, his apples red
and delicious but his cattle also
grow superbly round and fat.
Gordon made Just one big mis
take a mistake that has created
a brand new industry for south
ern Oregon an industry that
has already outgrown its first
pair of pants, and now has a
complete new wardrobe.
It started this way: One day
a friend asked Gordon, as a fa
for, to sell him one of those fine
fat beeves for his locker. That
is the mistake Gordon made
for he sold him the beef.
Soon the word got out that
the beef was wonderful. "Out of
this world," the friend said.
Soon another friend wanted a
beef. Then another and another.tific treatment Is given every
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NUMBER 3
Gordon was in a predicament,
He either had to quit selling his
Herefords, or buy others to re
place them. For the friends, hav
ing once tasted his "perfection
ist's" beef corn fattened and
mineral-fed demanded more
and more.
It was then that Gordon made
his decision one that was to
cost him thousands of dollars
and necessitate the hiring of
specialized help.
He built a series of sheltered
feed lots; painted them white,
and trimmed them in green.
"All this has to be beautiful too,"
he insisted. Truck loads of the
finest hay were brought in, a
carload of corn, every kind of
salt and mineral, including an
the' "trace elements" and vita
mins. And of course there must
be always plenty of fresh, pure
water. Every day the feed lots
were covered with a foot of
clean straw. The cattle were
happy supremely content
witli nothing else for them to do
out to grow into cnoice sieans.
But still Gordon wasn't satis
fied. He wanted to be sure his
customers received clean meat
immaculately clean meat. So he
constructed in a little green val
ley an abattoir.
What is an abattoir? Well, I
didn't know either until I
looked it up. Webster says an
abattoir is a slaughter house. But
Gorden says his slaughter house
is an abattoir because it is
painted shining white, and nes
tles amongst the green trees like
a well-kept cottage.
Inside it is snotless the floors
scrubbed neat as a pin. The
Dresser-of-Beef wears a wnne
uniform. And what is a Dresser-
nf-Reef? Webster calls him a
butcher. But Gordon says his
hntchcr la reallv a Dresser-ot-
Becfnn artist who takes pride
In his work and his sanitized
hnnt move raDidlv over the
clean-washed floors, as skillfully
as he processes your beef.
YOU know lis IUUH ueei,
because you can stand on a mez
zanine floor, built for custom
ers, and watch through the
slanting windows. You follow
every operation until the meat
is hung on the scales, fresh and
clean. Here it receives your
number, stamped in vegetable
ink. Its weight is then logged in
the big book beside your name,
and a sanitary cooling bag is
drawn completely over your
beef.
You watch a truck move up,
and your beef is lowered into
an individual steel container,
freshly lined with a special san
itized paper. It is now transport
ed to the cooling room, where it
is hung on a rolling track, and
every inch of the carcass is
treated witli a Pasteuray ma
chine. This Pnsteurny machine
keeps the cooling room sweet
and odorless, kills harmful bac
teria and mold, and actually ten
derizes the meat. This new scion-
;. . -..-SfA '
ir NUMBER 1
No. J Expert cutting and expert wrapping.
After which your beef is delivered,
individually packaged, direct to your
locker or home deep freeze.
-)tr No. 2 Proper cooling and ageing with the
new "Pasteuray" treatment assures
the housewife of sweet and lender
meat.
-jfc- No. 3 Cleanliness and sanitation are of
prime importance in every step of
Stagecoach Beef Cfub operations.
Ar No. 4 The abattoir nestles in a cool green
valley in one corner of Stagecoach
Orchards. The modern interior spar
kles with cleanliness throughout.
jr; No. 5 Up-to-date feeder pens where Here
ford cattle are given the very best of
scientific feeding.
day for the 18 to 20 days your
beef hangs. The temperature is
kept constantly at 34 degrees oy
a watchman who faithfully
punches a time clock on the
hour.
You hear a customer remark:
"This is something new in beef
steaks, isn't it?"
Yes It is! And here is some
thing else that's new for when
the Pasteuray tenderizing per
lod is over, the housewife is
notified by phone, and invited to
come out to the office, if she
wishes, and supervise the cut
ling. She may order any thick
ness of steaks, any special cuts.
She may have any parts ground
into hamburger not only once,
but three-times fine, if she
desires.
Each piece is then separated
by wax paper and the whole cut
is double-wrapped, dated, and
identified. An inventory sheet is
made up to be used by the house
wife in checking her meat as it
conies from her freezer.
g yy
! NUMBER 4
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NUMBER 2
j Number 5
The whole, half, or quarter
beef, now packaged, is delivered
and placed in your own private
freezer or locker, together with
a direction sheet that is in itself
quite valuable, as it gives tips
for the cook, that help m prepar
ing your meat in the manner
that will bring out every bit of
its full flavor and juicy tender
ness. Customers are coming from
over the valley and 'far away.
They view the Herefords from a
specially built platform and
make their selections. They may
purchase either a whole beef,
one-half, or a quarter. A chain
collar, bearing the purchaser's
number is immediately placed
around the chosen animal's
neck. This number accompanies
that particular beef through
every process from then on
right to the purchaser's private
kitchen.
Gordon, being a perfectionist
(a characteristic born into him,
and which he can't help), is de
termined to keep his beef on the
top level of corn-fed quality. In
order to help maintain this high
grade of perfection, he has form
ed the Stagecoach Beef Club.
When you become a member
1( ,
ADVERTISEMENT
you are guaranteed to have
your locker always filled with
"connoisseur" beef at economy
price.
"Tender beef," says Gordon
"is a MUST with us. We guar
antee it. It is so tender and
sweet, you put your steak knives
in the drawer."
"And that isn't all," Gordon .
continued, "corn-fattened beef
cooks in much less time, and is
more tasty and satisfying, be
cause of the minerals and vita
mins we feed our Herefords,
and which of course go into our
meat."
Visitors are always welcome
at the Stagecoach Orchard, for
Gordon really enjoys snowing
interested callers his "Five Star
Program" of putting out top
quality beef.
As we got into our car and
turned toward town, we couldn't
help but marvel at Gordon
Green, and to what length he
had gone in order to improve
the soil of his orchards and
how the mistake he had made in
selling a friend a beef has creat
ed a completely new industry in
the Rogue Hiver valley an in
dustry that goes a long way in
building the road to BETTER
LIVING.
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