Beef rings were common among North American farmers who had no means for refrigeration of meat until the beginning of the 20th century.
[1] After obtaining the slaughtered steer, the meat would be distributed among the members of the cooperative, providing them with a steak, a roast, and a boiling joint each week.
[1] By slaughtering each animal in sequence, the cooperative ensured that all members received fresh meat throughout the summer.
[2] Beef rings died out for several reasons, including technological advances in refrigeration, greater economic prosperity for farmers, greater independence, and the ability of farmers to buy meat at butchers' shops rather than slaughter and store it themselves.
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