National Geographic : 1940 Apr
From tough steer to TENDER STEAK 4 */Wes /ihoaie * When afriendunexpectedlyhappens to drop in for dinner, it's no more than right that he take potluck for granted. But when we carefully plan a dinner, long in advance, most of us pretty much stick to the rule of serving the best food we can get. * That rule was rudely broken last April, when one hundred and forty-six people sat down to dinner at a Cleveland hotel. It was a notable group-civic and in dustrial leaders, food experts, home econ omists, chefs, editors-people invited for one particular purpose, to taste a new kind of steak. * They were not served choice beef; those steaks were not expensive. Average in quality, average in price, average in every respect-but one! This beef was treated by a new process, called Tenderay, which has the peculiar ability of making ordinary beef as tender and juicy in just three days as the expensive cuts the very finest hotels serve after three or four or five weeks' aging. * The guests were delighted.The steaks, they said, were excellent. But they were not half as pleased as Mrs. Cleveland housewife who learned that from that day on she could buy the same kind of beef at her own store. Heard that for the first time she could buy steak without guess and without gamble and know that it would be tender-always. * The Tenderay process depends on a lot of factors; humidity, temperature and what not. BUT-and here is where West inghouse research plays such an important part-the process would be utterly imprac tical without the newly perfected *Sterilamp which kills bacteria with light and keeps the meat fresh and sweet. * He would be a rash prophet who'd care to predict the uses commerce and in dustry and medicine will find for the Steri lamp. In Suffern, N. Y., a bank installed it over the tellers' windows to keep germs from passing with the money. A poultry man says it solves his turkey raising prob lems. Restaurants, hotels, bars and soda fountains-in ever increasing numbers depend on Sterilamps to keep glasses ster ile; meat markets and groceries to keep food fresh, to reduce spoilage and refrig eration costs. One of the country's largest hospitals has installed Sterilamps to ster ilize the air in the operating rooms. Another in the nursery to protect babies in their cribs. * Certainly Westinghouse, when this development started, did not know its ulti mate scope. And that, after all, is the way of research and its great justification. It is an exploration into the unknown, it follows new paths and uncharted byways-not with the assurance of success; merely with cour age and experience and knowledge, and sound common sense as a guide. *REG. U. S. PAT. OFF. "Mention the Geographic-It identifies you."