A great many sausages were and are
made with non-meat fillers or binders. Flour was one and nowadays gums are more
widely used. The B. Heller label shows the meat that has always been preferred
by beef sausage-makers, the more fibrous bull.
Bull Meat Flour: Pamphlet
B. Heller and Co. Collection 1896-2003. Special Collections, University of Chicago Library.