Meat Fillers

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.