During World War II, most U.S. meat disappeared into black markets. It was spirited there by a horde of fly-by-night operators who popped up so fast that the number of licensed slaughterers mushroomed from 4,500 to 20,000. "This time," said Price Boss Mike DiSalle last week, "we're going to stop the black markets before they start."
To stop them, DiSalle issued an order limiting slaughterers to existing operators. He divided slaughterers into three classes: 1) the 450 major slaughterers who ship in interstate commerce and have federal licenses, 2) the 2,800 slaughterers and 12,000 butchers with state or local licenses,...
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