Meats supplied for domestic consumption through the US supermarket system are either processed or pre-cut. This contrasts with other food cultures where meat is supplied as whole animals, or slaughtered / butchered on the site of sale.
We can estimate that earlier in US history, meat was slaughtered and butchered domestically in rural areas, or slaughtered and butchered at point of sale for domestic consumption.
What caused the change to processed and off-site butchered meat for domestic consumption? Does this relate to commercial consumption? Did consumer preference lead this cultural change, or did processing techniques or capital intensification lead this change? When did this change occur? Who were the major agents of change?
Is Sinclair's The Jungle an adequate characterisation of the point of change?