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First, ranches across the Great Plains funneled their cattle to cities in the Midwest.
Taking on the role of industrial food preparation and distribution, these cities built up vast stockyards, slaughterhouses, and rail hubs to send the meat onward.
Chicago emerged as the nation's meat packing capital, ballooning in size from just 30,000 people in 1850 to 1.7 million in 1900.
Listen to native speakers pronounce “taki” in real conversational contexts with synchronized timestamps and subtitles.
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