Where are ya at, in heah?

was another name for margarine or oleomargarine, made from animal fats and offal.

The dairy industry was naturally against it and various fights in legislatures were held trying to force butterine to be colored pink (pink being associated with sick cows' milk) or be marked "adulterated butter" and not served to unsuspecting diners without proper warning.

Butterine is an old trade name for margarine, often made in those days using milk or beef tallow.

It's a mixture of animal fat and vegetable fat. Kind of like Lite Butter or Shedd's Spread.

I'd sure like to have a chunk of one of those to throw on the barby.

What is that certificate in the frame? It has a date of 1913. And what look like tear-offs on the side.

Hoover & Denham was a meat distribution firm operating in the 900 block of Louisiana (now Indiana) Avenue NW.

We've seen this neighborhood - a hub of meat and produce distribution for decades - several times before on Shorpy:

https://www.shorpy.com/node/6379
https://www.shorpy.com/node/4607

There was a fire at Hoover & Denham in July 1918.

Calf brains used to be a delicacy in the South when I was a kid. My grandmother would buy them at the A&P to scramble with eggs. This was in the late 1950s, early '60s. We still can get pig tail, pig feet, tripe and smelt -- but, sadly, no brains.

Does anyone know what butterine is? It must be good, it's listed twice on the sign.

Hanging is a hind, short for hindquarter. Basic cuts from a hind include round steak, sirloin tip, porterhouse, T-bone, and tenderloin.

Hinds typically weigh 160-180 pounds.

On the left in the middle, you see the exposed chime bone, aka backbone. The horizontal line in the middle of the chime bone is the exposed spinal cord.

The oyster is not what you think, it's actually a small cut from inside the pelvic bone and about the size and shape of a large oyster.

I have no idea what butterine is.