World War II Meat Production Permit System March 1943

In March 1943, the U.S. government implements regulatory measures for meat production during World War II. Farmers and local slaughterers in Washington, D.C. must acquire permits from the county War Board of the Department of Agriculture to legally slaughter meat. This system manages meat quotas and prevents black market sales. Permit numbers are required on all meat cuts, reflecting wartime agricultural policies in the United States.

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