📷 taken by: @katacita
Did you ever wonder how butcheries evolve, why they are a curiosity nowadays? ⚙️ Well, mechanisation of meat industry starts from the 19th century from Chicago.
🇺🇸First, Europeans brought cattle and hogs to North America, let them forage in the woods, and slaughtered them only as meat was needed. 🐄 Commercial butchering began when population increased in the towns. Since beef was difficult to preserve, cattle were killed year round and the meat sold and consumed while still fresh. Hogs were killed only in cold weather. Their fat was rendered into lard and their flesh carved into hams, shoulders, and sides, which were covered with salt and packed in wooden barrels. Packers utilized hides, but blood, bones, and entrails usually went into the nearest body of running water. City government, understandably, tried to confine these operations to the outskirts of town.
🛤️Conservation and transportation were still an issue, though. Between the opening of the Union Stock Yard in 1865 and the end of the century, Chicago meatpackers transformed the industry, developed ice-cooled rooms so they could pack year round, and introduced steam hoists to elevate carcasses and an overhead assembly line to move them. ❄️ To ship cattle, they developed a way to send fresh-chilled beef in ice-cooled railroad cars all the way to the East Coast. 🚂 By 1900 this dressed beef trade was as important as pork packing, and mechanical refrigeration increased the efficiency of both pork and beef operations. So that is why we all have a little bit of winter in our households, the only appliance that works 24/7 - the refrigerator.🍖 More info coming soon #byBES