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Farmers Visit Freezing Works

Normally, farmers' interest in their stock ceases when it leaves the farm for the freezing works, but a group of Takaka farmers are a little more curious. Recently they travelled to Richmond and made a thorough tour of the Nelson Freezing Company's plant. Not only did they see what happened to their stock, but they received many valuable pointers on how to present their stock for slaughter so that they obtained the maximum prices for it. We decided to accompany them on a part of their inspection.

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The party ready to leave on inspection (they were accompanied by the general manager, Mr L. N. Heath, extreme left, and the works foreman, Mr A. M. Campbell, extreme right),

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In the covered sheep pens the party is told that dirty lambs should be crutched before they leave for the works

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Jerry Leary, a Department of Agriculture meat inspector, examines a pig.

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Sides of beef are trimmed

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A pig, freshly slaughtered, is singed in this furnacelike cylinder.

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On the hooks and wrapped ready for the freezer

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A carcase of beef is split down the backbone by an electric saw.

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Thousands of hides are cured in this department by Bill Black, seen here salting them down.

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The heart of the freezing works – the refrigerating equipment.

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A lamb gets its final inspection from Stan Ross who grades it for quality.

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