Episode 32 Freezing Works

Episode 32
Freezing Works
This episode of Jay Wont dart's podcast, I talk about Freezing Works, a New Zealand occupation, basically an abattoir or slaughterhouse where the meat is frozen at the end and exported overseas.
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My intro was from No Agenda episode 104.
I'll start with a quote.
The meat processing industry is in a constant state
of change. These changes will continue to meet the
requirements of the 21st Century. The meat plant of
100 years hence will probably feature a high degree of
automation. But this will be beyond our lifetime.
If we
focus upon the immediate future the meat plant of the
21st Century will probably incorporate many of the
current trends or developments.
Operating margins will remain small with the
emphasis upon high productivity and enhanced revenue.
We may see the rise of the mega-plant linked with a
national or international network of specialised added
value operations.
The international demand for meat and proteins is
expected to grow. The challenge of the meat plant will
be to meet this demand and produce a range of products
to the exact requirements of the customer.
'In the public eye, the Freezing Worker is one of the
lowest status individuals in our society. A rough,
irresponsible layabout who jeopardises the economy for
sheer greed and goes on strike at the drop of a hat. He
earns high wages for very simple work. He's at a key
point in the economy, responsible for processing one
or our biggest export commodities. He can hold the
country to ransom. So runs the popular myth.
No-one who has not seen what a freezing works is
like, and the kind of jobs freezing workers do is in a
position to criticise. The industry carries mass
production to its extreme. A freezing works is a giant
dis-assembly line along which carcasses and organs roll
with a deadening inevitability while the men scuttle to
keep up. The machine is truly king. A butcher on the
chain must carry out the same operation over and over
again, day after day until the season ends. Not for him
the carpenter's pride in his skill, the watersiders variety
of tasks, the shearers' sense of completing a meaningful
job. Instead endless, mindless, meaningless work, often
standing in the same place all day using a dangerously
sharp knife, surrounded by hundreds of other men doing
the same thing, and by the unedifying sights and smells
of freshly dismembered animals.'
Kerr Inkson of Otago
University, 1977
I had to look up the term Watersider, it means a person who loads and unloads ships, a dock worker.
In Southland , there are a few different Freezing Works, or "The Works", as they are known colloquially. Freezing Works are common in New Zealand rural areas, farmers grow animals like cows, sheep and pigs, and they are sent off to The Works to be killed. When you go past a Freezing Works, they are quite large factory buildings, normally white, and with lots of metal frames outside, where the animals were kept. Trains or trucks will bring the animals in, they will go through pens, to be stunned and then murdered, or in Freezing Works terms, Slaughtered, inside. Their skin is removed for leather, bones are cut and pulled out, heads cut off, tongues cut out, their muscles sold as meat. Their organs are snatched out and thrown in stainless steel trays for inspection, if they are fit for sale, then they are sold for people to eat. Intestines are used as the casings for sausages, the intestines are like socks that get stuffed with low grade meat, to make sausages. I've read that glands are sold, some powdered up and sold overseas as a health thing, some such as testicles, are probably bought in an attempt to spice up the bedroom. In old photos I've seen, you know from the 80's, hairy old men, without gloves on , are wringing out the intestines to make sausage casings, I assume that nowadays they have to wear gloves at least. The intestines go through a wringer, and get washed.
A little about the history of meat exported from New Zealand. Canning of meat was started in 1869 in New Zealand, only the best meat was canned. In 1874, american cooled meat was sent to Britain, natural ice kept the meat cold.
The first ship to carry frozen meat from New Zealand to the United Kingdom was The Dunedin. The Dunedin used 3 tonnes of coal a day, through a steam powered refrigeration machine, to cool The Dunedins hold, down to 4 degrees celsius. The ship was rigged up for refrigeration in 1881, and its first journey, from Oamaru New Zealand, thats in Otago just north of Southland, left for London on the 15th of February, 1882. It took The Dunedin 98 days to arrive, on the 24th of May.
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