|
| |
Homebush Abattoirs
by
Jan Jenkins, 2006
The increasing interest in the history of Strathfield is evidenced by the number
of people viewing and commenting on the recent historical displays at
Strathfield Library. The following information, mainly from a booklet produced
by the Metropolitan Meat Industry Board, may be of some interest. Many thanks to
Lois Vout for donating a copy of the booklet to the Society.
In the early days Sydney was mainly dependent on salted beef and pork in barrels
arriving in ships from England for its meat supply. The long trip through the
tropics meant that the meat was putrid on arrival. As the colony became larger
and more organised small slaughterhouses were created, but these mostly provided
diseased, unclean meat. Better, cleaner, and larger premises were built with the
major one for Sydney at Glebe Island. Towards the end of the 19th Century these
became inadequate to meet demands. Two schemes for a proposed meat market site
at Glebe Island were signed and dated by T.M. Houghton, consulting Engineer, on
24/11.1913.
Meanwhile, construction of a plant began at Homebush in 1910, but animals were
not killed there until July, 1916. Homebush came into full production in August
1917, after which operations ceased at Glebe Island. The Meat Industry and
Abattoir Board, which had Metropolitan added in 1919, "was responsible for the
maintenance and control of abattoirs, slaughterhouses, livestock saleyards and
meat markets within the metropolis and immediate environs, and to ensure that
all meat coming from other areas had been slaughtered under proper conditions
and passed by rigid inspection services". The Board was also made responsible
for supervising country killed meat entering the Homebush meat hall, as well as
co-ordinating the supply of meat for Sydney.
Before 1968 stock was sold for auction nearly two kilometres from the saleyard.
The Government increased the efficiency by opening a 35 acre concrete saleyard
containing separate cattle, sheep, pig and calf saleyards. This was close to
both the abattoirs and the 400 acre resting paddocks. 4,000 head of cattle,
35,000 sheep/lambs, and 3,500 pigs/calves could be held.
Introduction of new techniques, learnt both from overseas and/or suggested by
staff at Homebush increased production and cleanliness. Some of these techniques
included:
-
live weight selling of cattle in Australia
(pioneered at Homebush) as well as being sold visually, or processed by the
board and sold on behalf of the owner
-
Chain system to replace "solo" handling of
beasts
-
use of pneumatic equipment to stun beasts.
-
use of downward hide pullers for more hygienic
handling of carcasses
-
thorough inspection of carcasses at every
stage and use of vets to detect diseased animals
-
tail tagging so that diseased animals could be
traced back to owner
-
introduction of blast freezers to meet retail
demand for packaged frozen meat
Production of by-products included skin and hide
dried in special sheds, tallow derived from offal and fat trimmings for
production of margarine, soap, glycerin, oleo and stearine, blood and bone
converted into fertiliser and bone meal for stock feed and metallurgical
purposes, and various glands used in medical and veterinary fields.
State records of NSW hold various plans and maps including those for a cottage
which is now used for Information and display purpose at the Olympic Park.
The Abattoirs closed in the 1980’s. The site has been put to good use after the
granting of the Olympic Games to Sydney in 2000.
Doug Vout's Memories
Doug began work at the abattoirs in 1978 as an engineer. He recalls being told
that the stones used in the saleyards came in ships as ballast from England.
When abattoirs built stones were put into circles and squares as a design
feature to dominate area. Some areas of stone were given away to employers and
some were sold later. The last stones to be removed came from the main office
area. The stones were about the size of the faces of two bricks. Doug also gave
details on the capacity of holding yards and meat killed, but these are already
in the article.
During his time at the Abattoirs Doug developed a plate freezer which meant much
less moisture was lost and the freezing process was much faster. This concept
was first used at sea for freezing fish as they were caught. The packaging of
meat for retail and overseas also proved effective using this method.
Lois Vout was the last nursing sister to work at the abattoirs and from all
accounts was kept very busy
|