164 The N.Z. Journal of Science and Technology. [May 
Since the outbreak of war in August, 1914, the number of freezing- 
works in New Zealand has increased by eleven in the North Island and 
three in the South Island, the total number now being forty-two ; the 
increase being equal to 50 per cent, on the previous total. 
These new works, together with increased capacity in the older works, 
give an additional killing-capacity of 70-33 per cent, in cattle and 79-67 
per cent, in sheep per day, the North Island accounting for 47-9 per cent, 
of cattle and 30 per cent, of sheep. While the capacity of the works has 
increased to this extent, the number of cattle has only increased by 2-75 per 
cent., and sheep by T9 per cent, for the same period. 
It may be of some interest briefly to touch on the methods employed 
in New Zealand freezing-works. 
Under normal conditions the freezing season is from about the middle 
of November to May or June. The fat stock— i.e., cattle, sheep, and lambs 
— are either bought outright from the farmer by the freezing company or 
a meat-exporter at a certain price per head at the farm, or at so-much per 
pound “ on the hooks ” at the works ; or the farmer has the option of 
having the stock killed and shipped on his own account. 
The stock is either driven by road or carried by rail to the freezing- 
works, which are generally situated near a shipping-port ; and, inter alia, I 
may state that for some time there has been considerable discussion as to 
whether it is more advisable to rail the live-stock to the port and kill there, 
or to kill the stock at inland works and rail the meat to the port. Argu¬ 
ments can be used in favour of both methods, but the weight of opinion 
now is in favour of killing as near as possible to where the stock is fattened. 
On arrival at the works the animal is driven to the highest floor of the 
building, to allow of everything being worked by gravitation, and there 
slaughtered by humane and expeditious methods. An expert butcher can 
kill and dress up to 100 sheep or lambs per day, the payment being at the 
rate of £1 10s. per 100, so that good wages are earned. Up to £8 and £9 
per week, and even more, are earned by cattle-butchers. 
A Government Veterinarian is always present when stock is killed, and 
a most rigid and careful inspection is made of all animals, and any showing 
the slightest signs of disease are either wholly or partially condemned. 
The inspection of stock killed for food in New Zealand is the most thorough 
in the world. 
After being dressed the carcases are graded, weighed and ticketed, 
then conveyed by overhead rail into the chilling-room. In the case of 
mutton and lamb, which are weighed hot, an automatic weighing-machine 
deducts 6 per cent, from the hot weight for shrinkage. Beef is weighed 
cold— i.e., after it comes out of the chilling-room—and 3 per cent, is deducted 
for loss in freezing, as it is estimated that 3 per cent, of weight is lost in 
cooling and 3 per cent, in freezing. From the cooling-room the meat is run 
(still by overhead rail) to the freezing-chambers, where it remains until 
frozen thoroughly hard, generally a matter of twenty-four to forty-eight 
hours. The best temperature is considered to be 15° to 17° F. on land or 
sea for frozen meat. Then the carcases are bagged (the marks, &c., on 
the bags corresponding with the tickets which show the grade, weight, and 
quality, and shipper’s mark) and stacked in a store-room (being sorted out 
according to marks) to await shipment. When a steamer is available the 
meat is loaded into insulated railway-vans and taken direct to the ship’s 
side, and thence into the refrigerating-holds of the vessel. 
Immediately the animal is killed the offal is dealt with. All edible 
portions—such as hearts, kidneys, livers, tongues, and tails—are carefully 
washed, then frozen, and packed in boxes for shipment. Blood, heads, 
