Rich, meat slaughter originally was a winter only business, utilizing cold weather to preserve the meat. It became a year round business once ice refrigeration was put into practice. The refrigerator car made transportation of meat possible across long distances and reliable refrigeration, beginning in the 1870s. Ammonia compression was first use in the 1870’s by beer producers. Meat packers discovered the value and began using ammonia compression refrigeration in the 1880’s and all new meat packing plants were built with large coolers for the storage of meat.
The gestation period of hogs always enabled hogs to be the “savings” account for many a farmer. Meaning a litter could be spaced so a load of hogs was ready for market on a regular basis, ie once a month, or when the taxes or college tuition were due. Today hogs are market ready in about 6 months from birth. And many producers will have a load ready every two weeks or once a month.
Cattle give birth once a year, most cattlemen plan for calving in the spring, just after harsh weather but before planting. Early calves are ready for fattening in the fall, just as crops are being harvested. Historically calves born on western grasslands are sold to feeders/farmers the next spring, creating market ready cattle after about two years. This seasonal cycle did not work well for meat packers, hence the creation of year round feedlots to provide a steady supply of live animals for slaughter.
Yes there are seasonal periods, ie holidays. But modern production demands a steady supply of animals so slaughter lines are not shut down. Some plants operate two or three shifts.
I am most familiar with the Decker Meat Packing plant, which operated one shift a day. They produced on average 25 reefer loads a day, but for holiday prep, ie Easter hams, they would produce upwards of 40 carloads of meat (packing house products or PHP) This was a year round production
Doug Harding
www.iowacentralrr.org