The former Bendigo Freezing Works, East Bendigo (established 1922) is of local historical significance as a major industrial complex of the interwar period. The site is associated with local efforts from the early decades of the twentieth century to establish Bendigo as the centre of the meat processing industry in northern Victoria. Livestock and meat processing was a major theme in the East Bendigo area and this site was associated with other related facilities including the nearby abattoirs in Lansell Street and saleyards (demolished, now the Bendigo TAFE site). It is also worth noting that the works date from a period in Bendigo’s history where there was an ongoing concern to bolster primary industry (wheat, meat, tobacco, poultry and others) and to establish or consolidate new industries, including manufacturing, in response to the decline in mining.1 While its fortunes have fluctuated over its history and it generally operated on a seasonal basis, the complex has also been a major employer in Bendigo. The site is also of historical significance as one of the three major freezing works established in Victoria following the passage of the Primary Products Advances Act of 1919, and possibly the only one of the three to survive. In terms of its ability to demonstrate processes, it is understood that the complex originally operated as a linear production line, with livestock being housed in pens to the east of the Strickland Road entrance, slaughtered in the killing building and the carcasses stored in the freezer works building. There are also thought to have been facilities for ancillary processes such as tallow production. As is typical of meat processing sites, where hygiene standards and developments in production techniques require regular upgrades to buildings and systems, the former Freezing Works has undergone a series of changes over its operational life. These have included numerous alterations to buildings, new development and removal / upgrading of plant. Its more recent adaptation for new uses has resulted in further changes. As a result, the detail of the original processing sequences is not readily apparent on site today. Notwithstanding this, the site’s interwar origins remain evident in the expressed reinforced concrete framing; the architectural styling and presentation of some of the early/original buildings (such as the staff amenities building and the caretaker’s residence); the stack; the general consistency of the height and massing of the red brick buildings; and the relationship of the complex of processing buildings with the former Bendigo-Heathcote rail line and rail siding. excerpt from a study done on the areas datedd May 2015 . Brick chimney. We demolished 15 metres from the top of the chimney about 20 years ago so that it would not impede on the airport. The mortar was that weak we pushed most of the bricks in by hand.
From The Argus ( Melbourne) Thursday 24 October 1946
INLAND KILLING OF MEAT
New Works At Bendigo
By MERVYN WESTON
THE VICTORIAN Inland Meat Authority's Works at Bendigo, which is capable of handling up to 10,000 lambs and sheep, 400 cattle, and 800 pigs a week, is claimed to be one of the most modern meatworks in Australia.
Cost of reconditioning and providing a well-balanced works at Bendigo has been about £ 300,000. At the height of the export season, about 250 men are employed. The decision to slaughter all stock for local butchers at the works has, undoubtedly assured continuity of operation and employment. It has also given Bendigo perhaps the highest quality meat supply of Victorian cities. An additional factor contributing to success has been the killing in the works of a large weekly quota of pigs for Poels and Co (Aust) Pty Ltd, pork canners and bacon curers. This is particularly is significant in view of the tendency to base the pig industry on northern wheat and barley areas.
Some History of the pre Mayfair Hams and Bacon
WILTON CAMERON McKEAN At the age of 14 years and with the Intermediate Certificate under his belt he went to work as an office boy with W. McKean & Co., Stock and Station Agents, of which his father, William, was a senior partner. He continued his studies with night courses at Bendigo Business College and by correspondence so that, at the age of 21 he obtained his Accountancy degree and later, the Degree of Business Administration. He became a Junior partner in the firm. Came the War, and in 1941, after a year with the VDC (Dad's Army) Wilton resigned his job to enter the RAAF as a Navigator. He was subsequently rejected due to a developing eye defect. He volunteered for overseas service in the Army - with the same result. Obviously considering that the munitions industry was the next best thing, he joined the Department of Munitions in Melbourne and became one of the pioneers in the establishment of the Bendigo Ordnance Factory, being the 17th employee transferred to the Golden City. He held the position of Examiner of Accounts until the end of World War II. Then meat took precedence over munitions and Wilton became an accountant with a new meat packing firm, Poels and Co. P/L, later to become Mayfair Hams and Bacon. His career with Mayfair was a particularly busy one. In 1951-52, as Manager, he opened a Company plant in Queensland and later undertook a study trip to America to make contacts and further the interests of the company. As the Chairman's Special Representative he undertook the purchase of properties and development of the vast Huntly piggery project and his efforts were to hasten the establishment of the project to a considerable extent. By this time he was a Director of two other companies. Wilton retired from Mayfair Hams and Bacon in 1969.
see also the Old Bendigo SaleYards cache GC5Q0XE, the previous building there when the cache was activated have now been bulldozed.
Cache holds log book and some swaps and a pen. Please, please replace exactly as it was.
much stealth will be required until after 4pm week days, hence the D 2.5 rating .