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Prior to refrigeration meat was generally stored in the form of live animals that were slaughtered when needed or sometimes in ice houses using ice harvested from lakes in the winter. Meats were also stored in dried forms (e.g. jerky), smoked forms (e.g. ham, bacon), heavily salted (e.g. salt pork), pickled, or by canning. Sometimes meat was stored by treatment with strong chemicals like lye (this was usually done only with certain very low fat meats because the soap produced in the reaction of lye and fat is very unpalatable!).

In the late 1800s when refrigeration became inexpensive and readily available meat packing plants (mostly in the Chicago area) packaged various cuts of meat and shipped them across the entire country in refrigerated rail cars to stores with refrigerated meat storage rooms.

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6y ago
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11y ago

Coal was so important in some ways because during the 1800s they had to keep the train and the steamboat running with with coal.

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14y ago

Coal was stored in open piles during the 1800s, and, when held by home owners, sometimes in a shed or basement space near the furnace.

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Q: Why was coal so important during the 1800s?
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