Hanging Carcass Hook
Yes, you read the article's subheading title correctly, which said that the school kitchen at CSDR once had two-foot-long metal hooks for massive carcass meats like cows and pigs.
In the early years at CSDR, carcass meats were transported by truck with refrigerated cargo and unloaded at the receiving deck behind the cafeteria. Since the carcass could weigh hundreds of pounds, the metal arcade (roof) had metal sliding rails attached for easy transfer of the heavy meat, with hanging hooks on the conveyor strip from the truck to the kitchen through the back doors. Several years ago the cafeteria underwent a major renovation. In the process, the old rail trolley was removed.
Once inside, the meat was headed to the butcher room, where the cook cut the animal body into smaller chunks. The remainder of the carcass was then stored in the walk-in freezer room for later use.
Fast forward to 2024, the school kitchen no longer receives raw and cold carcasses for butchering on site. Instead, we now receive smaller pre-cut meat pieces for cooking.
Many changes have occurred during the school’s 71-year history. Meat butchering on-site is one classic example of a time change.
I must tip my museum hat to Humberto Guzman, ‘00, for bringing my attention to the vintage S-shaped hook abandoned in the warehouse. It now rests forever in the museum.
Kevin Struxness, ‘76, MA
27 September 2024
Editor, CSDR Old Times
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