Daily Photo – The stables at the Totara Estate

In the afternoon of 15 February 1882, a remarkably ambitious and faintly mind-boggling event took place. The sailing ship Dunedin left Port Chalmers on a three-month voyage that would end in London. On board were nearly 4,500 frozen sheep carcasses and 500 frozen lambs from the Totara estate near Oamaru.
After 98 days at sea, the ship reached the London Docks with the meat still in near-perfect condition. From there, it made its way to Smithfield Market, where London butchers got their first proper look at what New Zealand meat that had been quietly freezing in a ship’s hold for three months.
This extraordinary event was all thanks to refrigeration, and it was something of a revelation. New Zealand had suddenly discovered that it could send dead sheep halfway around the world and have them arrive still edible. The implications were enormous. New Zealand now had a major new export industry to add to wool and grain, and it grew with astonishing speed. By 1890, frozen meat was worth around £1 million a year, and by 1910, that figure had risen to £3.8 million, nearly half the value of wool.
From there the whole industry went completely bonkers, Farming changed drastically, large-scale freezing works were developed, and small ports such as Bluff, Oamaru, Timaru, Gisborne and Napier suddenly found themselves shipping vast quantities of frozen sheep all over the place

































