I saw an ad today for Cargill, saying they were lookink for O/O with dedicated lanes and positive loads in both directions. Does anyone know anything about them?

 

A solution is a homogeneous mixture composed of two or more substances. In such a mixture, a solute is dissolved in another substance, known as a solvent. The solvent does the dissolving.

 

There is a CarGill plant about 30miles from where I live.... I talked to them once and you will run hanging meat from their centers to different places across the US. The only dedicated lanes they had were from Chicago to NYC and also Los Angles. At 45,000lbs and a refer load, I decided it wouldnt be cost effective for me. they pay about $1.25 a mile and will get you home every 3 weeks

 

They still have hanging meat?? I thought that was a thing of the past

 

I was also under the impression that it wasn't done anymore either. I've been informed I was wrong. But, as I understand it, hanging meat goes from one processing plant to another, not to market. Every food warehouse I've ever been to, there is no equipment to handle swinging meat. They get their steaks already cut, packaged, and frozen. Can't say that going to a processing plant is any better than a warehouse. Sure glad I'm not doing that anymore.

 

There are many grocery chains who handle swinging along with meat markets. The docks are usually seperate from the regular docks because of contamination issues.

 

Yes, they still run swinging meat..... how do you think they get those PRE-PACKAGED meats? that's what cargill does. They have feed lots to feed the cows, slaughter houses to kill em, skin houses to cut em in half, and then processing plants to cop-em and package them. The one here I Chicago is a transfer facility. They run them thru the stock-yard, then cut em in half and hang them in the trailer. You then haul them to different processing facilities. If the meat has not been processed yet it can still be graded as "A" as long as it's with in 48hrs of packaging, hence why it's a beef half till you get it to the local processing plant then they take it to market, walmart, where ever after processing it.

Since Kabar didn't put where he was from, i can't tell you what part of the process he would be looking at. Oklahoma is usually feed hoppers, Texas is both and East of the Mississippi is almost always hanging meat

 

If they are running halves the trailer usually has a dropped belly(if it rubs the floor it becomes dog food) Regular trailers are quarters or calves. You spend less dock time delivering than with boxed and the recievers are usually nicer to you. If they are slow killing loading can take awhile. Also there is no touch to the driver.

 

I hauled for cargil/excell and went to many of there meat houses. everyone i went to, bull haulers dropperd livestock at one end of the building and reefers picked them up in boxes at the other end never seen any swinging meat at the ones i went to. Tyson and swift/JBS all did the same thing.i picked up in mid west and drove it east.

 

Did you ever pull out of the 35th street facility in Chicago??? I did 6 loads from there, and they walked the cattle in one side, and out the halves came on hokks on the other end. I never got to pull a single boxed steak. That was the only place I got to visit, tho I did deliver to a few places in NJ and Florida where they took the beef halves and then packages them.

I also hauled to the ALPO factory in Ohio too.