Full image caption
Unloading meat from a ship. Elevators and electric conveyor belts carry frozen and chilled meat into low-temperature sorting chambers direct from the ship. Handling was kept to a minimum. This cargo probably arrived in the Royal Victoria or Albert Docks where John Avery recorded the scene. The meat trade was extensive in London, and was described in 1921 as having 'no counterpart ... in this or any other country.' Hundreds of thousands of carcasses of lamb and mutton were imported from Australia, New Zealand and South Africa.
© PLA collection/Museum of London