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A branch house was a meat industry building that combined a sales office and warehouse for the disposition of packing-house products at a distance from the packing plant. Branch houses were typically located in densely populated areas, and received meat shipments from the slaughterhouse, often daily by rail. Some branch houses would do further processing, including smoked meats, and sausage making.

In the 1940s, as the American highway system began to expand, the importance of branch houses in meat retail was overtaken by meat jobbers.

See also

• Ice house
• Meat broker
• Meat jobber

References

1. Agriculture, United States Congress House Committee on (1920). Meat-packer Legislation: Hearings Before the Committee on Agriculture, House of Representatives, Sixty-sixth Congress, Second Session. U.S. Government Printing Office. pp. 2473–2474. Retrieved 2 May 2024. This article incorporates text from this source, which is in the public domain.
2. ^ Geisst, Charles R.; Geisst, Ambassador Charles a Gargano Professor of Finance Charles R. (14 May 2014). "Meat packing industry". Encyclopedia of American Business History. Infobase Publishing. pp. 266–268. ISBN 978-1-4381-0987-9.
3. The Packing Industry: A Series of Lectures Given Under the Joint Auspices of the School of Commerce and Administration of the University of Chicago and the Institute of American Meat Packers. 1924. p. 150. Retrieved 2 May 2024.
4. Schueren, Arnold C. (1927). Meat Retailing. Vaughan Company. p. 16.

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