Victor Smorgon met with Ben Chifley, then treasurer of Australia, to discuss the building of an abattoir at the Smorgon’s new Brooklyn facility. Victor asked for 750 pounds and a license to export meat to the United Kingdom which Chiefly granted. The building of the Smorgon's new meat processing plant in Brooklyn, Melbourne was completed in 1945. The facility housed a slaughterhouse, cannery, freezers, boilers and boning rooms which allowed the Smorgons to streamline their business operations. This also housed their patented Freezer Chain System, developed by Eric Smorgon. By 1956, the Smorgons had expanded into a new meat works in Dinmore, Queensland and had a large stake of the Australian export market. During the 1970s, Smorgon Consolidated Industries, the conglomerate family business formed in 1958, bought three abattoirs in Inverell, Mareeba and Perth. In April 1983, the Smorgons closed their original Brooklyn meat processing plant. The Smorgon’s abattoir in Mareeba, Queensland was absorbed into a joint venture called Australian Meat Holdings. To save their meat processing business, Smorgon Consolidated Industries bought two new plants in 1983. Their abattoir in Richmond Council had to close just 18 months after opening. Their last abattoir, located in Melbourne, closed after workers went on strike 24 times in its 64-day operating period. Rabbit meat In 1946, Victor and Sam Smorgon started exporting rabbit meat to England after Victor noticed a demand for rabbit exports at London’s Smithfield Market. In 1948, the Smorgons began to supply rabbit meat to the US. Rabbit became the Smorgons most profitable operation where Australians consumed 27 million rabbits annually during the 1940s and were exporting over 50 million rabbits by the end of the 1940s. In the early 1960s, the introduction of the disease myxomatosis by the Australian Government to cull rabbit overpopulation, led to decreased supply for the Smorgons. As a result, they ended their rabbit meat operations. Canning While exporting meat, Norman Smorgon rented a factory near the Melbourne Meat Market where he canned the cuts of meat that weren’t fit to be sold to England raw. In 1948, Sam Smorgon and Jack Morris began to use the Smorgon canning facilities to sell canned fruit. They then branched into selling canned vegetables, soups, sauces and spaghetti. In 1967, the Smorgons exited the fruit cannery business due to cheap South African products lowering the cost of goods in the UK. Paper In response to the establishment of