In North America settlers found the Native Americans well versed in the art of tanning, however, not until the industrial revolution of the late 18^th century were scientific methods introduced which advanced the industry from that of handicraft to one of manufacturing.  The discoveries of oak-bark and chromium as tanning agents, the introduction of fat-liquoring and the process of hide splitting were just a few of the contributions which revolutionized the methods and equipment of tanneries throughout the world as the industry moved into the 20^th century.

It was also at this time that the country began to expand geographically and mechanization became more the norm.  As a result economies of scale necessitated the construction of large tanning facilities capable of greater individual production.  No longer was it economically sensible to continually relocate facilities near a forest for the source of the tannin supplied from the tree bark or in a seaport or river town for transportation access.  As transport methods improved (via rail or canal) it was far more logical to ship the tannin bark to the facility.  This was also true for the raw hide material which was supplied from slaughter facilities located predominately in the midwest.  Looking back, it is easy then to explain the seemingly peculiar geographical distribution of tanneries.

By the mid 1800's, Chicago was recognized as the most important meat packing center in the country.  Cattle feeding was moving west, and, as with the tanneries, the arrival of rail transportation firmly entrenched Texas, Nebraska, Colorado and Kansas as top cattle producing states.  By the turn of the century several large feedyards were in place and over the next fifty years the size and number of facilities grew to reflect a multi-million dollar industry.  Of significance to the tanning industry was the move by several slaughter companies into cattle feeding; a first step in vertical integration which later was to have a significant impact on hide quality in particular and tannery processes in general.

It wasn't until the mid 1960's that tanning facilities in the east began to realize the economic benefits of decentralizing operations and locating the lower tannery in close geographic proximity to the source of the raw material.  An additional factor was the need to respond to E.P.A. regulations requiring the reduction of beamhouse pollution.  By the late 1980's as the large slaughter facilities sought to maximize profit through diversification and value-added activity, the first moves were made into wet blue production at the slaughter site.

Today, meat packers rather than tanners, are among the largest producers of wet blue as a raw material commodity.  While most meat packers still regard wet blue as a commodity, competition and the need to differentiate has created an environment where in some cases even this product is made by specification.

Hide on the Hoof
The technologies and skills involved in the breeding, feeding and husbandry of meat producing animals are dramatically different from those required in the production of usable goods from their hides and skins.  Although these skills have traditionally had little in common, today more than ever before, fine quality leather begins to take shape from the moment the animal is born.

Prior to slaughter, virtually everything that happens to the animal will have a direct impact on the quality of the raw hide and consequently, the ultimate finished leather.  The husbandry practices employed, the type of feed provided, and the overall physical  environment will, in large part, dictate whether the hide material will become, for example, a beautiful leather couch, or an inexpensive belt.  Further, once the animal has reached the point of slaughter, the most perfect hide is still subject to damage which can significantly lower its intrinsic value.

Hide Removal
Primary meat processing facilities incorporate rapid removal of the hide, although smaller local butcher shops continue to employ older hide take-off methods, including:       

                       1. Air

                       2.Pull  pressure

                       3.Knife skinning

Utilizing any of these three methods potentially lowers the quality of the hide due to the inherent problem of butcher cuts.

Hide Cure
Hides are a highly perishable product that begins to decompose at the moment of off-take.  Traditionally some form of curing was administered to create an environment in which protein destroying organisms could not function.  Curing could be accomplished in one of the following ways:

                         a)   Wet salt  

                         b)  Brine cure