DOMINION BEEF.

Auckland Star, Volume LIII, Issue 296, 14 December 1922, Page 12

DOMINION BEEF.

AN EXPERT OPINION. CAUSES OF FAILURE OX ENGLISH MARKET. EARLIER MATCHU'i.' ESSENTIA!*, A visitor to New Zealand who has an I intimate and extended knowledge of the meat trade of the United Kingdom io Mr. Alfred J. Bolt, who is making a business tour of this country in connCc- ; tion with various branches of the in- ' Mr. Bolt has had over 40 year*" experience in the meat and cattle trade, is a vice-president of the National Federation of Meat Traders Incorporated or Great Britain, and can speak with authority on the subject of the condition »nd handling of our produce. i Interviewed, the visitor made some suggestions that should be of value. "With regard to lamb. New Zealand, conaiders Mr. Bolt, has firmly established its I reputation. New Zealand lamb, prime I Canterbury lamb. New Zealand new sea- ! aon's grass lamb, prime New Zealand lamb to-day are household words in j Britain. Every housewife knows ; that when she obtains the lamb fronv New Zealand she is gettinjr the best pro- I curable in the English markets. Every retail shop is exhibiting well printed display cards announcing 'New Zealand lamb is sold here." He regards the position of our butter as equally satisfactory. Here, again, says Mr. Bolt, New Zealand has established it 6 position by reason of the fact that all N.Z. butters are graded, and there is nothing to compare with the iNew Zealand dairy product. New Zealand butter commanding a ready sale in preference to any other product on the market. When asked whether he included Danish he unhesitatingly answered ,- Yes.'' But it is on the question of beef tha'l iMr. Bolt's observations are likely to be .of most value. "'.So far as beef is concerned New Zealand has not yet realised the necessity for supplying beef up to the standard required by, the English consumer," he declares. "The quality of the beef is good, but it is too long in the growing, otherwise they have not yet learned the secret of early maturity in •beef producing. If they will apply the same methods with regard to beef production as they have to their lamb they need have no fear of their beef not meeting a ready sale on tlie Knglish market." The remedy for the unfavourable position of Xew Zealand beef is intensive feeding, which will have to be resorted to to ensure the early maturity of our l)cef. ''By early maturity,*' says Mr. Bolt, "I do not mean what is known ihePß a3 baby beef, but well finished, good •tear beef at 2* to o years old. I would point out that to introduce intensive -feeding for beef raising would be one of the most remunerative parts of the cattle "raising industry. This will bu readily realised by the live farmers in the increased turnover in less time of their finished article. By this means a . regular, continuous supply of prime beef •will always be available for the English markets, and It is this regular, continuous supply that will in time ensure the

-success of this trade. This is an object ■which the farmers and cattle raisers can have in view in the future of their stock raising works. I would point out that the spasmodic supplies arriving on the markets are not conducive to the best results being obtained. From the Argentine they do not send the old beast. They have been sending young prime beef." The difference between chilled aud frozen beef should not, in this expert's opinion, militate against New Zealand sending good beef suitable for the English market in precisely the •ame way as they are sending their lamb, whidh is second to none. , Iv speaking of his observations so far, Mr. Bolt mentioned having visited all the works in Auckland, and having seen th« beef hanging there, well handled, good workmanship, but he had to point cut to the men in charge of these works the disadvantages of the old beef being exported, namely, that it is too hard and sinewy. Intensive beef raising will necessitate conservation of fodder and tere the silo affords the readiest and "best method of food conservation, and •Being that there is such an abundance -of suitable material it is for those ininterested to make the fullest and the best use of it when it is available. For many years past the question of early maturity has been fully realised anil acted upon in England, with the result that the best meat available to-day Is under three years old. Mr. Bolt hedged his views by saying in conclusion: "I am doping whilst here to be able to obtain a fuller acquaintance with the methods in practice here, and shall, I trust, obtain a first-hand knowledge of things as they are. Should I find any reason to alter the opinioiis which I have expressed I shall certainly again touch on this subject, which I feel is of very great importance to the Xew Zealand producer."