PRICES OF MEAT.

Press, Volume XL, Issue 5858, 23 June 1884, Page 3

PRICES OF MEAT.

TO THB EDITOR 07 THB FBEBS.

Sir, —I read in your issue of Saturday last a letter signed by '' Dogines " on the above subject, and in answer I beg to materially differ with his arguments and supposed facts as set forth by him. I perfectly admit that the question of prices of meat is one that is causing much attention at the present time, not only by consumers, but by the retailers, the butchers themselves. The correct reason, however, is not grasped by " Dogines," who evidently does not study figures and facts without prejudice. It is all very well to say butchers parade the export trade before the public, as the cause of higher prices ruling. But it is well-known, since frozen meat has been shipped Home, stock ha 3 realised niuuh higher pricee at our auction sales than before the trade was opened up. A class of sheep that were bought for 12s to 14s per head previously have realised 18s to 20s per head, and even higher, which anyone who studies the market can judge for themselves the truth of this assertion. The price of stock has only fallen to its present quotations within the last few weeks, and if " Dogines " is a purchaser he must know he is paying less for bis meat thanbitherto. Takingnguresandfactsinhis effusion on the subject, one would be led to believe the butchers are indeed reaping an abundant harvest. Unfortunately, however, for the butchers, it is far from being true, which plain statements will prove. In the first place, •' Dogines " quotes 17s per 1001b as the average price of beef, taking his quotations from the weekly market reports, which is no criterion, as most of the prime line 3 of fat cattle are sold privately. " Dogines " would find it a difficult matter to purchase prime quality beef at any price under 20s per 1001b at the present time. I admit there are plenty of inferior qualities at lower figures, but sound thinking people ■mow which is most economical — a 7«int out of a half-fed bullock or one out of a prime fed one. So much for quality. " Dogines " says beef bought at 2d per lb, or 17a per lOOlbs, and sold at 5d and 6d per lb is a gross imposition. So it would be if it were a fact, but I would like to ask him how many pounds of beef, out of an 8001b bullock, is sold at 6J, or even 5d per lb. Sirloins are the only joints charged 64 per lb for, best cuts of ribs and rounds 54, which in themselves would not amount to more than a quarter of the gross weight. What about shins that do not fetch one penny per lb, necks that you could scarcely give away, besides the bone that is taken off rougher joints, all of which costs the same as prime cuts ? " Mutton bought," he quotes, " at 2£d and 2|i par lb., and sold at 4d and 5d per lb." This is an absurd imagination on his part, for when mutton was at its highest price one could purchase sides of mutton, best quality, from any of our first butchers for 3Jd per lb. the side, and which has been the highest price paid for mutton this last ten year 3. Does "Dogines" expect butchera to purchase carcases at a price and retail the prime joints, trimmed, at the same figure. If so, the sooner he puts on a blue jumper and starts butchering the sooner the public "will reap the benefit, for I am sure the present knights of the cleaver will never be in a position to' do so. He says the standard of prices

established is so entirely in favor, of the retailer that the state of things here is almost as bad as it is at Heme. Now I exorbitant in the prices charged, end his expressed opinion leads mc to think; " Dogines knows nothing at all about the meat trade at home. There is no comparison te be formed between the trade' here and at heme, for there carcases are sold in the very meaning of the word, not only by weight, for it is weighed to the ounce (here it is weighed to the quarter of pounds), but the joints themselves. You would not find a butcher in the old country, who would chop off 401b to 501b of bone per carcase (beef), the same as is done in the trade here. '• Dogines" wishes to know why the consumer should pay' for the butchers'jrecklesß dealings and careless ex penditure, viz., bad debts and trade expense*. " Dogines " betrays a very narrow-minded disposition in imagining that tradesmen conduct their business on such principles as he ohargee the butchers with. The state of the country makes it almost impossible to carry on any business without incurring bad debts, more or less, but that is not the consumers' loss, it is the tradesman's, and I fail altogether to see where the extensive margin of profit comes in to cover these looses, for competition is far keener in butchering than in any other trade. I would like to ask " Doginea" if he has the least idea of what a butcher's expenses are. What with shop and slaughter-house rents, wages, taxes, fees, horses, carts and harness (of which the wear and tear ie considerable in this country), the amount when totaled would assume a good round sum per week. The transferring of cattle from producer to retailer and merely cutting their throats, enhancing their value to such an extent (200 per cent.; authority, "Dogines") as to overflow the fob of the butcher, is a blissful state things have not arrived at yet, or ever likely to. I£ it were as " Dogines" says, where are all the wealthy butchers out of the quantity Oliristchurch has been blessed with this last 25 years. My experience and knowledge informs mc that a far greater number have taken the protection of the Bankruptcy Court, paying email dividends, than those who have retired. There have been instances of keen competition with some members of the trade who undersold the others by a halfpenny per lb. What was the result ? Simply ruination to themselves. Regarding "Dogines , " concluding remarks, re tricks in trade, piling it on, &c, I paea by with the contempt such an expression of opinion deserves, remarking if " Doginea " haa not found out who are honorable i tradesmen, experience will Jno doubt teach him in the course «f time. His suggestion of co-operation I would advise him to try, and he would quickly learn whose arguments were nearest the mark," Dogines," or

Yours, &c,

Onb Who Knows Both Sides or THB Question. June 16th, 1884.