THE PRICE OF MEAT

Press, Volume L, Issue 15022, 17 July 1914, Page 10

THE PRICE OF MEAT

STEADILY RISINC

Tho Christchurch Master Butchers' Association held a meeting on Tuesday to discuss tho over-rising price of livo stock and what they were going to do about it, and the result of the deliberations was that, in self-defenco, the Association would have to sanction a rise iv tho price, thus, as usual, passing it on to the general public. It was decided that there would be no secrecy about the arrangement. "Wo felt we should tako the public into our confidence," said the secretary, "and let it know right away that a rise could be looked for."' However, the Association did not feol inclined-to. recommend or order an allround rise to be put in force oy every butcher: Tho idea is that each butcher shall raise tho price—probably by Jd or Id per ll»—of those cuts ol meat on which he is satisfied there is no profit at the present time. And it was pointed out to a representative of "Tho Press" that each section of butchers does a slightly different class of trade; for instance, tho class of joint that a j city butcher might find was a non-| paying proposition and that needed a I rise, might be the class of joint j that a Sydenham butcher might not i need to raise the prico of. ! Therefore, the Association would not suggest an all-round rise, but rather a lone-hand one, leaving it to each tradesman to decide what to do. _ In some cases it is doubtful if any rise will Tie made at all, and in any case, it will be done in such a way that tho public will hardly feel-it. . . That, at any rate, was the opinion of a prominent member of the trado. but he did not hold out any hopes ot a reduction of prices in tho future. "I feel convinced," ho said, that it will not bo very long before a still further rise takes place. _ou wdl have to pay more for your mutton yet, and there is very lfttlo in it ior us, oven at the present values. This rise is, n\ a way. to break it gently to the public, so that "when-wo havo to PP ut ."£ prico up again it won't como quite with so much of a shock I" .' . ,0„ "What's the price of rump steakasked the reporter. . "Nincpenco a pound," was tho answor. . , QJ> "Surely thero's a profit in that, tho pressman queried. ■ . •'Not as nuch as you'd think, the butcher replied. - . . 4f Look here," he said pointing to a great lump of beef from whence come the succulent—-or leathery, as the case may be—rump steaks. "You see that? Well it weighs, what —twenty-two Eounds. Very well; now, "see that one? That's*got to come-off it—it's no uso to us. The bone weighs 61b. That lump of beef cost mc about 3Jd to 4d lb on tho hoof, there's about 25 per cent, of bono to come out of it", the trimmings, and tho extra ounce or so per lb for the turn of the sdiles. Why, it will cost mc 5d to 6d -when cut m tho shop, and I have got to deliver it, and run the risk of bad debts, pay all expenses, live- and make a profit—if I can," he added, sharpening a long knife on, a steel. "No, there's not as much in the game as you'd think, and thero's no doubt the public will have to bear the brunt of this high-priced stock season."