RETAIL MEAT PRICES

Press, Volume XCI, Issue 27586, 17 February 1955, Page 14

RETAIL MEAT PRICES

FEDERATED FARMERS’ DISCUSSION

(New Zealand Press Association) WELLINGTON, February 16. A denial that increases in local meat prices were caused by increases in export meat prices was given today by the chairman of the council of the meat and wool section of Federated Farmers (Mr W. Malcolm), commenting at the quarterly meeting of the council on the Government’s decision to set up a commission of inquiry to investigate local meat prices. Other speakers said that the grading and striping methods used for locally marketed meat were misleading the public, and were one factor in encouraging persons to pay high prices for their meat. Mr S. D. Reeves (Gisborne) said that prime ewe mutton was always classed as second grade meat. It was thus marked with a blue stripe, and this led to the public avoiding much reasonably priced meat of high quality becuse they thought that the blue stripe indicated inferior meat. He and Mr N. J. B. Dougherty (Auckland) said that much meat sold bv butchers had been kept for considerable periods in the freezer. That was why it would not keep well when the housewife took it home. It was not fresh. Mr H. A. Wagstaff (Waikato) said much high-quality young cow beef, which was as good as heifer beef, was also marked with a blue stripe, to the disadvantage of the public.