FRESH MEAT BY AIR

Press, Volume CIII, Issue 30396, 21 March 1964, Page 14

FRESH MEAT BY AIR

Lamb Sent To England On Monday passengers using the .African and Far East Services of 8.0.A.C; out of London will be offered fresh lamb on the menu. To provide this service a regular specially - prepared consigninent is sent, each week front the Belfast freezing works of Thomas Borthwick and Son via T.E.AJL. and 8.0.A.C. to London. Cantons containing fresh selected lamb cuts have been placed aboard a T.E.A.L. Electra bound for Sydney at Christchurch every Friday evening since January 12.-At Sydney the consignment is put on a Comet aircraft and flown to Woodhouse Hume, Ltd-, a prominent British meat' importer, for delivery to 8.0.A.C. ' '• Strict timing is essentia’ throughout the operation; being fresh the -lambs have to -be sufficiently cooled or “set” for cutting, yet they must not be chjlle’d because of the danger of condensation in the .polythene wrappings in the cartons. . The actual cutting and preparation for the flight is left as late in the day as possible for last-minute delivery to the aircraft. In flight the ineat is carried at controlled cool temperatures no lower than that of. the ordinary household refrigerator.

About 250 reasonably heavy lambs (about 381 b) are selected each. Thursday by Borthwicks. They are then killed, cooled and cut on Friday mornings in rooms at a controlled temperature. •The chops rind cutlets are then- placed in. polythene wrappings in the cartons and at 6pm .delivered to the waiting aircrait at Harewood. According to reports - received by the meat company from . London, the new venture has met with signal success; .'■ •■. ....'•'