SMITHFIELD MARKET

Press, Volume CXIV, Issue 33694, 18 November 1974, Page 21

SMITHFIELD MARKET

Lamb easier, beef firm The quantity or variety of product on offer on the Smithfield market last week differed little from the previous week, the Meat Board reports. Beef . met an improved demand and prices improved marginally, but fresh lamb supplies exceeded demand and values were slightly lower. However, the French market is expected to re-open for imports of fre«h lamb this week, and this is expected to restore values to previous levels. “The modest offerings of New Zealand lamb met steady interest but it mv»t be said that the unusually wide price differential between Ds and 2’s is solely because of the relative shortage of the former, and not to demand,” the Board reports. “The current level Of stocks of New Zealand lamb in store would not indicate any immediate price improvement." Price Var’n

281 b and under 27 0 27.5 n.c. Nominal offerings of New Zealand lamb cuts in cartons cleared slowly: Legs 42.0-43.0 n.c. Long loins .. .33 0 —l.OO Short fores .. 21.0-22.0 —41.50 Limited quantities of New Zealand boneless beef cuts sold steadily at the following prices:

P per lb P per lb Prime.— 281b and under 28 0 28 5 40.25 291b to 361b 25.0-26.0 n.c. 371b to 421b 22.0-23.0 -0.75 Y Grade.—

Topsides . 49.5-51.5 n.c. Rumph 63.0 n.a. Striploins 70.0 nji. Thicks 45.0 nx SUversides 49.0 ni.