SMITHFIELD MARKET
Lamb and beef both firm
A steady inquiry for adequate supplies of all fresh meat on the Smithfield market last week was reported by the Meat Board. However, daily pitchings of fresh beef were marginally below requirements, and values appreciated slightly.
Home-killed lamb values improved, partly because of the reopening of the French market, and partly because of the seasonal decline in the availability of good lightweight carcases. Under these circumstances, 1 quotations for modest pitchings of New Zealand lamb tended to harden as the week progressed. In spite of this, the relatively high prices recorded for Ds and YLs continued to reflect the short supply of these grades.
Y grade.— 281 b and under 27.0-27.5 n.c. Limited offerings of New Zealand lamb cuts in cartons cleared slowly. Prices ranged as follows:—
Nominal quantities of New Zealand boneless beef cuts sold steadily at the following prices:—
Price Var’n P P per lb per lb Prime.— 281b and under 28.0-28 5 n.c. 291b to 361b .. 25.0-26.0 n.c. 371b to 421b .. 22.0-23.0 n.c.
Legs . 42.0-43.0 n.c Long loins .. .. 30.0 (non.) —3.00 Short fores .. .. 22.0 +0.50
Topsides .. 52.0 + 1.50 Rumps .. 62.0 —1.00 Thicks .. 45.0 n.c. Silversides .. 50.0 + 1.00
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Bibliographic details
Press, Volume CXIV, Issue 33700, 25 November 1974, Page 21
Word Count
197SMITHFIELD MARKET Press, Volume CXIV, Issue 33700, 25 November 1974, Page 21
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