Changes announced in export meat grading

Press, 15 June 1983, Page 24

Changes announced in export meat grading

PA Wellington Changes to export grading designed to improve the market acceptability of New Zealand lamb and mutton have been announced by the Meat Board.

The revised grading standards, to apply from the start of the next export production season on October 1, were an important response to a world-wide consumer demand for leaner meats, the board said.

It noted that the growing volume of poultry and pork produced in many countries at lower prices than those for red meats such as lamb and beef, had influenced consumer attitudes, in particular the desire for good value for money in terms of cooked lean meat on the plate.

“Permitted fat levels, which have been gradually tightened over several years, must be further reduced to ensure that the quality image of New Zealand lamb is maintained.

“It has become more important because of the competitive situation in international meat markets. This is the result of reduced demand caused by the present global economic recession and increasing protec-

tionism in many importing countries.”

The board said that the revised lamb grading provided for a. changed method of assessing carcase fatness as well as introducing a new fatness category. It would result in leaner meat being exported in both cut and carcase form. The board said it was expected that while the revised grades would realise improved prices, conversely the new T grade might return less money to the producer than now paid for this type of carcase. Because of this and previous pledges that no significant changes in grading would be made without giving a full season’s notice, the board would pay the same price for both P and T grade carcases for the duration of 1983-84 season only. However, from the start of the 1984-85 season any variation in market returns would be reflected in prices paid for the P and T grades. Producers will be told on their killing sheets of the number of carcases entering the new T grade from October 1, 1983. This will allow planning for change in breeding or management practices where considered necessary.

The revised mutton grading system also takes account of the increasing attention being paid to leanness by overseas buyers of carcase mutton, usually required for manufacturing purposes.

Similarly, the revised standards should improve the efficiency of boning work, the board said.

The board is encouraging the production of boneless mutton within New Zealand, to the extent that more than 40 per- cent of 1982-83’s production will be boned out in New Zealand rather than

most of it at overseas destinations as previously. The board said that the revised lamb and mutton grading system was developed only after intensive study within New Zealand and overseas.

Th * re “ tio " „ the market place to the revith.ad P OS, ‘ lV ®> and • th , e ? ew Zealand Exporters Council and the New Zealand Freezing Companies’ Association had endorsed them. . The board plans a series of demonstrations and displays to explain the new system to farmers.