SUPERIOR QUALITY MEATS

Dominion, Volume 31, Issue 124, 19 February 1938, Page 8 (Supplement)

SUPERIOR QUALITY MEATS

In supplying Britain, New Zealand is supplying the most discriminating meat market in the world, a market that receives from the Home producer the finest lamb, beef and mutton to be found anywhere the pioduce of generations of skilled, purposeful breeding and of feeding on concentrates to a point of artistry. It is also meat freshly killed and ‘levered to consumers without storage on a 12,000-imle voyage round the world. , ' It is such meat that sets the standard of taste m Britain. Fortunately for ourselves, and our rivals too, the Homeland produces but one-third of its meat requirements. Britain is the world s great meat importing nation for two reasons—she wants the meat and she can pay for it. So, to Smithfield and other great markets come cargoes from an the world of the finest meats produced overseas. There’ they compete always for second place, for the Home-killed ever holds top place UnCh then, hold an informal but none the less keen competition for supremacy in their own class. In this competition New Zealand has a great record, he hold hist in lamb, first in pork, first in mutton, and second in beet. This superiority has been long held but fears are now felt that oui rivals are making great efforts to draw level, and, if possible, surpass us Over the past years we have not stood still, not by any means, but no great effort has been put forth to raise the quality of our meats, with the striking exception of pork and bacon. . The class of meat now felt to be most threatened is of such importance as to outweigh all other of our meat exports. The reference is to Steadily there has been wrought consistent and considerable improvement in the quality of our lamb, but our greatest attention over the years has been concentrated upon quantity production. There is no gainsaying entitled « The Breeding Ewe” in these columns recently, reference was made to meat quality and the need for improvement. Some Interesting and pertinent comments on this have come to writer stresses the importance of feeding, but his views clash with the economic aspect of costs, for he advocates measures which would, it is feared, raise these unduly. New Zealand’s place is not to attempt to rival the Home producer of choice meats but to be a supplier of the finest imported meats and to furnish a superior, mass-production article, that can be sold by the 1000 tons; sold, too, at a reasonable price and yet return producers here a profit. We cannot hope to cater for the “fancy trade.” Meat quality depends upon three factors, breeding, feeding and handlin'’ The last includes care on the farm, as well as in dressing and shipping. Over this factor our control is greatest, and necessary improvement could be most easily made. When breeding and feeding are approached, we come up against Nature, and compromises must be made between what we wish and what Nature will yield willingly. Stock must be bred that will not only yield a good meat but will also “do” well under our conditions of feed, climate and topography. They must be fed on such pastures as we have available, or which we can create without undue expense. Finally, they must be able to yield well and to return a good weight of meat per acre. Four types of meat are exported—lamb, mutton, beef and pork, plus bacon For all practical purposes beef may be considered solely under the heading of chilled. This is a new production and, under the stimulus of its youth, it is a quality production. This product is making an excellent showing, and for the present gives no cause for concern. _ Pork and bacon production has, of late years, made amazing strides in output and is now subject to an intense improvement campaign. A new premium scheme on baconers inaugurated this month - is a noteworthy and commendable enterprise to foster quality output. Mutton is to be regarded simply as a by-product of our fat-lamb industry. Any Improvement made in the latter would benefit mutton automatically to a very considerable extent. . The greatest of all comes last, the fat-lamb export. Production here has advanced rapidly, quality much less jrapidly. Our stud breeders, who supply the sires and the sires of the dams, are, generally speaking, showing greater consciousness of the desirability for type improvement than are the actual producers of lambs. _ . These latter are concerned almost wholly with output, I’or that is what they are paid on. The great bulk of B.F. milk-lambs go first grade. In that first grade there is an enormous variation in quality; from just fair lambs up to superior ones. Certain farmers do make a real effort to produce the superior article. Their sole reward is a “pat on the back”; their cheques are no greater. Few people, whether farmers or otherwise, are stimulated to consistent effort without monetary reward. The greatest stimulus that could be given to fat-lamb improvement would be a premium on superior lamb. The pig and cattle-raisers now receive one. Mutton fatteners do largely, through the local market. But the fat-lamb producers, the most important meat growers in the Dominion, get no premium for quality in that SGDSe. This matter is one of prime importance and should receive the attention of the Meat Board. A statement from that body would be most welcome, and it is sincerely to be hoped that one will be given at an early date. ___