PREPARATION OF CARCASES

Dominion, Volume 34, Issue 127, 22 February 1941, Page 12

PREPARATION OF CARCASES

Cutting And Packing For Export

Following the discussions which have recently taken place concerning the cutting and packing of meat for export, the New Zealand Meat Producers’ Board has given the following statement to the Press ;— The manner in which our meat should be cut and packed for shipment to the United Kingdom since the .start of the war lias been a matter of direction from tlie British Ministry of Food, and all their instructions have been carried out implicitly. Concerning mutton and lamb, all carcases have been telescoped according to the method laid down. Mutton and lamb shipped from Australia is treated in the same manner. The same practice was adopted in the last war. In telescoping mutton and lamb, the main principle is to conserve space and to land the carcases at their destination in the best possible condition. No other method has yet lieen brought forward that will give the same results. Ewes 731 b. and over are being boned out. These boned-out carcases of heavyweight ewes do not go on to the retail trade but are taken over by the manufacturing trade in the United Kingdom.

Concerning baconer pigs, up to a short time ago the British authorities stipulated a limit in respect to the proportion of Wiltshire sides which could be shipped. To conserve shipping space, this Dominion has made representations for some time past to the British Ministry of Food to allow till baconer carcases to be shipped as Wiltshire sides. Tlie Ministry of Food has now agreed to this, and all baconer carcases are being shipped in this form. All G.A.Q. and F.A.Q. ox and heifer beef is being shipped in quarters under instructions from the British authorities. G.A.Q. cow beef Is also being shipped in quarters. F.A.Q. cow beef ami oilier cow beet is boned out. Bull beef is also boned out. Conserving Shipping Space. To conserve storage and shipping space, tlie question of boning out all quarter beef is under discussion with the British authorities. It may- be pointed out by tin* board that boned-out beef requires special stowage in the carrying vessel. Provision has to be made in the way of dunnage to allow of air space, which sets off to a considerable extent any gain in cubic contents which may be made through tlie boiiing-out of beef. Consideration must also be given to the facilities, including labour, available at the various freezing works, and other factors.

If carcases of mutton ami lamb were trimmed as has lieen suggested no economy in shipping space would be gained as compared will, llie present method of telescoping cateases Furthermore in addition to labour considerations mentioned above, it may also be pointed out that a pari from the defacement which I lie carcases would receive* —and this may involve interference witli glands which the authorities require retained in position—such carcases would not stand up to storage so well as carcases which are telescoped.

Because of the exigencies of war conditions, the paramount principle which must be observed in the catting and packing of our meal for export is 1" conserve trs much shipping space as t>osgillie and to ensure that the meat arrives at its destination in the best possible condition These are the guiding points we must look into carefully before asking Hie purchaser, the British Ministry of Food, to consider any alteration in the preparation of our meat for export.

Tlie Treasury advised the Unit County Council yesterday that consent Inid been gazetted for the council to raise a loan of £11,500 lor water titpl sewerage schemes at Day's Bay .