FROZEN BEEF.

Dunstan Times, Issue 3142, 6 November 1922, Page 8

FROZEN BEEF.

The New Zealand Meat Producers' Hoard draws attention to needed reforms in the- handling of frozen beef. In a press communique it says:— There is no getting away from tho fact that if this' Dominion is to hold iis position aw an exporter of beef it must pay more attention not only to the handling of the frozen quarters, but also to the care of the animal before it iti slaughtered. Greater care must, be exercised when railing cattle, for apart from the bruising which may occur whilst in the trucks quite a lot of damage is done during loading into tho trucks and unloading. Only competent men should be employed to handle, cattle, as in these, days of motor-cars, traction engines, etc., droving cattle is a much more difficult job than in former years. Lots of mixed sexes are also often driven to the freezing work* together; this is a practice- which should lie discontinued. The attention of the Board has been drawn from London to the necessity for double-bagging each quarter of beef, the outer cover to be hessian and the inner white cloth or stockingette. Jt is Stated that whereas the Argentine frozen beef comes on the market beautifully clean and fresh looking, ours is often exceedingly dirty. Some of the hessian used is like ordinary scrim, and the amount of dirt and fibre which becomes attached to the meat is most detrimental to the sale. A quarter of beef in handling from the wharf to the market is more apt to come in contact with the ground than carcases of mutton or lamb; also in loading and unloading the quarters are often walked over by the laborers and naturally a good deal of dirt gets through the outer cover. A number of freezing works in New Zealand have been using the double covers for some time, and the Board strongly advises all freezing works to adopt this practice, as apart from better returns, which are assured, it will l>c a bifi; factor in improving the position of our frozen heel' trade generally. When compared with our competitors from South America it is quite apparent that there is room for much improvement, also regarding the dressing of our beef. Some works do not hold the sides of beef long enough in the cooling room to allow it to set, and consequently there is a reccdence of fat at the rib where cut. if beef could be held longer in the cooling room it would overcome this defect and would also improve the color and appearance generally. Tn its endeavor to help the beef industry, the Board some time ago appealed to tho public in New Zealand Lo eat more beef, and the response- has been verv evident.