SALES OF MEAT
Sir, —"Family Butcher" complains of paying 6&d per lb and being compelled to sell for 5d per lb. I take it he is referring to mutton or veal cuts that are used for sausages or sausage meat, but he gets a fair price for prime cuts. In fairness to the Price Controller, it should be said that this had been going on long before the present Government came into power. Inferior cuts sold for less than cost price for years in this town. This also applies to beef. "Family Butcher" also complains of overhead costs. Well, master butchers have their own association here, and I know a great majority of the members. Why not get together and say that in future we have decided not to bone ribs, sirloins, or briskets, etc., as is being done at present, and do away with the rolling, stringing, and skewering? Why not go back to the days when meat was all sold on the bone, and was sweeter for the public and the butcher? It can be done, but the master butchers would have to be united in this, with no stragglers; then costs would be greatly reduced. —I am, etc.,
BUTCHER,
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https://paperspast.natlib.govt.nz/newspapers/EP19450623.2.18.4
Bibliographic details
Evening Post, Volume CXXXIX, Issue 147, 23 June 1945, Page 6
Word Count
202SALES OF MEAT Evening Post, Volume CXXXIX, Issue 147, 23 June 1945, Page 6
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