N.Z. MEAT EXPORTS

Grey River Argus, 25 February 1941, Page 9

N.Z. MEAT EXPORTS

PACKING CHANGES IN VIEW OF LIMITED SHIPPING. WELLINGTON, February 22. Following the discussions which have recently taken place with regard to the cutting anti 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 commencement of the war has been a matter of direction from the British Ministry of Food, and all their instructions have been carried out implicitly. With regard to 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 been brought forward that will give the same results. Ewes 731 b and over are at present being boned out. These boned out carcases of heavy-weight ewes do not go on to the retail trade but are taken over by the manufacturing trade in the United Kingdom, With regard to baconer pig, up to a short time ago. the British authorities stipulated a limit in respect to the proportion of Wiltshire sides which could be shipped. In order to conserve shipping space, this Dominion has made representations for some time past to the British Ministry of Food to allow all baconer carcases to be shipped as Wiltshire sides. The 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 at present being shipped in quarters under instructions from the British authorities. G.A.Q. cow beef is also at present being shipped in quarters. F.A.Q. cow beef and other cowbeef is boned out. Bull beef is also boned out. In order to conserve storage and shipping space, the question of boning out all quarter beef is at present under discussion with the British authorities. It may be pointed out by the 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 the boning-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 and lamb were trimmed as has been suggested, no economy in shipping space would be gained, as compared with the present method of telescoping carcases. Furthermore, in addition to labour considerations mentioned above. it may be stated that apart from the defacement which the carcases would receive—and this may involve interference with glands which the authorities require retained in position —such carcases would not stand up to storage so well as carcases which are telescoped. Owing to the exigencies of war conditions, the paramount principle which must be observed, in the cutting and packing of our meat for export, is to conserve as much shipping space as possible, and to ensure that the meat arrives at its d estination in the best possible condition!. These are the guiding points we must look into carefully before asking tbe purchaser, the British Ministry of Food, to consider any alterations Ln the preparation of our meat for export.