HANDLING OF MEAT.

Manawatu Standard, Volume LIV, Issue 288, 2 November 1934, Page 8

HANDLING OF MEAT.

METHODS IN AUSTRALIA

INVESTIGATIONS IN DOMINION

“My colleagues, Messrs A. S. Kidman and A. Waterhouse, with myself are in New Zealand for the principal reason that we are investigating- the operation of the chain system of slaughtering, which is entirely new to us, as there is not an installation of this nature at present in South Australia.” This statement was made to a “Standard” representative in an interview to-day by Mr T. Phelps, of Adelaide, who, with the other gentlemen mentioned, is a representative of the Meat Board of South Australia, and has been paying a brief visit to Palmerston North. Besides being interested in meat works and the export of meat, Mr Phelps is manager for the large firm of Messrs Wilcox, Moftlin, Ltd., who are exporters of wool, hides, and skins, and conduct twenty retail meat shops in Adelaide and its suburbs, in addition to controlling a big piggery establishment.

“Recently,” said Mr Phelps, “oui Meat Board called applications for the position of manager of the metropolitan and export freezing works at Adelaide. We received applications from every State in Australia and some thirty from New Zealand. We are making a tour and interviewing the applicants for appointment. The slaughtering of stock for consumption in Adelaide is controlled completely by the board, and all stock must be slaughtered at our works. Having this monopoly, we strive to give the best possible service, and with that object in view we are seeking information by which we might improve our works and system. i

“Stock comes under the control of our board immediately it is sold on the hoof to the butcher,” said the visitor. “His particular brand is placed on the beast and the board then assumes responsibility for all operations and handling until the carcase is delivered to the butcher’s shop. With a capacity of five tons each, the board has a distribution fleet of 35 lorries. The meat is run straight from the killing room on to the hooks in these motor vehicles, and some shops are fitted with a rail which can be connected with the lorry, permitting the meat to be run straight into the premises without handling. “The export'trade also is now under the control of the board, which has the only works in South Australia killing for export. Prior to this year the freezing works at Port Adelaide were controlled by the South Australian Government, but these were brought under the control of our board a few months ago. ’ > “Both my colleagues and myself on this tour,” added Mr Phelps, “are agreed that the chain system of killing is one to which serious consideration must be given by our board, as we are absolutely satisfied with the results that wo have seen in this Dominion, where the system has been most successfid. I would say that the dressing of the carcases generally in New Zealand is equal to the best work we have seen in Australia. “Our works employ 400 men in killing for local consumption, but during the export season this number is greatly increased. For the local market we kill weekly over 12,000 sheep and lambs, 800 cattle, 600 pigs, and about 500 calves. Our export season varies considerably by reason of the conditions being so erratic. Though at times our works only deal with 40,000 head of stock in a season, the total lias on occasions reached 306,000. Our export season is very short as compared with that in this Dominion. Generally speaking, it commences early in July, and finishes in the middle of December,” the visitor concluded.