NEW ZEALAND MEAT.

New Zealand Herald, Volume LXII, Issue 19171, 10 November 1925, Page 7

NEW ZEALAND MEAT.

PUBLICITY IN BRITAIN. DISPLAYS AT RETAIL STORES. [FROM OCT OWN CORRESPONDENT.] LONDON, Oct. 7. The New Zealand Meat Board has arranged this year for a number of special displays of lamb at Smithfield markets. Recently, however, this method of pubiicity has been extended somewhat, and the display followed up to the retailer, '.('he board in Wellington sent to London 260 selected carcases which Mr. R. S. Forsyth arranged with Smithfield firms first to display and then to sell to important retailers on the condition that they, too, should make a publicity feature of them.

A proportion consisting of South Otago lambs was bought by Whiteley's Universal Stores. Selridges bought Gear and Cross Keys (Southland) lambs. Both these firms, whose premises are visited by thousands of the public daily, made a very fine display of tli3 meat and attached placards provided by the Meat Board. Selridges' arrangement of the meat was especially artistic. - Leadenhall Market is right in the city nnc! supplies a particular class of buyers. Messrs. Morris and Company bought the New Zealand Refrigerating Company's lambs and made the first special display of New Zealand lambs in this market. The Bonanzo Stores of Brixton also made a good show. Brixton, of course, is one of the most' thickly populated South London suburbs. Thus the West End, the city and the suburbs were each catered for.

A shipment of heifer beef from the Clifton settlement, South Ota go, was also specially displayed at Sniithfield. The meat was very favourably commented upon. It made a better show than the usual New Zealand frozen beef, and though it was rather light weight for some of the buyers it had a very ready sale, and those" who purchased it were pleased with the quality. Joints of New Zealand lamb are being supplied by the board for the cooking demonstrations at the British Empire Exhibition. These demonstrations, conducted by experts, are meant to show the quality of Empire produce. 8->me forty to a hundred people at a time attend the demonstrations, and some one who is personally familiar with the food under consideration crive? a lecture.

An attractive little pamphlet has been printed for distribution at the cooking demonstrations at the New Zealand pavilion and at any other public place where Dominion meat is displayed or under particular consideration. The pamphlet briefly sets out why New Zealand meat is "the best in the world." "Why is the meat so popular?" it is asked. The answer: "Undoubtedly because of its quality and the fact that it can alwavs be obtained," The pamphlet explains the conditions under which the flocks are pastured, the perfectly clean methods of slaughter and preparation and the manner of shipment to this country.

Owin<" to the shinning strike prices for New Zealand mutton and lamb have already cone up. The position at present is that as no ship carrvinsr meat left during September there will be no fresh supplies durinrr tbe whole of October and at least half of November. The prices would have gone up further but for the fact that the home-killed supply of Scottish and FtHish mutton and 'arnb has been considerably higher in duality this vear. The pitcHnrs of local mutton and If.mh on Sm' + bfield durinor September amounted to 2670 tons, as compared with lfvO tons in September, 1924. A comparison of trices at the present time shows that' New .Zealand lamb, in spite of beinc* frozen and coming so lone a iournev. is considered to be worth almost as mncb as fresh lamb. English lamb is selling at from 6c to 8s Pd per stone of Bib., Scottish fill 7s to 9s 4d; Scottish 8s to -9s 4d, and New Zealand 7s 4d to 8s fjd—a very eloquent testimony of quality.