FROZEN MEAT EXPORT.

New Zealand Herald, Volume LXV, Issue 19962, 2 June 1928, Page 13

FROZEN MEAT EXPORT.

NEW ZEALAND" INDUSTRY. LONDON EXPERT'S VISIT. IMPORTANCE OF GRADING. "While the New Zealand and Imperial Governments consider it advantageous to meat producers that I should see the conditions under which the industry exists here, I consider it equally, essential that veterinary officers in charge of meat inspection in New Zealand should see the Smithfield end, so that, they cau better determine the type of animal to breed in order to produce a carcase which is suitable for the Home market," said Colonel T. D. Young, chief veterinary inspector of the City of London, who is at present visiting Auckland, in an interview yesterday. A guest of the New Zealand Government, at whose invitation he proposes to investigate the whole system of meat production, including transportation, in the Dominion, Colonel Young, by virtue of his position in charge of meat inspection at Smithfield, can speak with authority on conditions and problems which confront the industry, and his visit to this country will be a welcome event to all who are concerned with the production of meat for expert. He will tour both Islands in company with Mr. J. Lyons, director of the Live Stock Division of the Department of Agriculture, and at the conclusion he will return to Australia to carry out a similar programme there. At the end of August he proposes to revisit New Zealand for the purpose of inspecting the calf-killing system which has lately been inaugurated. Colonel Young has already paid visits of inspection to the Argentine and Holland, at the instance of the respective Governments, and at the conclusion of his final New Zealand tour will leave for Canada and the United States on a similar mission. Type oil Lamb and Pork. As he was just beginning to see things he could not as yet say a great deal about, the industry in New Zealand, but if his knowledge of affairs at the other end was of value to any officials, it was entirely at their disposal, he said. Supplementing his comment on the value to New Zealand inspectors of a personal knowledge of Smithfield conditions and requirements, he emphasised the point that high and efficient grading was a most important item, for it naturally had a tremendous bearing on the question of demand. For, if it was well done, it was possible for a butcher to purchase the quality of meat he desired without the necessity for even visiting the market. " A very essential requirement to business at Smithfield is a small, welldeveloped type of both lamb and pork," he continued. " That is to say, a type with a minimum of bone and a large proportion of lean meat. There should not bei too much fat, and what there is should be evenly distributed over the carcase. 'Patchiness' in respect of the fat on a carcase involves considerable waste, for the butcher has to trim it off and discard it as unsaleable. Your Canterbury brand of lamb is the best on the market, and provided you continue to breed along the right lines your position will always be secure " Security ol Mutton Trade. The carriage of mutton or lamb in the chilled form was a remote eventuality, chiefly because of the prohibitive cost of hangihg the carcases separately. New Zealand, therefore, need never fear a blow to her export mutton trade, such as that given to the frozen beef industry, by the chilled article from the Argentine. Amplifying the success of South American competition on the English beef market. Colonel Young said frozen meat could never compete with chilled meat, for'the reason that the latter, which was carried at temperatures ranging up to 30 degrees Fahrenheit, could be cut almost as soon as it arrived in the retailers' hands, while it also presented a greatlyimproved appearance compared with frozen meat. The export of veal had lately exercised the minds of producers in this country, but at the moment he was not prepared to pass any extensive comment on the matter. He would say, though, that the quality of the,, veal which reached the English market from New Zealand last season was at least satisfactory. Health authorities iin Britain recommended that calves killed for veal should be at least five days' old, and, of course, it was to the producer's own advantage to ensure that they were only of the best quality. This was a question which he would be discussing fully with the Director of Agriculture, and also the director of the live stock division, and later on he would have an opportunity of viewing the new industry at first-lia.nd New' Zealand's marketing methods were worthy of the highest commendation, and in this connection he considered the Control Board was accomplishing excellent work in the interests of the producer. The regulation of supplies to the market, so that gluts and shortages were eliminated, could not fail to have a stabilising influence, which was all to the general good.