“KEEP UP QUALITY”

New Zealand Times, Volume L, Issue 11648, 12 October 1923, Page 5

“KEEP UP QUALITY”

NEW ZEALAND LAMB. INSISTENT DEAIAND FOR LIGHT CARCASES' OF QUALITY. In a letter recently received hy the j New Zealand Aleat Producers’ Board I from its general manager, Air J. FraI ser, who recently visited South AmeI rica, the writer lays strong stress "on ! t-lie importance of keeping up the quality of our frozen meat, particularly [lamb. The following very interesting 1 comment is contained in his letter:— ! “It is a better proposition for a farI mer to produce high quality mutton of medium weight than sheep running up to, say, 751 b. In years gone by, the difference on Smithfield in value between good quality light sheep was a matter of farthings; to-day there is a difference of pence per lb, so insistent is-the demand for light sheep or good quality. To-day a 551 b wether of prime quality would realise on Smithfield about BJd per lb, equal to 3Ss lid per head; whereas a heavywether weighing, say, 751 b, would realise about 6jd per lb, equal to AOs 7d per head.

“But, in addition to this, we must take into consideration the respective cost of placing these sheep on the Smithfield market, including killing, freezing, freight, and London charges: On a solb wether at, say, 2|d- —12s 7d -, on a 7olb wether at, say, 2Jd —17s 2d. On these figures, based on Smithfield prices, a 551 b wether works out at about 2s lid more than a 7olb. Besides this loss the reputation of our meat is not improved by sending along heavy mutton of indifferent quality. “The came applies to beef. There is a demand for a limited amount of heavy beef, provided it is of prime quality, hut what the'London market wants is bullocks weighing from, say, 7001 b to 8001 b, of prime quality, and not too old.

“I noticed whilst at the Argentine that buyers there are not keen for heavy-weight cattle. American packers in South America watch verv closely the condition of both the London and Continental market, and send along suitable beef to meet the requirements of each market. “The New Zealand Meat Producers’ Board has taken over the supervision of the grading of all meat exported from the Dominion, which has resulted in a more uniform standard of grading in the different districts of our Dominion, but the board must have the co-operation of. all breeders to see that our quality is "improved.”