CHILLED BEEF

Poverty Bay Herald, Volume LXIII, Issue 19131, 28 September 1936, Page 2

CHILLED BEEF

DOMINION'S EXPORTS

SCOPE FOR IMPROVEMENT COMPETITION IX LAMBS jlf il wishes to compete successfully with the Argentine product. New Zealand will have U> pay more attention to the standard of the chilled beef it is exporting to the British market, according to Mr. A. Rosc.oe Smith, Taumaranui, one of the party of New Zealand fanners and breeders who have just completed a conducted tour of the stock-breeding centres of Great Britain, the Continent and Denmark. Mr. Smith arrived at Auckland on Friday by the Botorua, other members .of ihe party who returned by the same vessel being Mr. G. S. Bridge, of Gisborne, and Mr. J. Carmiehael, of Invercargill. "What the butchers at Smithfield, the largest meat market in the world, do not know about meat, and how we have handled it both on the hoof and iu the carcase, is not worth knowing," said Mv. Smith. "They are all partial to New Zealand, but generally they seem to think we are slacking, and thev do not think much of our chilled beef.

NEW ZEALAND BEEP CRITICISED

"Ou each of the three visits we paid to Smithfield," he continued. "we were unfortunate in seeing New Zealand beef that in no way compared with the Argentine product. It certainly was disappointing to look at* although, of course. South American has the advantage in time, which is the main factor in the production ,of chilled beef. But South American beef showed a quality and evenness that our beef could not approach." The best meat on the market, called "home-killed," came from Scotland, said Mr. Smith. Scottish beef, mainly Polled Angus, and Scottish lamb, a Border Leicester Scottish ewe cross, brought the best prices. After that came Devon lamb. All the "homekilled" lamb was much heavier than New Zealand's product, the farmers concentrating on weight. At the same time, however, the British farmer catered for a different class of customer.

"The British fanners afe concentrating on lamb to-day," said Mr. Smith, "and they will keep us busy in New Zealand. Our lamb is described as 'New Zealand lamb,' and the rest is 'Empire,' and is priced as such. At Smithfield we saw lamb from other countries that was approaching ours in quality, and we will have to make steady efforts to improve. Wo have been fortunate in our choice of representatives on the Meat Board. They are doing wonderful work and outlamb enjoys a great reputation."