o&e Sutttljlanbr QTtmes. PUBLISHED EVERY MORNING. Luceo Non Uro. FRIDAY, JULY 21, 1933. THE BEEF TRADE

Southland Times, Issue 22073, 21 July 1933, Page 6

o&e Sutttljlanbr QTtmes. PUBLISHED EVERY MORNING. Luceo Non Uro. FRIDAY, JULY 21, 1933. THE BEEF TRADE

News that the new gas-process for the preservation of beef on the voyage from New Zealand to England has proved a success will give a fillip to beef production in this country. New Zealand’s beef export has fallen away during the last twenty years, and in recent times was virtually non-existant. The falling off was due to the Dominion’s beef being squeezed out by the chilled product from Argentina, but if the carbondioxide process overcomes the difficulties in connection with the longer transportation, New Zealand can at least compete on even terms in so far as carriage is concerned, and it should be possible to produce beef which can vie with Argentina’s in quality. It will be necessary, however, to give close attention to the production of beef of the highest quality. Those who have tasted English beef in Engand declare that no beef in Australia or New Zealand can compare with it. This criticism extends to beef killed in New Zealand, and, therefore, is not affected by any ques- , tion of quality-loss due to the long

journey over the seas. According to some experts the principal reason for this marked difference is to be found in the conditions antecedent to killing. In the Old Country cattle are not driven long distances immediately before being slaughtered, nor are they held in comparatively bare paddocks during the last few days. It is argued by these experts that when animals are driven some distance just before being killed, and are then held with very little feed, they “live upon themselves” and the result is a quick falling off in the quality of the meat. This argument is applied to sheep and lambs. There is no proof of this assertion and yet it appears a reasonable one. The quality of the English beef is not explained by breeding or by the pastures; but it can be explained by the treatment of the animals. If this opinion is sound, improvement in the quality of New Zealand beef can be effected without much trouble, and at very small expense. Quality is the most important factor in marketing, and anything which will bring about an improvement in quality should be exploited to the fullest possible extent. The success of the carbon-dioxide process should offer a splendid opportunity for the adoption of measures to ensure that the animals are held under the best possible conditions so that the meat does not deteriorate in the last few days.