FARMERS’ UNION

Southland Times, Issue 22490, 26 January 1935, Page 16

FARMERS’ UNION

EXECUTIVE MEETING.

SCHEDULE PRICES FOR LAMBS.

The first meeting for 1935 of the Southland Provincial Executive of the New Zealand Farmers’ Union (Inc.) was held yesterday, Mr W. J. A. McGregor presiding over Messrs T. Major, E. K. Sim, D. Macdonald, J. R. Nuttall, A. H. McLean, W. Couser, J. O’Shannessey, J. McGeary, J. Robertson, T. McKenzie, B. Clearwater, P. Arnott, S. Shaw, G. Hamilton, T. McCann, N. Mclntyre, W. G. Mackay, N. Mclntosh, R. Sim, E. Cameron, L. Hill, A. McKenzie, C. Wilson and J. J. Crampton.

Referring to the unsatisfactory fat lamb schedule, Mr E. K. Sim (chairman of the Meat and Wool Committee) submitted the ‘ following letter which his committee thought should be forwardc to the New Zealand Meat Producers’ Board, Wellington: “Delegates to the annual meeting of your board informed this executive that the board promised to publish weekly the London parity prices, but so far this has not been done. As some of our branches are complaining of the inequality of the local schedule compared with London prices at present, especially in regard to heavyweights, some disappointment has been expressed that the promise has not been kept. We urge, therefore, that, if possible, this matter be attended to at once.” Mr Major said he thought the schedules were unreasonable but the trouble was that many of the farmers were not free agents as regards sending their fat lambs to the Old Country. “I think everyone who can ship, should ship, if he ,is a free agent,’ remarked the president. Mr R. Sim: “I have shipped Home for the last 10 years, but this year I am not prepared to take the risk.” The committee’s suggested letter was agreed to. Chilled Beef Shipment. On the' subject of chilled beef, Mr E. K. Sim, on behalf of the Meat and Wool Committee, submitted the following report: “A move is being taken by the Provincial Executive of the N.Z.F.U. to arrange, if possible, a trial shipment Of chilled beef from Bluff in the near future. Conversations have _ already taken place with a local freezing companv with a view to arranging for the collection and slaughtering of suitable cattle about the end of March. Already a request has gone forward to the New Zealand Meat Board for information regarding quality of cattle requiring handling at the works and transport to port. Directly the information comes to hand it is proposed to take definite action. It is proposed to limit the trial shipment to 250 head—looo quarters. A suggestion is made to breeders that they give the proposal their support by reserving some of their stock for the purpose. It is held by those who are interesting themselves in the matter that once it is known that a trial shipment is to be made, sufficient quantities of good young beef will be available.

The report was adopted and it was also resolved to request farmers to advise either the Freezing Company or the executive what suitable stock they had availably. In this connection, the following letter from the secretary of the executive to the New Zealand Meat Board was also approved: “This executive has, for some time past, discussed the possibility of arranging for a trial shipment of chilled beef from this province, through the local port—Bluff. Conversations hav* taken place with the Southland Froze? Meat Co., Ltd., and I understand the? are writing ybtir board on the subject It. is proposed that the shipment be round about 250 head—looo quarters—and that it should be collected at the works about the end of March. I have been instructed to write you and ask that you provide the executive with more information which may be of value to them, when more definite action is contemplated. It is generally understood that (a) the cattle should be of certain quality and age and (b) that special treatment and care is required at the works. Again (c) only specially constructed railway tracks for conveyance of the meat to port are used. With regard _to (b) and (c) these are matters which concern your board and the freezing companies, but they are of interest to this executive, and any information thereon will be welcome. For instance, have the Railway Department got suitable waggons? If not, can they arrange for them at short notice? Another point of particular interest is the expense in connection with the matter, and the question is asked: Does your board subsidize the shippers (if loss is sustained), the freezing company and the Railway Department? Information on any of the points mentioned herein will be much appreciated. In the event of the shipment being arranged, would your board arrange for one of your experts to come down and supervise the job?” Handling of Pigs. Advice as to the killing of pigs and the handling of carcasses was given in a letter from Mr C. V. Dayus, district superintendent of the Department of Agriculture, who wrote: ' Within the past few weeks in the case of pig carcasses coming in from the farm to town butchers or baconcurers, it has been found necessary to conderiin quite an appreciable quantity of meat on account of putrefaction. As an example I might mention the recent condemnation, for this cause, of 16 whole carcasses out of a line of 19. The hot humid weather experienced has certainly presented a difficulty in regard to the conveyance of meat killed on the farm any distance in sound condition. However, it is possible that certain features could be improved and an effort made to reduce the loss of otherwise sound meat. The following points require careful attention: 1. Pigs, in some instances are not properly bled. Thorough bleeding is an important factor, as meat of insufficiently bled animals putrefies more quickly than the flesh of healthy, wellbled carcasses. In this connection it sometimes happens that the neck is not opened up enough with the result that in the process of bleeding, blood accumulates, tending to facilitate putrefaction. The windpinc also should be wholly removed and the neck thoroughly washed out. 2. Pigs are sometimes not opened up high enough; this prevents animal heat escaping and inhibits admission of air. Both factors favour the onset of putrefaction.

3. In order to let the animal heat out, a spreader should be used after dressing the pig. If it is necessary to take this out again after the carcass has properly set, there will be a space for the entrance of air.

4. The regulations require that meat being conveyed for sale shall be kept covered and enclosed to protect it from dust, flies, etc. For this purpose nothing could be worse than the heavy thick sacking put on tightly, with which carcasses are frequently covered. This keeps heat in and air out. The best material to cover the carcass with, is stockinette such as is used in freezing works for covering mutton and lamb carcasses. Failing that the next best material is scrim put over the carcass loosely, so that there is plenty of air space. Any covering material should be clean when put on.