FROZEN MEAT

Te Aroha News, Volume XLI, Issue 6404, 18 October 1923, Page 6

FROZEN MEAT

KEEPING UP QUALITY MEAT BOARD’S ADVICE In a letter recently received by the New Zealand Meat Producers Board from its general manager, Mr J. Fraser, Who recently visited South America, the writer lays strong stress on the importance of keeping up the quality of our frozen meat, particularly lamb. The following very interesting comment is contained in his letter: —

“It is a better proposition for a farmer to produce high quality mutton of medium weight than sheep running up to say 751bs. ' In years gone by, the difference on Smithfield in value between good quality light sheep was a matter of farthings—today there is a difference of pence per lb, so insistent is the demand for light sheep of good quality. To-day a 551 b wether of prime quality would realise on Smithfield about B£d per lb, equal to 38/11 per head; whereas a heavy wether weighing sajr 751bs would realise about 6M per lb, equal to 40/7 per head. But, in addition to this, we must take into considerationthe Respective cost of placing these sheep on the Smithfield market, including killihg, freezing, freight and London charges. On a 551 b wether at say 21d, 12/7; on a 751 b wether at say 2id, 17-2. On these figures based on Smithfield prices, a 551 b wether works out at about 2-11 more than a 751 b. Besides this loss the reputation of our meat is not is not improved by sending along heavy mutton of indifferent quality. The same applies to beef. There is a demand for a limited amount of heavy beef, provided it is of prime quality, but what the London market wants is bullocks weighing from say 7001bs to 8001bs, of prime quality, and not too old.

I noticed whilst in the Argentine that buyers there are not keen for heavy weight cattle. American packers in South America watch very 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.”