DOMINION BEEF

Wanganui Chronicle, Volume 77, Issue 83, 9 April 1934, Page 2

DOMINION BEEF

JOINT FOR LUNCH PARTY. HIGH COMMISSIONER’S SCHEME. LONDON, Feb. 23. Sir James Parr invited ten English friends, two of whom arc medical men, to luncheon at his hotel the other day in order that they might sample some of the chilled beef from New Zealand, successfully landed from the Sultan Star. The joint, a sirloin, was cooked to a turn by the chef who, instead of being prejudiced, was greatly interested to "learn about the success of a new experiment. Ho saw to it that the joint was perfectly prepared and carved it in tho dining-room. The verdict of the little party of Englishmen was that the beef was comparable to the best home-grown, and certainly considerably superior to much of that from the Argentine. They were frankly surprised that beef from New Zealand could be brought here in such prime condition. What interested tho doctors especially was tho condition of the fat, which, in the eye of the expert, is an infallible indication of the quality of beef. In this joint the fat was excellent in colour and texture. “Fat is not up to that standard in the South American beef,” they declared. Tho chef said he had never cooked and carved beef that gave better results. Next day, when cold, the beef was eaten by other friends of tho High Commissioner, and was again pronounced excellent. It is generally conceded that New Zealand farmers are now able for the first time to compete on equal terms with tho Argentine, and that a new industry seems certain to be developed.