New Zealand Meat Is Best And Always Up To Pre-War Standard

Bay of Plenty Beacon, Volume 15, Issue 25, 24 April 1950, Page 3

New Zealand Meat Is Best And Always Up To Pre-War Standard

“Our best meat comes from New Zealand, Australia and the Argentine, but only from New Zealand is it always up to pre-war standards.” A writer in London makes this statement in the course of an article headed “Why Britain’s meat is so ishocking.”

For the fourth time in two months London butchers have protested to the Ministry of Food about poor quality meat, says the article. This time they singled out mutton. Importers say Britain today is getting the sweepings of the markets. From Denmark the Food Ministry purchased nearly 15,000 tons of Danish cow-beef, described by traders as “the meat which nobody in Euprope will eat.” Some of Lne cows are 10 years old —average age for slaughter normally six. Higher Prices Elsewhere

Denmark sends her best beef to Switzerland, Belgium, Holland, and, more recently to Germany. She gets higher prices there. In Eire, when buyers from Switzerland, Belgium and Germany have bid for the best grades of cattle, the British talc a the remainder. Butchers refused one large Irish consignment because they said the meat had “beef measles.” The Ministry ordered 21 days’ freezing to eradicate infection.

The first shipload of mutton from Holland :was condemned by sanitary inspectors as unfit to eat. Later shipments, almost as poor, were frozen to make them palatable.

In 1938 ewe and ram mutton from the Scottish hills was boned, chopped and sold as mince. Today it is going on the ration.

More than 1,200 grocery stores in the United States offer customers meats that are packaged before they are bought. x x x x The number of immigrants admitted to the United States for permanent residence has increased each year since the end of the war.