THE FROZEN MEAT TRADE.

Globe, Volume XXIV, Issue 2419, 6 January 1882, Page 3

THE FROZEN MEAT TRADE.

The New Zealand Loan and Mercantile Agency Company have issued the following circular, dated London, November 18th FROZEN MEAT. In view of the development of this industry, tho successful importation of frozen meat from, Australia having been already practically secured, it is desirable that in order to its satisfactory disposal in this market great care and attention should he paid in carrying out the details attendant on the operation, not only as regards slaughtering, quality, weight, freezing, and preparation for shipment, but with respect to stowage in frozen chambers of vessel and time of arrival here. On these points the following remarks may prove of service : (a.) Slaughtering, quality and weight ought to be such as to suit the requirements of the London market, the butchering being performed by experts conversant therewith. These wants will best be met by observance of the following rules:—Beef—Care ought to be taken not to score the meat in flaying; the carcases ought to be sawn, not chopped through the chine, thus separating the sides with least injury to the bone ; for this operation a bow meat saw should be need. Bullocks compact in frame and in good condition, to weigh whan dead from 6801 b to 8001 b, ought to be selected. If attention be paid in the separation of the body that there is no injury to the chine or backbone, the meat may be sent in sides rather than in quarters, but if in the handling of the sides before being frozen there is any probability of injury by abrasnre, the meat ought to be cut into quarters. Sides, if delivered in perfect order, will yield a batter out-turn per lb than if separated into fore and hind quarters, but in the transfer from place of production to this market it may be difficult to secure tho needful care in manipulation to attain the desired end. Sheep ought all to be wethers or maiden ewes; ought to be carefully skinned without “ scoring ” carcase ; ought not to be cut through the “aitohes,” but the breast bones may be divided, the knobs of the kidneys with the suet and the shanks being removed. Condition must be uniformly good. Merino sheep should weigh from 561 b to 611 b, the latter weight being preferred, and crossbred sheep from 611 b to 801 b. The meat of the crossbred will generally command here a more ready sale than that of merino sheep. (b.) Freezing, Preparation for Shipment and Stowage in Vessel —Before being put under the freezing process the meat, whether beef or mutton, must be thoroughly cooled in a cooling chamber, at a temperature of, say _ forty degrees Fahrenheit. According to the time cf year, locality, and weight of meat dealt with must depend the interval allowed to elapse between killing and freezing, bat probably fortyeight hours will be found amply sufficient for the purpose. If strict attention to the cooling be not observed, the effect of freezing maet too freshly killed will be to cause decay to commence at the bone. If after being frozen the neat be for some time exposed to a temperature above freezing point before being put in the freezing chamber of export vessel it may bo seriously injured. Should there be no special means for its conveyance in a frozen stata from tho freezing house on shore to the vessel the transit ought to be short and quick. Each quarter or sida of beet and carcase of mutton, after being duly, but not too severely frozen and properly covered with calico, ought to bo conveyed to the freezing chamber on board ship. If that be situated above the water load line of the vessel (a position which should, if possible, bo avoided) care should her taken that the meat does not come into such close contact with the sides of the chamber as to prevent free circulation of air. It has been found that the sun’s rays, in the passage through the tropics, have been sufficiently powerful so to raise the temperature in the walls of the chamber as to affect the meat stowed above the level of the water line and placed in contact with the sides of the chamber. In every case the meat, whether beef or mutton, ought to be stowed “ athwart ” and not “ fore and aft ” ship ; in the case of sheep, the carcases being laid with the legs next the sides of the chamber, the temperature of which ought, in case of accident to freezing apparatus, to be maintained as nearly as possible at 26 degrees Fahrenheit. The mark and shipping weight of each side or quarter of beef or carcase of mutton ought to be attached thereto in order to facilitate identification of interests and comparison of shipping and [sate weights. (c.) Time of Arrival—When mare extended experience of the intrinsic merits cf Australian beef and mutton shall have been gained in this country, and the appliances requisite for the storage here of large quantities in frozen chambers shall have been secured, the question of time of arrival will become somewhat _ less important than it is under existing conditions. Speaking generally, it may be stated that frozen meat reaching this market between December and August will meet a more ready and satisfactory sale than if the arrivals take place between September and November. Throughout the latter period there is not only less demand but supplies of domestic meat and those from various centres of production on tea Continent are larger, and with these Australasian shipments must necessarily cert pete. As it is not always possible, even under favorable conditions of market, to arrange the discharge from skip on tbo days in tho week on which the Metropolitan Meat Market is mast largely attended, it will be desirable to secure, if possible, a minimum of ten lay days for the unloading at this port. Care ought, therefore, to te taken to obtain this concession in making arrangements for shipping. BUTTER AND CHEESE. The transport of Australasian butler and cheese as part of mixed cargoes having hitherto been attended with loss by reason of heating on passage, it has been rightly considered that the introduction of freezing and cool chambers on board steamers and sailing vessels carrying such cargoes may overcome this difficulty. With regard to the former article of produce there seems no reason why it should not be subjected to a freezing process as severe as that hitherto found to be requisite in the case of meat. Butter may, therefore, if necessarybe fitly sent in the same frozen chamber, care being taken that before shipment it is in thoroughly good condition and quite sweet. It may be packed in casks containing 1121 us or in firkins containing 561 bi, cr in tics containing 281bs each, the variety of package being suggested so as to meat various consumptive requirements. It appears to be matter for practical investigation by the proi ducer however, whether tho chemical properties inherent in cheese will admit cf its 1 being successfully dealt with in the same way. Were it possible to convey cheese from the colonies to this market at a temperature s 1 little over freezing point, it of good quality at 1 time of shipment, it would doubtless reach this 1 country in condition fit for sale, but it is open I to question whether continuous exposure to a 1 temperature of from six to sere., degrees under • freezing point might not eensiLjy detract from > its satisfactory disposal. Under those circmni stances, if producers in the colonies cannot i fairly test the result of the arti -ie being placed under a freezing process before shipment, as 1 regards appearance and taste, cr cannot ensure ' that while on passage the cheese, though not ■ shipped as ordinary cargo and therefore liable to bo sweated, can be stowed in a cool but ‘ not freezing chamber, it will lo prudent that • experimental shipments should bo made on a t very limited scale only, in tho frozen chambers , fitted up for the conveyance cf meat. When a shipped ibo cheese ought to bj as uniform in make and flavor as possible, weighing each from • 56 to 60 lbs, and packed as the American Cfcedj dar cheese sent here for sale are packed, ono in a box, surrounded by a little eawdnst.