ROYAL SHOW BEEF.

Manawatu Standard, Volume LVIII, Issue 54, 1 February 1938, Page 5

ROYAL SHOW BEEF.

CHILLED CLASS. ‘ REPORT OF JUDGES. Tho judges’ report on New Zealand chilled beef from the 14th Royal Agricultural Show, held at Palmerston North, and shipped on the Middles after being killed and dressed bv the National Mortgage and Agency Company, Ltd., at the Longburn works, has been received in Palmerston North. The beef was displayed on the stall of Messrs W. Wecklel and Company, Ltd., in Smithfield, London. The report states: —The consignment consisted of 136 quarters, equal quantities fores and liinds, and we were requested to judge the exhibits in pens of two beasts each to five places, having regard to the most suitable beef for the retail trade in Great Britain. As a whole, we consider the exhibit a very nice lot of beef, comprised of quarters generally very suitable for the London trade, except that in a general way some exhibits were on the heavy side. Nevertheless, wo consider tliis collection of chilled, beef probably the best that has yet been seen on this market. Practically all individual quarters carried a wealth of meat, with the external fat uniform. The condition was on the dull side, but we understand the carrying steamer was delayed .and that from the day of killing to the day of judging 51 days had ela.psed, which would account for the lack of bloom. The dressing generally was good, except that in some cases the sawing down and flaying could be improved. By a system of elimination, we unanimously placed the following five pens in the following order; Ist, pen No. 1, weights 6601 b, 639 lb, L. B. Wall (Ivairanga).—Two nicely’ balanced bullocks, full fleshed and eminently suitable for Smithfield requirements. Weights ideal, small in bone and with texture of flesh of that nice ripe colour so pleasing to buyers. Internal fat not excessive, and disposition of external fat proportionate to wealth of meat each quarter contained. 2nd, pen No. 2. weights 6661 b, 672 lb, L. B. Wall.—This pen consisted of quarters ideal for the London trade, but lacked a little of the conformation of pen No. 1. 3rd, pen No. 5,5661 b, W. G. Booth (Feilding).—Very nice pen consistent with general Smithfield requirements. Weights ideal —fully fleshed with internal fat not excessive. ' ! ‘ V.h.c., pen No. 3. weights 7051 b, 711 lb, K. Duncan (Hunterville). —This pen revealed such good points in wealth of meat to bone, texture of flesh and no semblance of waste that we were forced to place it fourth in order of merit in spite of the weights being slightly in excess of what best suits the requirements of the average retailer. „ „ H.c., pen No. 6, weight 67311). E. V. Somer (Glen Oroua). —One bullock in this pen wa.s beautifully, proportioned and. ideal in every way from the butcher’s point of view. The other, although not quite up to this standard, would still meet the requirements _ of a section of the trade. The weights generally were, a little heavy. At the termination of the judging we were informed by the representatives of the New Zealand Meat Producers’ Board that certain pens placed in New Zealand were not placed in London and we therefore append below our reasons for rejecting the three pens epneerned. Pen No. 15. weights, 7521 b, 8021 b. C. E. Vile (Bulls). —Placed second in New Zealand. We consider that the quarters forming this pen were the best in the whole exhibit from a quality point of view, hut unfortunately the weight was quite against them participating in the awards at this

end. Further to this, the channel and kidney fats were excessive. Pen No. 14, weights 4841 b, 8271 b, C. E. Vile.—Placed third in New Zealand. Very good quarters, but much too wasteful for the average butcher. Weights are excessive and one bullock was inclined to be very weak in the loin. Pen No. 11, weights 66711>, 7441 b, T. A. Duncan (Hunterville). —Placed v.h.c. in New Zealand. This pen contained one excellent bullock, hut the other contained an excess of internal adipose tissue, rendering it very wasteful. The buttocks also did not carry the proper W9alth of meat.