Meat Rationing Has its First Day

Manawatu Times, Volume 69, Issue 54, 7 March 1944, Page 6

Meat Rationing Has its First Day

DEMAND FOR NON -RATION ED ITEMS Yesterday w&s the first day of meat • rationing and, as far as Feilding was concerned, it is estimated that sales re- ■ corded a 50 per cent, drop compared with • the figures for the previous Monday, i This was not unexpected as far as the retail butchers are concerned because of the extraordinary purchases made by the . public on Friday and Saturday last, when business revealed an unprecedented deL mand for every class of rationed meat. Between this maximum purchase by the c public at the week-end and the limitations placed on all future buying, butchers will be called upon to ascertain the ■ weekly consumption of meat In order to , assess their buying of fat stock. While j yesterday’s business indicated a cut in purchases of at least 50 per cent., it is . expected that the adjustment consequent upon rationing will be greater and this ’’ view is arrived at. by comparing known ■ normal weekly purchases with the amount fixed under rationing. Discussing with butchers yesterday the p question of the demand for nen-rationed \ meats, it was learned that there was a particularly big demand for sausages, - flaps, etc. However, the availability of non-rationed meats will automatically become limited since supplies are dependent 1 upon the total quantity of rationed meat purchased by the butcher. Oxtails, tripe, , sweetbreads, etc., cannot be multiplied if the fat stock purchased is limited, and it is expected that the quantity of surplus meats available for sausage-making will also suffer a considerable reduction. In theory, the public at large may assume that it will manage along with the nonrationed meats, but in practice it will find that tnese, too, will suffer a substantial reduction as the position becomes adjusted. The natural increase in the demand for mince, mutton skirts, ox-skirts, mutton flaps, trimmings, necks, etc., all of which along with other items are nonrationed, will absorb very quickly everything of this type which may be available. These items are inevitably related to the rationed meats, and since mutton, beef, pork, veal and lamb are rationed, supplies of the non-rationed items will register a corresponding reduction. To meet this position it is likely that > there will be an approach to the authoriL ’ ties to allow a supply of the non-rationed items to be procured from the freezing works. This source would normally have a considerable quantity of such meats, b and it is expected that some adjustment may be permitted for these to be dis- - tributed for sale through the retail butchers. Another point which those charged with watching the process of rationing might ultimately be concerned with is the idea of bulk buying on behalf of the whole of the meat requirements of the several retail shops in Feildirg. It is considered that this offers the best method of meeting the problem or wholesale buying where several butchers operating independently are not now in an advantageous position of securing the best value. The regulations under which meat is dealt with at an abattoir provide that the meat shall be weighed before being removed, or if there are no scales for this purpose then the butcher will weigh the meat at his shop. Butchers are not satisfied with this arrangement and suggest that provision should be made at the _ abattoir for proper scales. This would remove any questions arising as to weights and any suggestion of a butcher acting unfairly. So far meat rationing nas not caused any undue demand for fresh fish, but this may develop later, according to opinions of those who have examined the extent of the cut in meat supplies.