CHILLED V. FROZEN BEEF

Shannon News, 13 January 1925, Page 4

CHILLED V. FROZEN BEEF

“Many reasons have why the shipment ofchUledbeefto England was a . fafiure, states Mr David Jones, chairman of the New Zealand Meat Producers’ Board in a report to the board. “The British Go - hyde (with which it was treated) is ernment have decided that formaldenow prohibited as a food preservative, so further discussio'u on that point is useless. There is not the difference in price between chilled beef and frozen that is generally supposed. Chilled meat has its disadvantages in that it cannot be held after arrival but must be sold irrespective of the price. Chilled Argentine beef is the first grade frozen can be classed as second grade’, and the difference in price last year averaged over the season only 2d. per lb. When the quality is taken into consideration, and also the additional freight on chilled beef, the difference is small. The advantage of frozen • beef is that it can be held when necessary. Chilled beef, to be successful, should be put on the market week by week in fairly regular quantities,, and our distance makes ihat a difficult proposition.”