THE FROZEN MEAT TRADE,

Waikato Times, Volume XXXIX, Issue 3190, 3 December 1892, Page 2

THE FROZEN MEAT TRADE,

A Southern gentleman who is thoroughly conversant with the requirements of the frozen meat trade, has lately been visiting England. Some of his experiences are given in the southern papers. We clip as follows :—" As to the landing of the meat," said the gentleman, " that is not so bad as is made out. Of course you can't make dock labourers careful, aud sometimes a shank is broken and a carcase slightly damaged, but it does not amount to much, As to the quality of the meat it is splendid. I had a good deal of it whilst I was at Home, cooked both at the Club and at private houses, and I am prepared to say that if you were to place a leg of prime English or Scotch mutton at oae end of the table, and a leg of New Zealand at the other, I would defy you to tell which was which. As to the establishment of retail shops in England, in theory I am entirely agreed with it, because I think that if all the shippers were to combine and send their meat only to one company, who might establish retail shops, the large profits no.v made by the English butchers would come to us. But I fear that we could not depend upon the producers combining together to send the meat to a company who might establish retail shops. You see also that the profits are so great that I am certain that butchers would open shops alongside these, and sell under them, whatever the price may be. As to the putting of the meat before thepublicunder another nime, let me tell you what cecurred when I was in Brighton a month or so ago. My wife and myself were strolling down the principal street of Brighton, when we came opposite a very large butcher's shop. Outside were some lambs were nicely dressed, and with black feet skewered on to them, labelled " Prime Canterbury lamb, 9d per lb." lat once recognised the lambs as New Zealand, because I grow some few sheep for freezing myself, and have also handled a good many in the way of export. So I went into the shop and raid to the man who came forward and asked me what he could do for me, " What Canterbury is that referred to on the placard on the lamb outside." " Oh," said the man, looking at me surprised, " Canterbury, in England, of course. That's prime England lamb." "Oh, is it," I said. " Well you'll pardon me,but I know better: That's Canterbury, New Zealand, laub. I know it, because I come from New Zealand myaelf." Just ae we were talking the proprietor came out of a, little office. He spoke to me, asking me what he could get me, and I said. " Oh, I was only asking about that lamb. It ia beautifully dressed, and I see you don't say where it comes from." He looked at me and said, " Where it comes from. Where does it?" I said, " Why from Canterbury, New Zealand. I am from New Zealand myself" He then asked me to step into the office, and then said, " Yes. that is true, sir. It is New Zealand meat, but we are obliged to let it be believed it is English, as our people here are prejudiced against the New Zealaud mutton." I said, " Well, I know it is quite as good, and we should be glad to get 5d per lb for it." The butcher then showed me a number of carcases hand~ ing up in bags which had come from New Zealand. As to thawing out, I think that more care should be exerisfid. I saw one leg of mutton which had only been thwived half out, and when the carver cut through this part, which was beautiful meat, he came to a part which had not been thawed and which was as hard as a stone. Yom ask me -whether the competition from, other countries is likely to affect the price of our meat. Well, lam eertain of this, that our primo North Canterbury will always command the market, but it is in our second quality where the River Plate meat, the Australian and elsewhere can and will compete with us. Don't you believe anything? about the bad quality of River Plate meat, I have seen some very good indeed, and they are setting themselves to work to hold the market. It therefore behoves our people to be very careful as to the quality of the Fecoud-class muttou we send Home. Our first-class can't be beat anywhere, think we ouaht to confine our attention entire to the export of primo quality. But, if this is not dono, then I think that a system of grading, such as is in vojrue in AmL-rici with regard to wheat, should be introduced. It is also very important that tho meat ibould be kept uniformly and properly frozeu on the voyasre. »nd on arrival that tho different shipments should not be brought into undue competition one with tho other. If this is done, then we can compete- with any other country, because we have the quality undeniabty—a quality which is equal, if not superior, to the best English or SRotnli."