HIGH PRAISE

Waikato Times, Volume 124, Issue 20819, 1 June 1939, Page 10

HIGH PRAISE

WAIKATO CHILLED BEEF SUMMER SHOW ENTRIES COMMENT BY LONDON JUDGES High praise was given by the London judges to the chilled beef entries at the Waikato Summer Show after they had inspected them on the hooks at Smithfleld, London. Their comments indicate the progress that has been made in the production in the Waikato of the best quality beef for the chilled beef trade.

“The quality of the beef entered in the heifer class was of a high standard, but some were too well fattened for the popular demand,” stated the London judiges when commenting on the chilled beef cattle in the W. and It. Fletcher class from the Royal Show. Of the first prize heifer, from Mr W. Dinnis, the judges stated that it was a very fine specimen with hinds well made up on the buttock and a wealth of flesh in the roasting. The fores were deep, square and well fleshed, except for a slight weakness below the shoulder. The flesh was of excellent texture and colour, and the bone was fine. Even Fat Covering The whole carcase was evenly covered with ripe fat of the correct depth, except for a little excess round the tail. Udder fats were firm, clear and not excessive. This carcase was stamped with class and would hold its own in any company, it had not quite the wealth of flesh in the roasting, and the texture of the flesh was not quite as fine as that of the second beast, from Messrs Whewell Brothers. Here the judges stated they deliberated quite a long time before coming to a decision, and wished to place on record their admiration for the second carcase, which they would unhesitatingly have given first but for a couple of faults. Apart from a "cowy” and weakness in the buttock, the second carcase was perfect. The legs, however, were not well fleshed and the shape of the buttocks was very ordinary; in fact, a direct contradiction of the extraordinary shape and wealth of the flesh throughout the remainder of the carcase. Generally the bone was fine but there was an absence of cartilage on, the surface of the aitch bone which also was narrower as in the cow.

This, together with a “cowy” shape in the top-bit, spoilt the appearance of what was otherwise one of the finest carcases ever judged at Smithfleld. Remarkably Full In Roasting Apart from the faults noted, the quarters were deep in flesh, remarkably full in the roasting and the fores square and deep in flesh throughout. The fores and the roasting were ideal in that they carried a wealth of flesh to a quantity of bone. Colour and texture were rated super quality, and the bone was generally fine. The fat covering was even except on the top-bit, which was a trifle plain. Above the buttocks the fat was not as bright as that of the winning entry. There was also very little fat inside on the ribs, evidence that the heifer was slaughtered in not absolutely ripe condition, llddcr fats were linn, clear and not excessive. The third entry from Mr V. H. Nolan was judged a very line third, with fine bone and even fat, except on the back of the roasting and shoulder. The fat was a good ripe colour. • Steer Class “On the other hand the beef entered for the steer class was mixed. Approximately 50 per cent was not up to show standard because of the lack of general finish,” the judges stated. “It is generally agreed that chilled beef evenly covered with ripe fat more often arrives in bright condition, with less risk of discolouration than plain, unfinished beef, or beef with fat in patches. We have, therefore, made a remark upon these quarters which In our opinion are not well enough fattened and which, under certain conditions, would arrive minus bloom and possibly out of condition.” The placed groups in the district competition for steers were described as follows:

First (Morrinsville) : Four very good carcases. Two were full on the backs and well fleshed throughout, the other two being not quite as full. The fores had not the wealth of clean flesh on all the four carcases. The flesh was kind and of good colour throughout with excellent texture and quality, level all round. Bone was in good proportion. As regards fat covering, two carcases had been slaughtered in ripe condition and the fat covering was ideal, though there was not much of it. It was level all over the quarters. Popular At Smithfleld In general, although the group was not of outstanding quality, it was the most popular on the Smithfleld market, being not too heavy nor exceptionally wasteful, and obviously coming to hand at an early age. This type should be capable of reproduction in large quantities, and buyers on Smithfleld look forward to similar supplies in the future.

Second (Cambridge) : These carcases were not level in quality or finish. The shape of one carcase was excellent, well made up on the buttocks, full on the roastings and with deep, thick fores. Others were very good but not quite as full of flesh. The flesh in one carcase was excellent, the colour and texture kind and well marbled. Two carcases were good for colour and texture and one carcase fairly good in the flesh. In fat covering one carcase was in ripe condition, evenly covered and about the right depth. Two carcases were not well finished and the backs could have done with more fat covering. The flesh was fairly well marbled, but the fat covering was better on the hinds than the fores, which were rather plain on the necks. The other carcase was a trifle plain throughout, but level all over. General lack of finish spoilt Ihe appearance and shape of these carcases. Third Walton : This class consisted of two excellent carcases and two good ones. In shape they were generally good all round the buttocks, and coastings were fairly full of flesh. Fores were thick with deep flesh,

fairly good both in texture and colour. The fat covering was fairly lev! , ( \er all four carcases. The bone appeared

rather flinty and heavy, and tli< weights were tuo heavy fur the popu lar dCUldUli.