Report on the trade in refrigerated beef, mutton and lamb

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Monograph

Identifikator:: 1800540760

URN:: urn:nbn:de:zbw-retromon-185131

Document type:: Monograph

Title:: Report on the trade in refrigerated beef, mutton and lamb

Place of publication:: London

Publisher:: Stat. Off.

Year of publication:: 1925

Scope:: vi, 65 Seiten; Ill., graph. Darst.

Digitisation:: 2022

Collection:: Economics Books

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INTRODUCTION. A study of the marketing and distribution of meat in this country has to take account of four classes of goods. First there is the meat which has been bred on farms in Great Britain; secondly, and from a marketing point of view closely allied, is the beef imported ‘“ on the hoof ” from Ireland, Canada, or elsewhere, whether for immediate slaughter or for fattening; thirdly, there are the imported supplies—such, for example, as Dutch pigs—which reach this country as fresh-killed meat, and, lastly, there are the supplies of meat which, owing to the distance of the country of origin, are received in a chilled or frozen condi- tion. From the consumer’s standpoint, these classes can, for convenience, be reduced to two, namely, (1) fresh-killed meat and (2) chilled or frozen, the dividing line being the process of refrigeration. Of these classes, the trade in refrigerated beef, mutton and lamb forms the subject of the present Report and has been selected for description first, partly in order to form a back- ground for and a natural introduction to a complementary investigation into the marketing, in this country, of livestock and fresh meat, and partly because, owing to its high degree of organisation, it presents, in any event, a simpler descriptive task. The trade in refrigerated pork is not covered by the present study, but has been reserved for consideration as part of an investigation now proceeding into the marketing methods and problems of the pig industry in this country. Refrigeration implies something more than distant origin and condition of the meat on arrival; it usually implies other differences, including a difference in price. It is true that fresh and refrigerated meat do not constitute simple price-groups in themselves, but, in the price-scale, Scotch, English (including stores which have returned to the market as finished beef) and Birkenhead (i.c., Irish and Canadian) sides belong, for example, to the upper end of the price-table, whilst chilled and frozen belong to the lower. In times of shortage of chilled or frozen supplies, the price-differential is less marked, but it is, neverthe- less, a noteworthy factor as a rule. A further difference is that, with the exception of chilled beef, refrigerated meat can be held in cold stores, which form, as it were, a reservoir into which supplies can be conveniently diverted during times of excess and from which they may be withdrawn during times of shortage. This is, however, an advantage which, as time goes on, is tending to disappear, for the ideal condition, commercially, in which to bring meat to this country is chilled and not frozen and this, at bresent, implies consumption within five to six weeks of killing. Finally, careful grading gives the refrigerated-meat trade Some analogy to the package trade in other commodities. Carcases being graded according both to weight and quality, ay retailer can order his precise requirements from a wholesaler hy the mere mention of brand. quality and weight. In the A 2 r 94490

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