Report on the trade in refrigerated beef, mutton and lamb

Bibliographic data

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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Chapter

Document type:: Monograph

Structure type:: Chapter

Title:: Chapter III. Present sources of supply

Collection:: Economics Books

| 5 Commonwealth exceeded 82 millions, as compared with over 23 millions in New Zealand, and over 46 millions in the Argentine, it ranks but third after New Zealand and South America as an exporter of mutton and lamb. The State of New South Wales contains more flocks than any other, and has always led in numbers except for a short period in the early sixties of last century. From the late seventies to the beginning of the present century, New South Wales carried more than half the total number of sheep in the Dominion; since that date, however, the proportion has fallen. Sheep farming in Australia is primarily a matter of wool-production, the flocks being chiefly merinos, which do not produce a carcase suitable for the British mutton trade, but, during the last 25 years, production for mutton and lamb has been aimed at, and, as a result, crossbreds have become commoner. In 1891, out of a sheep population of nearly 62 millions in New South Wales, over 60 millions, z.e., 97 per cent. were merinos; 30 years later, out of a sheep population of about 34 millions, the number of merinos had dropped to 71 per cent. The bulk of the mutton and lamb comes from New South Wales and Victoria. Producers in the latter State have devoted considerable attention to breeding for meat and, as a result, Victoria mutton and lamb rank high in the estimation of meat traders in this country; the best qualities have frequently rivalled the New Zealand product. The killing season in Australia begins in the late spring, that is about September, and usually extends over about six months. Here again the vagaries of the Australian climate influence the date when the season opens, the length of the season and the regularity and quality of the output. Asarule, the first consignments of Australian mutton and lamb are in the English market in November, and, at this period, command relatively high prices, as New Zealand and South American mutton and lamb do not put in an appearance antil the early months of the year. As with Queensland beef, there are three grades of Australian mutton and lamb— indeed, some works have a fourth grade— and they are known by the same terms ‘““ g.a.q.,” “f.a.q.,”’ and “second f.a.q.” Mutton and lamb are also graded for weight. Mutton varies, but is usually graded into under 48 1b., 48 Ib. to 56 1b., 56 1b. to 64 lb., and over 64 Ib. Sometimes ewes are graded “ under 64” and ““ over 64.” Heavy mutton (z.e., ‘“ over 70’) meets with only a limited sale. Lambs g.a.q. are graded into 28 to 36, 36 to 42, 42 to 48 and over 48 1b. Second and third-grade lambs are not usually sub-graded for weight, but an average weight for a whole parcel is given, as the carcases lack finish and are, therefore, as a rule, light-weights only. Owing to the demand for smaller joints, it frequently happens, however, that the second-quality lambs command a higher price than the heavier first quality.* See also para. 23. ‘ Report of Imperial Economic Committee.” ‘md. 2499. 1995.

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