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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Chapter

Document type:: Monograph

Structure type:: Chapter

Title:: Chapter III. Present sources of supply

Collection:: Economics Books

® to desert their societies in favour of proprietary concerns during times of high prices, is not unknown in the co-operative meat- works in both New Zealand and Australia. With regard to weight grades, first-grade lambs, 28 to 36 Ib, are known in New Zealand as ‘‘ twos,” 36 to 42 1b. as ‘ eights,” 42 to 48 Ib. as “fours.” ~~ As with Australian lamb, ‘ twos” and ‘‘ eights >’ with an average weight are usually sold together. The present high demand for light-weights applies also to New Zealand goods; for example, good second-quality lambs of about 32 lb. weight not infrequently command higher prices than “eights.” The New Zealand killing season follows after the Australian and usually begins in the North Island about November and in the South Island roughly a month later. The first ““ new season’s ”’ mutton and lamb usually reach this country, therefore, at the end of December, or early in January. With good and long seasons, there is always overlapping on the English market ; for, as New Zealand killing may go on into August, mutton and lamb of that season may be reaching this country as late as December, when new season’s meat from Australia is on offer. In January, February and March, mutton and lamb from both countries are arriving, also lambs from South America, so that during the first four months of each year, arrivals are generally heavy. The heaviest shipments of lamb from Australia usually arrive here in December, January and February, and the heaviest from New Zealand after February. The arrivals from South America are fairly uniform throughout the vear (see Table II, on p. 59). New Zealand mutton and lamb are famous for their excel- lence, a result of careful breeding and rigid grading. Not all the works have kept to the same high standard, but the Meat Board recently set up (see p. 48) has taken this question in hand, and no doubt the result will make for greater uniformity throughout the trade. South Island brands are usually assessed higher than those of North Island, but many of the latter leave little to be desired. From South Island come, of course, the famous mutten and lamb of the Canterbury Plain; though other brands may be equal in quality, the Canterbury brands stand highest in public favour, which is testimony to the value of good breeding followed by good grading. It is also an illustration of the ‘ package ” nature of the trade, for good brands sell on their name and reputation, which, however, take time to establish. It is sometimes alleged that lamb sold by butchers as Canterbury lamb has often no right to this description.* If this is so, and since Canterbury brands retain their character of excellence and continue to be eagerly sought after, it must be inferred that a discriminating purchaser who is supplied with the less well-known brands under the ¢ Canterbury” label must find them up to the presumptive standard or the practice could not continue. td. 2290. 1925.

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