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 V. The trade in Great Britain

Collection:: Economics Books

IR at the rate of 3d. per stone of 81b. In other words, a commission salesman may sometimes job, and a jobber may sometimes sell on commission. Lastly, there are the stalls held by most of the big American importing firms and some of the Australian; through these stalls they pass their own goods, though the Australian firms, owing to the seasonal nature of their supplies. are usually jobbers also and deal in goods from other sources. As most of the South American firms have their own stalls, it is difficult for stallholding jobbers to trade at a profit, particularly with chilled beef. This is bought from the importers early in the morning; the importers, however, do not restrict their sales to jobbers, but also supply the ordinary clients of the Market. Unless, therefore, the importer has one price for the jobber and another for the ordinary client, it is obvious that the former would not be able to make his business pay. That he is able, as a rule, to do so, is due to the fact that, apart from the long-established connection between the jobber and his regular customers, he renders services which enable him to obtain a slightly higher price than his clients would, ordinarily, be prepared to pay to the importing houses. For example, the jobber is usually easier in his credit terms than the importing houses. Moreover, he makes it his business to study closely the needs of his customers and buys early in the morning with those needs in view. Some of his customers require quarters of a defined range of weight or quality, and, in the general run which the jobber buys, he will arrange to have sufficient to meet these requirements; for surplus quarters he will have to find other customers. In addition, many of the jobbers cut up mutton and quarters of beef in their stalls and so are able to cater for those buyers who confine their purchases to certain classes of joints. This cutting trade is difficult as, though the jobber receives a high price for his special cuts, he may have to sell the less desirable cuts at a low price, and, not infrequently, may 9nd them unsaleable. It has to be remembered, too, that the jobber is a ‘ wholesale” wholesaler, so that, when he buys sarly in the morning from the importers, he is giving a wholesale order which should ensure for him a better price than that at which the importers would sell to the ordinary clients on Smith- field. Recently, it has been alleged that the importers have Jemanded from jobbers the ordinary market price and that, frequently, during the course of the morning, they have sold beef to retail butchers at a price lower than that charged to jobbers when the market opened. If this were to be adopted as deliberate policy, it is obvious that the present methods of selling chilled beef on Smithfield Market would undergo a orofound change. Chilled beef is the staple article sold at Smithfield; frozen beef is also sold on the market, but, except in times of short chilled supplies, the trade is small. Large quantities of frozen mutton and lamb are. however, ¢ pitched ’’ each morning. This

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