HomeMy WebLinkAboutThe Goderich Signal-Star, 1978-11-30, Page 321•,11
PAGE12A-GODERICH SIGNAL -STAR, THURSDAY, NOVEMBER 30,1978
More central beef
processing is `predicted
"The trend in the 1980's
will inevitably be to more
and more centralized and
more sophisticated
processing of beef, with
economic factors
strongly influencing who
does it, and where", H.K.
Leckie, General
Manager, Meat Packers
Council of Canada told
delegates to the Beef
Industry Seminar in
Regina recently.
Leckie pointed out
substantial change is
already underway,
consequently the trend
will be more
evolutionary, than
revolutionary. To many
the handwriting is on the
wall as far as the.
traditional long hauls of
swinging carcass beef
and costly cooler aging
holds are concerned.
With regard to the
trend to more boxed beef,
Leckie put forward
The Explorers and Messenger groups of North Street United Church
sponsored a tea and bazaar in the church auditorium Saturday to raise
money for group activities. The bazaar offered a variety of items, including
crafts, plants, candles, jewellery and baked goods for sale during the day
and patrons could refresh themselves with tea and cookies also served by
members of the group. (photo by Dave Sykes)
several propositions as
follows:
The tendency will be
for more of the boxing of
beef to take place at or
adjacent to the point of
slaughter. This in effect
means that the packer
will do more of the
boxing.
In the future there will
be a trend to more
uniform specifications
for boxed beef, with
products tailored to the
special needs of the food
service industry, as well
as to the retail trade.
In central fabrication
there will be a definite
trend toward more
boning, for example,
boneless middle cuts for
the food service trade,
and boneless hips and
shoulder cuts for the
retail trade.
The trend will be to
more sale by cuts, rather
than the general current
practice of marketing
boxed beef as batAnced
cuts. This trend will bring
about greater flexibility
allowing the interaction
of supply and demand
factors for each_cut thus..
expediting the marketing
of different weights and
qualities of carcasses to
better satisfy customers
and to more effectively
serve producers.
It was pointed out by
Leckie that the ultimate
development, depending
jointly on new technology
and consumer education
and acceptance, will be
central fabrication of
consumer -packaged
product tobe distributed
either fresh or frozen.
Several factors " are.
encouraging the struc-
tural change in the beef
marketing system, and
the adding of value to the
product earlier in the
distribution chain. With
increasing price levels
more attention is focused
on marketing and
distribution efficiencies.
As transportation costs
increase, there is more
incentive to de -bone and
trim product at the point
of slaughter.
Other factors inducing
the change include
tighter 'meat inspection
and general meat han-
dling regulations, in-
cluding microbilogical
guidelines, for the
protection of the con-
suming public.
The high replacement
and energy cost of
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