asked the Minister for Industry and Commerce if he will state, having regard to the persistent statement of representatives of the farming community that the price of cattle has been considerably reduced within recent months, why such a reduction has not been reflected in the price of meat offered for sale in butchers' shops in Dublin; and what action he proposes to take, or has taken, in connection with this matter.
Ceisteanna—Questions. Oral Answers. - Meat Prices in Dublin.
14.
A Prices Advisory Committee made an inquiry into prices of fresh meat towards the end of last year. They concluded that the prices charged were fair and reasonable and that the methods of marketing did not contribute unnecessarily to the cost to the consumer.
The information available to me from official and other sources indicates that reductions in the retail price of beef have occurred in Dublin and elsewhere since cattle prices began to fall about May last. The consumer price index at mid-August, 1966, showed that meat prices were less than in mid-May, 1966, and also generally less than in mid-August, 1965.
I do not contemplate action about meat prices at present.
Could the Minister give us the sources of his information that the price of meat had adjusted since the fall in the price of cattle?
The Central Statistics Office is the source of the information.
Those people must be living in the clouds. I would ask the Minister to have another look at the matter.
The figures available show a consistent drop in the price of most cuts of meat.
In what parts of the city?
This is an average price obtained on inquiry in Dublin and Dún Laoghaire.
Would the Minister be able to give us the price of cattle and meat this year and the corresponding price at the same period last year?
I would, but——
——you would not like to.
——the figures involved bear out what I have said.
The Minister has no figures.
I have.
Give them to us. Give us the price of cattle and meat this year as compared with the price at the same period last year.
That is not fair.
In mid-August, 1965, the average price of prime heifers was 155/- per cwt. as against 137/6d per cwt. in mid-August, 1966. The average price for round steak at that period was 5/9½d.
What is the price now?
Prime bullocks.
We eat heifer beef.
The average price this year was 135/- to 140/- and the price of round steak was 5/8¾d.
Deputies
Oh.
Hold on, now.
Just stick to that type of meat first. Tell us about this one.
I can give the House others, too. We must take the various cuts.
Let the Minister give us the same cuts. He told us that in 1965 the price of cattle was between 155/- and 137/6d per cwt. and that steak was 5/9½d a lb.
Mr. O'Malley
You cannot take that cut. It is like the differential rents system.
As applied by you.
The price of this particular cut has been reduced by only 1d a lb.
Yes, but you must take the whole lot. Does the Deputy not want the other figures? Sirloin steak, 7/3¼d as against 7/0¾d; rib, 4/1¾d as against 3/11d; shoulder, 3/9¼d as against 3/7d; neck, 3/7½d as against 3/5½d; and corned brisket, 2/1½d as against 2/0¼d. I should add, too, that it has been established as a result of inquiries made by the Prices Advisory Body, and similarly in 1956 when I think there was an inquiry into this matter, that, generally, what happens is that when the price of cattle goes up substantially, the price of meat will rise but not in proportion to the rise in the price of cattle, that is, it will rise to a lesser proportion. When the price of cattle goes down, then the price of meat will go down but, again, not in proportion. In other words, they carry some of the increase and they recover it, then, when the price of cattle goes down.
That is all very simple.
Would the Minister not agree that the figures he has read out indicate clearly that the finer cuts of beef had a bigger reduction than the rougher cuts and that, while some people can well afford to buy the finer cuts of meat——
I knew the Deputy would find a grievance somewhere.
Why is this advantage extended to the people who are in a position to pay for and consume the finer cuts of meat?
I do not think the Deputy's mathematics are sound.
A far more interesting thing to discover would be the names of the butcher shops from which the Minister got his figures.
That would be a commercial.
Where do the officials deal?
When we send the bulls to Spain, will the price of meat be reduced accordingly?