asked the Minister for Agriculture if he will state the number of fat cattle sold to Great Britain since the recent agreement under each of the three grades, the percentage of dead to live weight in each grade and how these grades are calculated or arrived at.
Ceisteanna—Questions. Oral Answers. - Sales of Fat Cattle.
I assume that the Deputy's question relates to fat steers and heifers, as three grades are applied only to these categories.
The total number of fat steers and heifers for immediate slaughter received by the Ministry of Food from this country from 12th to 30th July, 1948, inclusive, was approximately 452. Preliminary returns indicate that these were graded as follows:—
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Special Grade |
132 |
|
Grade A |
291 |
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Grade B |
29 |
With your permission, a Chinn Chomhairle, I propose to circulate with the Official Report a statement giving detailed definitions of the three grades.
As our fat cattle are purchased by the Ministry of Food on a dressed carcase basis, particulars of live weights are not compiled.
The following are the definitions of the three grades referred to above:—
CARCASE GRADE DEFINITIONS
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Carcase Code |
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SPECIAL QUALITY:— |
Grade Letter. |
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Conformation |
Carcase heavily and uniformly fleshed through out. Rounds, loins and chines well developed and rounded. Chucks, shoulders and plates thick and well fleshed. Neck and shins relatively short. |
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Finish |
Carcase almost entirely covered with smooth fat, not wasteful at any point. Interior walls well covered. Cod or udder, kidney and aitch fats abundant, but not excessive. Fat firm and creamy in colour. |
S |
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Flesh firm and of a light rosy or cherry-red in colour. The spinal processes of the chine bones terminating in soft, pearly-white cartilages which may be pitted. |
CARCASE GRADE DEFINITIONS
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Carcase Code |
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1ST QUALITY:— |
Grade Letter. |
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Conformation |
Rounds, loins and chines reasonably well fleshed. Chucks, shoulders and plates reasonably thick. Fore-quarters may be relatively heavy. |
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Finish |
Fat covering A should extend over most of the external surface, but may be somewhat patchy over rumps, loins, ribs and shoulders. Neck and lower parts of rounds, shoulders and shins generally may have little fat covering. Cod or udder, kidney and aitch fats may be either in moderate supply or somewhat excessive. In terior walls of forequarter may be only partially covered. Fat firm and reasonably light in colour. |
A |
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Flesh moderately firm; colour ranging from light cherry-red to a slightly darker red. |
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2ND QUALITY:— |
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Conformation |
Rounds, loins and chines showing some depth of flesh, otherwise carcase may be somewhat irregular and angular, with shins and neck relatively long. |
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Finish |
Exterior fats may be somewhat deficient or excessive. Some cod or udder and kidney fats essential. Fats may be somewhat highly coloured. |
B |