View report page

126
Central Meat Market, and the boxes are often sold unopened direct from
various Cold Air Stores, and in some cases no Market tolls are paid. The total
importation of boneless beef chucks of all descriptions during 1905 into the
United Kingdom was 2,722 tons.
Boneless Pork.
This meat which comes from the United States of America is composed
chiefly of "pork cuttings" and "ham trimmings," these are mainly made up
of the scraps which are removed in preparing the hams and other parts of the
carcases. The total quantity of pork and ham cuttings and butts imported
during 1905 was rather over 800 tons.
Boneless Scrap Meat from Argentina.
This entirely consists of beef which provides a certain amount of boneless
meat, but not of scrap meat similar to that from the States. Setting aside
"box offals," i.e., livers, hearts, kidneys, &c., it consists mainly of skirts,
ox-cheeks and ox-tails.
Boneless Scrap Meat from Australia, New Zealand and Canada.
Only a small proportion of this finds it way into London. Small quantities
of beef and pork trimmings preserved with boric acid are imported from
Canada.
Boneless Scrap Meat from the Continent of Europe.
"Nothing is known of this by the Inspectors of Smithfield Market, with the
"exception of some salted boneless beef from Denmark. It is stated, however, that
"there is a trade in sausage meat of a dubious character from different Continental
"ports, which does not find its way into the public markets.
" 2. Inspection in regard to Boneless Scrap Meat.
" Inspection in this Country.
"Inspection in this country can afford no check whatever as to the existence of
"disease conditions in the animals whence meat of this description is derived. Nor
"can any such inspection operate as a check upon the use of uncleanly or
"objectionable methods of obtaining, treating, collecting or packing the scrap meat
"in the place of its preparation abroad. Dr. Collingridge has drawn special
"attention to this matter in reports to the City Corporation, and it has been insisted
"upon by the Medical Officers of Health of Birmingham and other cities where
"there are important meat markets.
"An Inspector, however skilled, can make nothing of chucks or trimmings while
"they are frozen hard, and all he can do in practice, when they thaw, or after they
"have thawed, is to look for signs of decomposition. Inspection for decomposition is of
"itself a matter of some importance, as the chief use of the scrap meat is in the
"mincing machine, and it is obviously undesirable that scraps which are in doubtful
"condition should be allowed to be turned into sausage meat.