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Show I! INFERIOR MEATS BEING IMPORTED 8alt Iakc, Nov f, Believing that consumers of meat are being 1m posed on by being sold inferior Imported Im-ported me&t, nor. knowing; that the meat Is from other countries S W. -!.,! I . k ,i.,l , Woolgrrowers association, yesterdav 6ent a letter to the chief of the bu reau of animal industry at Washington, Washing-ton, D C, asking that a ruling b made that all Imported meat be plainly labeed ns such Mr. McClure took this action officially of-ficially as a representative of the National Woolgrowers association, because members of that organization are united In the opinion that Imported Im-ported meat Is Inferior to the home product. Under the present regulations regula-tions 1he government merely stamps the meat 'United States inspected and passed" and the consumer has no way of knowing that he is buying buy-ing imported meat It Is said that while this meat Is shipped Into the country and sold at wholesale much cheaper than domestic domes-tic tneats. It retails for practically the same price. The National Woolgrowers Woolgrow-ers associate In their coming convention con-vention In Salt Lake will take up this matter and will endeavor to secure se-cure state legislation requiring retail re-tail meat dealers handling imported meats to have slgriB In their shops stating that fact In discussing his letter to the government authorities, Mr McClure said yesterday: "According to eastern reports, about 2,000,000 pounds of Argentine chilled beef were brought Into New York by Chicago packers during the last part of October In addition to this, 760,000 pounds were sent In from Canada. This meat sold at Trom 1 to 3 cent3 less than our own bee of the same quality However, it re tailed at the same price as domestic domes-tic beef "Those who have used Imported meat do not like its appearance and find it Inferior in flavor to the domestic do-mestic product. Two kinds may be Imported frozen or chilled The frozen meat Is kept at a temperature of 14 or 15 degrees for a long time. This freezing tends to blacken the meat and when It Is thawed out the cells holding the muscle Juices are broken down, thus allowing this valuable val-uable fluid to escape "Such meat after thawing loaee about 20 per cent of Us nutriment The frozen meat Is now used only by the hotel and restaurant trade, for In such places the consumer does I ot see it before It Is cooked. j "However, most of the meat that will be Imported Trom this time on I 1? chilled meat, that has been kept I at a temperature slightly above freez ing. This meat Is also somewhat discolored and the consumer would not use It If he could get domestic meat nt the same time For that reason 1 wrote the department of agriculture and Urgent!) requested that all Imported meats be plainlv stamped with the word "imported," so the consumer will be protected "In England It is a common practice prac-tice of dealers to sell Inferior imported im-ported meats as domestic product." This is also being practiced In the United States It Is only fair to the consumer that he should be protect ed as far as possible against the substitution sub-stitution of inferior products ' |
