Day 092 - 27 Feb 95 - Page 14

     
     1        you remember what percentage of a carcass would you take of
     2        the meat if a pig -----
     3
     4   MR. JUSTICE BELL:  Are we on pigs now?
     5
     6   MR. MORRIS:  Let us say pigs first, then cows afterwards.
     7        (To the witness):  What percentage of the carcass?
     8        A.  It depends on the type of meat we want.  We take
     9        different parts.  It depends on the cost of those parts.
    10        Our suppliers are responsible to develop the least cost
    11        formula.  So, depending on the cost of the bellies -- for
    12        instance, the bellies have a wide, it is a commodity, so
    13        they have a wide variation in price, whether or not we can
    14        take it.  We take the loin, we take the shoulder and what
    15        is called the bust and the butt part, but it depends.
    16
    17   Q.   I mean, on average?
    18        A.  On average, where?  I do not know.
    19
    20   Q.   I think we heard in this country it was something like 10
         per cent, but I do not know -----
    22        A.  That is fine, it depends.
    23
    24   Q.   Would that be a reasonable average to say you take about 10
    25        per cent of the carcass of a pig, of the meat?
    26        A.  In the UK?
    27
    28   Q.   No, in the USA?
    29        A.  10 per cent of the carcass -- we are probably less than
    30        that.
    31
    32   Q.   So that is, what, five per cent.  For the cattle, would
    33        that be about the same percentage of the meat from the
    34        cattle, approximately?
    35        A.  No, it will be more in cattle.
    36
    37   Q.   That would be 10 per cent, about 10 per cent?
    38        A.  No, probably more.  We have different sources of -- we
    39        do not take just a carcass and take the meat off and make
    40        the burgers.  It depends on the type of animal, it depends
         on the amount of fat that he has, it depends on the type of
    42        animal, that usually if it is grain fed or grass fed, if it
    43        is a cow, or steer, or a heifer; it depends.  But if you
    44        could, if you want a number that could be -- I do not know
    45        what you are after.
    46
    47   Q.   A rough average?
    48        A.  Probably close to 40 per cent.
    49
    50   Q.   40 per cent? 
    51        A.  Yes, it could change again depending on the prices of 
    52        the different cuts.  It could be depending on our needs and 
    53        availability of meat in our demands, if we have a promotion
    54        or we do not have a promotion, but you could go -- it is a
    55        range, it is not just a number.
    56
    57   Q.   What would the range be then?
    58        A.  It depends on the things -- you could usually go plus
    59        or minus 10.
    60