By Deborah Gewertz, Frederick Errington
Cheap Meat follows the arguable alternate in low-cost fatty cuts of lamb or mutton, known as "flaps," from the farms of recent Zealand and Australia to their fundamental markets within the Pacific islands of Papua New Guinea, Tonga, and Fiji. Deborah Gewertz and Frederick Errington handle the evolution of the beef alternate itself in addition to the altering practices of alternate in Papua New Guinea. They exhibit that flaps--which are taken from the animals' bellies and are frequently 50 percentage fat--are no longer mere industry transactions yet facts of the social nature of meals guidelines, illustrating and reinforcing Pacific Islanders' presumed second-class prestige relative to the white populations of Australia and New Zealand.
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Additional resources for Cheap Meat: Flap Food Nations in the Pacific Islands
As a prerequisite to its entry into the European Economic Community in 1973 (now the European Union), the United Kingdom had to reach new arrangements with former trading partners on behalf of itself and the other member countries. New Zealand would be allowed to export 226,000 tons of sheep meat into the United Kingdom and elsewhere in Europe. This was considered a generous quota and was the result of effective negotiation, though it covered far less than what New Zealand was producing. Thus, the surfeit of difficult-to-sell animals continued to grow.
Cook told us about a labor dispute with a large, multiplant processing company that did not permit workers to go to the toilet. The union printed up posters showing a toilet branded with the company’s logo through which a diagonal cross-out line had been drawn. ). 20 All of these inequities are exacerbated by the fact that many plants are trying to get Immigration to authorize the importation of workers from countries with skilled cutters, such as Mexico, Uruguay, and Brazil. 21 But Cook thinks that there would be plenty of labor (even in New Zealand, where there is full employment) if wages and working conditions were sufficient.
As the carcass moves along the line, other workers plug its anus and remove its hoofs (using hydraulic hock cutters). The dangling head is clipped off, and the carcass is shifted so that it is held by just its front legs. Then the pelt is removed in a series of operations that involve slicing along the front legs to open it up, loosening it across the upper chest, and then, with machineoperated clamps, pulling it down to the upper torso. Using a special knife to avoid spilling the guts, the workers split the pelt open at the belly.
Cheap Meat: Flap Food Nations in the Pacific Islands by Deborah Gewertz, Frederick Errington