Day 098 - 07 Mar 95 - Page 59


     
     1        Mr. Walker was giving evidence I asked him whether most of
     2        the cattle used by McDonald's came through auctions and
     3        markets and he said: "They can come from auctions and
     4        markets or they can go to the abattoirs on grade and dead
     5        weight."
     6        A.  Yes.
     7
     8   Q.   Can you explain what that is?
     9        A.  Yes.  The ones which come from, as he described there,
    10        as being dead weight are the ones which have been bought
    11        directly from farms.
    12
    13   Q.   What is the grade then?
    14        A.  The grade?
    15
    16   Q.   Yes, because he said "go to the abattoirs on grade and dead
    17        weight".
    18        A.  The grade I think he is talking about, as I understand
    19        it, there is a system for grading cattle by their
    20        conformation and fat covering.  It is really to do with
    21        pain -- I am not quite sure, not having heard his evidence
    22        or having read the transcript.
    23
    24   MR. MORRIS:  I think we have two more questions.  The tags on
    25        the cattle, just on the traceability question, once the
    26        animal, well, the carcass is deboned it is not identifiable
    27        after that stage?
    28        A.  Not per animal, no.  It might be identifiable by batch,
    29        but not per animal or per piece of meat, if you like, if
    30        that is the question you are asking.
    31
    32   Q.   If it is in an octabin it is identifiable as being in that
    33        octa-bin, but you would not necessarily know which market
    34        or farm that came from?
    35        A.  No.
    36
    37   MR. MORRIS:  No further questions.  Thank you.
    38
    39                       Re-Examined by Mr. Rampton.
    40
    41   Q.   Just three things, Mr. Chambers.  First of all the
    42        overnight lairage?
    43        A.  Yes.
    44
    45   Q.   Can you tell us what the availability of the feed is in an
    46        overnight lairage when the cattle are put into it?
    47        A.  Yes, there is a manger that runs along one side of each
    48        pen.
    49
    50   Q.   Is it permanently full of food or how does it work? 
    51        A.  It is full of food which is replenished when necessary. 
    52 
    53   Q.   It is not a question of them getting three meals a day and
    54        it is tough luck if they miss tea-time when they arrive?
    55        A.  No.
    56
    57   Q.   If they feel like eating they can have a meal as soon as
    58        they arrive, can they?
    59        A.  Yes.
    60

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