Day 077 - 25 Jan 95 - Page 51


     
     1        A.  No, sir.  The supermarkets I supply call for the best
     2        as well.
     3
     4   Q.   So when you say -----
     5        A.  No-one saw any skirts in McKey plant and no-one saw any
     6        cow flanks in McKey's plants.
     7
     8   MR. RAMPTON:  What would you do if you found that one of your
     9        suppliers was surreptitiously trying to supply to you,
    10        perhaps disguised in some way, first of all, old cow, wet
    11        screwed cow, or old canned cow, whatever you call it,
    12        second, diaphragms lumped in to make up the weight, what
    13        would you do?
    14        A.  Well, we would not accept the meat; that is stage one.
    15        Stage two, they would be delisted.  We take combos of meat
    16        as a routine and we tip the combo and we jigsaw it -- if
    17        I can explain that to you.
    18
    19   Q.   Yes, please do?
    20        A.  Put back all the relevant cuts to check that nothing
    21        has been taken away, but the main part of your question,
    22        sir, any man with experience can look straight at a combo
    23        of meat and he knows whether it is steer meat or whether it
    24        is cow meat or old wet cow meat; I mean, you just know by
    25        looking at it.
    26
    27   Q.   Do your people have that kind of experience?
    28        A.  Absolutely.  I have a whole department with that
    29        experience.
    30
    31   Q.   Do you train them yourself?
    32        A.  I did originally.
    33
    34   Q.   Can we just have a look at the next paragraph 10 of
    35        Mr. North's second report, it is said:  "I understood that
    36        the meat was sampled and tested for, interalia, fat
    37        content", thus far, is that accurate?
    38        A.  Yes.
    39
    40   Q.  "... upon which findings, the various batches of meat were
    41        blended to give a uniform fat content of approximately 10
    42        per cent, before being processed for burger production".
    43        What is the fat content of the meat used for McDonald's
    44        burgers?
    45        A.  For a standard McDonald's, it is 20 per cent; it is 19
    46        per cent plus or minus one per cent.
    47
    48   Q.   Would your people at the plant who were with Mr. North have
    49        known that?
    50        A.  Yes, my people knew that but they would not tell 
    51        Mr. North that. 
    52 
    53   Q.   Can you look, please, and read to yourself paragraph 13 on
    54        the same page?  It is the bottom of the page.
    55        A.  Yes, sir.
    56
    57   Q.   You have read it?
    58        A.  Yes, sir.
    59
    60   Q.   Is there, in your view, a correlation between what he calls

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