Day 111 - 30 Mar 95 - Page 59


     
     1   Q.   Did they do that as a routine?
     2        A.  No -- why should they do?  Nobody -----
     3
     4   Q.   So they would not know?
     5        A.  As far as -----
     6
     7   Q.   Hang on.  Could I clarify?
     8        A.  Yes.
     9
    10   Q.   So they would not know that animals came from herds that
    11        were BSE-free -----
    12
    13   MR. RAMPTON:  No, my Lord, I am sorry.
    14
    15   MR. MORRIS:  It is relevant to the dismissal.
    16
    17   MR. RAMPTON:  It is not relevant to the dismissal at all
    18
    19   MR. JUSTICE BELL:  It is not relevant to the dismissal issue at
    20        all.  Ms. Hovi has given the reasons for the dismissal. We
    21        will see if they are challenged.  If they are challenged,
    22        no doubt at some stage I might have to decide whether they
    23        have any relevance to the credibility which I attach to her
    24        evidence.
    25
    26   MR. MORRIS:  You mentioned culled cows, what percentage of
    27        cattle coming through Jarretts while you were there were
    28        culled cows?
    29        A.  I would say about 50 per cent.  But, as I said, this
    30        was an unusual time of the year.  They were slaughtering
    31        more cattle than normal because of the lack of sheep in the
    32        market.  But during the time I was there, it was about 50
    33        per cent.
    34
    35   Q.   From the material that would have gone to McDonald's rather
    36        than for export, what percentage would have been culled
    37        cows or would it have been a greater percentage or a lesser
    38        percentage?
    39        A.  I would not be able to say that.  It would be very
    40        difficult to comment on that.
    41
    42   Q.   Have you any idea of the ages of the cows or cattle that
    43        arrive or the range of ages of the cattle that arrive at
    44        Jarretts?
    45        A.  As I said before, no ageing as such of the cattle is
    46        done at the abattoirs.  The only way to do it would be by
    47        teeth.
    48
    49   MR. JUSTICE BELL:  I think you are being asked -- presumably you
    50        make antemortem examinations? 
    51        A.  Yes. 
    52 
    53   Q.   If you could from that usefully recall what sort of age you
    54        think the cows were; you may tell me, no, you cannot judge
    55        that easily or you may say: "Well, I thought they were
    56        mostly this, that or the other age".  You are just
    57        generally being asked whether you can help because you not
    58        only seen the meat which other people have seen, and I have
    59        heard evidence about the colour of the fat and the extent
    60        to which, if at all, that may help to judge the age, but

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