Day 112 - 31 Mar 95 - Page 43
1 be not slaughtering that much cattle.
2
3 Q. We are talking about specifically cattle.
4
5 MR. JUSTICE BELL: Who suggested the solution of using the lamb
6 chiller or sheep chiller?
7 A. I think it was Mr. Jarrett. He asked me if I found it
8 acceptable.
9
10 Q. You would have been content with that?
11 A. Yes. We tried it and it seemed to work fairly well
12 with small carcasses, with steers, but the problem with the
13 cows and bigger carcasses in general was that the front
14 feet touched the floor which was unacceptable. This is how
15 far we got with it. We were still negotiating this
16 possibility at the time when I had not ruled it out. We
17 were still using the sheep chiller for carcass quarters.
18 It meant a lot of extra work for Jarretts because they had
19 to cut the carcass halves in quarters and then re-hang them
20 in the -----
21
22 Q. As I understand it, the sequence is this: you bring to
23 their attention that carcasses are coming out of the first
24 chiller at a temperature as high as 15 or 16 degrees
25 centigrade?
26 A. Yes.
27
28 Q. You say that Jarretts appreciated that a possible solution
29 was considered?
30 A. Yes, and I -----
31
32 Q. Turning the chiller temperature down was not a solution
33 because that would affect the quality of the meat?
34 A. Yes.
35
36 Q. Using the empty sheep chiller was considered as a solution,
37 but with the larger carcasses that would involve quartering
38 them in order to store them there?
39 A. Yes.
40
41 Q. That meant more work?
42 A. That is right.
43
44 Q. For Jarretts?
45 A. But they were willing to try it.
46
47 Q. They were willing to try it, but as a solution, you say, to
48 the fact that the carcasses were too high a temperature
49 when they were being taken out of the cattle carcass
50 chiller?
51 A. That is right. Now I recall also that we had another
52 experiment going on at the time. It was done on my
53 suggestion that we would slaughter the steers that were
54 sent for export earlier in the morning and then they would
55 move their loading to a later date or the following day and
56 we would perhaps lengthen the chilling time in that way by
57 another six hours which would probably bring the carcasses
58 to an acceptable temperature, but I did not remain there
59 long enough to see if this solution worked. They welcomed
60 this suggestion as well.
