Story: Agricultural processing industries

From carcasses to cuts

From carcasses to cuts

Until the 1980s most New Zealand meat was exported as frozen carcasses – mainly to Britain in the case of sheep meat and the United States in the case of beef. By the 21st century most meat was exported in cuts ready for the consumer, with new packaging technology allowing it to be sent chilled rather than frozen. Many countries have been added to the list of export destinations. Here, chef Peta Mathias and All Blacks Isaia Toeava and Anton Oliver promote New Zealand meat in Marseille, France, in 2006.

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Meat and Wool New Zealand

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How to cite this page:

Jane Tolerton, 'Agricultural processing industries - Meat processing from 1970s', Te Ara - the Encyclopedia of New Zealand, http://www.TeAra.govt.nz/en/photograph/25192/from-carcasses-to-cuts (accessed 16 September 2019)

Story by Jane Tolerton, published 11 Mar 2010