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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