HC Deb 28 November 1950 vol 481 cc136-7W
Mr. R. Winterbottom

asked the Minister of Food what are the rates paid by his Department to cold store owners for refrigerating English meat per ton or per carcase, both beasts and sheep.

Mr. Webb

The rates for freezing-home-killed meat are computed on a tonnage basis. They are the same for both beasts and sheep, and are made up as follow:

  1. (1) Handling, i.e. receiving and delivery—London—18s. per ton plus 30 per cent. Provinces—16s. per ton plus 30 per cent.
  2. (2) Refrigerating, i.e. hanging and freezing—30s. per ton plus 30 per cent.
  3. (3) Rent, i.e. storage— London—5s. 6d. per ton per week plus 25 per cent.
  4. Provinces—4s. 6d. per ton per week plus 25 per cent.

It is, of course, most unusual for home-killed meat to be frozen down. Where it is to be chilled only (i.e. stored for short periods at temperatures of about 32° Fahr.) our practice is to rent space on a weekly or monthly basis at an agreed inclusive charge.