By Deborah Gewertz, Frederick Errington
Cheap Meat follows the debatable alternate in low-cost fatty cuts of lamb or mutton, known as "flaps," from the farms of recent Zealand and Australia to their fundamental markets within the Pacific islands of Papua New Guinea, Tonga, and Fiji. Deborah Gewertz and Frederick Errington handle the evolution of the beef exchange itself besides the altering practices of alternate in Papua New Guinea. They convey that flaps--which are taken from the animals' bellies and are usually 50 percentage fat--are no longer mere industry transactions yet proof of the social nature of food rules, illustrating and reinforcing Pacific Islanders' presumed second-class prestige relative to the white populations of Australia and New Zealand.
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Extra resources for Cheap Meat: Flap Food Nations in the Pacific Islands
But even for this minority, consumption of flaps was something they had left behind. Interestingly, the fact that flaps are no longer viewed as appropriate fare stimulated one New Zealand man’s efforts to redeem them. ” 47 We should mention as well that some seek out fatty meats precisely because they are not generally seen as appropriate fare. The New York Times writer Frank Bruni describes some upscale New York restaurants as catering to such transgressive eating. ) counterculture of chefs and diners eager to cut against the nutritional grain and straight into the bellies of beasts.
And sometimes, depending on the union agreement, there would be an additional five minutes between the first, second, and third runs when workers would hose off the blood. Now the work day is 600 minutes—with five runs and a lunch break of only 30 minutes. It’s become a 10-hour day of very demanding labor. And though most plants work their employees hard, some are really terrible. While many will, for example, use 80 workers to process 2,500 sheep, a few will use 60 workers to process 3,500. Although it was always the plant that would determine how many carcasses could be processed during each run, union members would have stopwatches to prevent bosses from ticking rates up.
Increasingly, processors began doing both. In New Zealand, meat processors first began cutting carcasses into components to profit from the change in trade agreements with the United Kingdom. Limited, as we have said, to sending 226,000 tons to the European Union (EU), New Zealand producers found that it was more profitable to fill that quota not with whole carcasses, but with the particular cuts like lamb legs and loins that would command a market premium. In Australia, meat processors never expected to profit from trade agreements, since Australia’s EU quota was only 7,500 tons.
Cheap Meat: Flap Food Nations in the Pacific Islands by Deborah Gewertz, Frederick Errington