Does not the hon. Gentleman think that it would be for the convenience of the public and of the butchers if meat were graded according to origin? For instance, more would be charged for Canterbury lamb than for the less attractive Argentinian variety. Similarly we should pay more for the best Scottish beef than for the very old English cow that we usually eat on Sunday.
Is my hon. Friend satisfied that the instructions to grading panels are adequate, in view of the fact that in Birmingham it is suggested that there is a good deal of meat graded "A" and "B" which is only fit for manufacturing purposes? Will he look at the grading instructions?