VEGETABLES, FRUIT, AND MEAT

Press, Volume LXXXIV, Issue 25445, 17 March 1948, Page 7

VEGETABLES, FRUIT, AND MEAT

Bananas are expected to be on retailers’ shelves on Friday. The market is still bare of citrus fruits. Everything else is in plentiful supply. Meat prices remain unchanged. Retailers’ Prices Bananas, per lb, 7Ud; lemons, per lb, lid (Australian), Is l}id; oranges (Australian), per lb, lid; Island oranges, 7d; grapefruit. per» lb, lid; apples (dessert)* per lb, Ba, and cookers, 6d; pears, BMsd per lb; grapes, 5s per lb; passion fruit, 3d each; plums, 8d to is per lb; nectarines, is to 2s 6d per lb; peaches, IOJd to Is IJd per lb; marrows (each). 6d to 9d; lettuce (each), 6d to Is; pumpkins, 3%d per lb; swedes, l&d per lb; beetroot (bunch),- 4d to 6d; turnips, 3d per lb; cauliflowers (each), is to 2s 6d;. celery (bunch), Is to .Is 6d; rhubarb (bunch), Is; radishes (bunch), 4d; peas, Is to Is 6d per lb; cucumbers, 2d to 6d each; onions, 2Jd per lb; french and runner beans, 3d to 6d per lb; tomatoes, 3d to 6d per lb; new potatoes, 3d per lb or 51b Is; carrots, 3‘Ad per lb; parsnips, 3‘ z id per lb; cabbage, -2jd per lb; silver beet, 2%d per lb; corn on cob, 6d to 8d a cob; kumeras, 5d per lb; quinces, 9d per lb; blackberries, Is per lb; cape gooseberries. Is 8d to 2s per lb. As a comparison, March wholesale prices for Canterbury as given in the latest price order, are:—carrots, 20s 6d a cwt or just over 2d per lb; parsnips, 22s 6d a cwt or nearly per lb; swedes, 8s M a cwt or nearly Id per lb; cabbage, 12s 6d cwt or about per lb; silver beet, 158 cwt or about P/ad per lb; onions, f.a.q,, £lO a ton, f.d.r., s.e., or a fraction over Id per lb; pumpkins, 23s 6d cwt or about 2}d per lb. Apples—dessert: Delicious*fancy 15s'9d case, commercial 15s 9d; others, fancy 13s to 13s 6d, commercial 12s 6d to 13s. Cookers, all varieties, 13s to 13s 6d case (apple prices do not include cost of case).

Egge Heavy grade. 3s 2‘Ad a dozen; standard, 3s medium, 2s pullets, 2s ducks. 3s o‘Ad. Retail Meat Prices Veal.—Fillet, first grade, lid per lb. second grade, 9d per lb; loin, 9d, 7d; stev’ing, fid, sd; soup meat l r4d, 3d; steak, Is, lOd; rump steak; Is 3d, Is; cutlets, Is, 10d; rolled, lOd. 8d; stuffed, fid, 9d. Beef.—Rump steak, first grade, Is 5d per lb, second grade Is 2d; fillet. Is 7d, Is 31d; porterhouse steak (bone in), Is sd, Is 2d; bone out. Is 9d, Is sd; tendersteak. Is Id, 104 d; thick’ flank or top rump steak, Is lOd; topside steak, Is, 10a; skirt steak, lid, BJd; chuck steak, 9Jd, 8d; blade or boiler steak, lid, 9d; sirloin Is Id, 10Jd; sirloin rolled and boneless, Is 4d, Is Id; prime ribs, IOJd. Bjd; prime ribs, rolled and boneless, Is lid, lid; chuck ribs, 7|d, 6d; chuck ribs, rolled and boneless, lOid, BJd; back ribs, rolled and boneless, lid, 9d; wing ribs, bone in, Is Id, lOd; and bone out. Is sd, Is 2d; blade, rolled and boneless, 10d, 8d; . topside. Is, lOd; gravy beef and shin beef, 7|d, 6d; corned silverside, Is OJd, lOd; rolled brisket, corned or otherwise, 9d, 7|d; brisket on the bone, 4id, 4d; flat ribbed, sid, 4Jd; legs and snlns, Whole, 4d, 3}d; halves, thick end. 4id, 4d; knuckle end, 4d, 3id; thin flanks, 3Ad, 3d. Mutton.—Legs, whole, Is Id, lOJd; shank end up to 61b, Is 2d, llid; thick end, Is Id. 10id; middle fillet. Is 2d. HAd. Forequarters: whole, 7id, 6d; shank end, Bd, 6id; Spanish neck, 9d, 7|d. Shoulders: whole, 9id, 7Jd; shank end, lOd, 8d; blade end, 10id, Bid; neck and breast, 7d, 6d; neck, best end. Bld, 7d; scrag end, 7d, 6d. Loin: middle, Is Old, lOd; rib end, 10id, B}d; chops, loin middle, Is 2}d, Is; rib, Hid, 9jd; shoulder, trimmed, Hid, 9id; leg or chump, Is 2d, llid; Spanish neck, lOd, 8d; stewing, Bld, 9d; flaps, sid, 4jd; flaps, whole. 2Jd 3d; cutlets, french. Is 41d, Is lid; stuffed roll Is 2jd, Is. (Prices for third grade mutton from Id to 2d below second grade schedule.) Pork.—Stuffed, Is sd, Is 2d; rolled, Is 4Jd, is lid; leg, Is 21d, Is; loin, Is 2Jd, Is. Chops! Idin, Is 4Jd, Is lid; foreloin, is lid, lid; fdreloin. Is Old, lOd. Cdmed: hand. Is Bid, belly. Is Id, 10jd. Lamb.—Forequarters, Is, lOd; hindquarters, Is 2d, Hid; legs, Is 4id, Is lid; loin, 13 4id, Is lid; loin, rib end, Is 2Jd, Is; chops, Is 4Jd, Is Ijd; chops, crumbed, Is sjd, is 2d.