MEAT BOARD SCHEDULE

Press, Volume LXXXV, Issue 25737, 24 February 1949, Page 6

MEAT BOARD SCHEDULE

FURTHER INCREASES ANNOUNCED The New Zealand Meat Producers’ Board announces that minimum schedule prices ruling in the South Island as from Febiuary 21 for the highest grade in each class" are as follows: Lamb, 12d per lb; wethers, 7Xd; 51d; ox beef. 51s per 1001 b; cow beef 4i» 6d; boner beef, 31s. ’ 11 VEGETABLES, FRUIT, z AND MEAT The shops are well stocked with oranges which are in more plentiful supply than for some years. Jamaican grapefruit ii also on sale. Bananas are in short sun. ply.

Retailers* Prices Lemons, per lb, lid; oranges (Australian). per lb, 9d; Jamaican, 9d; apples. De? lb. 6d to 8d; lettuce (each), 4d to IMradish (bunch), 4d; cauliflowers (each)’ 6d to 2s; rhubarb (bunch), 6d to Is-' onions, per lb 3d and sd; potatoes. 3d per ib. or 51b for Is; carrots, 4d lb: cabbage, 4d to 8d each; spinach (bunch), 6d to 9d; hothouse cucumbers, per lb, 2s and 2s 6d, outdoor. Is and Is 6d each; hothouse tomatoes, local, from Is 6d to 2s 6d per lb; Nelson tomatoes, lOd to Is 6d per Ib; green peas, per lb. 6d to Is; spring onions (bunch), 4d; walnuts, per lb, 2s 2d; plums, 8d to Is 3d per lb; peaches, lOd to Is 6d per lb; grapes, 5s to 7s per Jb; marrows (each), from 9d to Is 6d; apricots, 9d to 2s per lb; runner beans, M to 9d per lb; french beans, 8d to 9d per lb; pumpkin, 5d per lb; greengages, Is Sd to Is 8d per lb; nectarines. Is to Is fid per lb; Bon Chretien pears, 7d per lb; pineapples (each), 2s 6d to 4s 6d; corn on the cob, 9d to Is each. Retail Meat Prices Veal.—Fillet, first grade, lid per lb, second grade 9d per lb; loin, Sd, 7<f; stew* ing, 6d, sd; soup meat, 4d, 3d; steak. Is, lOd; rump steak. Is 3d, Is; cutlets. Is. IM; rolled. lOd. 8d; stuffed, lid, 9d. Beef.—Rump steak, first grade. Is &id per lb; second grade. Is 2Jd; fillet. Is 7id, Is 4d; porterhouse steak (bone in), Is 5Jd, Is 2Jd; bone out. Is 9Jd, Is 5Jd; tenderboy steak, Is Ijd, lid; thick flfflik or top rump steak. Is OJd. lOJd; chuck steak, lOd, BJd; blade or broiler steak Hid, 9Jd; sirloin. Is IJd. lid; sirloin, rolled to boneless. Is 4Jd, Is IJd; prsme ribs, lid, 9d; prime ribs, rolled and tettless. Is 2d, lljd; chuck ribs, fid, 6jd; chuck ribs, rolled and boneless, lid. M; back ribs, rolled and boneless. Hid, wing ribs, bone in. Is lid, lid; bone out, Is s|d, Is 2Jd; blade, rolled and boneless, IOJd, BJd; topside. Is OJd, M|d; gravy beef and shin beef, Bd. 6Jd; corned sil verside. Is Id, 10id; rolled brisket corned or otherwise, OJd, 8d; brisket on the bone, sd, 4Jd; flat ribbed, legs and shins, whole, 4Jd, 4d; halves, thick end, sd, 4Jd; knuckle end, 4Jd, 4d; thin flanks, 4d, 3Jd. Mutton.—Legs, whole. Is Id, lOd; shank end up to 61b, Is 2d, Hid; thick end, 1s Id, 10id; middle fillet. Is 2d, Hid. Forequarters: whole, 7id, 6d; shank end, M. 6id; Spanish neck, 9d, 7jd. Shoulders: whole. 9Jd, 8d; shank end. lOd, 8d: biade end, 10Jd, Bid; neck and breast, <d, 6d; neck, best end, Bid. 7d; scrag end, 7d. MLoin: middle. Is Oid, lOd; rib end. 20|d. B|d- chops, loin middle. Is 2jd, Ist.jib, 11 Jd, 9Jd; shoulder, trimmed, lljd, BM; leg or chump. Is 2d, ll 1 ,2d: Spanish neck, lOd, 8d; stewing. 9Jd, 9d; flaps, sid, 4Jd; flaps, whole. 2Jd, 3d; cutlets, french, 1» 4Jd, Is lid; stuffed rolled. Is 2id, Is. (Prices for third grade mutton from la to 2d below second grade schedule) Pork.—Stuffed. Is ~6d. Is 2jd; rolled, U sd, Is 2d; leg. Is 3d, Is; loin. Is 3d. Js; chops, loin. Is sd. Is 2d; foreloto, IrM. lljd; foreloin. Is Id, 10id; corned, nand. lljd. 9Jd; belly. Is lid. lid. Lamb.—Forequarters, is. lOd; hindquarters, Is 2Jd, Hid; legs. Is sd. Is lid; loin, Is sd, Is lid; loin, rib end. Is 3d. is; chops, Is sd. Is lid; chops, crumbed, is Is 2d. Eggs.—Heavy grade, 3s 4d a dozen; standard, 3s 2d; medium, 3s; pullet, 2s w; duck, 3s 2d.