RETAIL MEAT PRICES LAID DOWN IN ORDER

Press, Volume XCIX, Issue 29145, 4 March 1960, Page 12

RETAIL MEAT PRICES LAID DOWN IN ORDER

(From Our Own Reporter)

WELLINGTON, March 3.

An order bringing retail meat prices under control from next Monday was gazetted tonight. The order applies to all retail sales of meat, whether fresh, frozen or prepackaged chilled meat in the meatpricing districts defined in the order.

It is laid down that all meat sold or delivered to a purchaser during the currency of the order shall be deemed to be intended for human consumption unless sold for some other specific purpose, and the maximum prices fixed apply to sales by auction as well as to other sales.

The order is accompanied by three schedules. The first schedule defines the meat-pricing districts, the second lays down the basic retail prices of meat to which the order applies. The third schedule gives a table adding or subtracting in pence a pound the allowances for each district. To find the maximum retail price for meat in any district, the consumer must take the basic retail price as defined in the second schedule and add or subtract the amount shown in the third schedule. The maximum retail price a pound for meat retailed In Canterbury, Marlborough, Nelson and Westland is the basic retail price plus or minus the amounts indicated below:— Canterbury:—Veal, first and second grades, plus Id; beef, second and third grades, minus 4d; pork, first and second grades, plus 4d; lamb, first and second grades, minus Id; mutton, first grade, minus Id; mutton, second and third grades, minus Id. Marlborough, Nelson and Westland:—Beef, first grade, minus Id; beef, second and third grades, minus sd; pork, first and second grades, plus 4d; hogget, plus Id. Districts Defined Canterbury is defined as being the cities of Christchurch and Timaru and the counties of Waipara, Tawera, Ashley, Kowal, Oxford, Eyre, Rangiora, Waimairi, Malvern, Paparua; Heathcote, Mount Herbert, Halswell, Akaroa, Springs, Wairewa, Selwyn, Ellesmere, Ashburton, Geraldine, Mackenzie, Levels, Waimate, and Waitaki, including all cities, boroughs and town districts situate

within or contiguous to the boundaries of any such county. Marlborough, Nelson, and Westland meat-pricing district Is defined as the city of Nelson and the counties of Golden Bay, Waimea, Sounds, Marlborough, Murchison, Awatere, Kaikoura, Inangatyja, Amuri, Cheviot, Grey, and Westland, including all cities, boroughs and town districts situate within or contiguous to the boundaries of any such tyThe basic retail prices a pound and according to grade are as follows the figures representing first, second and third grade meat respectively.

Veal s d s d s d Fillet, bone in .. 3 1 2 11 MM Fillet, boneless .. 3 3 3 1 __ Loin 3 3 3 1 mm Stewing 2 7 2 6 «mo» Steak 3 6 3 4 mm. Rump steak .. 4 1 3 10 mm Cutlets .. 3 6 3 4 Rolled .. 2 9 2 7 Stuffed .. 2 9 2 7 For any other joint or cut of veal the appropriate price fixed for beet for a corresponding cut or joint shall apply. Beef s d s d s d Rump steak 4 4 3 11 3 8 Undercut fillet steak 4 11 4 7 4 4 Porterhouse, bone in 5 3 4 2 3 11 Porterhouse, bone out 5 8 4 7 4 4 Tenderboy steak Thick flank or top 3 2 2 10 2 8 rump steak .. 3 1 2 9 2 7 Topside steak .. 3 1 2 9 2 7 Skirt 3 1 2 9 2 8 Chuck steak Blade or Bolar 2 11 2 7 2 5 steak 3 1 2 9 2 7 Sirloin, bone in Sirloin, rolled and 3 0 2 9 2 8 boneless 3 5 3 3 3 0 Prime ribs, bone in 2 4 2 1 2 0 Prime ribs, rolled and boneless 2 9 2 6 2 4 Chuck ribs, bone in 2 6 2 2 2 1 Chuck ribs, rolled and boneless 2 11 2 7 2 5 Wing rib, bone in Blade, rolled and 3 0 2 9 2 7 boneless 2 10 2 6 2 5 Back ribs, rolled and boneless 2 11 2 7 2 5 Topside Gravy beef and 3 0 2 8 2 6 shin beef 2 7 2 4 2 2 Corned silverside Rolled brisket, 3 1 2 11 2 9 corned or otherwise 2 3 2 1 1 11 Brisket on the bone, corned or otherwise 1 8 1 6 1 5 Flat rib Legs and shins, I 9 1 7 1 6 whole 1 7 1 4 1 2 Legs and shins, halves, thick end .. 1 10 1 6 1 5 Legs and shins, halves, knuckle end .. 1 4 1 2 1 1 Legs and halves. thin flank 1 5 1 3 1 2 Pork Stuffed .. 3 3 3 1 MM. Rolled .. 3 3 3 1 MM Leg .. .. 2 11 2 9 MM Loin .. .. 3 0 2 10 MM Foreloin 2 10 2 8 — Loin chops 3 2 3 0 Foreloin chops .. 2 11 2 9 MM Hand corned 2 9 2 7 MM Belly corned 2 10 2 8 Lamb Forequarter 1 5 1 4 «MM Hindquarter 2 7 2 6 Leg 2 9 2 8 MM Whole loin 2 0 1 11 MM Middle loin 2 3 2 2 MM Rib end loin 1 9 1 8 MM Middle loin chops 2 8 2 7 Rib end chops .. 2 2 2 1 Hogget Whole legs 2 3 MM MM Shank end legs, up to 61b 2 6 mm MM Middle fillet leg 2 6 —— MM Thick end leg 2 3 MM Whole forequarters 1 4 MM MM Shank end forequarters 1 6 —— MM Spanish neck 1 7 Whole shoulders 1 6 MM Shank end shoulders 1 8 —M MM Blade end shoulders 1 11 MM Neck and breast 1 6 mm MM Best end neck 1 9 — MM Scrag end neck 1 5 Middle loin 2 9 —— MM Rib end loin 1 8 — Loin chops 2 3 —■ •— Rib chops 1 10 —— Trimmed shoulder chops 2 9 MM MM Leg or chump chops 2 7 MM MM Spanish neck chops 1 11 MM MM Stewing chops .. 1 7 MM Flap chops 0 8 Whole flaps 0 6 —M French cutlets .. 3 11 -“ Mutton Whole legs Shank end leg, 2 1 1 6 1 4 up to 61b 2 4 1 8 1 6 Middle fillet leg 2 4 1 8 1 6 Thick end leg .. Whole forequar2 1 1 6 1 4 ters 1 4 0 10 0 8 Spanish neck 1 5 0 11 0 9 Whole shoulder 1 4 0 11 0 9 Shank end 1 6 1 1 0 11 Blade end 1 9 1 4 1 3 Neck and breast 1 4 1 0 0 10

Best end neck 1 7 1 1 0 11 Scrag end neck .. 1 2 0 10 0 9 Middle loin .. 1 10 1 3 1 1 Rib end loin 1 6 0 11 0 9 Loin chops 2 1 1 7 1 4 Rib chops 1 8 1 2 0 11 Shoulder chops. trimmed 1 10 1 3 1 0 Leg or chump chops 2 5 1 10 1 7 Spanish neck chops «. 1 9 1 3 1 1 Stewing chops .. 1 5 1 0 0 10 Flap chops .. 0 8 0 7 0 6 Whole, flaps 0 8 0 6 0 S French cutlets .. 3 9 2 10 2 8