WHAT MONEY BUYS

Dominion, Volume 37, Issue 122, 18 February 1944, Page 4

WHAT MONEY BUYS

Basic Price Of Meat

From the following schedule showing the basic prices of meat, housewives will be able to work out for themselves just what, theoretically at least' I s^ U i be able to get for iheir 1/9. It should be borne in mind, however, that butcueis will have to dispose of the whole carcase, and, if all the cheaper cuts should be sold first, buyers may have to take the more expensive ones. . . , . The schedule set out is that for the Wellington abattoir district, which includes Wellington, Lower Hutt and 1 etone, but excludes Johnsonville. Upper Hutt and Eastbourne. In all other parts of New Zealand there is no official system of meat grades, and the effective price order is based on the price of prime quality meat. This is in every case the same ns basic price for first-grade meat in Wellington. The basic price for cow beet and ewe mutton, ether than maiden ewe, is in every ease 20 per cent, less than the price shown for first-grade beef and mutton in the Wellington schedule. In effect, this means that householders outside Wellington need concern themselves only with the prices shown in the first column below, which are those for first quality meat in. their areas, with second grade roughly 20 per cent, lower. Description of Meat. Basic Price a Pound First Second (third - Grade Grade Grade s. d. 6. d. s. d.

shall be operative only during the period .himiary 1 to August 31 inclusive, in any year. Hogget mutton- The respective prices fixed for first-grade

In the North Island the maximum retail price is arrived at 'by reference to the 'basic price quoted, as follows:—

Beef— For period August 20 The appropriate to September 30 (in- basic price, inclusive) in any year creased by Jd. a pound. For period October 1 The appropriate to August 19 basic price. Muttpn (all kinds)— For period July Ito The appropriate August 19 basic price, increased by Id a pound. For period August 20 The appropriate to October 31 basic price, .increased by Ijd. a pound. For period November The appropriate 1 to November 30 basic price inI » creased by Id. a pound. For period December The appropriate 1 to June 30 basic price. Veal— For period July Ito The appropriate August 19 basic price In- ' creased, by id. a pound. For period August 20 The appropriate to October 31. 'basic price, increased by Id. a pound. For period November The appropriate 1 to November 30 basic price, increased by id. a pound. For period December The appropriate 1 lu June 30 basic price. <

In the South Island the method, of converting the basic price into the mnxiniuni retail price at any time is slightly different.

VealFillet Loin Chops 9 1.1 0 9 0 10 Z 0 9 0 7 0 8 - Steak 0 11 0 9 — Rump steak 1 2 .0 11 — Cutlets 1 0 0 91 —— Rolled Beef— 0 10 0 8 —. Rump steak .... 1 2 0 11 0 Si Fillet steak .... 1 4 1, 1 0 10 Beef steak .... Stewing steak— 0 9 ■ 0 7 0 oj Chuck • 0 7 G 5| 0 4 Blade 0 8 0 (J* 0 <5 Sirloin Sirloin, rolled mid 0 10 0 s 9 G boneless 1 1 0 10J 0 8 Prime ribs .... Prime ribs, rolled 0 74 0 o u 4 4 and boneless . 0 104 0 8} 0 64 Chuck ribs Baek ribs, rolled 0 5 0 4 0 3 and boneless . 0 8 0 6J 0 5 Wing ribs .... Topside, Jn pieces 0 10 0 8 0 c 41b. & over . 0 II 0 7 0 5 i ' Bolars Gravy beer & sliin 0 7 0 54 0 4 beef 0 6 0 . 5 0 4 Corned silverside Corned rolled 0 10 0 8 0 6 brisket .... 0 7 0 5} 0 4 Brisket 0 3 0 0 2 Flat rib Legs and shins — 0 4 0 3 0 21 Whole 0 2J 0 2 o 14 Halves, thick end Halves, knuckle 0 3 o 24 0 2. end 0 "i 0 2 0 14 Thin Hank Lamb— 0 2 0 11 0 1 Forequarter .... 0 10 0 8 —— Hindquarter 1 0 0 111 -—• Lous 1 2 0 11 —— Loin 1 1 o 104 —- Chops 1 2 0 11 —— Note.—The basic prices fixed for lit nib

s. mutton, in every a pound increased case by Id. d. s. d. s. d. MuttonLegs— . Whole 0 10 0 8 0 6 Shank end, up to (ilb 0 It 0 0 0 7 Fillet end .... 0 10 0 8 0 6 Forequarters — Whole 0 0 4 0 Shank end .... 0 0 •w 0 •U Shoulders 0 7 0 . 54 0 4 Neek and breast . 0 u 0 4 0 3 NeckBest end 0 fit 0 5 0 4 Serhg end . • ■ • 0 *1 0 4 0 3 Loin 0 9 0 Y 0 54 Chops— Middle loin 1 0 0 9* 0 7 Bib 0 !) 0 ( 0 51 Leg 0 11 0 9 0 y Stewing 0 7 0 0 4 Flaps 0 o 0 It 0 1 Cutlets, trimmed 1 X: 0 11 0 81