THE FROZEN MEAT MARKET.
Press Association—By Tolograph—Copyright. LONDON, July 27. Tho following are the latest quotations for all classes of meat. In the easo of those not quoted the price is unchanged: — July 19. Jnlv 2G. d. d.' Cunterbury rantten, light - - 4 5-10 Canterbury mutton, medium ... —4s 15-16 Canterbury mutton, heavy ... — -H 4 1-16 Pouthland'rautton - — — N.T. mntton, belt brands, ES-G4lb — — S.I. mutton, ordinary, 56-Gllb ... 'ljl-10 — K.Z. ewes — — ~ ''5 — Australian mntton, light — — Australian mutton, heart ... .- — — Australian ewes ' 11-16 River Plato mutton, Heht, 40-56!b — 4 1-16 fliver Plate mutton, heavy, 56-?2lb — — Diver Plata ew« »< 3 — Canterbury limb, light ... — — 811-16 5} Canterbury limb, medium _ — M n 3-1G Canterbury lamb, heavy ... .» 413-10 North Island lamb, seleoted — 5 5-1G — North Island lamb, ordinary ~ 5 i SomhJantl lamb, selected ... — M • t, 3 > Southland lamb, ordinary — 5 5-lfi Australian lamb, best bramW — Australian lamb, fair quality ... — — Australian lambjnlorlor ... - — — niver Plato lamb, Brit finality ... — — Biter Plato lamb, seoond quality — — New Zealand beef, torea — — New Zealand beef, hindj „. — — Australian bee!, lores ... ... -pi — Australian beef, htndi ... ... '15 — R. Plate beef, chilled fore* _ •'» — R. Plate bee}, chilled hlodi m M : »i ■> R. Plate beef, froien fores ft. Plate beef, Iroien hinds _ — — —
Permanent link to this item
https://paperspast.natlib.govt.nz/newspapers/ODT19130729.2.16.3
Bibliographic details
Otago Daily Times, Issue 15828, 29 July 1913, Page 4
Word Count
190THE FROZEN MEAT MARKET. Otago Daily Times, Issue 15828, 29 July 1913, Page 4
Using This Item
Allied Press Ltd is the copyright owner for the Otago Daily Times. You can reproduce in-copyright material from this newspaper for non-commercial use under a Creative Commons New Zealand BY-NC-SA licence. This newspaper is not available for commercial use without the consent of Allied Press Ltd. For advice on reproduction of out-of-copyright material from this newspaper, please refer to the Copyright guide.
Log in