APRIL 13] THE NEW ZEALAND GAZETTE 367

Kind or Description of Meat. Basic Price per Pound.
First Grade. Second Grade. Third Grade.
s. d. s. d. s. d.
(b) Beef—continued
Skirt steak .. .. .. .. .. .. .. .. .. .. 0 8 0 6½ 0 5
Chuck steak .. .. .. .. .. .. .. .. .. .. 0 7 0 5½ 0 4
Blade or bolar steak .. .. .. .. .. .. .. .. .. .. 0 8 0 6½ 0 5
Stuffed steak .. .. .. .. .. .. .. .. .. .. The respective price fixed as above for the appropriate steak increased by 1d. per pound.

Sirloin .. .. .. .. .. .. .. .. .. .. 0 10 0 8 0 6
Sirloin, rolled and boneless .. .. .. .. .. .. .. .. .. .. 1 1 0 10½ 0 8
Prime ribs .. .. .. .. .. .. .. .. .. .. 0 7½ 0 6 0 4½
Prime ribs, rolled and boneless.. .. .. .. .. .. .. .. .. .. 0 10½ 0 8½ 0 6½
Chuck ribs .. .. .. .. .. .. .. .. .. .. 0 5 0 4 0 3
Chuck ribs, rolled and boneless.. .. .. .. .. .. .. .. .. .. 0 8 0 6½ 0 5
Back ribs, rolled and boneless .. .. .. .. .. .. .. .. .. .. 0 8 0 6½ 0 5
Wing ribs .. .. .. .. .. .. .. .. .. .. 0 10 0 8 0 6
Blade, rolled and boneless .. .. .. .. .. .. .. .. .. .. 0 8 0 6½ 0 5
Topside .. .. .. .. .. .. .. .. .. .. 0 9 0 7 0 5½
Gravy beef and shin beef .. .. .. .. .. .. .. .. .. .. 0 6 0 5 0 4
Corned silverside .. .. .. .. .. .. .. .. .. .. 0 10 0 8 0 6
Rolled brisket, corned or otherwise.. .. .. .. .. .. .. .. .. .. 0 7 0 5½ 0 4
Brisket (on the bone) .. .. .. .. .. .. .. .. .. .. 0 3 0 2½ 0 2
Flat rib .. .. .. .. .. .. .. .. .. .. 0 4 0 3 0 2½
Legs and shins—
Whole .. .. .. .. .. .. .. .. .. .. 0 2½ 0 2 0 1½
Halves, thick end .. .. .. .. .. .. .. .. .. .. 0 3 0 2½ 0 2
Halves, knuckle end .. .. .. .. .. .. .. .. .. .. 0 2½ 0 2 0 1½
Thin flank .. .. .. .. .. .. .. .. .. .. 0 2 0 1½ 0 1

Dripping .. .. .. .. .. .. .. .. .. .. Basic price per pound.
s. d.
Suet .. .. .. .. .. .. .. .. .. .. 0 6
Minced beef .. .. .. .. .. .. .. .. .. .. 0 4
Tripe .. .. .. .. .. .. .. .. .. .. 0 6
Sausage-meat .. .. .. .. .. .. .. .. .. .. 0 6
0 5

(c) Pork—
Stuffed .. .. .. .. .. .. .. .. .. .. 1 3 1 0 ..
Rolled .. .. .. .. .. .. .. .. .. .. 1 2 0 11 ..
Leg .. .. .. .. .. .. .. .. .. .. 1 0 0 9½ ..
Loin .. .. .. .. .. .. .. .. .. .. 1 0 0 9½ ..
Chops—
Loin .. .. .. .. .. .. .. .. .. .. 1 2 0 11 ..
Foreloin .. .. .. .. .. .. .. .. .. .. 0 11 0 9 ..
Foreloin .. .. .. .. .. .. .. .. .. .. 0 10 0 8 ..
Corned—
Hand .. .. .. .. .. .. .. .. .. .. 0 8½ 0 7 ..
Belly .. .. .. .. .. .. .. .. .. .. 0 10½ 0 8½ ..

(d) Lamb—
Fore quarter .. .. .. .. .. .. .. .. .. .. 0 10 0 8 ..
Hind quarter .. .. .. .. .. .. .. .. .. .. 1 0 0 9½ ..
Legs .. .. .. .. .. .. .. .. .. .. 1 2 0 11 ..
Loin .. .. .. .. .. .. .. .. .. .. 1 2 0 11 ..
Loin, rib end .. .. .. .. .. .. .. .. .. .. 1 0 0 9½ ..
Chops .. .. .. .. .. .. .. .. .. .. 1 2 0 11 ..
Chops, crumbed .. .. .. .. .. .. .. .. .. .. 1 3 1 0 ..

NOTE.—The basic prices fixed for lamb shall be operative only during the period 1st January to 31st August (inclusive) in any year.

(e) Hogget Mutton .. .. .. .. .. .. .. .. .. .. The respective prices fixed for first-grade mutton, increased in every case by 1d. per pound.

(f) Mutton—
Legs—
Whole .. .. .. .. .. .. .. .. .. .. 0 10 0 8 0 6
Shank end, up to 6 lb. .. .. .. .. .. .. .. .. .. .. 0 11 0 9 0 7
Thick end .. .. .. .. .. .. .. .. .. .. 0 10 0 8 0 6
Middle fillet .. .. .. .. .. .. .. .. .. .. 0 11 0 9 0 7
Fore quarters—
Whole .. .. .. .. .. .. .. .. .. .. 0 5 0 4 0 3
Shank end .. .. .. .. .. .. .. .. .. .. 0 5½ 0 4½ 0 3½
Spanish neck .. .. .. .. .. .. .. .. .. .. 0 6½ 0 5 0 4
Shoulders—
Whole .. .. .. .. .. .. .. .. .. .. 0 7 0 5½ 0 4
Shank end .. .. .. .. .. .. .. .. .. .. 0 7½ 0 6 0 4½
Blade end .. .. .. .. .. .. .. .. .. .. 0 8 0 6½ 0 5
Neck and breast .. .. .. .. .. .. .. .. .. .. 0 5 0 4 0 3
Neck—
Best end .. .. .. .. .. .. .. .. .. .. 0 6½ 0 5 0 4
Scrag end .. .. .. .. .. .. .. .. .. .. 0 5 0 4 0 3
Loin—
Middle .. .. .. .. .. .. .. .. .. .. 0 10 0 8 0 6
Rib end .. .. .. .. .. .. .. .. .. .. 0 8 0 6½ 0 5
Chops—
Loin, middle .. .. .. .. .. .. .. .. .. .. 1 0 0 9½ 0 7
Rib .. .. .. .. .. .. .. .. .. .. 0 9 0 7 0 5½
Shoulder, trimmed .. .. .. .. .. .. .. .. .. .. 0 9 0 7 0 5½
Leg .. .. .. .. .. .. .. .. .. .. 0 11 0 9 0 7
Spanish neck .. .. .. .. .. .. .. .. .. .. 0 8 0 6½ 0 5
Stewing .. .. .. .. .. .. .. .. .. .. 0 7 0 5½ 0 4
Flap .. .. .. .. .. .. .. .. .. .. 0 5 0 4 0 3
Crumbed .. .. .. .. .. .. .. .. .. .. The respective price fixed as above for the appropriate chops increased by 1d. per pound.

Flaps, whole .. .. .. .. .. .. .. .. .. .. 0 2 0 1½ 0 1
Cutlets, French .. .. .. .. .. .. .. .. .. .. 1 2 0 11 0 8½
Stuffed, rolled .. .. .. .. .. .. .. .. .. .. 1 0 0 9½ 0 7½
Tripe .. .. .. .. .. .. .. .. .. .. Basic price per pound.
s. d.
0 6