New Zealand Gazette – 1947 – No. 56

Page 1396

✨ Meat Price Regulations

1396

THE NEW ZEALAND GAZETTE

FIRST SCHEDULE—continued

Kind or Description of Meat.	Prime Quality.	Other than Prime Quality.
(b) Beef—continued	Ox and Heifer.	Cow.
Sirloin	s. d.	s. d.
Sirloin, rolled and boneless	1 1	0 10½
Prime ribs	1 4	1 1
Prime ribs, rolled and boneless	0 10½	0 8½
Chuck ribs	1 1½	0 11
Chuck ribs, rolled and boneless	0 7½	0 6
Back ribs, rolled and boneless	0 10½	0 8½
Wing ribs—	0 11	0 9
Bone in	1 1	0 10½
Bone out	1 5	1 2
Blade, rolled and boneless	0 10	0 8
Topside	1 0	0 10
Gravy beef and shin beef	0 7½	0 6
Corned silverside	1 0½	0 10
Rolled brisket, corned or otherwise	0 9	0 7½
Brisket (on the bone)	0 4½	0 4
Flat rib	0 5½	0 4½
Legs and shins—	Basic price per Pound.
Whole	0 4	0 3½
Halves, thick end	0 4½	0 4
Halves, knuckle end	0 4	0 3½
Thin flank	0 3½	0 3
Dripping	0 6
Suet	0 5
Minced beef	0 8
Tripe—	0 6
In the North Island	0 7
In the South Island	0 6
Sausage-meat	0 6
(c) Pork
Stuffed	s. d.	s. d.
Rolled	1 5½	1 2
Leg	1 4½	1 1½
Loin	1 2½	1 0
Chops—	1 2½	1 0
Loin	1 4½	1 1½
Foreloin	1 1½	0 11
Foreloin	1 0½	0 10
Corned—	0 11	0 9
Hand	1 1	0 10½
Belly
(d) Lamb
Fore quarter	s. d.	s. d.
Hind quarter	1 0	0 10
Legs	1 2	0 11½
Loin	1 4½	1 1½
Loin, rib end	1 4½	1 1½
Chops	1 2½	1 0
Chops, crumbed	1 4½	1 1½
Chops, crumbed	1 5½	1 2
NOTE.—The basic prices for lamb shall be operative only during the period 1st January to 30th September (inclusive)
in the North Island and during the period 1st January to 31st October (inclusive) in the South Island in any year and
shall apply only with respect to lamb sold in the year following the year in which the lamb was born.
(e) Hogget-mutton
Hogget-mutton	The respective prices fixed for prime-quality mutton, increased in every case by 1d. per pound.
(f) Mutton	Wether and Maiden Ewe.	Ewe, other than Maiden Ewe.
Legs—	s. d.	s. d.
Whole	1 1	0 10½
Shank end, up to 6 lb	1 2	0 11½
Thick end	1 1	0 10½
Middle fillet	1 2	0 11½
Fore quarters—	0 7½	0 6
Whole	0 8	0 6½
Shank end	0 9	0 7½
Spanish neck	0 9½	0 8
Shoulders—	0 10	0 8
Whole	0 10½	0 8½
Shank end	0 7	0 6
Blade end	Neck and breast
Neck—Best end	0 8½	0 7
Scrag end	0 7	0 6
Loin—Middle	1 0½	0 10
Rib end	0 10½	0 8½
Chops—Loin, middle	1 2½	1 0
Rib	0 11½	0 9½
Shoulder, trimmed	0 11½	0 9½
Leg or chump	1 2	0 11½
Spanish neck	0 10	0 8
Stewing	0 9½	0 8
Flap	0 5½	0 4½
Crumbed	Flaps, whole
Cutlets, French	0 2½	0 2
Stuffed, rolled	1 4½	1 1½
	1 2½	1 0
	The respective price fixed as above for the appropriate chops increased by 1d. per pound.
No. 56

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VUW Te Waharoa — NZ Gazette 1947, No 56

NZLII — NZ Gazette 1947, No 56

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✨ LLM interpretation of page content

🏭 Price Order No. 769 for Meat sold Elsewhere than in an Abattoir District (continued from previous page)

Domain🏭 Trade, Customs & Industry
KeywordsPrice regulation, Meat, Retail prices, Abattoir district, Price Tribunal

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