1398

THE NEW ZEALAND GAZETTE

[No. 56

(3) No additional charges shall be made by a retailer for wrapping any meat to which this Order applies, or for trimming or other incidental and customary services performed in relation to the retailing of any such meat.

(4) If in respect of any lot of meat the maximum price calculated in accordance with the provisions of this Order is not an exact number of pence or half-pence, the maximum price of the lot shall be computed to the nearest upward halfpenny.

(5) Where a retailer sells any joint or cut of meat which is not in accordance with any one definition in the said specification because it comprises less than the total meat included in any one definition or comprises meat included in more than one definition, the maximum retail price per pound of such joint or cut shall be computed on the basis that the joint or cut comprises the kind, description, and grade of meat included in the definition of which the joint or cut forms part or to which the greater part of such joint or cut conforms.

RETAILERS TO EXHIBIT RETAIL PRICES

8. (1) Every retailer who offers or exposes for sale any joints or cuts of meat to which this Order applies shall affix to each joint or cut a ticket, placard, or label on which the total retail price of such joint or cut shall be stated in legible and prominent characters.

(2) In the case of meat items which in accordance with the customary practice within the trade are offered or exposed for sale otherwise than by the joint or cut the retailer shall keep in a prominent position in such proximity to the meat to which it relates as to be obviously in relation thereto a ticket, placard, or label showing in legible and prominent characters the retail price per pound or per unit, as the case may be.

FIRST SCHEDULE

BASIC RETAIL PRICES OF MEAT

Kind or Description of Meat.

(a) Veal—

Fillet .. .. .. .. .. .. .. .. .. 0 11 0 9 ..
Loin .. .. .. .. .. .. .. .. .. 0 9 0 7 ..
Stewing .. .. .. .. .. .. .. .. .. 0 6 0 5 ..
Soup meat .. .. .. .. .. .. .. .. 0 4 0 3 ..
Steak .. .. .. .. .. .. .. .. .. 1 0 0 10 ..
Rump steak .. .. .. .. .. .. .. .. 1 3 1 0 ..
Cutlets .. .. .. .. .. .. .. .. .. 1 0 0 10 ..
Rolled .. .. .. .. .. .. .. .. .. 0 10 0 8 ..
Stuffed .. .. .. .. .. .. .. .. .. 0 11 0 9 ..

(b) Beef—

Rump steak .. .. .. .. .. .. .. .. 1 5 1 2 0 11
Fillet steak .. .. .. .. .. .. .. .. 1 7 1 3½ 1 0½
Porterhouse steak—
Bone in .. .. .. .. .. .. .. .. 1 5 1 2 0 11
Bone out .. .. .. .. .. .. .. .. 1 9 1 5 1 1½
Tenderboy steak .. .. .. .. .. .. .. 1 1 0 10½ 0 8½
Thick flank or top rump steak .. .. .. 1 0 0 10 0 8
Topside steak .. .. .. .. .. .. .. .. 1 0 0 10 0 8
Skirt steak .. .. .. .. .. .. .. .. 0 10½ 0 8½ 0 7
Chuck steak .. .. .. .. .. .. .. .. 0 9½ 0 8 0 6½
Blade or bolar steak .. .. .. .. .. .. 0 11 0 9 0 7½
Stuffed steak .. .. .. .. .. .. .. .. The respective price fixed as above for the appropriate steak increased by 1d. per pound.

Sirloin .. .. .. .. .. .. .. .. .. 1 1 0 10½ 0 8½
Sirloin, rolled and boneless .. .. .. .. 1 4 1 1 0 10½
Prime ribs .. .. .. .. .. .. .. .. 0 10½ 0 8½ 0 7
Prime ribs, rolled and boneless .. .. .. 1 1½ 0 11 0 9
Chuck ribs .. .. .. .. .. .. .. .. 0 7½ 0 6 0 5
Chuck ribs, rolled and boneless .. .. .. 0 10½ 0 8½ 0 7
Back ribs, rolled and boneless .. .. .. 0 11 0 9 0 7½
Wing ribs—
Bone in .. .. .. .. .. .. .. .. 1 1 0 10½ 0 8½
Bone out .. .. .. .. .. .. .. .. 1 5 1 2 0 11
Blade, rolled and boneless .. .. .. .. 0 10 0 8 0 6½
Topside .. .. .. .. .. .. .. .. .. 1 0 0 10 0 8
Gravy beef and shin beef .. .. .. .. .. 0 7½ 0 6 0 5
Corned silverside .. .. .. .. .. .. .. 1 0½ 0 10 0 8
Rolled brisket, corned or otherwise .. .. 0 9 0 7½ 0 6
Brisket (on the bone) .. .. .. .. .. .. 0 4½ 0 4 0 3
Flat rib .. .. .. .. .. .. .. .. .. 0 5½ 0 4½ 0 4
Legs and shins—
Whole .. .. .. .. .. .. .. .. .. 0 4 0 3½ 0 3
Halves, thick end .. .. .. .. .. .. 0 4½ 0 4 0 3
Halves, knuckle end .. .. .. .. .. 0 4 0 3½ 0 3
Thin flank .. .. .. .. .. .. .. .. 0 3½ 0 3 0 2½

Dripping .. .. .. .. .. .. .. .. .. Basic price per pound. s. d.
Suet .. .. .. .. .. .. .. .. .. 0 6
Minced beef .. .. .. .. .. .. .. .. 0 5
Tripe—
In the North Island .. .. .. .. .. 0 6
In the South Island .. .. .. .. .. 0 7
Sausage-meat .. .. .. .. .. .. .. .. 0 6

(c) Pork—

Stuffed .. .. .. .. .. .. .. .. .. 1 5½ 1 2 ..
Rolled .. .. .. .. .. .. .. .. .. 1 4½ 1 1½ ..
Leg .. .. .. .. .. .. .. .. .. 1 2½ 1 0 ..
Loin .. .. .. .. .. .. .. .. .. 1 2½ 1 0 ..
Chops—
Loin .. .. .. .. .. .. .. .. .. 1 4½ 1 1½ ..
Foreloin .. .. .. .. .. .. .. .. 1 1½ 0 11 ..
Foreloin .. .. .. .. .. .. .. .. 1 0½ 0 10 ..
Corned—
Hand .. .. .. .. .. .. .. .. .. 0 11 0 9 ..
Belly .. .. .. .. .. .. .. .. .. 1 1 0 10½ ..

(d) Lamb—

Fore quarter .. .. .. .. .. .. .. .. 1 0 0 10 ..
Hind quarter .. .. .. .. .. .. .. .. 1 2 0 11½ ..
Legs .. .. .. .. .. .. .. .. .. 1 4½ 1 1½ ..
Loin .. .. .. .. .. .. .. .. .. 1 4½ 1 1½ ..
Loin, rib end .. .. .. .. .. .. .. .. 1 2½ 1 0 ..
Chops .. .. .. .. .. .. .. .. .. 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.