New Zealand Gazette – 1949 – No. 1

Page 21

✨ Maximum Retail Prices of Meat

JAN. 13] THE NEW ZEALAND GAZETTE 21

FIRST SCHEDULE—continued
MAXIMUM RETAIL PRICES OF MEAT TO WHICH THIS ORDER APPLIES—continued

Kind or Description of Meat.	First Grade. Per Pound.					Second Grade. Per Pound.					Third Grade. Per Pound.
A.	B.	C.	D.	Frozen Meat.	A.	B.	C.	D.	A.	B.	C.	D.
s. d.	s. d.	s. d.	s. d.	s. d.	s. d.	s. d.	s. d.	s. d.	s. d.	s. d.	s. d.	s. d.

Beef
Rump steak .. .. | 1 5½ | 1 6 | 1 6½ | 1 7 | 1 6½ | 1 2½ | 1 3 | 1 3½ | 1 4 | 0 11½ | 1 0 | 1 0½ | 1 1
Fillet steak .. .. | 1 7½ | 1 8 | 1 8½ | 1 9 | 1 8½ | 1 4 | 1 4½ | 1 5 | 1 5½ | 1 1 | 1 1½ | 1 2 | 1 2½
Porterhouse steak—
Bone in .. .. | 1 5½ | 1 6 | 1 6½ | 1 7 | 1 6½ | 1 2½ | 1 3 | 1 3½ | 1 4 | 0 11½ | 1 0 | 1 0½ | 1 1
Bone out .. .. | 1 9½ | 1 10 | 1 10½ | 1 11 | 1 10½ | 1 5½ | 1 6 | 1 6½ | 1 7 | 1 2 | 1 2½ | 1 3 | 1 3½
Tenderboy steak .. .. | 1 1½ | 1 2 | 1 2½ | 1 3 | 1 2½ | 0 11 | 0 11½ | 1 0 | 1 0½ | 0 9 | 0 9½ | 0 10 | 0 10½
Thick flank or top rump steak | 1 0½ | 1 1 | 1 1½ | 1 2 | 1 1½ | 0 10½ | 0 11 | 0 11½ | 1 0 | 0 8½ | 0 9 | 0 9½ | 0 10
Topside steak .. .. | 1 0½ | 1 1 | 1 1½ | 1 2 | 1 1½ | 0 10½ | 0 11 | 0 11½ | 1 0 | 0 8½ | 0 9 | 0 9½ | 0 10
Skirt steak .. .. | 0 11 | 0 11½ | 1 0 | 1 0½ | 1 0 | 0 9 | 0 9½ | 0 10 | 0 10½ | 0 7½ | 0 8 | 0 8½ | 0 9
Chuck steak .. .. | 0 10 | 0 10½ | 0 11 | 0 11½ | 0 11 | 0 8½ | 0 9 | 0 9½ | 0 10 | 0 7 | 0 7½ | 0 8 | 0 8½
Blade or bolar steak .. .. | 0 11½ | 1 0 | 1 0½ | 1 1 | 1 0½ | 0 9½ | 0 10 | 0 10½ | 0 11 | 0 8 | 0 8½ | 0 9 | 0 9½
Stuffed .. .. | The respective price fixed as above for the appropriate steak, increased by 1d. per pound.
Sirloin .. .. | 1 1½ | 1 2 | 1 2½ | 1 3 | 1 2½ | 0 11 | 0 11½ | 1 0 | 1 0½ | 0 9 | 0 9½ | 0 10 | 0 10½
Sirloin, rolled and boneless .. | 1 4½ | 1 5 | 1 5½ | 1 6 | 1 5½ | 1 1½ | 1 2 | 1 2½ | 1 3 | 0 11 | 0 11½ | 1 0 | 1 0½
Prime ribs .. .. | 0 10½ | 0 11 | 0 11½ | 1 0 | 0 11½ | 0 8½ | 0 9 | 0 9½ | 0 10 | 0 7 | 0 7½ | 0 8 | 0 8½
Prime ribs, rolled and boneless | 1 1½ | 1 2 | 1 2½ | 1 3 | 1 2½ | 0 11 | 0 11½ | 1 0 | 1 0½ | 0 9 | 0 9½ | 0 10 | 0 10½
Chuck ribs .. .. | 0 7½ | 0 8 | 0 8½ | 0 9 | 0 8½ | 0 6 | 0 6½ | 0 7 | 0 7½ | 0 5 | 0 5½ | 0 6 | 0 6½
Wing ribs—
Bone in .. .. | 1 1 | 1 1½ | 1 2 | 1 2½ | 1 2 | 0 10½ | 0 11 | 0 11½ | 1 0 | 0 8½ | 0 9 | 0 9½ | 0 10
Bone out .. .. | 1 5 | 1 5½ | 1 6 | 1 6½ | 1 6 | 1 2 | 1 2½ | 1 3 | 1 3½ | 0 11 | 0 11½ | 1 0 | 1 0½
Blade, rolled and boneless .. | 0 10 | 0 10½ | 0 11 | 0 11½ | 0 11 | 0 8 | 0 8½ | 0 9 | 0 9½ | 0 6½ | 0 7 | 0 7½ | 0 8
Chuck ribs, rolled and boneless | 0 10½ | 0 11 | 0 11½ | 1 0 | 0 11½ | 0 8½ | 0 9 | 0 9½ | 0 10 | 0 7 | 0 7½ | 0 8 | 0 8½
Back ribs, rolled and boneless | 0 11 | 0 11½ | 1 0 | 1 0½ | 1 0 | 0 9 | 0 9½ | 0 10 | 0 10½ | 0 7½ | 0 8 | 0 8½ | 0 9
Topside .. .. | 1 0 | 1 0½ | 1 1 | 1 1½ | 1 1 | 0 10½ | 0 11 | 0 11½ | 1 0 | 0 8 | 0 8½ | 0 9 | 0 9½
Gravy beef and shin beef .. | 0 7½ | 0 8 | 0 8½ | 0 9 | 0 8½ | 0 6 | 0 6½ | 0 7 | 0 7½ | 0 5 | 0 5½ | 0 6 | 0 6½
Corned silverside .. .. | 1 1 | 1 1½ | 1 2 | 1 2½ | 1 2 | 0 10½ | 0 11 | 0 11½ | 1 0 | 0 8½ | 0 9 | 0 9½ | 0 10
Rolled brisket, corned or otherwise | 0 9 | 0 9½ | 0 10 | 0 10½ | 0 10 | 0 7½ | 0 8 | 0 8½ | 0 9 | 0 6 | 0 6½ | 0 7 | 0 7½
Brisket (on the bone) .. .. | 0 4½ | 0 5 | 0 5½ | 0 6 | 0 5½ | 0 4 | 0 4½ | 0 5 | 0 5½ | 0 3 | 0 3½ | 0 4 | 0 4½
Flat rib .. .. | 0 5½ | 0 6 | 0 6½ | 0 7 | 0 6½ | 0 4½ | 0 5 | 0 5½ | 0 6 | 0 4 | 0 4½ | 0 5 | 0 5½
Legs and shins—
Whole .. .. | 0 4 | 0 4½ | 0 5 | 0 5½ | 0 5 | 0 3½ | 0 4 | 0 4½ | 0 5 | 0 3 | 0 3½ | 0 4 | 0 4½
Halves, thick end .. | 0 4½ | 0 5 | 0 5½ | 0 6 | 0 5½ | 0 4 | 0 4½ | 0 5 | 0 5½ | 0 3 | 0 3½ | 0 4 | 0 4½
Halves, knuckle end .. | 0 4 | 0 4½ | 0 5 | 0 5½ | 0 5 | 0 3½ | 0 4 | 0 4½ | 0 5 | 0 3 | 0 3½ | 0 4 | 0 4½
Thin flank .. .. | 0 3½ | 0 4 | 0 4½ | 0 5 | 0 4½ | 0 3 | 0 3½ | 0 4 | 0 4½ | 0 2½ | 0 3 | 0 3½ | 0 4

Pork
Stuffed .. .. | 1 6 | 1 6½ | 1 7 | .. | 1 7 | 1 2½ | 1 3 | 1 3½ | .. | .. | .. | .. | ..
Rolled .. .. | 1 5 | 1 5½ | 1 6 | .. | 1 6 | 1 2 | 1 2½ | 1 3 | .. | .. | .. | .. | ..
Leg .. .. | 1 3 | 1 3½ | 1 4 | .. | 1 4 | 1 0 | 1 0½ | 1 1 | .. | .. | .. | .. | ..
Loin .. .. | 1 3 | 1 3½ | 1 4 | .. | 1 4 | 1 0 | 1 0½ | 1 1 | .. | .. | .. | .. | ..
Chops—
Loin .. .. | 1 5 | 1 5½ | 1 6 | .. | 1 6 | 1 2 | 1 2½ | 1 3 | .. | .. | .. | .. | ..
Foreloin .. .. | 1 2 | 1 2½ | 1 3 | .. | 1 3 | 0 11½ | 1 0 | 1 0½ | .. | .. | .. | .. | ..
Foreloin .. .. | 1 1 | 1 1½ | 1 2 | .. | 1 2 | 0 10½ | 0 11 | 0 11½ | .. | .. | .. | .. | ..
Corned—
Hand .. .. | 0 11½ | 1 0 | 1 0½* | .. | 1 0½ | 0 9½ | 0 10 | 0 10½ | .. | .. | .. | .. | ..
Belly .. .. | 1 1½ | 1 2 | 1 2½ | .. | 1 2½ | 0 11 | 0 11½ | 1 0 | .. | .. | .. | .. | ..

Lamb
Forequarter .. .. | 1 0 | 1 0½ | 1 1 | .. | 1 1 | 0 10 | 0 10½ | 0 11 | .. | .. | .. | .. | ..
Hindquarter .. .. | 1 2½ | 1 3 | 1 3½ | .. | 1 3½ | 0 11½ | 1 0 | 1 0½ | .. | .. | .. | .. | ..
Leg .. .. | 1 5 | 1 5½ | 1 6 | .. | 1 6 | 1 1½ | 1 2 | 1 2½ | .. | .. | .. | .. | ..
Loin .. .. | 1 5 | 1 5½ | 1 6 | .. | 1 6 | 1 1½ | 1 2 | 1 2½ | .. | .. | .. | .. | ..
Loin, rib end .. .. | 1 3 | 1 3½ | 1 4 | .. | 1 4 | 1 0 | 1 0½ | 1 1 | .. | .. | .. | .. | ..
Chops .. .. | 1 5 | 1 5½ | 1 6 | .. | 1 6 | 1 1½ | 1 2 | 1 2½ | .. | .. | .. | .. | ..

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

Mutton
Side .. .. | 0 8½ | 0 9 | 0 9½ | .. | 0 9 | 0 7 | 0 7½ | 0 8 | .. | 0 5½ | 0 6 | 0 6½ | ..
Legs—
Whole .. .. | 1 1 | 1 1½ | 1 2 | .. | 1 2 | 0 10½ | 0 11 | 0 11½ | .. | 0 8½ | 0 9 | 0 9½ | ..
Shank end, up to 6 lb. .. | 1 2 | 1 2½ | 1 3 | .. | 1 3 | 0 11½ | 1 0 | 1 0½ | .. | 0 9 | 0 9½ | 0 10 | ..
Thick end .. .. | 1 1 | 1 1½ | 1 2 | .. | 1 2 | 0 10½ | 0 11 | 0 11½ | .. | 0 8½ | 0 9 | 0 9½ | ..
Middle fillet .. .. | 1 2 | 1 2½ | 1 3 | .. | 1 3 | 0 11½ | 1 0 | 1 0½ | .. | 0 9 | 0 9½ | 0 10 | ..
Forequarters—
Whole .. .. | 0 7½ | 0 8 | 0 8½ | .. | 0 8½ | 0 6 | 0 6½ | 0 7 | .. | 0 5 | 0 5½ | 0 6 | ..
Shank end .. .. | 0 8 | 0 8½ | 0 9 | .. | 0 9 | 0 6½ | 0 7 | 0 7½ | .. | 0 5½ | 0 6 | 0 6½ | ..
Spanish neck .. .. | 0 9 | 0 9½ | 0 10 | .. | 0 10 | 0 7½ | 0 8 | 0 8½ | .. | 0 6 | 0 6½ | 0 7 | ..
Shoulders—
Whole .. .. | 0 9½ | 0 10 | 0 10½ | .. | 0 10½ | 0 8 | 0 8½ | 0 9 | .. | 0 6½ | 0 7 | 0 7½ | ..
Shank end .. .. | 0 10 | 0 10½ | 0 11 | .. | 0 11 | 0 8 | 0 8½ | 0 9 | .. | 0 6½ | 0 7 | 0 7½ | ..
Blade end .. .. | 0 10½ | 0 11 | 0 11½ | .. | 0 11½ | 0 8½ | 0 9 | 0 9½ | .. | 0 7 | 0 7½ | 0 8 | ..
Neck and breast .. .. | 0 7 | 0 7½ | 0 8 | .. | 0 8 | 0 6 | 0 6½ | 0 7 | .. | 0 4½ | 0 5 | 0 5½ | ..
Neck—
Best end .. .. | 0 8½ | 0 9 | 0 9½ | .. | 0 9½ | 0 7 | 0 7½ | 0 8 | .. | 0 5½ | 0 6 | 0 6½ | ..
Scrag end .. .. | 0 7 | 0 7½ | 0 8 | .. | 0 8 | 0 6 | 0 6½ | 0 7 | .. | 0 4½ | 0 5 | 0 5½ | ..
Loin—
Middle .. .. | 1 0½ | 1 1 | 1 1½ | .. | 1 1½ | 0 10 | 0 10½ | 0 11 | .. | 0 8 | 0 8½ | 0 9 | ..
Rib end .. .. | 0 10½ | 0 11 | 0 11½ | .. | 0 11½ | 0 8½ | 0 9 | 0 9½ | .. | 0 7 | 0 7½ | 0 8 | ..
Chops—
Loin .. .. | 1 2½ | 1 3 | 1 3½ | .. | 1 3½ | 1 0 | 1 0½ | 1 1 | .. | 0 9½ | 0 10 | 0 10½ | ..
Rib .. .. | 0 11½ | 1 0 | 1 0½ | .. | 1 0½ | 0 9½ | 0 10 | 0 10½ | .. | 0 7½ | 0 8 | 0 8½ | ..
Shoulder, trimmed .. .. | 0 11½ | 1 0 | 1 0½ | .. | 1 0½ | 0 9½ | 0 10 | 0 10½ | .. | 0 7½ | 0 8 | 0 8½ | ..
Leg or chump .. .. | 1 2 | 1 2½ | 1 3 | .. | 1 3 | 0 11½ | 1 0 | 1 0½ | .. | 0 9 | 0 9½ | 0 10 | ..
Spanish neck .. .. | 0 10 | 0 10½ | 0 11 | .. | 0 11 | 0 8 | 0 8½ | 0 9 | .. | 0 6½ | 0 7 | 0 7½ | ..
Stewing .. .. | 0 9½ | 0 10 | 0 10½ | .. | 0 10½ | 0 8 | 0 8½ | 0 9 | .. | 0 6½ | 0 7 | 0 7½ | ..
Flap .. .. | 0 5½ | 0 6 | 0 6½ | .. | 0 6½ | 0 4½ | 0 5 | 0 5½ | .. | 0 4 | 0 4½ | 0 5 | ..
Flaps, whole .. .. | 0 2½ | 0 3 | 0 3½ | .. | 0 3½ | 0 2 | 0 2½ | 0 3 | .. | 0 2 | 0 2½ | 0 3 | ..
Cutlets, French .. .. | 1 4½ | 1 5 | 1 5½ | .. | 1 5½ | 1 1½ | 1 2 | 1 2½ | .. | 0 11 | 0 11½ | 1 0 | ..
Stuffed, rolled .. .. | 1 2½ | 1 3 | 1 3½ | .. | 1 3½ | 1 0 | 1 0½ | 1 1 | .. | 0 9½ | 0 10 | 0 10½ | ..

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VUW Te Waharoa — NZ Gazette 1949, No 1

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🏭 Maximum Retail Prices of Meat (continued from previous page)

Domain🏭 Trade, Customs & Industry
KeywordsPrice Order, Meat, Retail Prices, Price Tribunal, Control of Prices Act, 1947

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