New Zealand Gazette – 1949 – No. 46

Page 1669

✨ Maximum Retail Prices of Meat

Aug. 8] THE NEW ZEALAND GAZETTE 1669

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.	Frozen Meat.	A.	B.	C.	D.	Frozen Meat.
	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.	s. d.	s. d.
Beef
Rump steak	..	1 6½	1 7	1 7½	1 8	1 7½	1 3	1 3½	1 4	1 4½	1 4	1 0	1 0½	1 1	1 1½
Fillet steak (undercut)	..	1 8½	1 9	1 9½	1 10	1 9½	1 4½	1 5	1 5½	1 6	1 5½	1 1½	1 2	1 2½	1 3
Porterhouse steak—
Bone in	..	1 5½	1 6	1 6½	1 7	1 6½	1 2½	1 3	1 3½	1 4	1 3½	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 6½	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	1 0	0 9	0 9½	0 10	0 10½
Thick flank or top rump steak	1 1	1 1½	1 2	1 2½	1 2	0 10½	0 11	0 11½	1 0	0 11½	0 8½	0 9	0 9½	0 10	0 9½
Topside steak	..	1 1	1 1½	1 2	1 2½	1 2	0 10½	0 11	0 11½	1 0	0 11½	0 8½	0 9	0 9½	0 10
Skirt steak	..	0 11½	1 0	1 0½	1 1	1 0½	0 9½	0 10	0 10½	0 11	0 10½	0 8	0 8½	0 9	0 9½
Chuck steak	..	0 10½	0 11	0 11½	1 0	0 11½	0 8½	0 9	0 9½	0 10	0 9½	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 10½	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	1 0	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	1 2½	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 9½	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	1 0	0 9	0 9½	0 10	0 10½	0 10
Chuck ribs	..	0 8	0 8½	0 9	0 9½	0 9	0 6½	0 7	0 7½	0 8	0 7½	0 5½	0 6	0 6½	0 7
Chuck ribs, rolled and boneless	0 11	0 11½	1 0	1 0½	1 0	0 9	0 9½	0 10	0 10½	0 10	0 7½	0 8	0 8½	0 9	0 8½
Wing ribs—
Bone in	..	1 1	1 1½	1 2	1 2½	1 2	0 10½	0 11	0 11½	1 0	0 11½	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	1 3	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 9	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 10	0 8	0 8½	0 9	0 9½	0 9
Topside	..	1 0½	1 1	1 1½	1 2	1 1½	0 10½	0 11	0 11½	1 0	0 11½	0 8½	0 9	0 9½	0 10
Gravy beef and shin beef	..	0 8½	0 9	0 9½	0 10	0 9½	0 7	0 7½	0 8	0 8½	0 8	0 5½	0 6	0 6½	0 7
Corned silverside	..	1 1	1 1½	1 2	1 2½	1 2	0 10½	0 11	0 11½	1 0	0 11½	0 8½	0 9	0 9½	0 10
Rolled brisket, corned or otherwise	0 9½	0 10	0 10½	11	0 10½	0 8	0 8½	0 9	0 9½	0 9	0 6½	0 7	0 7½	0 8	0 7½
Brisket (on the bone), corned or otherwise	0 5	0 5½	0 6	0 6½	0 6	0 4	0 4½	0 5	0 5½	0 5	0 3	0 3½	0 4	0 4½	0 4
Flat rib	..	0 5½	0 6	0 6½	0 7	0 6½	0 4½	0 5	0 5½	0 6	0 5½	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 4½	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 5	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 4½	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 4	0 2½	0 3	0 3½	0 4
Pork
Stuffed	..	1 6½	1 7	1 7½	..	1 7½	1 3	1 3½	1 4	..	1 4	..	..	..	..
Rolled	..	1 5½	1 6	1 6½	..	1 6½	1 2½	1 3	1 3½	..	1 3½	..	..	..	..
Leg	..	1 3	1 3½	1 4	..	1 4	1 0	1 0½	1 1	..	1 1	..	..	..	..
Loin	..	1 3½	1 4	1 4½	..	1 4½	1 0½	1 1	1 1½	..	1 1½	..	..	..	..
Chops—
Loin	..	1 5½	1 6	1 6½	..	1 6½	1 2½	1 3	1 3½	..	1 3½	..	..	..	..
Foreloin	..	1 2½	1 3	1 3½	..	1 3½	0 11½	1 0	1 0½	..	1 0½	..	..	..	..
Foreloin	..	1 1½	1 2	1 2½	..	1 2½	0 11	0 11½	1 0	..	1 0	..	..	..	..
Corned—
Hand	..	1 0	1 0½	1 1	..	1 1	0 10½	0 11	0 11½	..	0 11½	..	..	..	..
Belly	..	1 1½	1 2	1 2½	..	1 2½	0 11	0 11½	1 0	..	1 0	..	..	..	..
Lamb
Forequarter	..	1 0½	1 1	1 1½	..	1 1½	0 10	0 10½	1 1	..	1 1	..	..	..	..
Hindquarter	..	1 3	1 3½	1 4	..	1 4	1 0	1 0½	1 1	..	1 1	..	..	..	..
Leg	..	1 5½	1 6	1 6½	..	1 6½	1 2½	1 3	1 3½	..	1 3½	..	..	..	..
Loin	..	1 5½	1 6	1 6½	..	1 6½	1 2½	1 3	1 3½	..	1 3½	..	..	..	..
Loin, rib end	..	1 3½	1 4	1 4½	..	1 4½	1 0½	1 1	1 1½	..	1 1½	..	..	..	..
Chops	..	1 5½	1 6	1 6½	..	1 6½	1 2½	1 3	1 3½	..	1 3½	..	..	..	..

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

Mutton

| Side | .. | 0 8¾ | 0 9¼ | 0 9¾ | .. | 0 9¾ | 0 7¼ | 0 7¾ | 0 8¼ | .. | 0 8¼ | 0 5¾ | 0 6¼ | 0 6¾ | .. | 0 6¾ |
| Legs— | | | | | | | | | | | | | | | | |
| Whole | .. | 1 1½ | 1 2 | 1 2½ | .. | 1 2½ | 0 11 | 0 11½ | 1 0 | .. | 1 0 | 0 9 | 0 9½ | 0 10 | .. | 0 10 |
| Shank end, up to 6 lb. | .. | 1 2½ | 1 3 | 1 3½ | .. | 1 3½ | 0 11½ | 1 0 | 1 0½ | .. | 1 0½ | 0 9½ | 0 10 | 0 10½ | .. | 0 10½ |
| Thick end | .. | 1 1½ | 1 2 | 1 2½ | .. | 1 2½ | 0 11 | 0 11½ | 1 0 | .. | 1 0 | 0 9 | 0 9½ | 0 10 | .. | 0 10 |
| Middle fillet | .. | 1 2½ | 1 3 | 1 3½ | .. | 1 3½ | 0 11½ | 1 0 | 1 0½ | .. | 1 0½ | 0 9½ | 0 10 | 0 10½ | .. | 0 10½ |
| Forequarters— | | | | | | | | | | | | | | | | |
| Whole | .. | 0 8 | 0 8½ | 0 9 | .. | 0 9 | 0 6½ | 0 7 | 0 7½ | .. | 0 7½ | 0 5½ | 0 6 | 0 6½ | .. | 0 6½ |
| Shank end | .. | 0 8½ | 0 9 | 0 9½ | .. | 0 9½ | 0 7 | 0 7½ | 0 8 | .. | 0 8 | 0 5½ | 0 6 | 0 6½ | .. | 0 6½ |
| Spanish neck | .. | 0 9½ | 0 10 | 0 10½ | .. | 0 10½ | 0 8 | 0 8½ | 0 9 | .. | 0 9 | 0 6½ | 0 7 | 0 7½ | .. | 0 7½ |
| Shoulders— | | | | | | | | | | | | | | | | |
| Whole | .. | 0 10 | 0 10½ | 0 11 | .. | 0 11 | 0 8 | 0 8½ | 0 9 | .. | 0 9 | 0 6½ | 0 7 | 0 7½ | .. | 0 7½ |
| Shank end | .. | 0 10½ | 0 11 | 0 11½ | .. | 0 11½ | 0 8½ | 0 9 | 0 9½ | .. | 0 9½ | 0 7 | 0 7½ | 0 8 | .. | 0 8 |
| Blade end | .. | 0 11 | 0 11½ | 1 0 | .. | 1 0 | 0 9 | 0 9½ | 0 10 | .. | 0 10 | 0 7½ | 0 8 | 0 8½ | .. | 0 8½ |
| Neck and breast | .. | 0 7½ | 0 8 | 0 8½ | .. | 0 8½ | 0 6 | 0 6½ | 0 7 | .. | 0 7 | 0 5 | 0 5½ | 0 6 | .. | 0 6 |
| Neck— | | | | | | | | | | | | | | | | |
| Best end | .. | 0 9 | 0 9½ | 0 10 | .. | 0 10 | 0 7½ | 0 8 | 0 8½ | .. | 0 8½ | 0 6 | 0 6½ | 0 7 | .. | 0 7 |
| Scrag end | .. | 0 7½ | 0 8 | 0 8½ | .. | 0 8½ | 0 6 | 0 6½ | 0 7 | .. | 0 7 | 0 5 | 0 5½ | 0 6 | .. | 0 6 |
| Loin— | | | | | | | | | | | | | | | | |
| Middle | .. | 1 1 | 1 1½ | 1 2 | .. | 1 2 | 0 10½ | 0 11 | 0 11½ | .. | 0 11½ | 0 8½ | 0 9 | 0 9½ | .. | 0 9½ |
| Rib end | .. | 0 11 | 0 11½ | 1 0 | .. | 1 0 | 0 9 | 0 9½ | 0 10 | .. | 0 10 | 0 7½ | 0 8 | 0 8½ | .. | 0 8½ |
| Chops— | | | | | | | | | | | | | | | | |
| Loin | .. | 1 3 | 1 3½ | 1 4 | .. | 1 4 | 1 0 | 1 0½ | 1 1 | .. | 1 1 | 0 9½ | 0 10 | 0 10½ | .. | 0 10½ |
| Rib | .. | 1 0 | 1 0½ | 1 1 | .. | 1 1 | 0 10½ | 0 11 | 0 11½ | .. | 0 11½ | 0 8 | 0 8½ | 0 9 | .. | 0 9 |
| Shoulder, trimmed | .. | 1 0 | 1 0½ | 1 1 | .. | 1 1 | 0 10½ | 0 11 | 0 11½ | .. | 0 11½ | 0 8 | 0 8½ | 0 9 | .. | 0 9 |
| Leg or chump | .. | 1 2½ | 1 3 | 1 3½ | .. | 1 3½ | 1 0 | 1 0½ | 1 1 | .. | 1 1 | 0 9½ | 0 10 | 0 10½ | .. | 0 10½ |
| Spanish neck | .. | 0 10½ | 0 11 | 0 11½ | .. | 0 11½ | 0 8½ | 0 9 | 0 9½ | .. | 0 9½ | 0 7 | 0 7½ | 0 8 | .. | 0 8 |
| Stewing | .. | 0 10 | 0 10½ | 0 11 | .. | 0 11 | 0 8 | 0 8½ | 0 9 | .. | 0 9 | 0 6½ | 0 7 | 0 7½ | .. | 0 7½ |
| Flap | .. | 0 5½ | 0 6 | 0 6½ | .. | 0 6½ | 0 4½ | 0 5 | 0 5½ | .. | 0 5½ | 0 4 | 0 4½ | 0 5 | .. | 0 5 |
| Flaps, whole | .. | 0 2½ | 0 3 | 0 3½ | .. | 0 3½ | 0 2 | 0 2½ | 0 3 | .. | 0 3 | 0 2 | 0 2½ | 0 3 | .. | 0 3 |
| Flaps, stuffed and rolled | .. | 0 8 | 0 8½ | 0 9 | .. | 0 9 | 0 6½ | 0 7 | 0 7½ | .. | 0 7½ | 0 5½ | 0 6 | 0 6½ | .. | 0 6½ |
| Cutlets, French | .. | 1 4½ | 1 5 | 1 5½ | .. | 1 5½ | 1 1½ | 1 2 | 1 2½ | .. | 1 2½ | 0 11 | 0 11½ | 1 0 | .. | 1 0 |
| Stuffed, rolled, excluding flaps | 1 2½ | 1 3 | 1 3½ | .. | 1 3½ | 1 0 | 1 0½ | 1 1 | .. | 1 1 | 0 9½ | 0 10 | 0 10½ | .. | 0 10½ |

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VUW Te Waharoa — NZ Gazette 1949, No 46

NZLII — NZ Gazette 1949, No 46

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✨ LLM interpretation of page content

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

Domain🏭 Trade, Customs & Industry
KeywordsPrice Order, Meat, Retail, Control of Prices Act, 1947, Maximum Prices, Frozen Meat, Fresh Meat, Grades, Schedules

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