✨ Price Control Order
2718
THE NEW ZEALAND GAZETTE
[No. 71
Price Order No. 1103 (Amendment No. 1 of Price Order No. 1053) (Meat—Retail)
Pursuant to the Control of Prices Act, 1947, the Price Tribunal, acting with the authority of the Minister of Industries and Commerce,
doth hereby make the following amending Price Order:
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This Order may be cited as Price Order No. 1103, and shall be read together with and deemed part of Price Order No. 1053* (hereinafter referred to as the principal Order).
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This Order shall come into force on the 1st day of December, 1949.
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The principal Order is hereby amended by revoking the First Schedule thereto and substituting the following Schedule:
“FIRST SCHEDULE
“MAXIMUM RETAIL PRICES OF MEAT TO WHICH THIS ORDER APPLIES
| Kind or Description | First Grade, | Second Grade, | Third Grade, |
|---|---|---|---|
| of Meat. | Per Pound. | Per Pound. | Per Pound. |
| A. | B. | C. | D. |
| Veal | s. d. | s. d. | s. d. |
| Fillet | 0 11½ | 1 0 | 1 0½ |
| Loin | 0 9½ | 0 10 | 0 10½ |
| Stewing | 0 6 | 0 6½ | 0 7 |
| Soup meat | 0 4 | 0 4½ | 0 5 |
| Steak | 1 0½ | 1 1 | 1 1½ |
| Rump steak | 1 3½ | 1 4 | 1 4½ |
| Cutlets | 1 0½ | 1 1 | 1 1½ |
| Rolled | 0 10 | 0 10½ | 0 11 |
| Stuffed | 0 11 | 0 11½ | 1 0 |
| Beef | |||
| Rump steak | 1 7 | 1 7½ | 1 8 |
| Fillet steak (undercut) | 1 9 | 1 9½ | 1 10 |
| Porterhouse steak— | |||
| Bone in | 1 6 | 1 6½ | 1 7 |
| Bone out | 1 10 | 1 10½ | 1 11 |
| Tenderboy steak | 1 2 | 1 2½ | 1 3 |
| Thick flank or top rump steak | 1 1½ | 1 2 | 1 2½ |
| Topside steak | 1 1½ | 1 2 | 1 2½ |
| Skirt steak | 1 0 | 1 0½ | 1 1 |
| Chuck steak | 0 11 | 0 11½ | 1 0 |
| Blade or bolar steak | 1 0 | 1 0½ | 1 1 |
| Stuffed | .. | .. | .. |
| Sirloin | 1 2 | 1 2½ | 1 3 |
| Sirloin, rolled and boneless | 1 5 | 1 5½ | 1 6 |
| Prime ribs | 0 11 | 0 11½ | 1 0 |
| Prime ribs, rolled and boneless | 1 2 | 1 2½ | 1 3 |
| Chuck ribs | 0 8½ | 0 9 | 0 9½ |
| Chuck ribs, rolled and boneless | 0 11½ | 1 0 | 1 0½ |
| Wing ribs— | |||
| Bone in | 1 1½ | 1 2 | 1 2½ |
| Bone out | 1 5½ | 1 6 | 1 6½ |
| Blade, rolled and boneless | 0 10½ | 0 11 | 0 11½ |
| Back ribs, rolled and boneless | 0 11½ | 1 0 | 1 0½ |
| Topside | 1 1 | 1 1½ | 1 2 |
| Gravy beef and shin beef | 0 9 | 0 9½ | 0 10 |
| Corned silverside | 1 1½ | 1 2 | 1 2½ |
| Rolled brisket, corned or | 0 10 | 0 10½ | 0 11 |
| otherwise | |||
| Brisket (on the bone), corned | 0 5½ | 0 6 | 0 6½ |
| or otherwise | |||
| Flat rib | 0 6 | 0 6½ | 0 7 |
| Legs and shins— | |||
| Whole | 0 4½ | 0 5 | 0 5½ |
| Halves, thick end | 0 5 | 0 5½ | 0 6 |
| Halves, knuckle end | 0 4½ | 0 5 | 0 5½ |
| Thin flank | 0 4 | 0 4½ | 0 5 |
| Pork | |||
| Stuffed | 1 7 | 1 7½ | 1 8 |
| Rolled | 1 6 | 1 6½ | 1 7 |
| Leg | 1 4 | 1 4½ | 1 5 |
| Loin | 1 4 | 1 4½ | 1 5 |
| Chops— | |||
| Loin | 1 6 | 1 6½ | 1 7 |
| Foreloin | 1 3 | 1 3½ | 1 4 |
| Foreloin | 1 2 | 1 2½ | 1 3 |
| Corned— | |||
| Hand | 1 0½ | 1 1 | 1 1½ |
| Belly | 1 2 | 1 2½ | 1 3 |
| Lamb | |||
| Forequarter | 1 1 | 1 1½ | 1 2 |
| Hindquarter | 1 3½ | 1 4 | 1 4½ |
| Leg | 1 6 | 1 6½ | 1 7 |
| Loin | 1 6 | 1 6½ | 1 7 |
| Loin,rib.end | 1 4 | 1 4½ | 1 5 |
| Chops | 1 6 | 1 6½ | 1 7 |
| Hogget Mutton : The respective | |||
| prices for first-grade | |||
| mutton, increased in every | |||
| case by Id. per pound. |
Note.—For any other joint or cut of veal the appropriate price fixed for beef for a corresponding cut or joint shall apply.
- Gazette, 8th August, 1949, Vol. II, page 1668.
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NZ Gazette 1949, No 71
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NZ Gazette 1949, No 71
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Maximum Retail Prices of Meat
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🏭 Trade, Customs & IndustryPrice Control, Meat, Retail, Price Tribunal, Control of Prices Act 1947