New Zealand Gazette – 1960 – No. 15

Page 296

✨ Meat Pricing Schedules



296
THE NEW ZEALAND GAZETTE
No. 15

FIRST SCHEDULE—continued
DEFINITIONS OF MEAT PRICING DISTRICTS—continued

Name of Meat Pricing District Cities, Boroughs, Town Districts, and Counties Included Therein
Wellington The Cities of Wellington and Lower Hutt and the Counties of Hutt and Makara including all cities, boroughs, and town districts situate within or contiguous to the boundaries of any such county.
Marlborough, Nelson, and Westland The City of Nelson and the Counties of Golden Bay, Waimea, Sounds, Marlborough, Buller, Murchison, Awatere, Kaikoura, Inangahua, Amuri, Cheviot, Grey, and Westland including all cities, boroughs, and town districts situate within or contiguous to the boundaries of any such county.
Canterbury The Cities of Christchurch and Timaru and the Counties of Waipara, Tawera, Ashley, Kowai, Oxford, Eyre, Rangiora, Waimairi, Malvern, Paparua, Heathcote, Mount Herbert, Halswell, Akaroa, Springs, Wairewa, Selwyn, Ellesmere, Ashburton, Geraldine, Mackenzie, Levels, Waimate, and Waitaki including all cities, boroughs, and town districts situate within or contiguous to the boundaries of any such county.
Otago The City of Dunedin, the Boroughs of Port Chalmers, West Harbour, and St. Kilda and the Counties of Lake, Vincent, Maniatoto, Waihemo, Waikouaiti, Tuapeka, Bruce, Peninsula, and Taieri including all cities, boroughs and town districts situate within or contiguous to the boundaries of any such county.
Southland The City of Invercargill and the Counties of Fiord, Wallace, Southland, and Clutha including all cities, boroughs, and town districts situate within or contiguous to the boundaries of any such county.

SECOND SCHEDULE
BASIC RETAIL PRICES OF MEAT TO WHICH THIS ORDER APPLIES

Kind or Description of Meat First Grade, per Pound Second Grade, per Pound Third Grade, per Pound
Veal s. d. s. d. s. d.
Fillet, bone in 3 1 2 11 0 0
Fillet, boneless 3 3 3 1 0 0
Loin 3 3 3 1 0 0
Stewing 2 7 2 6 0 0
Steak 3 6 3 4 0 0
Rump steak 4 1 3 10 0 0
Cutlets 3 6 3 4 0 0
Rolled 2 9 2 7 0 0
Stuffed 2 9 2 7 0 0

NOTE—For any other joint or cut of veal the appropriate price fixed for beef for a corresponding cut or joint shall apply.

Beef s. d. s. d. s. d.
Rump steak 4 4 3 11 3 8
Fillet steak (undercut) 4 11 4 7 4 4
Porterhouse steak—
Bone in 5 3 4 2 3 11
Bone out 5 8 4 7 4 4
Tenderboy steak 3 2 2 10 2 8
Thick flank or top rump steak 3 1 2 9 2 7
Topside steak 3 1 2 9 2 7
Skirt steak 3 1 2 9 2 8
Chuck steak 2 11 2 7 2 5
Blade or bolar steak 3 1 2 9 2 7
Sirloin, bone in 3 0 2 9 2 6
Sirloin, rolled and boneless 3 5 3 3 3 0
Prime ribs, bone in 2 4 2 1 2 0
Prime ribs, rolled and boneless 2 9 2 6 2 4
Chuck ribs, bone in 2 6 2 2 2 1
Chuck ribs, rolled and boneless 2 11 2 7 2 5
Wing rib, bone in 3 0 2 9 2 7
Blade, rolled and boneless 2 10 2 6 2 5
Back ribs, rolled and boneless 2 11 2 7 2 5
Topside 3 0 2 8 2 6
Gravy beef and shin beef 2 7 2 4 2 2
Corned silverside 3 1 2 11 2 9
Rolled brisket, corned or otherwise 2 3 2 1 1 11
Brisket (on the bone) corned or otherwise 1 8 1 6 1 5
Flat rib 1 9 1 7 1 6

SECOND SCHEDULE—continued
BASIC 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
Beef s. d. s. d. s. d.
Legs and shins—
Whole 1 7 1 4 1 3
Halves, thick end 1 10 1 6 1 5
Halves, knuckle end 1 4 1 2 1 1
Thin flank 1 5 1 3 1 2
Pork
Stuffed 3 3 3 1 0 0
Rolled 3 3 3 1 0 0
Leg 2 11 2 9 0 0
Loin 3 0 2 10 0 0
Foreloin 2 10 2 8 0 0
Chops—
Loin 3 2 3 0 0 0
Foreloin 2 11 2 9 0 0
Corned—
Hand 2 9 2 7 0 0
Belly 2 10 2 8 0 0
Lamb
Forequarter 1 5 1 4 0 0
Hindquarter 2 7 2 6 0 0
Leg 2 9 2 8 0 0
Loin, whole 2 0 1 11 0 0
Loin, middle 2 3 2 2 0 0
Loin, rib end 1 9 1 8 0 0
Chops, middle loin 2 8 2 7 0 0
Chops, rib end 2 2 2 1 0 0
Hogget
Legs—
Whole 2 3 0 0 0 0
Shank end, up to 6 lb 2 6 0 0 0 0
Middle fillet 2 6 0 0 0 0
Thick end 2 3 0 0 0 0
Forequarters—
Whole 1 4 0 0 0 0
Shank end 1 6 0 0 0 0
Spanish neck 1 7 0 0 0 0
Shoulders—
Whole 1 6 0 0 0 0
Shank end 1 8 0 0 0 0
Blade end 1 11 0 0 0 0
Neck and breast 1 6 0 0 0 0
Neck—
Best end 1 9 0 0 0 0
Scrag end 1 5 0 0 0 0
Loin—
Middle 2 0 0 0 0 0
Rib end 1 8 0 0 0 0
Chops—
Loin 2 3 0 0 0 0
Rib 1 10 0 0 0 0
Shoulder, trimmed 2 0 0 0 0 0
Leg or chump 2 7 0 0 0 0
Spanish neck 1 11 0 0 0 0
Stewing 1 7 0 0 0 0
Flap 0 8 0 0 0 0
Flaps, whole 0 6 0 0 0 0
Cutlets, French 3 11 0 0 0 0
Mutton
Legs—
Whole 2 1 1 6 1 4
Shank end, up to 6 lb 2 4 1 8 1 6
Middle fillet 2 4 1 8 1 6
Thick end 2 1 1 6 1 4
Forequarters—
Whole 1 2 0 8 0 7
Shank end 1 4 0 10 0 8
Spanish neck 1 5 0 11 0 9
Shoulders—
Whole 1 4 0 11 0 9
Shank end 1 6 1 1 0 11
Blade end 1 9 1 4 1 3
Neck and breast 1 4 1 0 0 10
Neck—
Best end 1 7 1 1 0 11
Scrag end 1 2 0 10 0 9
Loin—
Middle 1 10 1 3 1 1
Rib end 1 6 0 11 0 9
Chops—
Loin 2 1 1 7 1 4
Rib 1 8 1 2 0 11
Shoulder, trimmed 1 10 1 3 1 0
Leg or chump 2 5 1 10 1 7
Spanish neck 1 9 1 3 1 1
Stewing 1 5 1 0 0 10
Flap 0 8 0 7 0 6
Flaps, whole 0 6 0 6 0 5
Cutlets, French 3 9 2 10 2 8


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✨ LLM interpretation of page content

🏭 Definitions of Meat Pricing Districts (continued from previous page)

🏭 Trade, Customs & Industry
Meat pricing districts, Geographic boundaries, Regional definitions, Control of Prices Act 1947, Meat Act 1939

🏭 Basic Retail Prices of Meat

🏭 Trade, Customs & Industry
Retail meat prices, Price regulation, Meat grades, Veal prices, Beef prices, Pork prices, Lamb prices, Hogget prices, Mutton prices