3 AUGUST
THE NEW ZEALAND GAZETTE
1091
FIRST SCHEDULE—continued
DEFINITIONS OF MEAT PRICING DISTRICTS—continued
Name of Meat Pricing District
Cities, Boroughs, Town Districts, and Counties Included Therein
Wellington ..
Marlborough, Nelson, and Westland
Canterbury ..
Otago ..
Southland ..
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.

The City of Nelson and the Counties of
Golden Bay, Waimea, Sounds, Marl-
borough, 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.

The Cities of Christchurch and Timaru
and the Counties of Waipara, Tawera,
Ashley, Kowai, Oxford, Eyre, Rangi-
ora, Waimairi, Malvern, Paparua,
Heathcote, Mount Herbert, Halswell,
Akaroa, Springs, Wairewa, Selwyn,
Ellesmere, Ashburton, Geraldine, Mac-
kenzie, Levels, Waimate, and Waitaki
including all cities, boroughs, and
town districts situate within or contiguous to the boundaries of any such
county.

The City of Dunedin, the Boroughs of
Port Chalmers, West Harbour, and St.
Kilda and the Counties of Lake, Vincent, Maniatoto, Waihemo, Waikou-
aiti, Tuapeka, Bruce, Peninsula, and
Taieri including all cities, boroughs and
town districts situate within or contiguous to the boundaries of any such
county.

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, Second Grade, Third Grade,
per per per
Pound Pound Pound
Veal
Fillet, bone in .. .. ..
Fillet, boneless .. .. ..
Loin .. .. ..
Stewing .. .. ..
Steak .. .. ..
Rump steak .. .. ..
Cutlets .. .. ..
Rolled .. .. ..
Stuffed .. .. ..
Beef
Rump steak .. .. ..
Fillet steak (undercut) .. ..
Porterhouse steak—
Bone in .. .. ..
Bone out .. .. ..
Tenderboy steak .. ..
Thick flank or top rump steak .. ..
Topside steak .. .. ..
Skirt steak .. .. ..
Chuck steak .. .. ..
Blade or bolar steak .. ..
Sirloin, bone in .. .. ..
Sirloin, rolled and boneless .. .. ..
Prime ribs, bone in .. .. ..
Prime ribs, rolled and boneless .. .. ..
Chuck ribs, bone in .. ..
Chuck ribs, rolled and boneless .. ..
Wing rib, bone in .. ..
Blade, rolled and boneless .. ..
Back ribs, rolled and boneless .. ..
Topside .. .. ..
Gravy beef and shin beef .. ..
Corned silverside .. ..
Rolled brisket, corned or otherwise ..
Brisket (on the bone) corned or otherwise .. ..
Flat rib .. .. ..
s. d. s. d. s. d.
3 1 2 11 0 0
3 3 3 1 0 0
3 3 3 1 0 0
2 7 2 6 0 0
3 6 3 4 0 0
4 1 3 10 0 0
3 6 3 4 0 0
2 9 2 7 0 0
2 9 2 7 0 0
4 4 3 11 3 8
4 11 4 7 4 4
5 3 4 2 3 11
5 8 4 7 4 4
3 2 2 10 2 8
3 1 2 9 2 7
3 1 2 9 2 7
3 1 2 9 2 8
2 11 2 7 2 5
3 1 2 9 2 7
3 0 2 9 2 6
3 5 3 3 3 0
2 4 2 1 2 0
2 9 2 6 2 4
2 6 2 2 2 1
2 11 2 7 2 5
3 0 2 9 2 7
2 10 2 6 2 5
2 11 2 8 2 6
2 7 2 4 2 2
3 1 2 11 2 9
2 3 2 1 1 11
1 8 1 6 1 5
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 Second Third
Grade, Grade, Grade,
per per per
Pound Pound Pound
Beef
Legs and shins—
Whole .. .. ..
Halves, thick end .. ..
Halves, knuckle end .. ..
Thin flank .. .. ..
Pork
Stuffed .. .. ..
Rolled .. .. ..
Leg .. .. ..
Loin .. .. ..
Foreloin .. .. ..
Chops—
Loin .. .. ..
Foreloin .. .. ..
Corned—
Hand .. .. ..
Belly .. .. ..
Lamb
Large forequarter .. ..
Short forequarter .. ..
Hindquarter .. ..
Leg .. .. ..
Loin, whole .. ..
Loin, middle .. ..
Loin, rib end .. ..
Chops, middle loin .. ..
Chops, rib end loin .. ..
Hogget
Legs—
Whole
Shank end, up to 6 lb .. ..
Middle fillet .. ..
Thick end .. ..
Forequarters—
Whole .. .. ..
Shank end .. .. ..
Spanish neck .. .. ..
Shoulders—
Whole .. .. ..
Shank end .. .. ..
Blade end .. .. ..
Neck and breast .. ..
Neck—
Best end .. .. ..
Scrag end .. .. ..
Loin—
Middle .. .. ..
Rib end .. .. ..
Chops—
Loin .. .. ..
Rib .. .. ..
Shoulder, trimmed .. ..
Leg or chump .. ..
Spanish neck .. ..
Stewing .. .. ..
Flap .. .. ..
Flaps, whole .. ..
Cutlets, french .. ..
Mutton
Legs—
Whole .. .. ..
Shank end, up to 6 lb .. ..
Middle fillet .. ..
Thick end .. ..
Forequarters—
Whole .. .. ..
Shank end .. .. ..
Spanish neck .. ..
Shoulders—
Whole .. .. ..
Shank end .. ..
Blade end .. ..
Neck and breast .. ..
Neck—
Best end .. .. ..
Scrag end .. .. ..
Loin—
Middle .. .. ..
Rib end .. .. ..
Chops—
Loin .. .. ..
Rib .. .. ..
Shoulder, trimmed .. ..
Leg or chump .. ..
Spanish neck .. ..
Stewing .. .. ..
Flap .. .. ..
Flaps, whole .. ..
Cutlets, french .. ..
s. d. s. d. s. d.
1 7 1 4 1 3
1 10 1 6 1 5
1 4 1 2 1 1
1 5 1 3 1 2
3 3 3 1 0 0
3 3 3 1 0 0
2 11 2 9 0 0
3 0 2 10 0 0
2 10 2 8 0 0
3 2 3 0 0 0
2 11 2 9 0 0
2 9 2 7 0 0
2 10 2 8 0 0
1 7 1 6 0 0
1 5 1 4 0 0
2 7 2 6 0 0
2 9 2 8 0 0
2 0 1 11 0 0
2 3 2 2 0 0
1 9 1 8 0 0
2 8 2 7 0 0
2 2 2 1 0 0
2 3 0 0 0 0
2 6 0 0 0 0
2 3 0 0 0 0
1 4 0 0 0 0
1 6 0 0 0 0
1 7 0 0 0 0
1 6 0 0 0 0
1 8 0 0 0 0
1 11 0 0 0 0
1 6 0 0 0 0
1 9 0 0 0 0
1 5 0 0 0 0
2 0 0 0 0 0
1 8 0 0 0 0
2 3 0 0 0 0
1 10 0 0 0 0
2 0 0 0 0 0
2 7 0 0 0 0
1 11 0 0 0 0
1 7 0 0 0 0
0 8 0 0 0 0
0 6 0 0 0 0
3 11 0 0 0 0
2 1 1 6 1 4
2 4 1 8 1 6
2 4 1 8 1 6
2 1 1 6 1 4
1 2 0 8 0 7
1 4 0 10 0 8
1 5 0 11 0 9
1 4 0 11 0 9
1 6 1 1 0 11
1 9 1 4 1 3
1 4 1 0 0 10
1 7 1 1 0 11
1 2 0 10 0 9
1 10 1 3 1 1
1 6 0 11 0 9
2 1 1 7 1 4
1 8 1 2 0 11
1 10 1 3 1 0
2 5 1 10 1 7
1 9 1 3 1 1
1 5 1 0 0 10
0 8 0 7 0 6
0 6 0 6 0 5
3 9 2 10 2 8

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