662
THE NEW ZEALAND GAZETTE No. 28
GENERAL PROVISIONS AS TO MAXIMUM RETAIL PRICES
5. (1) No additional charges shall be made by a retailer for wrapping any meat to which this order applies, or for trimming or other incidental and customary services performed in relation to the retailing of any such meat.
(2) If in respect of any lot of meat the maximum price calculated in accordance with the provisions of this order is not an exact number of cents, the maximum price of the lot shall be computed to the nearest cent.
(3) Where a retailer sells any joint or cut of meat which is not in accordance with any one definition in the said specification because it comprises less than the total meat included in any one definition or comprises meat included in more than one definition, the maximum retail price per pound of such joint or cut shall be computed on the basis that the joint or cut comprises the kind, description, and grade of meat included in the definition of which the joint or cut forms part or to which the greater part of such joint or cut conforms.
RETAILERS TO EXHIBIT PRICE ORDERS AND TICKET MEAT
6. (1) It shall be the duty of every retailer whose business includes the selling of any meat to which this price order relates to keep a copy of the price order or a statement of the retail prices fixed thereby in respect of such meat prominently displayed in his shop in such a position that customers may examine the price order or statement without having to ask for its production or without having to obtain permission to examine it.
(2) Every retailer who offers or exposes for sale any joints or cuts of meat to which this order applies shall affix to each joint or cut a ticket, placard, or label on which the total retail price of the joint or cut shall be stated in legible and prominent characters.
(3) In the case of any meat to which this order applies which, in accordance with the customary practice within the trade, is offered or exposed for sale, otherwise than by the joint or cut, the retailer shall affix to or keep in a prominent position in such proximity to the meat to which it relates as to be obviously in relation thereto a ticket, placard, or label showing in legible and prominent characters the retail price per pound or, where in accordance with the customary practice within the trade the meat is offered or exposed for sale otherwise than by weight, the price per unit.
(4) In any case where meat to which this order applies is not readily identifiable with the description thereof set out in the price order displayed, the retailer shall affix to the meat a ticket, placard, or label giving a description so that it is readily identifiable with the description set out in the price order.
SCHEDULE
MAXIMUM RETAIL PRICES OF FIRST GRADE LAMB, HOGGET, AND FIRST GRADE MUTTON MEATS
Description of Meat Kind of Meat Lamb First Hogget First Grade Grade per Pound per Pound (cents) (cents) (cents)
Legs—
Whole Leg 54 51 49
Shank-end half of Leg 59 56 54
Thick-end half of Leg 55 52 50
Middle Fillet 58 55 53
Short Leg 58 55 53
Forequarters—
Whole Forequarter 37 34 32
Long Forequarter (Lamb only) 41 — —
Short Forequarter (Lamb only) 37 — —
Half Forequarter (Blade-end) 44 41 39
Half Forequarter (Shank-end) 42 39 37
Loin—
Loin whole 54 51 49
Middle Loin 56 53 51
Rib-end of the Loin 53 50 48
Chops—
Middle Loin Chops 58 55 53
Rib Chops 54 51 49
Ribloin Chops 58 55 53
Chump Chops 60 57 55
SCHEDULE-continued
Kind of Meat Lamb First Hogget First Grade Grade per Pound per Pound (cents) (cents) (cents)
Description of Meat
Chops—continued
Leg Chops 60 57 55
Leg Cutlets (Lamb only) 71 — —
French Cutlets 62 59 57
Spanish Neck Chops 46 43 41
Neck Chops 29 26 24
Best-end Neck Chops 41 38 35
Forequarter Chops 44 41 39
Forequarter Cutlets 45 42 39
Flap Chops 30 27 25
Mutton Hogget or Lamb Steak 76 73 71
Flap or Flank 26 23 21
Hindquarter 52 49 47
Long Hindquarter (Lamb only) 50 — —
Raised Shoulder 43 40 38
Half Raised Shoulder (Shank-end) 43 40 38
Half Raised Shoulder (Blade-end) 46 43 41
Neck and Breast 41 38 36
Neck 46 43 41
Spanish Neck 44 41 39
Best-end of Spanish Neck 53 50 48
Scrag-end of Spanish Neck 36 33 31
Framed Shoulder 45 42 40
Shank-end of Framed Shoulder 45 42 40
Blade-end of Framed Shoulder 48 45 43
Kidney 8 8 8
Liver 48 46 46
Dated at Wellington this 3rd day of April 1973.
The Seal of the Price Tribunal was affixed hereto in the presence of:
[L.S.]
K. R. CONGREVE, President.
F. F. SIMMONS, Member.
Price Order No. 2216 (Retail Lamb, Hogget, and Mutton Prices, Auckland Meat Pricing District)
PURSUANT to the Control of Prices Act 1947, the Price Tribunal hereby makes the following price order.
PRELIMINARY

1. This order may be cited as Price Order No. 2216 and shall come into force on the 9th day of April 1973.
2. (1) In this order, unless the context otherwise requires—
   "Abattoir district" means an abattoir district constituted in accordance with the Meat Act 1964.
   "The said specification" means the "New Zealand Standard Specification for grades and definitions of joints and cuts of meat for sale on the New Zealand market" numbered N.Z.S.S. 681:1962.
   "Auckland Pricing District" means the Cities of Auckland, Takapuna, Papatoetoe, and Manukau, the Boroughs of East Coast Bays, Northcote, Birkenhead, Devonport, Newmarket, Henderson, Mount Albert, Mount Eden, One Tree Hill, Ellerslie, Mount Wellington, Glen Eden, New Lynn, Mount Roskill, Onehunga, Otahuhu, and the Counties of Rodney, Waitemata, and Franklin including all cities, boroughs, and town districts situate within or contiguous to the boundaries of any such county.
   (2) References in this order to the kind, description, or grade of any meat shall be deemed respectively to be references to the kind, description, or grade of such meat within the meaning and for the purposes of the said specification.
   (3) All fresh meat killed in an abattoir district and sold or delivered to a purchaser during the currency of this order shall be deemed, until the contrary is proved, to be meat of the grade indicated thereon by the distinctive grade marking made pursuant to the said specification.