CAB129-52 — Page 13

APPENDIX

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Examples of proposed increases in Meat Prices

Description

Increase per lb.

Topside (boneless)

Sirloin (boneless) Bones

Beef lst quality, home-killed or imported frozen

6d.

60.

No increase

Beef

imported frozen

Brisket

5d.

Skirt (boneless)

Fat trimmings

No increase

2d.

Bones

No increase

Lamb

imported

Chops, loin, chump, leg and best end Leg and shoulder (both bone-in)

Middle neck

Scrag and breast

Mutton and lamb 1st quality home-killed

Leg and shoulder (both bone-in) Chops, loin, chump, leg and best end Middle neck

Scrag and breast

Mutton

imported, and mutton and lamb

Leg and shoulder (both bone-in) Chops, loin, chump, leg and best end Scrag and breast

Mutton and lamb

all types

8d.

60.

3d.

28.

6d.

6d.

28.

ld.

2nd quality home-killed

2d. 20.

2d.

Fat trimmings

Pork

Bones

Leg, loin, shoulder, chops and

tenderloin

Hocks

Bones

Veal

All boneless cuts

Minced meat

All other cuts

Offal

Pig's liver

Calves liver

Tongues

Ox and pigs kidneys

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Pigs heads

Calves feet

Raw tripe

20.

No increase

6a.

י}

No increase No increase

40.

40.

20.

8d.

6a.

7a.

6d.

Unchanged

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