[Part 1364--Fresh, Cured and Canned Meat and Fish]
[From the U.S. Government Publishing Office, www.gpo.gov]
MPR 355
INCL. AMDTS. 1-16
MAY 24, 1944
OFFICE OF PRICE ADMINISTRATION
Part 1364—Fresh, Cured and Canned Meat and Fish
[MPR 355/ Incl. Arndts. 1-16]
RETAIL CEILING PRICES OF BEEF, VEAL, LAMB AND MUTTON CUTS AND ALL VARIETY MEATS AND EDIBLE BY-PRODUCTS ³
This compilation of Maximum Price Regulation 355 includes Amendment 16, effective May .25, 1944. The text added or amended by Amendment 16 is underscored.
A statement-otf the considerations involved in the issuance of this Maximum Price Regulation No. 355 lias been issued simultaneously herewith and filed with the Division of the Federal Register.³
So far as practicable, the Price Administrator has advised and consulted with representative members .of the industry which wfil he affected by this Regulation. In the judgment of the Price Administrator, the maximum prices established by this maximum price .regulation are and will be generally lair and equitable, and comply with the requirements of section 3 and the Other requirements of the Emergency Price Control Act of 1942, as amended, and Executive Order No. 9250,. and "wiil effectuate the purposes of said act and Executive order.
Insofar as this regulation uses specifications and standards which were not, prior to such use, in general use in the trade or industry affected, or insofar as their use was not lawfully required by another Government agency, the Administrator has determined, with respect to such standardization, that no practicable alternative 'exists for securing effective price control with respect to the commodities subject to this regulation.
[Preamble amended by Supplementary-Order
63, 8 PPI. 12653, Effective 9-11-43 J]
§ 1364.1154 Maximum prices Jar beef, veal, lamb and mutton cuts and, all variety meats and edible by-products at retail. Under the authority vested in the Price Administrator by the Emergency Price Control Act of 1942, as amended, and Executive Orders No. 9250 and No. 9328, Maximum Price Regulation No. 355—'Retail Ceiling Prices -of Beef, Veal, Lamb and Mutton Cuts .and all Variety Meats and Edible By-Products, which is annexed hereto ¡and made a part hereof, is hereby issued.
[Above paragraph amended by Am. 5, 8 PR. 7827,'effective 6-21-48.]
’8 F.R. 4423.
⁴ Title amended by Am. 5,8F.R. 7827, effective 6-^21-43.
³ Statements of considerations are also issued simultaneously with amendments. Copies may be obtained from the Office of Price Administration.
Authority: $ 13643wped under 56 Stat. .23, '765; Pub. Law E;O.
9250, 7 F.R. 7871 and EsO. 9328; 4681.
Maximum Price Regulation 25^4^^^
Ceiling Prices of Reef, "Veal, Lamb, Mutton Cuts and all Variety Meats an»< Edible By-Products:
ARTICLE I—GENERAL PROVISIONS Sec.
1. What this regulation does.
2. Your ceiling ¡prices.
2. When the new celling prices take effect.
4. What beef, veal, lamb or mutton cuts or variety meats and edible by-products you may sell.
5. Bales to eating places.
6. -Grades. ,
V. How you make retail cuts.
8. Post your ceiling prices.
9. Records and reports.
10. Licensing.
U. Indirect price increases.
12. Prohibitions and penalties.
ARTICLE U—-SPECIAL provisions
13. How you figure the “annual gross sales” of your store (ior -most stores).
14. How youifigni® the “annual gross sales” ¡of your store .(for certain special cases).
15. How to find your "annual gross sales” if you are a new retailer.
16. Transfers of business or stock hi trade. 17. Retail sales taxes.
USB. How certain stores in ‘*Group 8 or 4”, may, upon certain conditions, fuse “Group 1 and 3” ceiling prices.
ARTICLE HI--ZONES, CEILING PRICE LISTS AND APPENDICES
19. Map of zones.
20. ‘Description of retail .beef, veal, lamb and mutton cuts.
21. iQhart ®f retail ¡beef cuts and the Wholesale cuts from which they are obtained.
22. Description of zones and Office of Price Administration 'list of retail ceiling prices ffor beef, veal, lamb and mutton cute.
23. Appendix A: Office of Price Administration standard beef wholesale cuts.
24. Appendix B: Skeletal chart for making standard beef cuts.
25. Appendix C: Skeletal chart for making standard beef retail gats.
26. Appendix 3D: Ohartof retail veal-cuts-and the wholesale cute from which they are obtained.
2-7 . Appendix Si: Chart of retail lamb and mutton cuts and the wholesale cuts from which they are obtained.
28. Office of Price Administration list of retail ceiling prices for variety meats and 'edible by-products: Fresh, cured and frozen.
29. Office of Price Administration ‘list of retail celling prices for miscellaneous beef items.
ARTICLE I—GENERAL PROVISIONS
Section 1. What this regulation does. This regulation fixes dollars-and-cents ceiling prices on ali retail sales of beef, veal, lamb and mutton cuts made on and after June 21, 1943, .on all retail sales of variety meats and edible by
products made on and after June 21, 1943, and retail sales of dried beef (sliced) made on and after September 8, 1943. The only retail beef, veal, lamb /and mutton cute which may be sold ¡m&Æhose described in section 20 of this re^^tion. The United States is dividea into zones and different ceiling prices depend on the zone where your store is, its group, and the grade of meat you are selling. A store includes any place where beef, veal, lamb and mutton cuts or variety meats and edible ‘by-products are sold at Tetail.
[Sec. 1 amended by Am. 1, 8 FR. 4922, effective 4-14-43; Am.<5, 8 F B. 7827, effective 6-21-43; and Am. 11, 8 F.B. 12811, effective 9-20-43 except with respect to dried beef (sliced) effective 9-8-43.]
Sec. 2. Your ceiling prices. (a) ’ You will .find your ceiling prices lor .each grade of beef, veal, lamb and mutton cuts on yo.ur “OPA List of Ceiling Prices for Beef, Veal, Lamb and Mutton—Fresh, Frozen or Cured” (Article JU, section 22), -and. for variety meats and edible by-products on your “OPA List of Ceiling Prices for Variety Meats .and Edible By-Products” (Article III, section 2$), and for miscellaneous beef items on your “OPA List df Ceiling Prices for Miscellaneous Beef Items” (Article III, section 29).- A «copy of the list for each kind of meat, variety meats and edible byproducts, and for miscellaneous beef items terr your zone and group may be obtained from your district office of the Office of Price Administration.
[Paragraph (a) .amended by Am. 1, 8 FB.
4922, effective 4-14-48; Am. 3, 8 FB. 6428, effective -5—17-43; Am. -5, 8 FB. 7827, effective 6-21-43; Am. 8, 8 FIR. 9366, effective 7-13-43; Am. 10, 8 F.R. 12237., effective 9-20-43; and Am. 12, 8 F.R. 14738, effective 10-28-43.]
(b) Your zone,. You can determine from your local War Price and Rationing Board or your OPA office what zone your store is in. After each list of prices -in section 22, Article III, there is a description of the ¿one in -which that list of prices applies. The zones are the same for variety meats and edible by-products except that Zone 4a, which is described at the end of section 28, Article HI, is taken out of Zone 4 and made into a separate zone.
[Paragraph (b) amended by Ams. .5 and 12.]
(c;) Your group. Your store is in “Group 1 and 2” if its total "annual gross sales” are less .than $250,000 and if it is not a “chain store”.. Otherwise it is in ‘«Group 3 and 4”- To determine your ’“annual ¡gross sales” consult sections 13» 14 or 15. However, if any ‘‘Group 3 and 4” store had during 1941, a total gross
GI’G—OVA 7380—p. 1
margin of 19 percent or less on its meat department sales of all items including beef, veal, lamb, mutton, pork, poultry, sausage, variety meats and edible byproducts, it is in “Group 3B and 4B”. If the store was not in operation in 1941. then its total gross margin for the meat department on sales during 1942 shall be used, and if it is 19 percent or less it shall be in “Group 3B and 4B”.
[Paragraph (c) amended by Ams. 5, 8, and 12-]
(d) Chain stores. Your store is a “chain store” if it is one of four or more stores under one or common ownership which had combined “annual gross sales” for all stores of $500,000 or more. To determine your “annual gross sales”, consult section 13, 14 or 15.
[Paragraph (d) amended by Ams. 5, 8, 12, and 14, 9 F.R. 3652, effective 4-8-44.]
(e) The appropriate regional office of the Office of Price Administration and such other offices as may be authorized by the appropriate regional office may, upon a finding by the Regional Administrator that any price or prices established by this regulation for Zone 2, 3, 5 or 6 will increase the level of prices prevailing in a specific area within the region, issue an order designating such area, suspending the effectiveness of any price or prices herein established, and fixing a lower ceiling price or lower ceiling prices.
[Paragraph (e) added by Am. ST, 8 F.R. 6428, effective 5-14-43; amended by Am. 4, 8 F.R. 7199, effective 5-24-43; Am. 5, 8 F.R. 7827, effective 6-21-43; Am. 6, 8 F.R. 8185, effective 6-7-43; and Am. 12, 8 F.R. 14738, effective 10-28-43.]
(f) Effective May 25. 1944, this regulation requires that the year 1943 be used as the basis for figuring your “annual gross sales” instead of the year 1942. If you find that as a result of that change,' your store is now in a group different from the one it was in before, you must, on and after June 15, 1944, use the ceiling prices fixed for the group in which you are now classified.
[Paragraph (f) added by Am. 16, effective 5-25-44]
Sec. 3. When the new ceiling prices take effect, (a) On June 21,1943, (September 20, 1943, with respect to “Group 3B and 4B” stores), the dollar-and-cents ceiling prices fixed by this regulation take the place of all previous ceiling prices fixed by the Office of Price Administration upon retail sales of beef, veal, lamb and mutton cuts.
On and after June 21,1943, (September 20, 1943, with respect to “Group 3B and 4B” stores), you must not sell or offer to sell any cut other than described in this regulation and you must not sell or offer to sell any such cut at a price higher than the ceiling price fixed for the grade by this regulation.
(b) On June 21, 1943, the dollar-and-cents ceiling prices fixed by this regulation take the place of all previous ceiling prices fixed by the Office of Price Administration upon retail sales of beef,
veal, lamb, and mutton, variety meats and edible by-products. On and after June 21, 1943, you must not sell or offer to sell any variety meats or edible byproduct other than those for which dollar and cents ceiling prices are fixed by this regulation and which are clean, sound and free from foreign material including blood clots, mucus, hair and wool.
(c) On September 8, 1943, the dollar-and-cents ceiling prices fixed by this regulation take the place of all previous ceiling prices fixed by the Office of Price Administration upon retail sales of mis* cellaneous.beef items. On and after September 8, 1943, you must not sell or offer to sell any miscellaneous beef item other than those for which dollar-and-cents ceiling prices are fixed by this regulation.
[Sec. 3 amended by Am. 1, 8 F.R. 4922, effective 4-14-43; Am. 5, 8 F.R. 7827, effective 6-21-43; Am. 11, 8 F.R. 12811, effective 9-20-43, except with respect to dried beef (sliced), effective 9-8-43; and Am. 12, 8 F.R. 14738, effective 10-28-43.]
Sec. 4. What beef, veal, lamb or mutton cuts or variety meats and edible byproducts you may sell. On and after June 21, 1943, the only beef, veal; lamb and mutton items you may sell or offer to sell are (a) those cuts, fresh, frozen, or cured, which are described and given dollar-and-cents ceiling prices under this regulation, (b) Those variety meats and edible by-products which are described and given dollar-and-cents ceiling prices under this regulation, (c) Sausage items which are given dollar-and-cents ceiling prices in Maximum Price Regulation No. 336⁴ and (d) all other sausage and canned meat for which your ceiling prices are to remain as fixed under the General Maximum Price Regulation ⁵ or under Maximum Price Regulations Nos. 422 • and 423⁷—Ceiling Prices for Certain Foods Sold at Retail.
[Sec. 4 amended by Am. 1, 8 F.R. 4922, effective 4-14-43; Am. 5, 8 F.R. 7827, effective 6-21-43; and Am. 11, 8 F.R. 12811, effective 9-20-43 except with respect to dried beef (sliced), effective 9-8-43.]*
Sec. 5. Sales to eating places. Your ceiling prices for sales to hotels, restaurants, institutions, and other eating places selling or furnishing meals are the ceiling prices fixed by Revised Maximum Price Regulation No. 169⁸ for beef and veal, Revised Maximum Price Regulation No. 239 ⁰ for lamb and mutton, and by Maximum Price Regulation No. 398¹⁰ for variety meat? and edible by-products. Nevertheless, you may, during any month, use the ceiling prices fixed by this regulation in selling to eating places if 80 percent or more of your total dollar sales of meat during the previous calendar month were retail sales to consumers, that is, to persons who buy the meat to ' *9 F.R. 2212.
⁶ 9 F.R. 1385.
⁶ 8 F.R. 9385, 10569, 10987, 12443, 12611, 13294, 15251, 14853, 15586, 15607, 17369, 17370; 9 F.R. 95.
’8 F.R. 9407, 10570, 10988, 12443, 12611, 13294, 14854, 15587, 15607, 16031, 17371; 9 F.R. 95.
⁸ 9 F.R. 1121, 2023, 2135, 3424.
• 9 F.R. 2894.
¹⁰ 8 F.R. 6945, 7351, 13297, 15461.
be eaten by themselves or their families off your premises.
[Sec. 5 amended by Am. 5, 8 F JR. 7827, effective 6-21-43; and Am. 11, 8 F JR. 12811, effective 9-20-43 except with respect to dried beef (sliced), effective 9-8-43.]
Sec. 6. Grades—(a) (1) Beef, veal, lamb and mutton must be graded. All carcasses and wholesale cuts of beef, veal, lamb and mutton must be graded. The grades are these:
Beef, veal and lamb grades
Choice or AA
Good or A
Commercial or B
Utility or C
Cutter and Canner or D
Mutton grades
Good or S
Commercial or M
Utility or R
(2) If you slaughter the animal yourself, you must have it graded before you break the carcass. You must follow the rules- for grading which are in Revised Maximum Price Regulation No. 169, § 1364.411, for beef and veal, and Revised Maximum Price Regulation No. 239, § 1364.167 for lamb and mutton, and the requirements contained in § 4002.4 of OES Regulation l.u These rules may be obtained from your local Office of Price Administration office.
(3) You must not put different grades of meat together in your showcase.
(b) Variety meats and edible by-products. You must not put either different types of variety meats or edible by-products, or variety meats or edible by-products coming from different kinds of animals together in your showcase.
[Sec. 6 amended by Am. 5, 8 F.R. 7827, effective 6-21-43; and Am. 9, 8 F.R. 11297, effective 7-16-43.]
Sec. 7. How you make retail cuts. Section 20 of this regulation describes the different cuts of beef, veal, lamb and mutton which you may sell, and how they are to be cut. If you buy a carcass, or side or quarter or combination cut of meat, you must first cut it into the standard OPA wholesale cuts described in section 23 before you make the retail cuts. If you buy live animals and have them slaughtered for you, you must first break the carcass into the standard wholesale cuts, and the person who slaughters for you must comply with the rules set for custom slaughterers by the wholesale beef and veal regulation, § 1364.401 (c).
[Sec. 7 amended by Am. 5, 8 F.R. 7827, effective 6-21-43.]
Sec. 8. Post your ceiling prices. Not later than June 21, 1943, you must post at your store your “Official OPA List of Retail Meat Prices.” You may use an exact copy of the OPA List as long as the printing is just as legible and at least as large. Put it on or at the counter of the meat department in your store in one or more places where your customers can easily see and read it. You must have at least one of each list posted for each 20 feet of meat , counter space. You must get your official copies of the
¹¹8 F.R. 10989.
Gro—OPA 7380—p. 2
price lists for posting or copying from your war price and rationing board or from your district OPA office. If you display any cut of beef, veal, lamb or mutton, or any variety meat or edible by-product, as in your show case, you must put on it your selling price for that cut.
(Sec. 8 amended by Am, 1, 8 FR. 4922, effective 4-14-43; Am. 2, 8 F.R. 6214, effective 5-17-43; Am. 5, 8 F.R. 7827, effective 6-21-43; and Am. 9, 8 F.R. 11297, effective 7-16-43.J
Sec. 9. Records and reports. After May 17, 1943, you shall keep the same kind of records you have customarily kept, showing the prices you charge for beef, veal, lamb and mutton cuts, variety meats and edible by-products and for miscellaneous beef items. You shall show the records to any representative of the Office of Price Administration upon request. If you have customarily given a customer a sales slip, receipt or similar evidence of purchase, you shall continue to do so. Furthermore, regardless of your previous custom, you shall, upon request by any customer, give a receipt showing the date, your name and address, the name, weight and grade of each cut, variety meat item or edible by-product sold and the price you received for it.
(Sec. 9 amended by Am. 1, 8 Fit. 4922, effective 4-14-43; Am. 5, 8 F.R. 7827, effective 6-21-43; and Am. 12, 8 F.R. 14738, effective 10-28-43. J
Sec. 10. Licensing. The provisions of Licensing Order No. 1,“ licensing all persons who make sales under price control, are applicable to all sellers subject to this regulation or schedule. A seller’s license may be suspended for violations of the license or of one or more applicable price schedules or regulations. A person whose license is suspended may not, during the period of suspension, make any sale for which his license has been suspended.
(Sec. 10 amended by Am. 5, 8 F.R. 7827, effective 6-21-43; and Supplementary Order 72, 8 FR. 13244, effective 10-1-43.)
Sec. 11. Indirect price increases, (a) The price limitations set forth in this regulation shall not be evaded directly or indirectly by you; and you shall not require the purchaser to buy at any price other food products as a condition of selling beef, veal, lamb or mutton cuts, or variety meats and edible byproducts.
(Paragraph (a) amended by Am. 5, 8 F.R.
7827, effective 6-21-43.)
(b) You must not charge, solicit or receive any consideration for or in connection with any service which has not been provided for in this regulation and for which a price has not been fixed.
(Paragraph (b) amended by Am. 5, 8 F.R. 7827, effective 6-21-43; and Am. 11, 8 FR. 12811, effective 9-20-43 except with respect to dried beef (sliced), effective 9-8-43.)
Sec. 12. Prohibitions and penalties. On and after May 17, 1943, the date this regulation takes effect, if you sell, offer to sell or deliver any meat cut, variety meats or edible by-products specified in this regulation at a price higher than your ceiling price for the grade or type,
¹² 8 F.R. 13240.
or if you otherwise violate any provision of this regulation, you are subject to the criminal penalties, civil enforcement actions, license suspension proceedings, and suits for treble damages provided for by the Emergency Price Control Act of 1942, as amended. Also, any person who in the course of trade or business buys from you at a price higher than your ceiling price for the grade is subject to the criminal penalties and civil enforcement actions provided for by that act.
(Sec. 12 amended by Am. 1, 8 FR. 4922, effective 4-14-43; Am. 5, 8 FR. 7827, effective 6-21-43; and Am. 11, 8 FR. 12811, effective 9-20-43 except with respect to dried beef (sliced) effective 9-8-43.)
ARTICLE II—SPECIAL PROVISIONS
Sec. 13 How you figure the “annual gross sales” of your store (for most stores). (a) To find your “annual gross sales” take your total sales for the calendar year 1943. Include all sales, whether of foods or not, as shown on your books, except sales made by a restaurant operated in conjunction with your store. You can use your federal income tax return to get your sales for all or any part of the calendar year 1943 which is covered by such return. If you own more than one store, figure the sales for each store separately, treating each as a separate retailer.
(b> If you were not in operation during the entire year 1943, you must divide your total gross sales from the time you began operation up to May 25, 1944, by the number of weeks you were in opera-tion. This will give you your weekly average gross sales. Multiply this figure by 52, and take the result as your “annual gross, sales”.
(Sec. 13 amended by Am. 12, 8 PR. 14738, effective 10-28-43; and Am. 16, effective 5-25-44.]
Sec. 14. How you figure the “annual gross sales” of your store (for certain special cases)—(a) Department stores. If you were operating a department stored that is, a store in which the greater volume of sales is general merchandise and not foods, and you sell foods in a separate department or departments, then you must find your group by using only the “annual gross sales” of your food department or departments.
(b) Stores in which more than one retailer operates. (1) If you sell foods in a retail store in which more than one retailer sells a complete line of the same general class of food, you will be treated as operating a separate retail store of your own, and you find your group by using your own separate “annual gross sales.”
X2> If you sell food in a retail store in which there are other food retailers, but none of whom sells a complete line of the same general class of food, you must find your group by taking the combined “annual gross sales” of all the food retailers in that store.
(Sec. 14 amended by Am. 8, 8 FR. 9366, effective 7-13-43; and Am. 12, 8 FR. 14738, effective 10-28-43.)
Sec. 15. How to find your "annual gross sales” if you are a new retailer. If you open a retail store after May 25, 1944, which is not then a chain store, you must consider yourself a “Group 1 and 2” retailer and figure your ceiling prices accordingly. However, after you have been in operation for three months you must determine again what group your store is in. To do this, take your gross sales for the three month period and multiply by 4. If you own four or more stores which have been in operation for this three month period, you must take your gross sales for each of these stores for the three month period and multiply by 4. Use the result as your “annual gross sales” in order to find in what group your store or stores belong. If you then find that your store or stores no longer fall in “Group 1 and 2” but in “Group 3 and 4,” you must take the ceiling prices for “Group 3 and 4” stores for the applicable zone or zones [Sec. 15 amended, by Am. 8, 8 FR. 9366, effective 7-13-43; and Am. 12.8 FR. 14738, effective 10-28^43; and Am. 16, effective 5-25-44]
Sec. 16. Transfers of business or stock in trade If you acquire in any manner the business, assets or stock in trade of any store subject to this regulation after May 16,1943, and you carry on the business or continue to deal in beef, veal, • lamb or mutton cuts in a store, separate from any other store previously owned or operated by you, then your ceiling prices should be the same as those of the former owner as if no transfer had taken place; unless as a result of the transfer the business changes from one group of stores to another, in which case your ceiling prices shall be those fixed for the group to which the store belongs after the transfer. You must keep all records •sufficient to verify your ceiling prices. The former owner shall either preserve and make available, or turn over, to you all records of transactions prior to your acquiring the store which are necessary to enable you to comply with the record provisions of this regulation.
(Sec. 16 amended by Am. 1, 8 FR. 4922, effective 4-14-43; and Am. 8, 8 FR. 9366, effective 7-13-43.]
Sec. 17. Retail sales taxes. Any tax upon, or incident to, a sale at retail of beef, veal, lamb, or mutton cuts covered by this regulation which is imposed by any statute of any State or subdivision thereof may be collected by you in addition to the ceiling price, if the statute does not prohibit you from stating and collecting the tax separately - from the purchase price.
Sec. 18. How certain stores in “Group 3 or 4” may, upon certain conditions, use “Group t and 2” ceiling prices. Any regional office of the Office of Price Administration, or such offices as may be authorized by order issued by the appropriate regional office, may act on all applications for adjustment under the provisions of this section of this regulation.
(a) If your store is in “Group 3 and 4”, and does business in the manner outlined below, you may request permission ünder paragraph (b) to use the ceiling prices for “Group 1 and 2” stores;
GPO—OPA 7380—p. 3
(1) Most of your sales in your grocery department are made by sales clerks who assist customers in selecting, collecting, and wrapping merchandise; and
(2) Your store generally offers to all its customers the services of (i) taking .orders over the telephone, and (ii) carrying monthly charge accounts, and (iii> providing delivery service; and
[Subparagraph (2) amended by Am. 7, 8 F.R.
8945, effective 7-3-43.]
(3) The general level of your prices for meat and grocery products is as high or higher than that maintained for such products by “Group 1 and 2” stores in the same community and is generally higher than the level of prices charged for similar products by “Group 3 and 4“ stores in your community; and
(4) The total gross margin on all sales in your store, if you are hot a “chain” store, was more than 25% in your fiscal year 1941; or, if jjou are a “chain” store, the total gross ni&rgin on the combined sales of all the stores in your chain was more than 25% in your fiscal year 1941. If you were not in operation in 1941, your gross margain for the most recent fiscal year, or if you have not been doing business for a full fiscal year, for the most recent fiscal period, must be more than 25%.
[Subparagraph (4) amended by Am. 7, 8 F.R.
8945, effective 7-3-43.] ,
(b) If your store does business in the way set forth above and you want to sell at the ceiling prices for “Group 1 and 2” stores, you must by June 24, 1944, file with your State or District OPA office a request to use such ceiling prices. This request must be filed on a form which you may gei from such OPA office. If you have ihed this form, you may, on the effective date of this regulation, use the ceiling prices of “Group 1 and 2” stores. However, OPA reserves the right to withdraw this permission, and, if you receive a notice to such effect you must from that time forward use the ceiling prices for stores in “Group 3 and 4”.
If you have already filed the form for reclassification from “Group 3 and 4” to “Group 1 and 2” under Maximum Price Regulation No. 336 (Retail Ceiling Prices for Pork Cuts), you are not required to file another form under this regulation. If the Office of Price Administration has denied youf request filed under Maximum Price Regulation No. 336 (Retail Ceiling Prices for Pork Cuts), you are not eligible for adjustment under this regulation.
[Paragraph (b) amended by Am. 2, 8 F.R. 6214, effective 5-17-43 and Am. 16, effective 5-25-44]
(c) The total gross margin which a “Group 3 and 4” store must have had in order to sell at the prices for a “Group 1 and 2” store has been changed from 21% to 25%. If you store is a “Group 3 and 4” store and has been selling, under the preceding paragraph of this section, at the prices for “Group 1 and 2” stores, and if the total gross margin of the store for the period referred to in paragraph (a) (4) was less than 25%, you must, beginning July 3,1943, sell at the “Group 3 and 4” prices. If the total gross margin
of the store was 25% or more, you may continue to sell at the “Group 1 and 2” prices.
[Paragraph (c) added by Am. 7, 8 F.R. 8945, effective 7-3-43 and amended by Am. 8, 8 F.R. 9366, effective 7-13-43.]
[Sec. 18 amended by Am. 8, 8 F.R. 9366 effective 7-13-43 and as otherwise noted.]
(d) Any .Regional Office of the QPA, or such offices as may be authorized by order issued by the appropriate regional office, may act on all applications for adjustment under the provisions of this section, and may deny any application filed under this section or revoke any order granting adjustment under this section if denial of such application would not cause the applicant a substantial financial hardship. Applications for adjustment are governed by Revised Procedural Regulation No. 1.
[Paragraph (d) added by Am. 15, 9 F.R. 4356, effective 4-26-44.J
ARTICLE HI—ZONES, CEILING PRICE LISTS AND APPENDICES
Sec. 19. Map of zones. (See illustration on page 5.)
Sec. 20. Description of retail "beef, veal, lamb, and mutton cuts. All retail cuts covered in the following specifications shall be trimmed as described before the cuts may be weighed or sold to the customer. No fat shall be added to any of the cuts before they are weighed or sold to the customer.
(a) Retail beef cuts—(1) From the standard round-r-(i) Standing rump (bone in). The standing rump (bone in) shall contain part of the rump (aitch) bone but no rump knuckle bone or tail vertebrae. Not more than one inch of fat shall be left on the outside, or within the pelvic cavity, of this cut.
(ii) Boneless rump. The boneless rump is the meat remaining after all the bones, cartilage, gristle and excess fat have been removed from the standing rump. (See paragraph (1) (i).)
(iii) Round steak (full cut). Each round steak (full cut) includes a part of (a) the top (inside) round, (b) the bottom (outside) round, (c) the eye of round, (d) the tip, and (e) the round bone. All fat exceeding one inch in thickness shall be trimmed from each steak. Round steaks (full cut) shall contain the round bone but no part of the knee cap or double bone. They may be cut into two or more pieces in line with the customary procedure in the past.
(iv) Tip roast (boneless). The tip shall be removed from the flank side of the round in accordance with the customary procedure in each locality. All bone, including the knee cap, and all fat exceeding one inch in thickness must be removed.
(v) Tip steak (boneless). Tip steaks (boneless) are cut from the tip roast (paragraph (1) (iv)).
ivi) Top (inside) round, roast or steak. The top (inside) round may be, removed from the round according to the usual procedure in each locality. The shank end of this cut, however, shall contain no part of the heel of round. (See the bone structure chart, section 24, Appendix B.) All fat exceeding one inch
in thickness shall be trimmed from the outside of the roasts or steaks made from this cut. The top (inside) round shall contain nd bone.
(vii) Bottom (outside) round, potroast or steak. The bottom (outside) round, like the top round (paragraph (1) (vi)) may be made according to the usual procedure in each locality. It may contain part of the rump but the shank end of this cut shall contain no part of the heel of round (see the bone structure chart, section 24, Appendix B). The bottom round shall contain no bone. It may be sold as pot-roasts or steaks.
(viii) Heel of round (boneless). The heel of round may be separated from the hind shank according to the usual practice in each locality; however, it shall not include the front muscle of the shin bone and it must be entirely boneless. (See bone structure chart, section 24, Appendix B.)
(ix) Hind shank (bone in). The hind shank (bone in) is the section of the round remaining after the rump, round steaks (or tip, inside and outside), heel of round and hock have been removed.
(x) Hind shank (boneless). The hind shank (boneless) refers to the boneless meat from the hind shank. (For stew, ground beef.)
(2) From standard wholesale sirloin (loin end)—(i) Sirloin steak (bone in).
(ii) Pin bone steak (bone in). Sirloin steaks (bone in) and pin bone steaks (bone in) shall be made from the standard primal sirloin (loin end). All fat exceeding one inch in thickness shall be trimmed from these steaks.
(iii) Sirloin steak (boneless). Boneless sirloin steaks are made from the standard primal sirloin (loin end). They shall contain no bone and no fat in excess of one inch in thickness.
(3) From standard wholesale short loin.
(i) Porterhouse steaks.
(ii) T-Bone steaks.
(iii) Club steaks.
Porterhouse, T-Bone and dub steaks are made from the standard primal short loin. Porterhouse steaks contain a large portion of the tenderloin. T-Bone steaks contain a small portion of tenderloin. Club steaks contain no tenderloin. All fat exceeding one inch in thickness shall be trimmed from these steaks.
(4) From standard wholesale flank— (i) Flank steak. All membrane and fat must be trimmed from the flank steak. This steak shall not be cut into more than two pieces before selling.
(ii) Flank meat (boneless). Boneless flank meat is the meat remaining after the flank steak, bone, gristle, membrane, and cod fat have been removed from the rough flank. Jt may be sold as rolled pot-roast, stew meat or ground beef.
(5) From the standard wholesale rib.
(i> Rib roast, 10" ribs.
(ii) Rib steak, 10" rib.
Rib roast, 10" ribs and rib steak, 10" rib are made from the standard primal rib. (See illustration, page 8, for the manner in which the 10" rib roasts and steaks are measured.) The blade bone or blade cartilage shall be removed from roasts or steaks.
(iii) Rib roast, 7" ribs.
(iv) Rib steak, 7" rib.
GPO—OPA 7380—p. 4
sec. IS Uap of zones.
GPO—OPA 7380—p. 5
Rib roasts or steaks, 7" rib or ribs, are cut from the standard primal rib. The rib bone, or bones, in these cuts shall measure no larger than 7 inches in a straight line from the protruding edge of the chine bone.
(v) Short ribs. Short ribs are the ends of the ribs which are removed when making a 7" rib.
(6) From the standard wholesale short plate—(i) Plate (bone in). Plate (bone in) is made from the standard primal plate without removing the bones. The diaphragm or skirt muscle may or may not be removed, but the membrane on each side of the skirt and on the inside of the plate, and all loose fat shall be removed.
(ii) Plate (boneless). Boneless plate refers to the boneless meat of the primal plate after all bones, gristle, cartilage, membrane and excess fat have been removed. The boneless meat may be sold as boneless plate pot-roast, stew meat (boneless) or ground beef.
(7) From the standard wholesale brisket—(i) Brisket (bone in) fresh or cured. Brisket (bone in) is made from the standard primal brisket without removing the bones. No more than one inch of fat may be left on the brisket (bone in).
(ii) Brisket (boneless) fresh or cured. Boneless brisket, fresh or cured, refers to the boneless meat of the primal brisket after all bone, gristle, cartilage, and excess fat have been removed. The fat must be trimmed so that no more than one inch of fat is left on any lean muscle. The boneless brisket may be sold as boneless pot-roast, stew meat or ground beef.
(8) From standard wholesale chuck.
(i) Blade pot-roast.
(ii) Blade steak.
Blade pot-roast and blade steaks are made from the blade bone portion of the standard primal chuck. No portion of the arm knuckle shall be included in any blade pot-roast or blade steak. All fat exceeding one inch in thickness shall be removed from these cuts.
(iii) Arm pot-roast.
(iv) Arm steak. '
Arm pot-roasts and arm steaks are made from the shoulder arm bone portion of the standard primal chuck. The arm knuckle shall not be left in any arm pot-roast or arm steak. All fat exceeding one inch in thickness shall be removed from these cuts.
(v) English cut. The English cut may be made from the standard primal chuck following the usual procedure in each locality.
(vi) Chuck (boneless). Boneless chuck pot-roasts are made from the blade bone and arm bone portions of 17. 17 16 ! 16 12
8 Brisket---whole _ - ______ _____ __ 20 20 17; 171 13
9. Shank---whole--________________-___________... -----__________ .15 15 14 14 10
Grades
Veal Bur
AA or A or com- C or D or
choice good mer- utility cull
eiai
Cents Cents Cents Cents Cents
per per per per per
VI. -Steaks and ¿hops: pound ■pound pound pound •pound
1. Tvoin chops ... _ n 44 39 33 30
18 Rib chops. ■ ___■_____________ _________________ _ _____ 41 40 37 34 27
3 Shoulder chops (arm and blade)...___ --- ... - __ .31 29 26 23 21
4 Round steak (cutlets) ... . ...... 48 46 41 36 32
-5 Birlnm steaks or Chops ,,___________________________________-___ 39 37 34 30 28
VH. Roasts:
1 Rump«nd sirloin (hone^in) ,.,_________ ________________ 36 34 31 27 25
3. Rump and sirloin,(boneless)------------------.---- 51 48 43 37 34
*3 Leg - _____________________--------- ---- 36 34 31 27 25
4 Leg---rump-off ........_______-___-____ -- - -___ - -- 36 34 31 27 25
5. 7teg---^shankvhtfIf _ _____ ___ ___------ '36 34 31 27 25
<6. Leg---rump-half.. _____ ____ ____________________ 36 34 31 '27 25
.7t Loin --- 47 44 39 33 30
8 Bth --- ‘.....................-..................... 41 '40 37 34 27
ft Blade and nrm ________ ___... --- - ... 31 29 26 23 21
10. Round . ' _ - --- -. 48 46 41 36 32
11 Shoulder (tone-in) (sQuarecut),. __________....---- 30 29 27 25 20
¡¡fl Shoulder (boneless) (square cut) _ ___ -- 37 36 34 31 25
13 Boneless veal leg or round ____________ --- - 32
14 BonelesS '^enj] sirloin ■ or at.rip _ . ______________________ 32
35 Veal tenderloin . -___________ - ___ 32
16 Boneless veal regular rib roll,-. ------- - ------ 32
17 Boneless veal shoulder clod 31
18. Boned, rolled and tied veal roll--- ;--- 29
GPO—OPA 7380—p. 11
(b) Retail ceiling prices—Continued.
[For stores in Groups 3 and 4 as provided in Maximum Price Regulation No. 355, effective June 21,1943]
Grades
B or
Veal---Continued AA or A or com- C or D or
choice good mer- utility cull.
cial
Cents Cents Cents Cents Cents
per per per per per
VIII. Stews and other cuts: pound pound pound pound pound
1. Breast (bone-in)........................ ....... 22 22 20 19 15
2. Breast (boneless)............................................... 31 29 26 23 21
3. Flank meat..---_______________________________________---........ 31 29 26 23 21
4. Neck (bone-in)................................................. 22 22 20 19 15
5. Neck (boneless) ______________________________;_______________ 31 •29 26 23 21
6. Shank (bone-in) (hind and fore)_____ ........ 22 22 20 19 15
7. Shank and heel meat (boneless) (hind and fore) 31 29 26 23 21
8. Ground veal and natties . ______________ . 32 32 32 32 32
9. Neckbones.___---A............................................. 9
IX. Kidneys ......... ..................... 32 32 32 32 32
X» Retail prices of wholesale cuts:
1. Hindquarters . ___;....................... -......... 29 27 24 22 20
2. Forequarters..... ........... .'_____'................ 24 23 21 20 16
Lamb Mutton
Grade Grade Grade Grade
Grade Grade JB or Grade Sor M or R or
' Lamb and mutton AA or A or com- C or prime, com- utility
choice good mer- utility choice mer- and
cial and cial culls
good
Cents Cents Cents Cents Cents Cents Cents
per per per per per per per
XI. Steaks and chops: pound pound pound pound pound pound pound
1. Loin chops. .__________________________________ 60 57 51 46 32 30 27
2. Rib chops..................................... 47 45 41 38 21 19 16
3. Leg or sirloin chops..__________________________ 47 45 41 38 21 19 16
4. Shoulder chops, blade or arm chops........ 41 39 36 33 19 16 14
XII. Roasts:
J. Leg (whole, half or short cut).................. 41 39 35 31 22 ... 21 19
2. Sirloin Roast (bone-in)........................ 47 45 41 38 21 19 16
3. Yoke rattle or triangle (bone-in)............... 27 27 26 24 13 12 10
4. Yoke rattle or triangle (boneless)______________ 41 40 39 36 19 17 14
5. Chuck or Shoulder ¿Square cut (bone-ih)...... 36 35 35 33 17 15 13
6. Chuck or Shoulder, cross cut (bone-in)........ 29 ■*28 28 26 14 13 11
7. Loin........................................... 60 57 51 46 32 30 27
8. Rib___________________________________________ 47 45 41 38 21 19 16
9. Boneless lamb shoulder roll___________________ 36
XIII. Stews and other cuts:
1. Breast and flank............................... 21 20 18 17 10 9 8
2. Neck (bone-in).................. 21 20 18 17 10 9 8
3. Neck (boneless) ._______-........ -• 32 *32 32 32 19 19 19
4. Shank (bone-ih)...... ....... 21 20 18 17 10 9 8
5. Patties (ground meat)......................... 32 32 32 32 19 19 19
6. Neck bones • ............................. 7 7
XIV. Kidneys....................................... 28 28 28 28 15 15 15
XV. Retail prices of wholesale cuts:
1. Leg........... ....... 34 33 31 28 20 19 17
2. Loin.......................................... 35 31 26 22 16 15 13
3. Hotel rack..................................... 38 35 30 .25 18 16 14
4. Yoke...............................:.......... 22 22 21 20 11 10 8
These ceiling prices apply in all “Group 3 and 4” stores selling these meats at retail located in Zone 1.
Zone 1 Includes the following areas: Wash« Ington, all. counties; Oregon, all counties; California, all counties; Nevada, all counties.
All that portion of Idaho north of and including. the counties of Idaho, Boundary, Bonner, Kootenai, Benewah, Shoshone, Latah, Clearwater, Nez Perce, and Lewis.
Note 1» Ground meat, (a) The retailer must not sell any ground meat unless it is ground beef, ground veal or ground lamb as defined in section 20 of the beef, veal, lamb and mutton retail regulation, and he must hot sell such ground meat at prices higher than those listed above.
(b) If a customer buys any retail cut of meat and wants it ground, the retailer may grind that cut of meat for the customer, only if the grinding is done in a manner so that the customer can observe it. No addition may be charged the customer for the grinding.
(c) The retailer shall not have, in his Store or cooler any ground meat except ground beef, ground veal or ground Iambi or meat which has been bought by a customer and ground at the customer’s request and which is wrapped and marked with that Customer’s name,
Note 2. Cube steak. The retailer must not sell any cubed steaks which have been cubed In advance of an order. If a customer buys any retail cut of meat and wants It cubed, the retailer may cube that cut of meat for the customer, only if the cubing is done in a manner so that the customer can observe it and no addition is charged the customer for the cubing.
Note 3. Yearling lamb. The ceiling prices for yearling lamb cuts of the different grades are lower than the above celling prices for lamb. The retailer must not sell retail yearling lamb cuts of choice grade at a higher price than the ceiling price for corresponding retail lamb cut of good grade; he must not sell retail yearling lamb cuts of good grade at a higher price than the ceiling price for the corresponding retail lamb cut of commercial grade; and, he must not sell retail yearling lamb cuts of commercial, utility and cull grades at a higher price than the ceiling price for the corresponding retail lamb cut of utility grade.
(Above portion of paragraph (b) amended by Am. 1, 8 FJR. 4922, effective 4-14-43; Am. 2, 8 F.R. 6214, effective 5-17-43; Am. 5, 8 F.R. 7827, effective 6-21-43; Am. 8, 8 Fit. 9366, effective 7-13-43; Am. 11, 8 F.R. 12811, effective 9-20-43; and Am. 12, 8 F.R. 14738, effective 10-28-43. J
GPO—OPA 7380—p. 12
(1) Retail ceiling prices for beef, veal, lamb and mutton—fresh, cured and frozen—* Zone 1
(For stores in Group 3B and 4B as provided in Amendment 12 to Maximum Price Regulation No. 355, effective October 28, 1943] „
Grades
Beef AA or A or B or C or D or cut-
choice good commer- utility ters and
cial canners
Cents per Cents per Cents per Cent&prtr Cents per
I. Steaks: pound pound pound pound pound
Porterhouse. ..................................»........ 51 48 41 35 31
T-Bone. ____________________________,_________*......... 51 48 41 35 31
Club.................................................... 51 48 41 35 31
Rib--- 10-incb cut........................................ 32 30 28 24 20
Rib - 7-incb cut............................... ...... 35 - 32 30 25 21
Sirloin.................................................... 42 ' 40 33 28 24
Pin bone................................................ 42 40 33 28 24
Sirloin (boneless)....................... ...... 53 50 40 35 31
Round (bone-in) (full cut).............................. 41 38 34 29 25
Round (boneless) ((op and bottom)....,................ 43 40 36 30 26
Round tip________________________________________________ 43 40 36 30 26
ChuCk blade (bone-in).................................. 29 27 25 22 18
Chuck arm (bone-in).................................... 29 27 25 22 18
Flank................................................... 38 38 38 38 34
11. Roasts:
Rib standing (chine bone-in, 10-inch cut)................. 32 30 28 24 20
Rib standing (chine bone-in, 7-inch cut)................. 35 32 30 25 21’
Round tip............................................... 43 40 36 30 26
Rump (bone-in).......................................... 27 26 22 19 15
Rump (boneless).......................... ...____ 43 40 36 30 26
Chuck blade pot roast.................................. 29 27 25 22 18
Chuck arm pot roast............. „................ 29 27 25 22 18
Chuck or shoulder (boneless)............................ 38 35 33 29 25
English cut_____,......................................... 29 27 25 22 18
ill. Stews and other cuts:
Short ribs______________________________________:........ 20 20 19 19 15
Plate (bone-in) (fresh or cured)......................... 20 20 19 19 15
Plate (boneless) (fresh or cured)......................... 25 25 29 23 19
Brisket (bone-in) (fresh or cured)........................ 26 26 22 22 18
Brisket (boneless) (fresh or cured) (deckleon).....„..... 33 33 29 29 25
Brisket (boneless) (cured) (deckle off)................. 38 38 34 34
Flank meat_______________............. ... 28 28 27 27 23
Neck (bone-in) .'.......... ,..... 26 26 22 22 18
Neck (boneless)........................................ 31 29 27 24 20
Heel of round (boneless)................................. 31 29 26 22 18
Shank (bone-in) (hind and fore)._____'................... 19 19 18 18 14
Shank (boneless) (bind and fore)....................... 26 26 26 26 22
Soup bone............................................... 3 3 3 3 3
Suet.................................................... 5 5 5 5 5
IV. Ground beef............................................ 28 æ 28 28 28
V. Retail prices of wholesale cuts-
Round beef---whole...................................... 25 24 21 18 14
Sirloin beef---whole...................................... 31 29 24 20 16
Short loin beef---whole___________________________________ 36 35 29 25 21
Flank beef---whole______________________________________ 15 15 15 15 11
Rib beef---whole......................................... - 27 26 24 21 17
Regular Chuck---whole__________;....................... 23 21 20 17 13
Short plate---whole......................'................ 16 16 15 15 11
Brisket---whole.......................................... 19 19 16 16 12
Shank---whole........................................... 14 14 14 14 10
Grades
Veal AA or Apr good B or com- C or D or cull
choice mercial utility
Cents per Cents per Cents per Cents per Cents per
VI. Steaks and chops: pound pound pound pound pound
Loin chops_______................._____......_______.... 45 42 38 32 29
Rib chop's............................................... 39 38 36 33 26
Shoulder chops (arm and blade).________________________ 3Ô 28 25 22 20
Round steak (cutlets)................................... 46 44 39 35 31
Sirloin steaks or chops__________________________________ 38 36 33 29 27
VII. Roasts:
Rump and sirloin (bone-in)______________________________ 35 33 30 26 24
Rump and sirloin (boneless). .__________________________ 49 46 41 36 33
Leg ........... ;................ 35 33 30 26 24
Leg---rump-off___________________________________________ 35 33 30 26 24
Leg---shank-half__________________________________________ 35 33 30 26 24
Leg---rump-half__________________________________________ 35 33 30 26 24
Loin.. ...'.______________________________________________ 45 42 38 32 29
Rib_____________________________________________________ 39 38 26 33 26
Blade and arm.......................................... 30 28 25 22 20
Round................................................... 46 44 39 35 31
Shoulder (bone-in) (square cut).......................... 29 28 26 ’24 19
Shoulder .(boneless) (square cut)_________________________ 36 35 33 30 24
Boneless veal les or round____________.*___________________ 31
Boneless veal sirloin strip ______________________________ 31
Veal tenderloin ._________________________________________ 31
Boneless veal regular rib roll_____________________________ 31
Boneless veal shoulder clod _________________ 30
' Boned, rolled and tied veal roll__________________________ 28
VIII. Stews and other cuts; Mi
Breast (bone-in)_________________________________________ 21 21 19 18 14
Breast (boneless)________________________________________ 30 28 25 22 20
Flank meat___..........___........._____-______________ 30 28 25 22 20
Neck (bone-in)___________..._____________________ 21 21 19 18 14
Neck (boneless)___________ _____________________________ 30 28 25 22 20
Shank (bone-in) (hind and fore)_________________________ 21 21 19 18 14
Shank and heel meat (boneless) (hind and-fore)_________ 30 28 25 22 20
Ground veal and patties.__________________■______________ 31 31 31 31 31
Neck bones ____________________________________________ 9
XX. Kidneys ____________________........................... 31 31 31 31 31
X. Retail prices of wholesale cuts:
Hindquarters _________________________________________ 28 26 23 21 19
Forequarters____________________________________________ 23 22 20 19 15
GPO— OPA 7380—p. 13
Retail ceiling prices—Continued.
[For stores in Group 3B and 4B as provided in Amendment 12 to Maximum Price Regulation No. 355, effective October 28, 1043]
Grades
Lamb Mutton
Lamb and mutton . B or S or M or
AA or A or commer- C or util- prime, ■ commer- R or
choice good cial ity choice cial utility
and good and culls
Cents per Cents per Cents per Cents per Cents per Cents per Cents per
XL Steaks and chops: pound pound pound pound pound pound pound
Loin chops_________________________ 58 55 49 44 31 29 26
Rib chops_______________________ 45 43 39 37 20 18 15
Leg or sirloin chops________________ 45 43 39 37 20 18 15
Shoulder chops, blade or arm chops. 39 37 35 32 18 15 14
XU- Roasts:
Leg (whole, half, or short cut)...... 39 38 34 30 21 20 18
Sirloin roast (bone-in).............. 45 43 39 37 20 18 15
Yoke, rattle or triangle (bone-in)... 26 26 25 23 13 12 10
Yoke, rattle or triangle (boneless).. 39 38 38 35 18 16 14
Chuck or shoulder (square cut)
(bone-in) .. ___________________-- 35 34 34 v 32 16 14 13
Chuck or shoulder (cross cut)
(bone-in)_________-............... 28 27 27 25 14 13 11
Loin............................... 58 55 49 44 31 29 26
Rib...... _. _________________-___ 45 43 39 37 20 18 15
Boneless lamb shoulder roll........ 35
X III. Stews and other cuts:
Breast and flank.. ________________ 20 19 17 16 10 9 8
Neck (bone-in) ____________________ 20 19 17 16 10 9 8
Neck (boneless)____________________ 31 31 31 31 18 18 18
Shank (bone in)____________________ 20 19 17 16 10 9 8
Patties (ground meat).............. 31 31 31 31 18 18 18
Neck bones ____________________ 7 7
XIV. Kidneys _______________________ 27 27 27 27 14 14 14
XV. Retail prices of wholesale cuts:
Leg ____-._________________________ 33 32 • 30 27 19 - 18. 16
Loin ,4..................________ 34 30 25' 21* 15 14 13
Hotel Rack ___----- 37 34 29 24 17 15 14
Yoke............................... 21 21 20 19 11 10 8
Notes—These Ceiling Prices Apply in Group 3b and 4b Stores Selling these Meats at Retail Located in Zone 1
Zone 1 includes the following area:
Washington, all counties
Oregon, all counties
California, all counties
Nevada, all counties
All that portion of Idaho, north of and including the Counties of Idaho, Boundary, Bonner, Kootenai, Benewah, Shoshone, Latah, Clearwater, Nez Perce, and Lewis,
The above prices are subject to the conditions contained in Notes 1 to 3, inclusive.
Note 1.—Ground meat, (a) The retailer must not sell any ground meat unless it is ground beef, ground veal or ground lamb as defined in section 20 of the beef, veal, lamb and. mutton retail regulation, and he must not sell such ground meat at prices higher than those listed above.
(b) If a customer buys any retail cut of meat and wants it ground, the retailer may grind that cut of meat for the customer, only if the.grinding is.donc in. a manner so that the customer can observe it. No addition may be charged the customer for the grinding.
(c) The retailer shall not have in his store or cooler any ground meat except ground beef, ground veal or ground lamb, or meat which has been bought by a customer and ground at the customer’s request and which is wrapped and marked with that customer’s name.
Note 2.—Cube steak. The retailer must not sell any. cubed steaks which have been cubed in advance of an order. If a customer buys any retail cut of meat and wants it cubed, the retailer may cube that cut pf meat for the customer, only if the cubing is done in a manner so that the customer can observe it and no addition is charged the customer for the cubing.
• Note 3.— Yearling lamb. The ceiling prices for yearling lamb cuts of the different grades are lower than the above ceiling prices for lamb. The retailer must not sell retail yearling lamb cuts of choice grade at a higher price than the ceiling price for the corresponding retail lamb cut of good grade; he must not sell retail yearling lamb cuts of good grade at a higher price than the ceiling price for the corresponding retail lamb cut of commercial grade; and, he must not sell retail yearling lamb cuts of commercial, utility and cull grades at a higher price than the ceiling price for the corresponding retail lamb cut of utility grade. .
[Subparagraph (1) added by Am. 12, 8 F.R. 14738, effective 10-28-43.J
GPO—OPA 7380—p. 14
(c) Retail ceiling prices for beef, veal, lamb and muiioti—fresh, cured, and frozen—Zone 2.
[For stores in Groups 1 and 2 as provided in Maximum Priee Regulation Na. 355, effective June 21, 1943]
Grades
Beef AA or A or B or C or D or
com- cutters
choice good mer- utility and
eiai can-
ners
Cents Cents, Cents I Genl« Cents
per per per per per
I. Steals: pound pound pound pound pound
1 Porterhouse.......................________......._____________ 54 51 43 it 33
2 T-bone __________ ___...................___.___..... 54 51 43 37 33
3 Club ____________..._________...................... 54 51 43 37 33
4. Bib---fo-inch cut---.________________________________________---- 34 33 30 26 22
5 Rib---7-inch cut__- __________............ 38 36 33 28 24
6. Sirloin __________________....___________...________-_________ 45 43 35 30 ! 26
7« Pin bone_________ ______-_________________________-..... 45 43 35 30 26
8. Sirloin (boneless)____________._________-.................. 56 53 43 37 33
9 Round (bone-in) (full cut]____________ _________________________ 44 42 36 31 27
10 Round (boneless) (top & bottom).. __......_________ 46 43 1 38 32 28
11. Round tip ..... -...... ............ 46 43 38 32 28
12. Chuck blade (bone-in)...,_______..____________________________ 31 29 27 24 20
13 Chuck arm (bone-in).................... ------- » » - 31 29 27 24 20
14. Flank....................... 39 39 39 39 35
II. Roasts:
1 Rib standing (chine bone-in, 10-inch cut) ................... - • - 34 33 30 26 22
2 Rib standing (chine bonp,-inr 7-inch cut) _______________.......; 38 36 33 28 24
3 Round tip _____________............._______....___....... 46 43 38 32 28
4 Rump (bnnfMn)*_ _ _____________r_ - _-,r-ril,__ ... •29 27 24 20 16
5. Rump, (boneless)............................................... 46 43 33 32 28
6 Chuck blade pot roast..--------_____.....___............._____ 31 29 27 24 20
7 Chuck arm, pot roast _____...______________.......______...... 31 29 27 24 20
8 Chuck or shoulder (boneless).-... - - - - ___________________ 40 37 35 31 27
9 English out___________________............ 31 29 27 24 20
III. Stewsand other cuts:
1 Short ribs . ......___................................... ' 21 21 20 20 16
2 Plate, (bone-in) (fresh or cured) ............_______________.... 21 21 20 20 16
3 Plate, (boneless) (fresh or cured)* .....___....___----________..... 26 26 24 24 20
, 4. Brisket, (bone-in) (fresh or cured)..........-____________________ 26 26 23 23 1»
5, Brisket (boneless) (fresh and cured) (deckle on). ______.. 34 34 29 29 25
39 39 34 34
7. Flank meat ......___• _____________--___ 28 28 ’ 28 28 24
8 Neck, (bone-in) _______ ___-_____ 26 26 23 23 19
9. Neck, (boneless).........................__......___............ 33 31 29 25 21
10. Heel of round (boneless)..__________»._______-___-_____________ 3 31 27 23 19
li. Shank (bone-in) (hind.and fore)-............................... 20 29 19 1» 15
12 Shank (boneless) (hind and fore).__________.......______________ 27 27 27 27 23
13. Soup bone.___......____________________________________________ 3 3 3 3 3
14. Suet __________________-___... 5 5 5 5 5
IV, Gionn d beef________________...................... 28 28 28 28 28
V. Retail prices of wholesale cuts:
1. Round beef----whole............................................. 26 25 22 18 14
2. Sirloin beef---whole_____..... -________-_________-_____________ 31 30 24 21 ; 17
3. Short loin beef---whole.......................................... 38 35 30 25 21
4. Flank beef---whole__.....______......_______________-___________ 15 15 15 15 1 11
5. Rib beef---whole. __________------ ....._______ 28 27 25 21 17
6. Regular chuck---whole .... ----- -- ---_____---________ 23 22 20 18 14
7, Short plate---whole- - 48.-..--- ------ ------------------ 17 17 , 15 15 11
8. Brisket---whole-..«..--_____ ______-------_____ 12 19 16 16 12
9. Shank---whole.------_________________------- 14 14 14 14 10
Grades
Veal ' AA or A or B or , C or D or
cam-
choice good mer- utility cull
dai
■ Cents Cents Cents Cenfs Cents
per , per per per per
VI. Steaks and chops: pound pound pound pound pound
lf chops_____ 47 44 39 34 30
-2. Rib chops______________________....____________-_______________ 42 41 37 34 27
3. Shoulder chops (arm and blade)-._____________________-___-___ 31 29 26 23 21
•’4. Round steak (cutlets)-..___----- 49 46 41 36 32
5 Sirloin steaks or chops_______________________________________ 39 37 33 30 27
VII. Roasts: 36 34
1 Rump and sirloin (bone-in) 30 27 24
2 Rump and sirloin (boneless) ______________________________-___ 52 48 43 - . 38 34
3 Leg - - - -------___ 36 34 30 27 24
4 Lev--- Rum p-off ___ .________________ _ ________... ......... 36 34 I 30 ( 27 24
5 Leg---Shank-half________.. -_____... - -- 36 1 34 • 30 27 24
6. Leg---Rump-half - -- - - _______________________.....___ 36 34 30 27 24
7. Loin..».....----___________________________---....... 47 44 39 34 30
8, Rib ................................................. 42 41 37 34 27
9 Blade and arm ____________________________ 31 29 26 23 21
10. Round ___ - ______________---. 49 46- 41 36 32
1L Shoulder fbonc-fn) (square cut)...«».......-........ 30 29 27 25 20
12. Shoulder (boneless) (square cut)....................-.......... 38 37 34 31 25
13. B oneless veal leg or round ......____________________________- • - - 32
14. Boneless veal, sirloin strip...........___-______ 32
15. Veal tenderloin __________- -________ 32
16 Boneless veal, regular rib roll ________ 32
17 Boneless veal shoulder clod __ .. ....... .......... 31
18. Boned, rolled and tied veal roll................................ 30
GPO—OPA 7380—p. 15
(c) Retail ceiling prices—Continued.
[For stores in Groups 1 and 2 as provided in Maximum Price Regulation No. 355, effective June 21,1943]
Grades
Veal---Continued B or
A A or A or com- C or D or
choice good mer- utility cull
cial
Cents Cents Cents Cenis Cents
per per per per per
VIII. Stews and other cuts: pound pound pound pound pound
1. Breast fhnne.-inl _____ ____________ _ __._ 22 22 20 18 15
2. Breast (boneless)_________-_____________________________________ 31 29 26 23 21
3. Flank meat ._________________________________________________ 31 29 26 23 21
4. Neck (bone-in)................................................. ■ 22 22 20 18 15
5. Neck (boneless) __________________............................ 31 29 26 23 21
6. Shank (bone-in) (hind and fore) _ _______________________________ 22 22 20 18 15
7. Shank and heel meat fbnneless^ fhind and fnre^ __ _ _ 31 29 26 23 21
32 32 32 32 32
9. Neck bones ________■_____________________________________ 9
IX. Kidneys . ............................................... 32 32 32 32 32
X. Retail prices of wholesale cuts:
1. Hindquarters .. .....................................-_________ 28 27 24 21 19
2. Forequarters ____....._________________________________________ 23 22 20 19 15
Grades
Lamb Mutton
Lamb and mutton B or S or M or R or
AA or A or oom< C or prime, com- utility
choice good mer- utility choice mer- and
eiai and cial culls
good
Cents Cents Cents Cents Cents Cents Cents
per per per per per per per
XI. Steaks and chops: pound pound pound pound pound pound pound
1. Loin chops____________________________________ 61 57 52 46 32 29 26
2. Rib chops .............................. 47 45 41 37 20 18 15
3. Leg or sirloin chops ___________________ 47 45 41 37 20 18 15
4. Shoulder chops, blade or arm chops____________ 41 38 36 32 18 15 13
XII. Roasts:
1 .’ Leg (whole, half or short cut)....______________ 41 .38 35 31 21 19 18
2. Sirloin roast (bone-in) ____________________.... 47 45 41 37 20 18 15
3. Yoke, rattle or triangle (bone-in).............. 27 26 25 23 12 11 9
4. Yoke, rattle or triangle (boneless).............. 41 40 39 36 ' 18 16 13
5. Chuck or shoulder, square cut (bone-in)_______ 35 35 35 33 16 14 12
6. Chuck or shoulder, cross cut (bone-in)_________ 28 27 27 25 13 11 10
7. Loin______________________________________■_____ 61 57 52 46 32 29 26
8. Rib ...................................... 47 45 41 37 20 18 15
9 Boneless lamb shoulder roll 36
XIII. Stews and other cuts:
1. Breast and flank .......................... 20 18 17 15 8 7 6
2. Neck (bone-in).___»»__________________________ 20 18 17 15 8 7 6
3. Neck (boneless)............................... 32 32 32 32 18 18 18
4. Shank (bone-in) _________________________ 20 18 17 15 8 7 6
5. Patties (ground meat).. ______________________ 32 32 32 32 18 18 18
6 Neck bones 6 6
XIV. Kidneys ................ 27 27 27 27 14 14 14
XV. Retaifprites of wholesale cuts:
1. Leg... ...................................... 33 32 30 27 19 17 16
2. Loin . ............. ...................... 33 30 25 21 15 13 12
3. Hotel rack. ................................. 37 34 29 24 16 14 12
4. Yoke__________________________________________ 21 20 20 18 9 8 7
These ceiling prices apply in all Group 1 and 2 stores selling these meats at retail located in Zone 2.
Zone 2 includes the following area: Montana and all counties; Wyoming and all counties; Utah and all counties; Arizona and all counties; all that portion of Idaho south* of but not Including Idaho County.
Note 1. Ground meat, (a) The retailer must not sell any ground meat unless it is ground beef, ground veal or grbund lamb as defined in section 20 of the beef, veal, lamb and mutton retail regulation, and he must not sell such ground meat at prices higher than those listed above.
(b) If a customer buys any retail cut of meat and wants it ground, the retailer may grind that cut of meat for the customer, only if the grinding is done in a manner so that the customer can observe it. No addition may be charged the customer for the grinding.
(c) The retailer shall not have in his store or cooler any ground meat except ground beef, ground veal or ground lamb, or meat which has been bought by a customer and ground at the customer’s request and which is wrapped and marked with that customer’s name.
Note 2. Cube steak. The retailer must not sell any cubed steaks which have been cubed
in advance of an order. If a customer buys any retail cut of meat and wants it cubed, the retailer may cube that cut of meat for the customer, only if the cubing is done in a manner so that the customer can observe it and no addition is charged the customer for the cubing.
Note 3. Yearling lamb. The celling prices for yearling lamb cuts of the different grades are lower than the above ceiling prices for lanlb. The retailer must not sell retail yearling lamb cuts of choice grade at a higher price than the ceiling price for the corresponding retail lamb cut of good grade; he must not sell retail yearling lamb cuts of good grade at a higher price than the ceiling price for the corresponding retail lamb cut of commercial grade; and, he must not sell retail yearling lamb cuts of commercial, utility and cull grades at a higher price than the ceiling price for the corresponding retail lamb cut of utility grade.
[Paragraph (c) amended by Am. 1, 8 F.R. ' 4922, effective 4-14-43; Am. 2, 8 Fit. 6214, effective 5-17-43; Am. 5, 8 F.R. 7827, effective 6-21-43; Am. 8, 8 F.R. 9366, effective 7-13-43; Am. 11, 8 Fit. 12811, effective 9-20-43; and Am. 12, 8 F.R. 14738, effective 10-28-43.]
GPO—OPA 7380—p. 16
(d) Retail ceiling prices for beef, veal, lamb and mutton—fresh, cured and
frozen—Zone 2.
(For stores in Groups 3 and 4 as provided in Maximum Price Regulation Np. 355, effective June 21, 1943]
Grades
B ór D or
Beef AA or A or com- C or cutters
choice good mer- utility and
cial can-
ners
Cents Cents Cents Cents Cents
per per per per per
I. Steaks: pound pound pound pound pound
1 PnrtArhniifiA . _ _ ____ 52 49 41 35 31
2 T-Bone ..___.'______....___________________________-_____....... 52 49 41 35 31
3 Club ...................................-............... 52 49 41 35 31
4. Rib 10-inch cut.........________..._____-___..______.........___ 32 30 28 24 20
5. Rib 7-inch cut...........____________________________ -......... 34 32 . 30 25 21
6. Sirloin .................... -.__________________________________ 43 41 33 28 24
7. Pin bone . ..............____________________________________ 43 41 33 28 24
8 Sirloin (boneless) ______________________-____________...________ 53 51 41 35 31
9 Round (bone-in) (full cut).__________..___-______...___........ 42 39 34 29 25
10 Round (boneless) (top & bottom) _i._______..................... 43 41 36 30 26
11. Round tip ____________________-_________________-________ 43 41 36 30 26
12. ^huck blade (bone-in)_________________________________________ 29 27 25 22 18
13. Chuck Arm (bone-in)...___________________..____________-______ 29 27 25 22 18
14 Flank ' '____________ ____________________________ 37 37 . 37 37 33
II. Roasts:
1 Rih stand in? ¿chine bone-in. l(i inch cut) 32 30 28 24 20
2 Rib standing (chine bone-in, 7 inch cut)_____________........... 34 32 30 25 21
5 Round tin . _ . _ ______________________________ 43 41 36 30 26
27 25 22 18 14
5. Rump (boneless)....................__________.._____________--- 43 41 . 36 30 26
6. Chuck blade pot roast....._____..................________...... 29 27 25 22 18
7. Chuck arm pot roast... ________________________________________ 29 27 25 22 18
r. Chuck or shoulder (boneless).__________________________________ 37 35 32 28 24
O. English cut . . __________ _________________________________ 29 27 25 22 18
III. Stews and other cuts:
1. Short ribs . ____ ____ __ _ _ _ _________ 20 20 18 18 14
2 Plate, (bone-in ) (fresh or cured)___...._________________________ 20 20 19 19 15
3. Plate (boneless) (fresh or cured).....................-.......... 25 25 23 23 19
4 Brisket, (bone-in) (fresh or cured)_. __________-_________......._ • 25 25 22 22 18
R Rrifilrat’ ¿hnnelA«) ¿fresh and cured) ¿deckle on). __ ________ 33 33 28 28 24
38 38 33 33
7. Flank meat. .............................._______... ...... 27 27 27 * 27 23
8. Neck, (bone-in)..............._____ 25 25 . 22 22 18
9. Neck, (boneless).........................................___.... 31 29 26 23 19
10. Heel of round (boneless)..______....A.......................... 31 29 25 21 17
11. Shank (hone-ini (hind and forel _ _ ' -_______________________ 19 19 18 18 14
12. Shank (boneless) (hind and fore)...;._____ 25 25 25 25 21
13. Snun bone___ _ __ ___ _________ 3 3 3 3 3
14. Suet______________________________________________________...... 5 5 5 5 5
IV. Ground heef . _ ______________________________ 27 27 27 27 27
V. Retail prices of wholesale cuts:
1. Rniind beef----whole _ . .. _ _ A__ 26 24 21 18 14
2. Sirloin beef-whole...........___.....................___....... 31 30 24 20 16
3. Short loin beef---whole..._______________________________________ 37 35 30 25 21
4. Flank beef---»rhole...........___________________________________ 15 15 15 15 11
5. Rib beef---whole ......... a.. ........- 28 26 24 21 17
6. Regular chuck---whole.... __________________.............. 23 22 20 18 14
7. Short plate---whole ................................___......___ 16 16 15 15 11
8. Brisket---whole 19 19 16 16 12
9. Shank---whole.. . _____________________________________________ 14 14 14 14 10
Grades
Veal B or
AA or A or com- C or D or
• choice good mer- utility cull
eiai
Cents Cents Cents Cents Cents
per per per per per
VI. Steaks and chops: pound pound pound pound pound
45 42 37 32 28
2 Rib chops __________________ 39 38 35 32 25
3 Shoulder chops (arm and blade).--. 30 28 24 22 19
4 Round steak (cutlets) [- 47 44 39 34 30
S Rirlnin steaks nr ehnnR_ ___ __ _________-_______........... 37 35 32 28 26
VII, Roasts:
1 Rnmn «nd sirlnin ibnne-in) ___ 34 32 29 25 23
2 Rump and sirloin (boneless) 49 46 41 35 32
3 T/?g - __________..x--- 34 32 29 25 23
4 IjPg-r-Rump-off_______________ 34 32 29 25 23
6 Reg----Shank-half_______________ 34 32 29 25 23
6 J jpg---Rump-half ________________ 34 32 29 25 - 23
7 T^nin -________-_____........._____ 45 42 37 32 28
8 Rib ............,............................................ 39 38 35 32 25
9 Blade and arm_______________.................................. 30 28 24 22 19
10 Round __________...___---...... 47 44 39 34 30
11 Shoulder (bone-in) (square cut)___ 28 28 25 23 18
12 Shoulder (boneless) (square cut) -___ 36 3$ 32 29 23
13 Boneless veal, leg or round-._____.......... 30
14 Boneless veal, sirloin strip ••••••••. 30
15 Veal tenderloin » ■»- ___ 30
16 Boneless veal regular rib roll ____ 30
17 Boneless veal, shoulder clod _ 29
28
589450°—44----2
G PO—OPA 7380—p. 17
(d) Retail ceiling prices—Cotitoued.\
(For stores in Groups 3 and 4 as provided in Maximum Price Regulation No. 355, effective June 21,1943]
Grades
B or
Veal---Continued! AA or A or com- C or D or
choice good mer- utility cull
cial
VIII. Stews and other cuts: Cent» Cents Cents Cents Cents
] Breast (bone-in) -___............-r ........................... per per per per per
pound pound pound pound pound
2 Breast (boneless)...._________________________-___________.....___ 21 20 19 17 14
3 Flank meat - _______________________________....___............. 30 28 24 22 19
4 Neck (bone-in) ______________ ______................___..._____ 30 28 24 22 19
5 Neck (boneless) ______________________________..._______________ 21 20 19 IT 14
A Rhank ibnnn-in) ¿bind And fore) _ _____________________ 30 28 24 22 19
7, Shank and heel meat (boneless) (hind and fore: 21 20’ » 17 14
Q fir mind vPal «nd naff iPS - . 30 28 24 22 19
9 Neckbones _________________________________.........______-___ 31 31 31 31 31
JX- Kidneys ____________________...................................... 30 30 30 30 8
X. Retail prices of wholesale cuts: 28 26 23 20 30
1 Hindquarters . - ______....................................... 22 22 20 18 18
2 • Forequarters f.......................... ......______________ w 15
Grades
Lamb Mutton
B or S OF M or Ror
Lamb and mutton AA or A or com- C or prime, com- utility
choice good mer- utility choice; mer- and
cial and cial culls
good
XI. Steaksand chops: Cents Cents Cents Cents Cents Cents Cents
1, Loin chops...................______... per per ^per per per per per
pound pound pound pound 'pound pound pound
2. Rib chops____________........................ 58 54 49 43 30 to ► 25
45 42 39 35 19 16 14
3 . Leg or sirloin chops.......... ---... 45, 42 39 35 19 16 14
4 Shoulder chops blade or arm chops 39. 36 34 30 16 It 12
XII. Roasts:
1 Leg (whole, half or short cut);........ ....._____ 39 36 33 29 20 18 16
2 Sirloin roast (bone-in) _________.... ... . ~ 45. 42 39 35 19 16. 14
3 Vote, rattle or triangle (bone-in)___ ____ 25 24 24 22 11. 10 8
4 Yoke rattle or triangle, (boneless) _ . 39. 38 37 34 17 14 12
5. Chuck or shoulder, square cut (bone-in)------ , 33. 33 33 31 15 13 in
a Chuck or shoulder, cross cut (bone-in)________ 27 26 25 24 12 10 9
7. Lorn....................................______ 58. 54. 49 43 30 27 25
8. Rib . ..........................________ 45 42. 39 35 19 16 14
9 Boneless*lamb shoulder roll . 34
XIII. Sews and other cuts; 14
1 Breast and flank_____________..___ ...... 18 . * 18 16 14 8 ' 7 6
2. Neck (bone-in).______............ 18 18. 16 30 8 7 6
' 3. Neck (boneless),____________________________--- 30 30 30 14 17 17 17
4. Shank (bone-in) ______ 18 18 16 30 8 7 I . 6
5. Patties (ground meat)________________________ 30 30 30 5 17 •17 17
n. Neckbones - ________________ _______..___ 26 ; 5
XIV. Kidneys _______________________________ 26 26 26 26 13 . 13 13
XV. Retail prices of wholesale cuts: 33 31 29 21 18 17 15
L Leg..j..................... 33 30 25 24 15 13 11
2. Loin . ___ ................... 36 33 29 18 16 14 12
3. Ho tel rack...............___. .... ........ 21 20 19 9 8 7
4. Yoke.. . .........................___-_______
These- celling prices apply in. all Group 3 and 4 stones selling these meats at retail located in Zone 2.
Zone 2 includes the following area: Montana and all counties; Wyoming and all counties; Utah and all counties; Arizona and all counties; all that portion of Idaho south of but not including Idaho County.
Note 1. Ground meat, (a) The retailer must not sell any ground: meat unless it is ground beef, ground veal or ground lamb as defined in section 20 of the beef, veal, lamb and mutton retail regulation, and he must not sell such ground meat at prices higher than those listed above.
(b> If a customer buys- any retail cut of meat and wants it ground, the retailer may grind that cut of meat for the customer, only if the grinding is done in a manner so that the customer can observe it. Nd addition may be charged the customer for the grinding.
(c) The retailer shall not have in his store or cooler any ground meat except ground beef, ground veal or ground lamb, or meat which has been bought by a customer and ground at the customer’s request and which is wrapped and marked with that customer’s name.
Note 2. Cube steak, The retailer must not
sell any cubed steaks which have been cubed in advance of an order. If a customer buys any retail cut of meat and wants it cubed, the retailer may cube that cut of meat for the customer, only if the cubing is done in a manner so that the customer can observe it and no addition is- charged the customer for the cubing.
Note 3. Yearling lamb. The celling prices for yearling lamb cuts of the different grades are lower than the above ceiling prices- for lamb. The retailer must not sell retail yearling lamb cuts of choice grade at a higher price than the ceiling price for the corresponding retail Iamb cut of good grade; he must not sell retail yearling lamb cuts of good grade at a higher price than the ceiling price for the corresponding retail lamb cut of commercial grades and, he must hot sell retail yearling lamb cuts of commercial, utility and cull grades at a higher price than the celling price for the corresponding retail lamb cut of utility grade.
[Above portion of (d) amended by Am. 1, 8 FB. 4922, effective 4-14-43; Am. 2, 8 FB. 6214, effective 5-17-43; Am. 5, 8 FB. 7827, effective 6-21-43; Am. 8, 8 FB. 9366, effective 7-13-43; Am. 11, 8 FB. 12811, effective 9-20-43; and Am. 12, 8 FB. 14738, effective 10-28-43.]
ÇPO—OPA 7380—p. IB
(1) Retail ceiling prices for beef, veal, lamb and mutton—fresh, cured and frozen—Zone 2
FFor stores in Group 3B and 4B as provided in Amendment 12 to Maximum Price Regulation No. 355, effective October 28, 1943]
Grades
Beet AA or A or B or C or Dor cut-
choice good commer- utility ters and
cial canners
Cents per Cents per Cents per Cents per Cents per
I. Steaks: pound pound pound pound pound
PnrfprhnnsP ___ ___ _ _ _ _____________ 50 47 39 34 30
50 47 39 34 30
Club _____________________________ 50 47 39 34 30
Rib---10-inch cut - ...................................... 31 29 27 23 19
Rib---7-inch cut _ ____________________________________ 33 31 29 24 20
Sirloin ___________________________________________ 41 39 32 27 23
Pin bone ______________-_______________________-- 41 39 32 27 23
Sirloin (boneless)........................................ 51 49 39 34 30
Round (bone-in) (full cut). ...__________________________ 40 38 33 28 24
Round (boneless) (top and bottom)__________.__________ 41 39 35 29 25
Round tip _______________________________________ 41 39 35 29 25
Chuck blade (bone-in) ______..________________________ 28 26» 24 21 17
Chuck arm (bone-in)_____.________....____________-_____ 28 • 26 24 21 17
Flank ' ' __ _ ____________________________ 36 36 36 36 32
11. Roasts:
Rih ctandinn irhine bnne-in. 10-inch cut) 31 29 27 23 19
Rib standing (chine bone-in, 7-inch cut)_________________ 33 31 29 24 20
Round tip . _____________________- -___- -______________ 41 39 35 29 25
Rump (bone-in)_____________-__________________________ 26 24 21 17 13
Rump (boneless)______-_________________________________ 41 39 35 29 25
Chuck blade pot roast___________________________________ 28 26 24 21 17
Chuck arm pot roast____________________________________ 28 26 ! - 24 21 17
Chuck or shoulder (boneless)____________________________ 36 34 31 27 23
Fnirlish rut _ __ __ ____________ 28 26 24 21 17
ill- Stews and other cuts:
Abnrt ribs _______.___ 19 19 17 17 13
Plate (bone-in) (fresh or cured).......................... 19 19 ‘ 18 18 14
Plate (borfeless) (fresh or cured)_________________________ 24 24 22 22 18
Brisket (bone-in) (fresh or cured) ............ .... 24 24 21 . 21 17
Rrickpf ibnnplp.ss) ffrpsh nr cured) fdecklp on) _ ___ 32 32 27 27 23
37 37 32 32
Flank meat. _______________________________________■___ 26 26 26 26 22
Neck (bone-in).......................................... 24 24 21 21 17
Neck (boneless) ________________________________.. 30 28 25 22 18
Heel of round (boneless)____1____________________________ 30 ’ 28 24 20 16
Shank (bone-in) (hind and fore)_____________-___..._____ 18 18 17 17 13
Shank (boneless) (hind and fore)______._________________ 24 24 24 24 20
Soup bone . _________________- - - ...................... 3 3 3 3 3
Suet .. - .....................................-______ 5 5 5 5 5
IV Around bcpf • ■ ' _ _____ 26 26 26 26 2$
V. Retail prices of wholesale cuts:
Round* beef---whole ___ ___ _ 25 23 20 17 13
Sirloin beef---whole ........ -___ 30 29 23 19 15
Short loin beef---whole _________________________________ 36 34 29 24 20
Flank beef---whole ..................................... 14 14 14 14 10
Rib beef---whole __________________________________-- 27 25 23 20 16
Regular chuck---whole _________________________________ 22 21 19 17 13
Short plate---whole______________________________________ 15 - 15 14 14 10
Brisket---whole ....._____________________________________ 18 18 15 15 11
Shank---whole. ........-......-___-.....-........ 14 14 14 14 10
Grades
Veal AA or A orgood B or com- C or D or cull
choice mercial utility
Cents per Cents per Cenis per Cents per Cents per
VI. Steaks and Chops. ■ pound pound pound pound pound
Lnin ohnns_______ . ______________________ 43 40 36 31 V
38 37 34 31 24
Shoulder chops (arm and blade).........’. 29 27 23 21 18
Rnnnd steak fcntlets). _ ______ 45 42 38 33 29
36 34 31 27 25
VII. Roasts:
Riimn and sirlnin fbnnc^n) .. . _ 33 31 28 24 22
Rump and sirloin (boneless)__________................... 47 44 39 34 31
Leg *-________........._____________.................... 33 31 28 24 22
* Leg---Rump-off ________________............... 33 31 28 24 22
Leg---Shank-half. ........ ................... 33 31 28 24 22
Leg---Rump-half ---....__________________________________ 33 31 28 24 22
Loin . _____.........._____.... 43 40 36 31 27;
Rib ............................................... 38 37 34 31 24
Blade and arm..........^...________......______....... 29 27 23 21 18
Round . ..... T......... .......... 45 42 38 33 29
Shoulder (bone-in) (square cut).......................... 27 27 24 22 17
Shoulder (boneless) (square cut)......................... 35 34 31 28 22
Boneless veal leg or round _ __ ___________________ 29
Boneless veal sirloin strip ............_______....______- - 29
Veal tenderloin _ _________...._________,______ 29
Boneless veal regular rib roll ___________•______________ 29
Boneless veal shoulder clod _______....._____________ 28
Boned, rolled and tied veal roll.......................... 27
GPO—CPA 7380—p. 19
(1) Retail ceiling prices for beef, veal, lamb and mutton—fresh, cured and Frozen—Zone 2—Continued
(For stores in Group 3B and 4B as provided in Amendment 12 to Maximum Price Regulation No. 355, effective October 28, 1943]
Grades
Veai---Continued AA or A or good B or com- C or D or cuil
choice mercial utility
Cents per Cents per Centsner Cents per Cents pet
VIII. Stews and other cuts: pound pound pound pound pound
Breast Chnne-inl ____ . 20 19 18 16 14
Breast (boneless).............„......................... 29 27 23 21 18
Flank meat__________________.......-_________________ 29 27 23 21 18
Neck (bone-in)......... ............................ 20 19 18 16 14
Neck (boneless) ........._________________________ 29 27 23 21 18
Shank (bone-in) (hind and fore)__________.________r__... 20 19 18 16 14
Shank and heel meat (boneless) (hind and fore} . _ _ 29 27 23 21 18
30 30 30 30 30
Neckbones______....................................... 8
IX. Kidnevs ■ ____ ________________ 29 29 29 29 29
X. Retail prices of wholesale cuts:
Hindemarters_____ 27 25 22 19 17
21 21 19 17 14
Grades ,
Lamb Mutton
Lamb and mutton
Bor S or M or R or
AA or A or commer- C or util- prime, commer- utility
choice good cial ity choice cial and culls
and good
Cents per Cents per Cents per Centsper Cents per Cents per Cents per
XI. Steaks and chops: pound pound pound pound pound pound- pound
Loin chops.___........___ 56 52 47 41 29 26 24
Rib chops _____________.....______ 43 40 38 34 18 15 14
Leg or sirloin chops________________ 43 40 38 34 18 15 14
Shoulder chops, blade or arm chops. 38 35 33 29 15 14 12
XII. Roasts:
Leg (whole, half or short cut)...... 38 35 32 28 19 17 15
Sirloin roast (bonedn)^___... ...... 43 40 38 34 18 15 14
Yoke, rattle or triangle (bone-in)... 24 23 23 21 11 10 8
Yoke, rattle or triangle (boneless).. 39 37 36 33 16 14 12
Chuck or shoulder (square cut)
(bone-in)_________________________ 32 32 32 30 14 13 11
Chuck or shoulder (cross cut)
(bone-in)...---------------------- 26 25 24 23 12 10 9
Loin....._________________________ 56 52 47 41 29 26 24
Rib............................... 43 40 38 34 18 15 14
Boneless lamb shoulder roll________ 33
XIII. Stews and other cuts:
Breast and flank_____._____________ 17 17 15 14 8 7 6
Neck (bone-in).._____ 17 17 15 14 8 7 6
Neck (boneless).................... 29 29 29 29 16 16 16
Shank (bone-in)................... 17 17 15 14 8 7 6
Patties (ground meat)...........___ 29 29 29 29 16 16 16
Neckbones___________..________... 5 5
XIV. Kidneys_________._________________ 25 25 25 25 13 13 13
XV. Retail prices of wholesale cuts:
Leg____________..........._________ 32 30 28 25 17 16 14
Loin............................... 32 29 24 20 14 13 11
Hotel rack_________________________ 35 32 28 23 15 14 12
Yoke.............................. 20 19 18 17 9 8
Notes—These Ceiling Prices Apply in Group 3B and 4B Stores Belling These Meats at Retail Located in Zone 2
Zone 2 includes the following area:
Montana, all counties
Wyoming, all counties
Utah, all counties
Arizona, all counties
All that portion of Idaho, south of, but not including Idaho County.
The above prices are subject to the conditions contained in notes 1 to 3, inclusive.
Note 1.—Ground meat, (a) The retailer must not sell any ground meat unless it is ground beef, ground veal or ground lamb as defined in Section 20 of the beef, veal. Iamb and mutton retail regulation, and he must not sell such ground meatatprices higher than those listed above.
(b) If a customer buys any retail cut of meat and wants it ground, the retailer may grind that cut of meat for the customer, only if the grinding is done in a manner so that the customer can observe it. No addition may be charged the customer for the grinding.
(c) The retailer shall not have in his store or cooler any ground meat except ground beef, ground veal or ground lamb, or meat wnich has been bought by a customer and ground at the customer’s request and which is wrapped and marked with that customer’s name.
Note 2.—Cube steak. The retailer must not sell any cubed steaks which have been cubed in advance of an order. If a customer buys any retail cut of meat and wants it eubed, the retailed may cube that cut of meat for the customer, only if the eubing is done in a manner so so that the customer can observe it and no addition is charged the customer for the cubing.
Note 3.—yearling lamb. The ceiling prices for year* ling lamb euts of the different grades are lower than the above eeiling prices for lamb. The retailer must not sell retail yearling lamb euts of choice grade at a higher price than the eeiling price for the corresponding retail lamb cut of good grade; he must not sell retail yearlingjamb cuts .of good grade at a higher price than the ceiling price for the corresponding retail lamb cut of commercial grade; and, he must not sell retail yearling lamb euts of commercial, utility and eull grades at a higher price than the ceiling price for the corresponding retail lamb cut of utility grade.
{Subparagraph (1) added by Am. 12, 8 F.R. 14738, effective 10-28-43.}
GPO—OPA 7380—p. 20
(e) Retail ceiling prices for beef, veal, lamb and mutton—fresh, cured and
frozen—Zone 3.
(For stores to Groups 1 and 2 as provided to Maximum Price Regulation No. 355, effective June 21,1943]
Grades
B or D or
Beef AA or A or com- C or cutters
choice good mer- utility and®
cial can-
ners
Cents Cents Cents Cents Cents
per per per per per
I, Steaks: pound pound pound pound pound
1 Porterhouse ____________-___.............___.._____________ 53 49 42 35 31
2 T-Bone ........_____...........................____________--- 53 49 42 35 31
3 Club ___________- --- 53 49 42 35 S31
4 Rib 1 O-inch cut__________________....___.....___________________ 33 32 29 25 21
§ Rib 7-in eh cut _________________............___......___-_____ 37 ‘ 34 32 27 23
6 Sirloin (bone-in) _______...___.................._______________ 44 42 34 29 25
7 Pin bone ________________..............____________________ 44 42 34 29 25
8 Sirloin (boneless) _______________........________________-_____ 54 52 42 35 31
9 Round (bone-in) (full cut) _ ________________________---.... 43 40 35 29 25
10 Round (boneless) (top and bottom) ____.............______.... 45 42 36 30 26
11 Round tip _________________..........___________________ 45 42 36 30 26
12 Chuck blade (bone-in)................___...___-___-___________ 30 28 26 22 18
13 Chuck arm (bone-in) __________________________________________ 30 28 26 22 18
14 'Flunk .........'........................................... 37 37 37 37 33
II. Roasts:
1 Rib-standing (chine bone-in---10-mch cut) ____________________ 33 32 29 25 21
2 Rih-standing (chine bone-in---7-in ch cut) . *- - ________ ■ 37 34 32 27 23
3 Round tip _____.....___............___.....__________________ 45 42 36 30 26
4 Rump (bone-in) _____________________________________________ 27 26 22 19 15
5 Rump (boneless)__________._______..........._________________ 45 42 36 30 26
6 Chuck blade---Pot roast.. ...........______..___ 30 28 26 22 18
7 Chuck arm---Pot roast____T„ - .._________________________ 30 28 26 22 18
8 Chuck or shoulder (boneless)_______-___........................ 38 36 33 29 25
9 English cut ______________...............................___- 30 28 26 22 18
III. Stews and other cuts:
1. Short ribs ............_____.................- 20 20 19 19 15
2 Plate (bone-in) (fresh or cured)______________......____________ 20 20 19 19 15
3 Plate (boneless) (fresh or cured)a________________... ______ 25 25 23 23 19
4 Brisket ^bone-in) (fresh or cured)___________ _________________ 25 25 22 22 18
5 Brisket (boneless) (fresh and cured) (deckle oh) - -_______-_____ » 33 33 28 28 24
6 Brisket (boneless) (cured) (deckle off) _ __ ___... 38 38 33 33
7 Flank meat . ____...___.............___......._______________ 26 26 26 26 22
8 Neck (bone-in).......................___....__________________ 25 25 22 22 18
9 Neck (boneless)_____ __________.......___--____________________ 32 30 “ 27 24 20
10 Reel of round (boneless)______....._______.................... 31 29 25 21 17
’ll Shank (bone-in) (hind and fore).......___......_______________ 18 18 18 18 14
12 Shank (boneless) (hind and fore)..............._____-___ 25 25 25 25 21
13 Soup bone _______.... ___..........___....._________________ 3 3 3 3 3
14 Suet . ________;__________.................___...___________ 5 5 5 5 5
(V Ground beef _________ 26 26 26 26 26
V. Retail prices of wholesale cuts:
1 Round beef (whole)__ _ ________........-------------________ 25 24 21 18 14
2 Sirloin beef (whole) ________......_________...___-____________ 31 29 23 20 16
3i Short loin beef (whole)........ -.......... 37 34 29 24 20
4 Flank beef (whole) _ _______________ 15 15 14 14 10
5 Rib beef (whole) - ______________- --- 27 26 24 20 16
6 Regular chuck (whole) ___,______........................... 23 21 19 17 13
7 Short plate (whole).________________ 16 16 14 14 10
8 Brisket (whole)__________________________ 18 18 ’6 ’6 12
9 Shank (whole) _____________-..- --- 13 13 13 13 9
Grades ♦
Veal B or
AA or A or com- C or D or
choice good mer- utility cull
eiai
Cents Cents Cents Cents Cents
per per per per per
VI. Steaks and chops: pound pound pound pound pound
1 Txiin chops __________ 46 43 37 32 28
2 Rib chops _____-______ 40 39 36 33 26
3 Shoulder chops (arm and blade) ................____ 30 28 25 22 19
4 Round steak (cutlets) _______ 48 44 39 34 31
5 Sirloin steaks or chops ______ 38 36 32 28 26
VII. Roasts: 35 32 29 25 23
1, xvUUip UUvl oil J Mill (uvuv ***/ ------- 50 47 42 36 32
2 Rump and sirloin (boneless) •___.....................----------
ft T ¿str __________.............-------------------- 35 32 29 25 23
0. UVg-..-------------------------------- 35 32 29 25 23
4 Leg rum p-off _______________________________ _ --- • ----
5 1 /Pg shank-half _______ 35 32 29 25 23
0 t/Pg---rump-half r ______ 35 32 29 25 23
46 43 37 32 28
8 Rib -------_____- 40 39 36 33 26
9 Blade and arm ___ 30 28 25 22 19
10 Round. 48 44 39 34 31
11 RHnnlHor fsnnarP dlt)_____ 29 28 26 23 18
io Qhrmlrlor ¿hnnolpss^ fsnimrP Cllt) ...------------ 37 35 33 30 ' 23
1^, DllQUmur \UULlvivoo/ vut/• 31
13. Boneless veal, leg or round.------------------------------------
31
Xi, jjOUclcbb Wal ^oUJvtu on r--------- 31
15» Veal tenderloin.......-..-----...--------
31
30
29
GPO—OPA 7380—p. 21
(e) Retail ceiling prices—Continued.
[For stores in groups 1 and 2 as provided in Maximum Price Regulation No. 355. effective June 21,1943)
Grades
B or
Veal---Continued AA or A or com- C or D or
choice good mer- utility cull
cial
Cents Cents Cents Cents Cents
per per per per per
Vin. Stews and other cuts! pound pound pound pound pound
1 TtrAocf fhnnp.-in) _ _________________________ 21 20 19 17 14
2. Breast (boneless)............. -....... 30 28 25 22 19
3» Flank meat......___..............___........___.......______.... 30 28 25 22 19
4. Neck (bone-in)_____........................................ 21 20 19 17 14
5. Neck (boneless)...............-......................-___-______ 30 28 25 22 19
fl. Shank (hnn*»-in) (hind and fore) _ ____________________ 21 20 19 17 14
7; Shank and heel meat (boneless) (hind and fore) 30 28 25 22 19
R. Omnnd veal and nattias . . ________ 31 31, 31 31 31
9. Neckbones ________________---_________________________________ 8
IX. Kidneys .....-....... -............... 30 30 30 30 30
X. Retail prices of wholesale cuts:
1. Hindquarters............. „.................... 27 26 23 20 18
2, Forequarters .............................................. ... 22 21 20 18 14
Grades
Lamb Mutton
Lamb and mutton B or S or M or Hor
AA or A or oom- C or prime, com- utility
choice good met utility choice mer- and
cial and cial culls
good
Cents Cents Cents Cents Cents Cents Cent«
per per per per per per per
XI. Steaks and chops: pound pound pound pound pound pound pound
1« Loin chops.____________________________- -_____ 61 57 52 46 32 29 26
2. Rib chops .....................___............ 47 45 41 37 20 18 15
3. Leg or sirloin chops............................ 47 45 41 37 20 18 15
4 Shoulder chops, blade or arm chops............ 41 38 36 32 18 15 13
.XII. Roasts:
1. Leg (whole, half or short cut) _______..._______ 41 38 35 31 21 19 18
2. Sirloin roast (bone-in)_____.................... 47 45 41 37 20 18 15
a. Yoke, rattle or trianele (bone-in)______________ 27 26 25 23 12 11 9
4. Yoke, rattle or triangle (boneless).............. 41 40 39 36 18 16 13
a. Chuck or shoulder, sauare cut (bone-in)_______ 35 35 35 33 16 14 12
6. Chuck or shouldercross cut (bone-in)........ 28 27 27 25 13 11 10
7. Loin........................................... 61 57 52 46 32 29 26
8. Rib........................................... 47 45 4i 37 20 18 15
9 Boneless lamb shoulder roll-___ 36
XIII. Stews and other cuts:
1. Breast and flank............. 20 18 17 15 8 7 6
2. Neck (bone-in).........-.....;_________________ 20 18 17 15 8 7 6
3. Neck (boneless)-..__________________________.. 32 32 32 32 18 18 18
4. Shank (bone-in) _____*___--______...___..... 20 18 17 15 8 7 6
5. Patties (ground meat).________________________ 32 32 32 32 18 18 18
6. Neckbones - ____________________________..___ 6 6
XIV, Kidneys_______________..______________.______ 27 27 27 27 14 14 14
XV. Retail prices of wholesale cuts:
* 1. Leg_________________...._______________________ 33 32 30 27 19 17 16
2. Lorn.....'..___................................. 33 30 25 21 15 13 12
3. Hotel rack..................................... 37 34 29 24 16 14 12
4. Yoke......-...............................--- 21 20 20 18 9 8 7
These ceiling prices apply in all Group 1 and Group 2 stores selling these meats at retail located in Zone 3.
Zone 3 includes the following area:
Colorado, all counties.
New Mexico, all counties.
The above prices are subject to the conditions contained in notes 1 to 3, Inclusive.
Note 1—Ground, meat, (a) Hie retailer must not sell any ground meat unless it is ground beef, ground veal or ground lamb as defined in section 20 of the beef, veal, lamb and mutton retail regulation, and he must not sell such ground meat at prices higher than those listed above.
(b) If a customer buys any retail cut of meat and wants it ground, the retailer may grind that cut of meat for the customer, only if the grinding is done in a manner so that the customer can observe it. No addition may be charged the customer for the grinding.
(c) The retailer shall not have in his store or cooler any ground meat except ground beef, ground veal or ground lamb, or meat which has been bought by a customer and ground at the customer’s request and which is wrapped and marked with that customer’s name.
Note 2. Cube steak. The retailer must not
sell any cubed steaks which have been cubed in advance of an order. If a customer buys any retail cut of meat and wants it cubed, the retailer may cube that cut of meat for the customer, only if the cubing is done in a manner so that the customer can observe it and no addition is charged the customer for the cubing.
Note 3. Yearling lamb. The ceiling prices for yearling lamb cuts of the different grades are lower than the above ceiling prices for lamb. The retailer must not sell retail yearling lamb cuts of choice grade at a higher price than the ceiling price for the corresponding retail lamb cut of good grade; he must not sell retail yearling, lamb ■ cuts of good grade at a higher price than the ceiling price for the corresponding retail lamb cut of commercial grade; and, he must not sell retail yearling lamb cuts of commercial, utility and cull grades at a higher price than the celling price for the corresponding retail lamb cut of utility grade.
[Paragraph (e) amended by Am. 1, 8 F.B.
4922, effective 4-14-43; Am. 2, 8 F.R. 8214, . effective 5-17-43; Am. 5, 8 F.R. 7827, effec-
tive 6-21-43; Am. 8, 8 F.R. 9366, effective 7-13-43; and Am. 11, 8 FJR. 12811, effective 9-20-43.j
GPO—OPA 7330—p. 22
(f) Retail ceiling prices for beef, veal, lamb and mutton—fresh, cured and
frozen—Zone 3.
[For stores in Groups 3 and 4 as provided in Maximum Price Regulation No. 355, effective June 21, 1943]
Grades
B or D or
Beef AA or A or com- C or cutters
choice good mer- utility and
cial can-
ners
Cents Cents Cents Cents Cents
per per per per per
I. Steaks: pound pound pound pound pound
1. Porterhouse____________________________________________________ 51 47 40 34 30
2. T-bone________________________________________________________ 51 47 40 34 30
3. Club .........-......... - 51 47 40 34 30
4. Rib 10-inch cut...........................................-.... 30 29 26 23 19
5. Rib 7-inch cut____________________________________.■............ 33 31 29 24 20
6. Sirloin (bone-in)___________________________A______'____________ 42 40 32 27 23
\ 7. Pin bone___________________-___________________________________ 42 40 32 27 23
8. Sirloin (boneless)____________________-________________-........ 52 49 39 33 29
9. Round (bone-in) (full cut)_____________________________________ 40 38 33 27 23
10. Round (boneless) (top and bottom)............................ 42 39 34 28 24
11. Round tip_____________________________________________________ 42 39 34 28 24
12. Chuck blade (bone-in)_______:________________-x________________ 28 26 24 21 17
13. Chuck arm (bone-in)...._______________________________________ 28 26 24 21 17
14. Flank_________________________________________________________ 36 36 36 36 32
II. Roasts:
1. Rib standing (chine bone-in, 10-inch cut)______________________ 30 29 26 23 19
2. Rib standing (chine bone-in, 7-inch cut)_______________________ 33 31 29 24 20
3. Round tip__________-__________________________________________ 42 39 34 28 24
4. Rump (bone-in)............................................... 26 24 21 17 13
5. Rump (boneless)__________________________________---__________ 42 39 34 28 24
6. Chuck blade pot roast......................................... 28 26 24 21 17
7. Chuck arm pot roast___________________________________________ 28 26 24 21 17
8. Chuck or shoulder (boneless)__________________________________ 36 33 31 27 23
9. English cut___________________________________________________ 28 26 24 21 17
III. Stews and other cuts:
1. Short ribs .. __________________________________________________ 18 18 17 17 13
2. Plate (bone-in) fresh or cured.................................. 18 18 17 17 13
3. Plate (boneless) fresh or cured................................. 23 23 21 21 17
4. Brisket (bone-in) fresh or cured________________________________ 24 24 20 20 16
5. Brisket (boneless) fresh and cured (deckle on)_________________ 31 31 26 26 22
6. Brisket (boneless) (cured) (deckle off)____________...___....___ 36 36 31 31
7. Flank meat___________________________________________________ »25 25 25 25 21
8. Neck (bone-in)................................................. 24 24 20 20 16
9. Neck (boneless).________T.____________________________________ 29 28 25 22 18
10. Heel of round (boneless).._____________________________________ 29 27 24 20 16
11. Shank (bone-in) (hind & fore) ________________________________ 17 17 17 17 13
12. Shank (boneless) (bind & fore) ..............._____......_____ 24 24 23 23 19
13. Soup bone.............________________________________________ 3 3 3 3 3
14. Suet___________________________________________________________ 5 5 5 5 5
IV. Ground beef...................................................... 25 25 25 25 25
V. Retail prices of wholesale cuts:
1. Round beef, whole............................................. 25 23 20 17 13
2. Sirloin beef, whole___......____________________________________ 30 29 23 20 16
3. Short loin beef, whole .....________________...._______________ 37 34 29 24 20
4. Flank beef, whole .......................................... 14 14 14 14 10
5. Rib beef, whole ____ ________________________________________ 27 25 23 20 16
6. Regular chuck, whole ______________________________________ 22 21 19 17 13
7. Short plate, whole____________________________________________* 15 15 14 14 10
8. Brisket, whole....____________________________________________ 18 18 15 15 11
9. Shank, whole......... --- 13 13 13 13 9
Grades
Veal B or
AA or A or com- C or D or
choice good mer- utility cull
eiai
Cents Cents Cents Cents Cents.
per per per per per
VI. Steaks and chops: pound pound pound pound pound
1. Loin chops.______________..________________ 44 40 35 30 27
2 Rib chops ...........___________........................___... 38 37 34 31 24
3 Shoulder chops (arm and blade).........................___... 28 27 23 20 18
4. Round steak (cutlets)............................ ....._____. 45 42 37 32 29
5 Sirloin steaks or chops....¿....j...................._____---.... 36 34 30 27 24
VII, Roasts:
J. Rump and sirloin (bone-in)_.......... 33 31 27 24 21
2 Rump and sirloin (boneless)................................... 48 40 39 34 30
3. Leg -- _____...............................___.............. 33 31 27 24 21
• 4 Leg---Rump-off................................................ 33 31 27 24 21
5. Leg---Shank-half.......................... -______.... - - - - 33 31 27 24 21
6 Leg---Rump-half,r______-____________________...._____ 33 31 27 24 21
7 Loin . _ _______ 44 40 35 30 27
8. Rib_______......................._____....____________________ 38 ' 37 34 31 24
9. Blade and arm............................... .....__________ 28 27 23 20 18
10. Round .. ____....._________................................ 45 42 37 32 29
11. Shoulder (bone-in) (square cut)...___ 27 26 24 22 17
12 Shoulder (boneless) (square cut)_____ 35 34 31 28 22
13 Boneless veal. leg or round ...______________ 29
14 Boneless veal, sirloin strip......_____.......................... 29
15 Veal tenderloin - * . ...___________........... 29
16 Boneless veal, regular rib roll....... 29
17 Boneless veal, shoulder clod ___________....;__________________ 28
18. Boned, rolled and tied veal roll. 27
GPO—OPA 7380—p. 23
(f) Retail ceiling prices—Continued.
(For stores in Groups 3 and 4 as provided in Maximum Price Regulation No. 355, effective June 21,1943]
grades
B or
Veal---Continued : AA or A or com- Cor D or
choice good mer- utility cull
cial
Cents Cents Cents Cents Cents
per per per per per
VIII. Stews and other cuts: pound pound pound pound pound
1. ■RroARt fhnnA-tal . ____._______ _____ 20" 19 18 16 13
2. Breast (boneless)_____________....................._____________ 28 27 23 20 18
3. Flank meat ............................_______________________ 28 27 23 20 18
4. Neck (bone-in)___.............................................. 20 19 18 16 13
5. Neck (boneless)______________________...___-.___..._____________ 28 27 23 20 18
6. Shank (bone-in) (hind arid fore)------...--..................___ 20 19 . 18 •16 13
7. Shank and heal meat Thnnalass) fhind and fore}__________ __ _ 28 27 23 20 18
• 30 30 30 30 30
9. Neckbones______J..____________________________________________ 7
IX. Kidneys__________________________________________________________ 29 29 29 29 29
X. Retail prices of wholesale cuts:
1. Hindquarters_________________________________________._________ 27 25 '22 19 17
2. Forequarters_____......_________________________________________ 22 21 19 17 14
Grades
Lamb Mutton
Lamb and mutton B or S or M or R or
AA or A or com- C or prime, com- utility
choice good mer- utility choice mer- and
cial and cial culis
good
Cents Cents Cents Cents Cents Cents Cents
per per per per per per per
XI, Steaks and chops: pound pound pound pound pound pound pound
1. Loin chops...___....__________-______________ 58 54 49 43 30 27 25
2. Rib chops____________________________________ 45 42 39 35 19 16 14
3. Leg or sirloin chops___________T._____________ 45 42 39 35 19 16 14
4. Shoulder chops, blade or arm chops..________.. 39 36 34 30 16 14 12
XII. Roasts:
1. Leg (whole, half or short cut)................. 39 36 33 29 20 18 16
2. Sirloin roast (bone-in)________________________ 45 42 39 35 19 16 14
3. Yoke, rattle or triangle (bone-in)___.......... i 25 24 24 22 11 10 8
4. Yoke, rattle or triangle (boneless)____________ 39 38 37 34 17 14" . 12
5. Chuck or shoulder, square cut (bone-in)...... 33 33 33 31 15 13 11
6. Chuck or shoulder, cross cut (bone-in)________ 27 26 25 24 12 10 9
7. Loin.............J........................... 58 54 49 43 30 27 25
8. Rib.......................................... 45 42 39 35 19 16 14
9. Boneless lamb shoulder roll.................. 34
XlIL Stews and other cuts:
1. Breast and flank................’............. 18 18 16 14 8 7 6
2. Neck (bone-in)......_______.._______...______ 18 18 16 14 8 7 6
3. Neck (boneless)...___.......______________.... ' 30 30 30 30 17 17 17
4. Shank (bone-in)___________________........... i 18 18 16 14 8 7 6
5. Patties (ground meat),....................... 30 30 30 30 17 17 17
6. Neckbones................................... 5 5
XIV. Kidneys....................................... 26 26 26 26 13 13 13
XV, Retail prices of wholesale cuts:
1, LegL._________________________________________ 33 31 29 26 18 17 15
2. Loin......................................... 33 30 25 21 15 13 11
3. Hotel rack.................................... 36 33 29 24 16 14 12
4. Yoke . 21 20 19 18 9 8 7
These celling prices apply in all Group 3 and Group 4 stores selling these meats at retail located in Zone 3.
Zone 3 includes the following area:
Colorado, aU comities.
New Mexico, all counties.
The above prices are subject to the conditions contained in notes 1 to 3, inclusive.
Note 1.—Ground meat, (a) The retailer must not sei] any ground meat unless It is ground beef, ground veal or ground lamb as defined in section 20 of the beef, veal, lamb and mutton retail regulation, and he must not sell such ground meat at prices higher than those listed above.'
(b) If a customer buys any retail cut of meat .and wants it ground, the retailer may grind that cut of meat for the customer, only if the grinding is done in a manner so that the customer can observe It. No addition may be charged the customer for the grinding.
(c) The retailer shall not have in his store or cooler any ground meat except ground beef, ground veal or ground lamb, or meat which has been bought by a customer and ground at the' customer’s request .and which is wrapped and marked with that customer’s name.
Note 2.—Cube steak. The retailer must
not sell any cubed steaks which have been cubed in advance of an order. If a customer buys any retail cut of meat and wants it cubed, the retailer may cube that cut of meat for the customer, only if the cubing is done in a manner so that the customer can observe it and no addition is charged the customer for the cubing.
Note 3.—Yearling lamb. The celling prices for yearling lamb cuts of the different grades are lower than the above • ceiling prices for lamb. The retailer must not sell retail yearling lamb cuts of choice grade at a higher price than the celling price for the corresponding retail Iamb cut of good grade; he must not sell retail yearling lamb cuts of good grade at a higher price than the ceiling price for the corresponding retail lamb cut of commercial grade; and, he must not sell retail yearling lamb cuts of commercial, utility and cull grades at a higher price than the celling price for the corresponding retail lamb cut of utility grade.
[Above portion of paragraph (f) amended by Am. 1, 8 F.R. 4922, effective 4-14-43; Am. 2, 8 FA. 6214, effective 5-17-43; Am. 5, 8 F.R. 7827, effective 6-21-43; Am. 8, 8 F.R. 9366, effective 7-13-43; and Am. 11, 8 F.R, 12811, effective 9-20-43.]
GPO—OPA 7380—p. 24
(1) Retail ceiling prices for beef, veal, lamb and mutton—fresh, cured and
frozen—Zone 3
IFor stores in Group 3B and 4B as provided in Amendment 12 to Maximum Price Regulation No. 355, effective October 28,1943]
• Beef Grades
A A or A or B or C or D or cut-
choice good commer- utility ters and
cial canners
Cents per Cent ¡¿per Cents per Cents per Cents per
1. Steaks: pound pound pound pound pound
Porterhouse...... -............................ 49 45 38 33 29
T-bone..______________________________________________-- 49 45 38 33 29
Club ............................................. 49 45 38 33 29
Rib---10-inchcut-.______________-....................... 29 28 25 22 18
7^ib---7-inch cut.................-.............-......... 32 30 28 23 19
Sirloin . _____________________________________________ 40 38 31 26 22
Pin bone................................................ 40 38 31 26 22
Sirloin (boneless)................. - 50 47 38 32 28
Round (bone-in) (full cut).......... .......... 38 37 32 26 22
Round (boneless) (top and bottom)...__________i___.... 40 38 ■ 33 27 23
Round tip .............. -......-------- 40 38 33 27 23
Chuck blade (bone-in) _............................. 27 25 23 20 16
Chuck arm (bone-in)........... . _...................... 27 25 23 20 16
Flank................................................... 35 35 35 35 31
II. Roasts:
Rib standing (chine bone-in. 10-inch cut). .............. 29 28 25 22 18
Rib standing (chine bone-in, 7-inch cut)................. 32 30 28 23 19
Round tip .................--------------------’______ 40 38 33 27 23
Rump (bone-in).....................-................... 25 23 20 16 12
Rump (boneless)....... -_____:................... 40 38 33 27 23
Chuck blade pot roast ..............................-___ 27 25 23 20 16
Chuck arm pot roast.. .......... - 27 25 23 20 16
Chuck or shoulder (boneless)______7______«■-._____________ 35 32 30 26 22
English cut ........................................... 27 25 23 20 16
III. Stews and other cuts:
Short ribs ................-............................- 17 17 16 16 12
Plate (bone-in) (fresh or cured).......................... 17 17 16 16 12
Plate (boneless) (fresh or cured)......................... 22 22 20 20 16
Brisket (bone in) (fresh or cured)_______________________ 23 23 19 19 15
■Rrisket (boneless) (fresh or cured) (deckle on) . ________ 30 30 25 25 21
Brisket (boneless) (cured) (deckle off) .................. 35 35 30 30
Flank meat ..............___________...._____________ 24 24 24 24 20
Neck (bone-in)____________________________ 23 23 19 19 15
Neck (boneless)_______Li._____-___________________- -___ 28 27 24 21 17
Heel of round (boneless)________________________________ 28 26 23 19 15
Shank (bone-in) (hind and fore)_________________________ 16 16 16 16 12
Shank (boneless) (hind and fore)___.____________________ 23 23 22 22; 18
Soup bone........................................... 3 3 3 3 3
Suet ______________________________________-____________ 5 5 5 5 5
IV, Ground beef............................................ 24 24 24 24 24
V. Retail prices of wholesale cuts:
Round beef---whole ___-........ -- 24 22 19 16 12
Sirloin beef---whole ..................................... 29 28 22 19 15
--- Short loin beef---whole...________________________________ 36 33 28 23 19
Flank beef---whole __________________________- ... 14 14 14 14 10
Rib beef---whole............ ............ ......... 26 24 22 19 15
Regular chuck---whole...________________________________ 21 20 18 16 12
Short plate---whole...................................... 14 14 14 14 10
Brisket---whole _________________________________________ 17 17 14 14 10.
Shank---whole. ..................___________-........... 13 13 13 13 9
Grades
Veal AA or A or good B or com- C or D or cull
choice mercial utility
Cents per Cents per Cents, per Cents per Cents per
VI. Steaks and chops: pound pound pound pound pound
Loin chops______________________________________________ 42 38 34 29 26
Rib chops____________________________________________... 37 • 36 33 30 23
Shoulder chops (arm and blade)_________________________ 27 26 22 19 17
Round steaks (cutlets)....______________________________ 43 40 36 31 28
Sirloin steaks or chops. ______.... ................... 35 33 29 26 23
VII. Roasts:
Rump and sirloin (bone-in)............................ 32 30 26 23 20
Rump and sirloin (boneless)_____________________________ 46 38 38 33 29
Leg..". .....................1..........1................•-. 32 30 26 23 20
Leg---rump-off. ........................................ 32 30 26 23 20
Leg---shank-half ........................................ 32 30 26 23 20
Leg---rump-half... ............ -............ 32 30 26 23 20
Loin..................................................... 42 38 34 29 26
Rib..................................................... 37 36 33 30 23
Blade and arm. .......i............................... 27 26 22 19 17
Round..___________________________________________ 43 40 36 31 28
Shoulder (bone-in) (square cut).__________........_______ 26 25 23 21 16
■Shoulder (boneless) (square cut).. ______________________ 34 33 30 27 21
Boneless veal leg or round_______________________________ 28
Boneless veal sirloin strip________________________________ 28
Veal tenderloin...... .....................-.......... 28
Boneless veal regular rib roll ___________________________ 28
Boneless veal shoulder clod.. ........................... 27
Boned, rolled and tied veal roll......................... 26
Gro—OPA 7380—p. 25
(1) Retail ceiling prices for beef, veal, lamb and mutton—fresh, cured and frozen—Zone 2—Continued
[For stores in Group SB and 4B as provided in Amendment 12 to Maximum Price Regulation No. 355, effective October 28, 1943]
> . - Grades
V ea!---Continued AA or A orgood B or com- C or D or cull
choice mercial utility
Cents per Cents per Cenis per Cents per Cents per
VIII. Stews and other cuts: pound pound pound pound pound
RrAAct (bnnp.-in^ . * _____________ 19 18 17 15 13
Breast (boneless)-..______________..._____-- 27 26 22 19 17
Flank meat____________.________________________________ 27 26 22 19 17
Neck (bone-in) ..._____________________..______...._____ 19 18 17 15 13
Neck (boneless)________________ 27 26 22 19 17
Shank fhnrfe-inl fhind and fond _ . . 19 18 17 15 13
27 26 22 19 17
29 29 29 29 29
Neck bones____________.........________________________ 7
13?. Kidnevs _______ _ . .. ______________________ 28 28 28 28 28
X. Retail prices of wholesale cuts:
FrindahartArR .. _ - _____- 26 24 21 18 16
. 21 20 18 16 14
Grades
Lamb Mutton
Lamb and mutton
B or Sor M or R or
AA or A or commer Cor util- prime, commer- utility
choice good cial ity choice cial and culls
and good
Cents per Cents per Cents per Cents per Cents per Cents per Cents pet
XI. Steaks and chops: pound pound pound pound pound pound pound
Loin chops________............_____ 56 52 47 41 29 26 24
Rib chops ________________________ 43 40 38 34 18 15 14
Leg or sirloin chops__________■______ 43 40 38 34 18 15 14
Shoulder chops, blade or arm chops. 38 35 33 29 15 14 12
XII. Roasts:
Leg, (whole, half or short cut)...... 38 35 32 28 19 17 15
Sirloin roast (bone-in) ............. 43 40 38 34 18 15 14
Yoke, rattle or triangle (bone-in)... 24 23 23 21 11 10 8
Yoke, rattle or triangle (boneless).. 38 37 36 33 16 14 12
Chuck or shoulder (square cut)
(bone-in)....................... . 32 82 32 30 14 13 11
Chuck or shoulder (cross cut)
(bone-in). ______-___________._____ 26 25 24 23 12 10 9
Loin ...___________________________ 56 52 47 41 29 26 24
Rib................................ 43 40 38 34 18 15 14
Boneless lamb shoulder roll . 33
XIII- Stews and other cuts:
Breast and flank_________________ 17 17 15 14 8 7 6
Neck (bone-in).____________________ 17 17 15 14 8 7 6
Neck (boneless)..._________________ 29 29 29 29 16 16 16
Shank (bone-in)____________________ 17 17 15 14 8 7 6
Patties (ground meat).....-_________ 29 29 29 29 16 16 16
5 5
XIV. Kidneys______..________________ 25 25 25 25 13 13 13
XV. Retail prices of wholesale cuts:
Leg._______________________________ 32 30 28 25 17 16 14
Loin______________:_________________ 32 29 24 20 14 13 11
Hotel rack_________________________ 35 32 28 23 15 14 12
Yoke.............................. 20 19 18 17 9 8 7
Notes—These Ceiling Prices Apply in Group 3B and Group 4B Stores Selling These Meats at Retail Located in Zone 3.
Zone 3 includes the following area:
Colorado, all counties
New Mexico, all counties
The above prices are subject to the conditions contained in notes 1 to 3, inclusive. •
Note 1—Ground Meat, (a) The retailer must not sell any ground meat unless it is ground beef, ground veal or ground lamb as defined in Section 20 of the beef, veal, lamb and mutton retail regulation, and he must not sell such ground meat at prices higher than those listed above.
(b) If a customer buys any retail cut of meat and wants it ground, the retailer may grind that cut of meat for the customer, only if the grinding is done in a manner so that the customer can observe it. No addition may be charged the customer for the grinding.
(c) The retailer dial! not have in his store or cooler any ground meat except ground beef, ground veal or
ground lamU, or meat which- has been bought by a customer and ground at the customer’s request and which is wrapped and marked with that customer’s name.
Note 2—Cube Steak. The retailer must not sell any cubed steaks which have been cubed in advance of an order. If a customer buys any retail cut of meat and wants it cubed, the retailer may cube that cut of meat for the customer, only if the cubing is done in a manner so that the customer can observe it and no addition is charged the customer for the cubing.
Note 3—Yearling Lamb. The ceiling prices for yearling lamb cuts of the different grades are lower.than the above ceiling prices for Iamb. The retailer must not sell retail yearling lamb cuts of choice grade at a higher Bthan the ceiling price for the corresponding retail cut of good grade; he must not sell retail yearling lamb cuts of good grade at a higher price than the ceiling price for the corresponding retail lamb cut of commercial grade; and, he must not sell retail yearling lamb cuts of commercial, utility and cull grades at a higher price than the ceiling price for the corresponding retail lamb cut of utility grade.
[Subparagraph (1) added by Am. 12, 8 F.R. 14738, effective 10-28-43.J
GPO—OPA 7380—p. 26
(g) Retail ceiling prices for beef, veal, lamb and mutton—fresh, cured and frozen—Zone 4.
(For stores in groups 1 and 2 as provided in Maximum Price Regulation No. 355, effective June 21, 1943]
Grades
B or D or
Bcei A or com- C or cutters
good mer- utility and
AA or cial can
choice ners
Cents Cents Cents Cents Cents
per per per per per
L Steaks: pound pound pound pound pound
1. Porterhouse.............................----................. 53 49 42 35 31
2. T-bone.-..................................................... 53 49 42 35 31
3. Club_____________________„------------------------------------ 53 49 42 35 31
4. Rib 10-inch cut........ -............. 33 . 32 29 25 21
5. Rib 7-inch cut.......... -....... 37 34 32 27 23
6. Sirloin (bone-in)_____________________;-----------------....... 44 42 34 29 25
7. Pin bone................ .................... 44 42 34 29 25
8. Sirloin (boneless) _______ ___________________________________ 54 52 42 35 31
9. Round (bone-in) (full cut)____________________________________ 43 40 35 29 - 25
10. Round (boneless) (top & bottom)_______________________________ 45 42 36 30 26
11. Round tip____...--------------------------------------------- 45 42 36 30 26
12. Chuck blade (bone-in)-.- ___-_______________________________ 30 28 26 . 22 18
13. Chuck arm (bone-in)____________________________________ 30 28 26 22 18
14. Flank..___......._____________________________________________ 37 37 37 37 33
II, Roasts:
1. Rib standing (chine bone-in, 10-inch cut)______________________ 33 32 29 25 21
2 Rih standing (chine bone-in. 7-inch cut)_________'___....___ 37 34 32 27 23
3. Round tip- ............ -_________________________________ 45 42 36 30 26
4. Rump (bone-in)______________________________________-_____-___ 27 26 22 19 15
5. Rump (boneless)__________________________________ 45 42 36 30 26
6. Chuck blade---pot roast ___________________________________- 30 28 26 22 18
7. Chuck arm pot roast . ______________________________________ 30 28 26 22 18
8. Chuck or shou’der (boneless)---_______________________________ 38 36 33 29 25
9. English cut.______....._______________________________________ 30 28 26 22 18
III. Stews and other cuts:
1. Short ribs.___-_______________-----_____________________________ 20 20 19 19 15
2 Plate (bnne-in) fresh or mired ________ ________________________ 20 20 19 19 15
3. Plate (boneless) fresh or cured___-_______________-_____________ 25 25 23 23 19
4. Brisket (bone-in) fresh or cured_________________________________ 25 25 22 22 18
5 Brisket (boneless) fresh and cured (deckle on)__________________ 33 33 28 28 24
6. Brisket (boneless) (cured) (deckle oil) ________________________ 38 38 33 33
7. Flank meat .___.............__________________________________ 26 26 26 26 22
8. Neck (bone-in)_______________________:________ 25 25 22 22 18
9. Neck (boneless).........---------____________________________ 32 30 27 24 20
10. Heel of round (boneless)______________________________________ 31 29 25 21 17
11. Shank (bone-in) (hind and fore) ________._____________________ 18 18 18 18 14
12. Shank (boneless) (hind and fore).___.__________________________ 25 25 25 25 21
13. Soup bone_____________________________________________________ 3 3 3 3 3
14. Suet.______________________________________________ 5 5 5 5 5
IV. Ground beef.. . -_____.__________..._________________________ 26 26 26 26 26
V, Retail prices of wholesale cuts:
1. Round beef---whole....._____-_______________________________ 25 24 21 18 14
2. Sirloin beef----whole..._________________________________________ 31 29 23 20 16
3. Short loin beef---whole ___________________________.__________ 37 34 29 24 20
4. Flank beef---■whole ____________...______________________- 15 15 14 14 10
5. Rib beef---whole ... .._________-________________-___________ 27 26 24 20 16
6. Regular chuck---whole__________________-______________________ 23 21 19 17 •13
7. Short plate---whole...________-_________________________________ 16 16 14 14 10
8. Brisket---whole.-. ... _____________________________-__________ 18 18 16 16 12
9. Shank---whole.......... -........................... 13 13 13 13 9
Grades
Veal B or
AA or A or com- C or D or
choice good mer- utility cull
cial
Cents Cents Cents Cents Cents
per per per per. per
VI. Steaks and chops: pound pound pound- pound pound
1 T^nin chops _ _______________________------- _______ 45 42 36 31 27
2 Rib chops - _ - ____________________-_________________ 40 39 35 32 25-
3 Shoulder chops (arm and blade)_____-_______----------------___ 29 27 24 21 18
4 Round steaks (cutlets) ---___..._________............___-___ 47 44 38 33 30
5 Sirloin steaks or chops ■ .2_____________________________________ 37 34 31 27 25
VII. Roasts:
1 Rump and sirloin (bonp.-in) __ .___----------.&-............___ 34 32 28 24 22
2. Rump and sirloin (boneless)................................... 49 46 40 35 31
3. I^pg - - - - ___________.....________.........-------- 34 32 28 24 22
4 T^g---rump---off _____________...... ____________ 34 32 28 24 22
5. Leg---shank---half _____________________________- *____________ 34 32 28 24 22
6. Leg---rump---half.......-......................................... 34 ' 32 28 24 22
7» Loin _ ___________................._____.....--- 45 42 ’ 36 31 27
8 Rib - ________x.___---------__________________ --- 40 39 35 32 25
9 Blade and arm _ _ ______________.......--------------- 29 27 24 21 18
10 Round _________________________________ 47 44 38 33 30
11 Shoulder (bone-in) (sQiiare cut) _________________.............. 28 27 25 23 18
12. Shoulder (boneless) (square cut)......... ----....... 36 35 32 29 22
30
30
30
29
18. Boned, rolled and tied veal roll.....-----...... -.......... ........ 28
GrO—OPA 7380—p. 2T
33 31 27 23
9 Fnglish cut _________________________________-___-_____________ 28 26 24 21 17
III. Stews and other cuts:
1 Short ribs ________________________________________________- - - 18 18 17 17 13
2 Plate (bone-in) fresh or cured -___....__________________________ 18 18 17 17 13
3 Plate (boneless) fresh or cured__________________________________ 23 23 21 >21 17
4 Brisket (bone-in) fresh and cured_________________________ 24 24 20 20 16
5 Brisket (boneless) fresh and cured (deckle on)___________-_____ 31 31 26 26 22
6 Brisket (boneless) (cured) (deckle off) -___;____--------------- 36 \ 36 31 31
7 Flank meat _____________________-_____________________________ 25 25 25 25 21
8. Neck (bone-in) ________________------_________ 24 24 20 20 16
9 Neck (boneless) ___________________________________*_________ 29 28 25 22 18
10. Reel of round (boneless)____________------------______________ 29 27 24 20 16
11. Shank (bone-in) (hind and fore)............................... 17 17 17 17 13
12 Shank (boneless) (hind and fore) ____-________________________ 24 24 23 23 19
13. Soup bone ____________________________________________________ 3 3 3 3 3
14. Suet ...................................................... 5 5 5 5 5
IV. Ground beef: 25 25 25 25 25
V. Retail prices of wholesale cuts:
1. Round beef---whole -___-______________________________-________ 25 23 20 17 13
2. Sirloin beef---whole......___________- -- _____--- - --- ------ 30 29 23 20 16
•3- Short loin beef---whole _______________________-_________________ 37 34 29 24 20
4 Flank beef---whole______________________________________________ 14 14 14 14 10
5 Rib beef---whole ______________________________________________ 27 25 23 20 16
6. Regular chuck---whole _________________________________________ 22 21 19 17 13
7. Short plate---whole ___________________________________________ 15 15 14 14 10
8. Brisket---whole ------__________________________________________ 18 18 15 15 11
9. Shank---whole............ -.............. 13 13 13 13 9
Grades
Veal B or
AA or A or com- C or D or
choice good mer- utility cull
eiai
Cents Cents Cents Cents Cent«
per per per per per
VI. Steaks and chops: pound pound pound pound pound
J, Loin chops __________________--------------___--------------- 43 40 34 29 26
2. Rib chops ____________________------------________-__________ 38 36 33 30 23
3 Shoulder chops (arm and blade)_____ 28 26 23 20 17
4. Round steaks (cutlets)__________-----------_________________--- 44 41 36 31 28
5 Sirloin steaks or chops ___----------------------------------- 35 33 29 26 23
VII. Roasts:
1 Rump and sirjoin (bone-in)___________ 32 30 26 23 20
2 Rump and sirloin (boneless) ---------------------------- 47 44 38 33 29
3. Leg ___ _________---------______------____________________ 32 30 26 23 20
4. Leg, rump off . . - _______________________•_____-------------- 32 30 26 23 20
5. Leg shank half _______________-----------------------______ 32 30 26 23 20
6. I^eg rump half _______________________<-______________________ 32 30 26 23 20
7. Loin ______________- -______......__________________________ 43 40 34 29 26
8 Rib 38 36 33 30 23
9 Blade and arm . ;__________------------- --------------- 28 26 23 20 17
JO. Round- ________________-------------___---------------- 44 41 36 31 28
U Shoulder (bone-in) (square, cut)_______------------------------ 26 26 24 21 16
12. Shoulder (boneless) (square cut)---.----.---------------------- 34 33 30 27 21
13 Boneless veal leg or round _______-_____------- 28
14 Boneless veal sirloin strip ______________------------ 28
15 Veal tenderloin ____________-------------------- 28
16 Boneless veal regular rib roll ________---------------- 28
17 Boneless veal shoulder clod -_________------------- 27
18. Boned, rolled and tied veal roll.............. 4---4.... 26
GPO—OPA 7380—p. 29
(h) Retail ceiling prices—Continued.
[For stores in groups 3 and 4 as provided in Maximum Price Regulation No. 355, effective June 21, 19431
Grades
B or
Veal---Continued AA or A or com- C or D or
choice good mer- utility cull
cial
Cents Cents Cents Cents Cents
per per per per per
VIII. Stews and other cuts: pound pound pound pound pound
1 Rra&st fhnnp-in) _______ - 19 18 17 15 12
2 Breast (boneless)___________......................___ 28 26 23 20 17
3. Flank meat - -- -- --_______- -----_______-_____________ 28 26 23 20 17
4 Neck (bone-in) _.jj...---«1.............. 19 18 17 15 12
5. Neck (boneless)___________________-_______-________-_____-______ 28 26 23 20 17
ß Shank (bone-in) (hinds and fore)___________________________-___ 19 18 17 15 12
7 .Shanir and heeinieAt fbnneless> Yhind and fore) _ __________ 28 26 23 20 17
29 29 29 29 29
9. Neckbones .................... ________-______________---« 6
IX. Kidneys - __________________.........___......__________....___ 28 28 28 28 28
X. Retail prices of wholesale cuts:
1. Hindquarters._____................ ........ ■ 26 24 22 19 17
2. Forequarters..........---___-----.......-.....-.....- 21 20 18 17 13
Grades
Lamb Mutton
Lamb and mutton B or S or M or R or
AA or A or com- C or prime, com- utility
Choice good met-* utility choice mer- and
cial and cial culls
good
Cents Cents Cents Cents Cents Cents Cent«
per per per per per per per
XI. Steaks and chops: pound pound pound pound pound pound pound
1. Tz>in chops______........_____-___________----- 58 54 49 43 30 27 25
2 Rib chops _________........_________________ 45 42 39 35 19 16 14
3 Leg or sirloin chops____......______________-___ 45 42 39 35 19 16 14
4 Shoulder chops, blade or arm chops____________ 39 36 34 30 16 14 12
XII. Roasts:
1 T*g (whole, half or short cut)__________________ 39 36 33 29 20 18 16
2 Sirloin roast (bone-in)..._______________........ 45 42 39 35 19 16 14
3 Yoke, rattle or triangle (bone-in)....__________ 25 24 24 22 11 10 8
4. Yoke, rattle or triangle (boneless)_____._____- - 39 38 37 34 17 14 12
5 Chuck or shoulder, square cut* (bone-in).___ 33 33 33 31 ■ 15 13 11
6 Chunk or shoulder, cross cut (bone-in)_________ 27 26 25 24 12 10 9
7. Ti -ir'-n _______>____.........----- 58 54 49 43 30 27 25
8. Rib .................................. 45 42 35 35 19 16 14
9 Boneless lamb shoulder roll_____________....... 34
XIII. Stews and other cuts:
1. Breast and flank_______________________________ 18 18 16 14 8 7 6
2. Neck (bone-in)..._____________________________ 18 18 16 14 8 7 6
3. Neck (boneless).............__..._____---___--- 30 30 30 30 17 17 17
4. Shank (bone-in)______j________________________ 18 18 16 14 8 7 6
5. Patties (ground meat).-.._____________________ 30 30 30 30 17 17 17
6. Neckbones .......___......................... 5 5
XIV. Kidneys -----_________________________________ .26 26 26 26 13 13 13
XV. Retail prices of wholesale cuts:
1. Leg___-________________________________________ 33 31 29 26 18 17 15
2. Loin___________________________________________ 33 30 25 21 15 13 11
3. Hotel rack_____________________________________ 36 33 29 24 16 14 12
4. Yoke..________________________________________ 21 20 19 18 9 8 7
These ceiling prices apply in all Group 3 and Group 4 stores selling these meats at retail located in Zone 4.
Zone 4 includes the following area:
North Dakota, all counties.
South Dakota, all counties.
Minnesota, all counties.
Nebraska, all counties.
Kansas, all counties.
Oklahoma, all counties.
Texas, all counties.
Wisconsin, all that portion of Wisconsin west of and including the counties of Iron, Price, Taylor, Clark, Jackson, Monroe,⁻ Ver-, non, and Crawford.
Iowa, Iowa except the counties of Dubuque, Jackson, Clinton, Scott, Muscatine, Louisa, Des Moines, and Lee.
Missouri, all that portion of Missouri west of and including the counties of Scotland, Knox, Shelby, Monroe, Audrain, Montgomery, Warren, Franklin, Washington, Saint Francois, Madison, Wayne, and Butler.
The above prices are subject to the conditions contained in notes 1 to 3, inclusive.
Note 1—Ground meat, (a) The retailer must not sell any ground meat unless it is ground beef, ground veal or ground lamb as defined in section 20 of .the beef, veal, lamb and mutton retail regulation, and he must not sell such ground meat at prices higher than those listed above.
(b) If a customer buys any retail cut of meat and wants it ground, the retailer may grind that cut of meat for the customer, only if the grinding is done in a manner so that the customer can observe it. No addition may be charged the customer for the grinding. (c) The retailer shall not have in his store or cooler any ground meat except ground beef, ground veal or ground lamb, or meat which has been bought by a customer and ground at the customer’s request and which is wrapped and marked with that customer’s name.
Note 2—Cube steak. The retailer must not sell any cubed steaks which have been cubed in advance of an order. If a customer buys any retail cut of meat and wants it cubed, the retailer may cube that cut of meat for the customer, only if the cubing 4s done in a manner so that the customer can observe it and no addition is charged the customer for the cubing.
Note 3—Yearling lamb. The ceiling price for yearling lamb cuts of the different grades are lower than the above ceiling prices for lamb. The retailer must not sell retail yearling lamb cuts of choice grade at a higher price than the ceiling price for corresponding retail lamb cut of good grade; he must not sell retail yearling lamb cuts of good grade at a higher price than the ceiling price for the corresponding retail lamb cut of commercial grade; and, he must not sell retail yearling lamb cuts of commercial, utility and cull grades at a higher price than the ceiling price for the corresponding retail lamb cut of utility grade.
[Above portion of paragraph (h) amended by Am. 1, 8 F.R. 4922; effective 4-14-43;
Am. 2, 8 F.R. 6214, effective 5-17-43; Am. 5, 8 F.R. 7827, effective 6-21-43; Am. 8, 8 F.R. 9366, effective 7-13-43; and Am. 11, 8 F.R. 12811, effective 9-20-43.]
GPO—OPA 7380—p, 30
(1) Retail ceiling prices for beef, veal, lamb and mutton—fresh, cured ana frozen—Zone 4
iFor stores in Group 3B and-4B as provided in Amendment 12 to Maximum Price Regulation No. 355, effective October 28,1943]
Grades
Beel AA or A or B or C or D or cut-
choice good commer- utility ters and
cial canners
Cent» per Cents per Cents per Cents per Cents per
t. Steaks: pound pound pound pound pound
Porterhouse___ 49 45 38 33 29
T-bone _________________ 4--- 49 45 38 33 29
Club r____ 49 45 38 33 29
Rib---10-in ph cut *. 29 28 25 22 18
Rib---7-in ch cut__________•- 32 30 28 23 19
Sirloin ______ 40 38 31 26 22
Riyi hone ____ 40 38 31 26 22
Sirloin (boneless)____________------------------------____ SO 47 38 ’ 32 28
Round, (bone~in) (full cut)____________ 38 37 32 26 22
Round (boneless) (top and bottom)___ 40 38 33 27 23
Round tip____________________________-_________________ 40 38 33 27 23
Chuck blade (bone-in)___ 27 25 23 20 16
Chuck arm (hone-in)__ ■ 27 25 23 20 16
plank ________....... 35 35 35 35 31
fl. Roasts:
Rib standing (ohinp. bnne-inf 10-inch cut)________________ 29 28 25 22 18
Rib standing (chine bone-in. 7-inch cut)...-------------- 32 30 28 23 19
Round tip _____ 40 38 33 27 23
Rump (bone-in)__________ 25 23 20 16 12
Rump (boneless)__________-___ 40 38 33 27 23
Chuck blade pot roast_____________________ 27 25 23 20 16
Chuck arm pot roast________... _____.............------- 27 25 23 20 16
Chnnk nr shoulder (boneless)____________________________ 35 32 30 26 22
English cut _________--------------- 27 25 23 20 16
ill. Stews and other cuts:
Short ribs ___ 17 17 16 16 12
plate (bone in) (fresh or cured) _____ 17 17 16 16 12
Plate (boneless) (fresh or cured)____..............------- 22 22 20 20 16
Brisket (hone-in) ffresh or cured)_____------- --------- 23 23 19 19 15
Brisket (boneless) (fresh or cured) (deckle, on) - -__________ 30 30 25 25 21
Brisket (boneless) (cured) (deckle off) 35 35 30 30
Blank meat ___ 24 24 24 24 20
Neck (bone-in) _________________________________________ 23 23 19 19 15
Neck (boneless)______ 28 27 24 21 17
Tfeel of round (honeless)-___ 28 26 23 19 15
Shank (hone-in) (hind and fore)--.............---------- 16 16 16 16 12
phank (bnnp.lpssVihind and fore). -___________________ 23 23 22 22 18
Soup bone___ 3 3 3 3 3
•Suet ____ 5 5 5 5 5
TV Clrnnnd beef___-___ 24 24 24 24 24
V. Retail prices of wholesale cuts:
Round beef----whole 24 22 19 16 12
Sirloin beef““whole____- 29 28 22 19 15
Short loin beef---whole_____ 36 33 28 23 19
Blank beef““Whole _______ 14 14 14 14 10
Rib beef whole _____ 26 24 22 19 15
Regular chuck---whole______ 21 20 18 16 12
Short plate------whole__________ 14 14 14 14 10
Brisket---whole r---______ 17 17 14 14 10
Shank---whole ______ 13 13 13 13 9
Grades
Veal AA or A or good B or com- C or D or cull
choice mercial utility
Cents per Cents per Cents per Cents per Cents per
VI. Steaks and chops: pound pound pound pound pound
Loin chops -r___ 41 38 33 28 25
Rib chops _______-___ 37 35 32 29 22
Shoulder chops (arm and blade)____ 27 25 22 19 16
Round steak (outlets) 42 39 35 30 27
Sirloin steaks or chops ■___1______ 34 32 28 25 22
VH. Roasts:
Rump and sirloin (hone-m)_____ 31 29 25 22 19
Rump and sirloin (boneless)___ 45 42 37 32 28
TjOP _• ______------------------- 31 29 25 22 19
31 29 25 22 19
Leg shank-half ______-. ---------------------- 31 29 25 22 19
Leg rump’half _ ____________ 31 29 25 22 19
41 38 33 28 25
Rib ........................................... 37 35 32 29 22
Blade and arm _ _________________________________ 27 25 22 19 16
Round _____:_ --------- 42 39 35 30 27
Shoulder (bonedn) (sQuare ent) ________________________ 25 25 23 20 15
Shoulder (boneless) (sQuare cut)______......------------- 33 32 29 26 20
Boneless veal leg or round..----------------------------- 27
27
Boneless, veal ¿sirloin strip.._----------------------------- 27
Veal tenderloin..........................................
Boneless veal regular rib roll..---------------------------
Boneless veal shoulder clod. 29
. 25
GPO—OPA 7380—p. 81
(1) Retail ceiling prices for beef, veal, lamb and mutton-fresh, cured and frozen—Zone 4—Continued
[For stores in Group 3B and 4B as provided in Amendment 12 to Maximuni Price Regulation No. 355, effective October 28, 1943]
Grades
VeaL-Continued AA or A or good B or com- C or D or cui.
choice mercial utility
Cents per Cents per Cents per Cents per Cents per
VIII. Stews and ojher cuts: pound pound pound pound pound
Breast {bone-in)_.--- 18 17 16 14 ' 12
Breast (boneless)--- 27 25 22 19 16
Flank meat___.......___................................ 27 25 22 19 16
Neck (bone-in) 18 17 16 14 12
Neck (boneless) ........... --- 27 25 22 19 16
Shank (honp-in) (hind and fore)_____________------------------ 18- 17 16 14 12
Shank and HaaI moat fhnnplpRs) fhind and fore} ________ 27 25 22 19 16
28 28 28 28 28
Neck bones _________:_______________________........ 6
TY. YidnavR . _ _ _ _____________________ 27 27 27 27 27
X. Retail prices of wholesale cuts:
'Rindnimrfprs . ___ ______ 25 23 21 18 16
Forequarters ................------- u................ 20 19 17 16 13
Grades , >
Lamb Mutton
Lamb and mutton
B or Sor M or R or
AA or A or commer- C or util- prime, commer- utility
choice good cial ity choice cial and culls
and good
Cents per Cents per Cents per Cents per Cents per Cents per Cents per
XL Steaks and ehops: pound pound •. pound pound pound pound pound
Loin chops______.................. 56 52 47 41 29 26 24
Rib chops ____.............___ 43 40 38 34 18 15 14
Leg or sirloin chops _______________ 43 40 38 34 18 15 14
Shoulder chops, blade or arm chops.
XII. Roasts: 38 35 83 29 15 14 12
hpp (whole, half or short cut) ..... 38 35 32 28 19 17 15
Sirloin roast (bone-in) 43 40 38 34 18 15 14
Yoke, rattle or triangle (bone-in) ..
Yoke, rattle or triangle (boneless).. 24 23 23 M 11 10 8
Chuck or shoulder (square Cut) 38 37 36 33 16 14 12
(bone-in)________________________ 32 32 32 30 14 13 11
Chuck or shoulder (cross cut)
(bone-in).___----- 26 25 24 23 ‘ - 12 10 9
Loin--- 56 52 47 41 29 26 24
Rib .....................-........ 43 40 38 34 18 15 14
33
XIII. Stews' and other cuts:
Breast and-flank.,..___............ 17 17 15 14 8 7 6
Neck (bone-in). -- 17 17 15 14 14 7 6
Neck (boneless)---.. 29 29 29 29 16 1« 16
Shank (bone-in) ....... 17 17 15 14 8 7 6
Patties (ground meat). 29 29 29 29 16 16 16
5 5
XIV. Kidneys ....................... 25 25 25 25 13 13 13
XV. Retail prices of wholesale cuts:
Leg 32 30 28 25 17 16 14
Loin. 32 29 24 20 14 13 11
Hotel rack..--- 35 32 28 23 15 14 12
Yoke.............................. 20 19 18 17 9 8 7
Notes—These Ceiling Prices Apply in Group 3B and Group 4B Stokes Selling These Meats at Retail Located in Zone 4.
Zone 4 includes the following area:
North Dakota, all counties.
South Dakota, all counties.
Minnesota, all counties.
Nebraska, all counties.
Kansas, all counties.
Oklahoma,' all counties.
rTpYGQ nil emmtips
Wisconsin, ail that portion of Wisconsin west oi and including the counties of Iron, Price, Taylor, Clark, Jackson, Monroe, Vernon, and Crawford.
Iowa, except the counties of Dubuque, Jackson, Clinton, Scott, Muscatine, Louisa, Des Moines, and Lee.
Missouri, all that portion of Missouri west of and including the counties of Scotland, Knox, Shelby, Monroe, Audrain, Montgomery, Warren, Franklin, Washington, Saint Francois, Madison, Wayne, and Butler.
The above prices are subject to the conditions contained in Notes 1 to 3, inclusive.
Note I—Ground meat, (a) The retailei must not, sell .any ground meat unless it is ground beef ground veal or ground lamb as defined in section 20 of the beef, veal, lamb and mutton retail regulation, and he must not sell such ground meat at prices higher than those listed above.
[Subparagraph (1) added by Am. 12, 8 F.R.
14738, effective 10-28-43.)
(b) If a customer buys any retail cut of meat and wants it ground, the retailer may grind that cut of meat for the customer, only if the grinding is done in a manner so that the customer can observe it. No addition may be charged the customer for the grinding.
(c) The retailer shall not have in his store or cooler any ground meat except ground beef, ground veal or ground lamb, or meat which has been bought by a customer and ground at the customer’s request and which is wrapped and marked with that customer’s name.
Note 2— Cube steak. The retailer must not sell any Cubed steaks which have been cubed in advance of an order. If a customer buys any retail cut of meat and wants It cubed, the retailer may cube that cut of meat for the customer, only if the cubing is done in a manner so that the customer can observe it and no addition is charged the customer for the cubing.
Note 3—Yearling lamb. The ceiling prices for yearling lamb cuts of the different grades are lower than the above ceiling prices for lamb. The retailer must not sell retail yearling lamb cuts of chirice grade at a higher price than the ceiling price for the corresponding retail Iamb cut of good grade; he must not sell retail yearling lamb cuts of good grade at a higher price than the ceiling price for the corresponding retail lamb cut of commercial grade; and, he must not sell retail yearling lamb cuts of commercial, utility and cull grades at $ higher price than the ceiling price for the corresponding retail lamb cut of utility grade.
GPO—OPA 7380—p. 32
Retail ceiling prices—Continued»
(For stores in Groups 3 and 4 as provided in Maximum Price Regulation No. 355, effective June 21. 1943]
Grades
B or
Veal---Continued AA or A or com- C or D or
choice good mer- utility cull
cial
Cents Cents Cents Cents Cents
per per per . per per
VIII. Stews and other cuts: pound pound pound pound pound
1. RrpfLst ihone-in'l ... 20 19 18 16 13
2. Breast (boneless)__________.....________________________________ 28 27 23 20 18
-3. Flank meat.........................................■............ 28 27 23 20 18
4. Neck (bone-in).....____________________________________________ 20 19 18 16 13
5. Neck (boneless)_________________________________________________ 28 27 23 20 18
6. Shank No. 355, effective October 28, 1948]
Grades
Veak-Continued AA or A or good B or com- C or
choice mercial utility D or culi
Cents per Cents per Cents per Cents per Cents per
VIII. Stews and other cuts: pound pound pound pound pound
Breast (hnne-in) * • . . 19 18 17 15 13
Breast (boneless)____________-__________________________ 27 26 22 19 17
Flank meat....’_________________________________________ •27 26 22 19 17
Neck (bone-in)_________________________;________________: 19 18 17 15 13
Neck (boneless)_________________________________________ 27 26 22 19 17
Shank (bone-in) (hind and fore)...... : 19 18 17 15 13
Shank and heel meat (boneless) (hind and fore) .. . ... 27 26 22 19 17
Ground veal and natties___________ 29 29 29 29 29
Neckbones_______;. . , 7
IX. Kidnevs . . ... 28 28 28 28 28
X. Retail prices of wholesale Shts:
Hindaiiarters _ _ _ _ _ _ _ _ 26 24 21 18 16
Forequarters....._______________________________________ 21 20 18 16 14
Grades
Lamb Mutton
Lamb and mutton
B or Sor M or R or
AA or . A or commer- C or util- prime, commer- utility
choice good cial ity choice, cial and culls
and good
Cents per Cents per Cents per Cents per Cents per Cents per Cents per
XI. Steaks and chops- pound pound pound pound pound pound pound
Loin chops......................... 57 53 48 42 30 27 25
Rib chops ____________________ 44 41 38 35 19 16 14
Leg or sirloin chops___ 44 41 38 35 19 16 14
Shoulder chops blade or arm chops. 38 37 34 31 17 14 13
XII. Roasts:
Leg (whole, half of short cut);.______ 38 37 33 29 20 18 17
Sirloin roast (bone-in)______________ 44 41 38 35 19 16 14
Yoke, rattle or triangle (bone-in)... 25 25 24 22 12 11 9
Yoke, rattle or triangle (boneless).. 38 38 37 34 17 15 13
Chuck or shoulder (square cut)
(bone-in)________________________ 34 83 33 31 15 14 12
Chuck of shoulder (cross cut)
(bone-in).. ...................... 27 . 26 26 24 13 11 10
Loin_______..._____________________ 57 53 48 42 30 27 25
Rib................................ 44 41 38 35 19 16 14
Boneless lamb shoulder roll______ 34
XIII. Stews and other cuts:
Breast and flank................... 19 18 16 15 9 8 7
Neck (bone-in)....'.'__________________ 19 18 16 15 9 8 7
Neck (boneless)....________________ 30 30 30 30 17 17 17
Shank (bone-in)____________________ 19 18 16 15 9 8 7
Patties (ground meat)______________ 30 30 30 30 17 17 17
N eckbones - 6 6
XIV. Kidneys......................:.. 26 26 26 26 14 14 14
XV. Retail prices of wholesale cuts;
Leg............... ............ 32 31 29 26 18 17 15
Loin. _______________________________ 33 30 24 20 15 14 12
Hotel rack_______________x......... 36 33 28 24 16 14 13
Yoke....... - 20 20 19 ► 18 10 9 8
Notes—These Ceiling Prices Apply in Group3B and Group 4B Stores Selling These Meats at Retail Located in Zone 6
Zone 6 includes the following area:
Michigan, the following counties of Michigan: Alger, Delta, Schoolcraft, Luce, Mackinac, Chippewa, and Berrien.
Indiana, all counties except Lake, Newton, Benton, and Warren.
Illinois, all that portion of Illinois east and south of and including the Counties of Edgar, Clark, Cumberland, Jasper, Clay, Marion, Clinton, Washington, and Randolph.
Missouri, the following counties of Missouri: Saint Genevieve, Perry, Bolinger, Cape Girardeau Stoddard, Scott, New Madrid, Mississippi, Dunklin, and Pemiscot.
Kentucky, all that portion'of Kentucky west and north of and including the Counties of Carrol, Henry, Shelby, Anderson, Washington, Marion, Larue. Hardin, Grayson, Ohio, Muhlenberg, and . Todd.
TennessÄ, the following Counties of Tennessee: Lake, Obion, Weakley, Henry, Stewart, Dyer, Montgomery, Gibson, Crockett, Carroll, Benton, and Houston.
Arkansas, all counties.
Louisiana, all that portion ol Louisiana'west of the Mississippi River from thè northeast point of East Carroll Parish to the northeast point of the Pointe Coupee Parish and west of and including . the Parishes of Avoyelles, Saint Landry, Saint Martin, and Iberia.
Above prices are subject to the conditions contained in Notes 1 to 3. inclusive.
Note 1—Ground meat.— (a) The retailer must not sell any ground meat unless it is ground beef, ground veal or ground lamb as defined in Section 20 of the beef, veal, lamb and mutton retail regulation, and he must not sell such ground meat at prices higher than those listed above.
(b) If a customer buys any retail cut of meat and wants it ground, the retailer may grind that cut of meat for the customer, only if the grinding is done in a manner so that the customer can observe it. No addition may be charged the customer for the grinding.
(c) The retailer shall not have in his store or cooler any ground meat except ground beef, ground veal or ground lamb, or meat which has been bought by a customer⁻ and ground at the customer’s request and which is wrapped and marked with that customer’s name.
Note 2— Cube steak.—The retailer must not sell any cubed steaks which have been cubed in advance of an order. If a customer buys any retail cut of meat and wants ft cubed, the retailer may cube that cut of .meat for the customer, only if the cubing is done in a manner so that the customer can observe it and no addition is charged the customer for the cubing.
Note 3— Yearling lamb.—The ceiling .prices for yearling lamb cuts of the different grades are lower than the above ceiling prices for lamb. The retailer must not sell retail yearling lamb cuts of choice grade at a higher price than the ceiling price for the corresponding retail lamb cut of good grade; he must not sell retail yearling lamb cuts of good grade at a higher price than the ceiling price for the corresponding retail lamb cut of commercial grade; and he must .not sell retail yearling lamb cuts of commercial, utility and cull grades at a higher price than the ceiling price for the corresponding retail lamb cut of utility grade.
[Subparagraph (1) added by Am. 12, 8 F.R. 14738, effective 10-28-43.]
GPO—OPA 7380—p. 44
(m) Retail ceiling prices for beef, veal, lamb and mutton—fresh, cured and
frozen—Zone 7,
(For stores in Groups I and 2 as provided in Maximum Price Regulation No. 355, effective June 21,19431
Grades
Beef B or D or
A A or A or com- Cor cutters
choice good mer- utility and
eiai can*
nera
Cents Cents Cents Cents Cents
per per per per per
Steaks; pound pound pound pound pound
1 Porterhouse___________________________________________________ 54 51 43 37 33
2 T-Bone _ ____________-. ............_____-______...5..... 54 51 43 37 33
3 Club ........................................................ 54 .51 43 37 33
4 Rib---10-inch cut............................................... 34 33 30 26 22
5. Rib---7-inch cut............................................... 38 36 33 28 24
6 Sirloin ..................................................... 45 43 35 30 26
7. Pin bone ____________-_______________________________ 45 43 35 :30 26
8 Sirloin (boneless) ...................................___ .56 53 43 37 ¡33
9 Round (bone-in) (full cut)..........-...... .............. 44 42 .36 31 27
10 Round (boneless) (top and bottom)..............-.........-___ 46 43 38 ;32 28
11 Round tip ______________________________________________ 46 43 .38 32 28
12 Chuck blade (bone-in)......................................... 31 29 27 24 20
13 Chunk arm (bone-in) _________....__________________...._____ 31 29 27 24 20
14. Flank . _______ __________--______»._________-___....___--___ 39 .39 39 .39 35
II, Roasts:
1 Rib standing (chine bone-in, 10-inch)................. 34 33 30 26 22
2 Rib standing (chine bone-in, 7-inch)........................... 38 36 33 28 24
3 Round tip .......................-.................... 46 43 38 32 28
4 Rump (bone-in) ....______________________________________-___ 29 27 24 20 16
5 Rump (boneless) .. ..■. ......- ...... -..... 46 43 38 32 28
6 Chuck blade pot roast......................................... 31 29 27 24 20
7 Chuck arm pot roast ______________________-_____...__________ 31 29 27 24 20
8 Chuck or shoulder (boneless)....... -..... 40 37 35 31 27
9 English cut _________________............___.........______... 31 29 27 24 20
III. Stews and other cuts:
1 Short ribs __________________________________________________ 21 21 20 20 16
2 Plate (bone-in) fresh and cured ________..........___..._____ 21 21 20 20 16
3 plate (boneless) fresh and cured .....-....................... 26 26 24 24 20
4 Brisket (bone-in) fresh and cured . __________________________ 26 26 23 23 19
5 Brisket (boneless) fresh and cured (deckle on)..............-___ 34 34 29 29 25
6 Brisket (boneless) (cured) (deckle off). ....................... 39 39 34 34
7 Flank meat - ................................___________ 28 28 28 28 24
8 Neck (bone-in) ... ______________________-_______-_______-.--- 26 26 23 23 19
9 Neck (boneless) _____________________________________-....... 33 31 29 25 21
]Q Heel of round (boneless) ____.........._____......___....... 33 31 27 23 19
11 Shank (bone-in) (hind and fore) _________..._________........ 20 20 19 19 15
12 Shank (boneless) (hind and fore) ......--------....------- --- 27 27 27 27 23
13 Soup bone _______________................ ... - --- ...... 3 3 3 3 3
14 Suet -___ 5 5 5 5 5
jyr Cl round beef ___ 28 28 28 28 28
V. Retail prices of wholesale cuts:
1 Round beef---whole ____ 26 25 ■ 22 18 14
2 Sirloin beef---whole ____________....___.. ..............--- 31 30 24 21 17
3, Short loin beef----whole______...._______________- -_________ _ --- 38 35 30 25 21
4 Flank beef---whole _______________________-----________--- 15 15 15 15 11
5 Rib beef---whole _ __P__________________............_______ 28 27 25 21 17
6 Regular chunk---whole -_________ 23 22 20 18 14
7 Short plate---whole ________ 17 17 15 15 11
8 Brisket---whole -- ................______.........---.... 19 19 16 16 12
0 Shanks-whole . _________............ ......... ---.-..... 14 14 14 14 10
Grades
Veal B or -
AA or A or com- C or D or
choice good mer- utility cull
eiai
Cents Cents Cents Cents Cents
per per per per per
VI. Steaks and chops: pound pound pound pound pound
j Loin chops • _______-_____ 47 43 38 33 29
2 Rib chops - _____________________________________________ ' 41 40 37 33 26
3 Shoulder chops (arm and blade).............................___ 30 29 25 22 20
4 Round steak (cutlets) ___ 48 45 40 35 31
5 Sirloin steaks or chops - 38 36 32 29 26
VII. Roasts:
। Rump and sirloin (bone-in) - - r -___ 35 33 29 26 23
2 Rump and sirloin (boneless)....___ 51 47 42 37 33
3 Lee '........-......-...... ------ 35 33 29 26 23
4 Leg rump-off . . _____________________________ 35 33 29 26 23
€ Leg shank-half _ -___ 35 33 29 26 23
6 Leg rump-half 35 33 29 26 23
j Loin ___ 47 43 38 33 29
fl Rib ............................................ 41 40 37 33 26
'9 Blade and arm ___________ 30 29 25 22 20
>10 Round - _______ 48 45 40 35 31
11 Shoulder (bone-in) (square cut). _r 29 28 26 24 19
12 Shoulder (boneless) (square cut)...............»...»«*••••»»•»»- 37 36 33 30 24
31
j4 Boneless veal sirloin or strip . __________ 31
Veal tenderloin -- - -___ 31
16 Boneless veal regular rfb roll T _T_-__r___........... 31
30
29
OPO—OPA 7380—p. 45
(m) Retail ceiling prices—Continued.
[For stores in Groups 1 and 2 as provided in Maximum Price Regulation No. 355, effective June 21,1943]
Grades
B or
Veal---Continued AA or A or com- C or D or
choice good mer- utility cull
cial
Cents Cents Cents Cents Cents
per per per per per
VIII. Stews and other cuts: pound pound pound pound pound
1. Breast ibnne-inl . . „ 21 21 19 18 14
2. Breast (boneless)_____________________________________._________ 30 29 25 22 20
3. Flank meat_________________________-__________________________ 30 29 25 22 20
4. Neck (bone-in)_________________________________________________ 21 21 19 18 14
5. Neck (boneless)_________________._______________________________ 30 29 25 22 20
ß. Shank (hone-ini (hind and fore') 21 21 19 18 14
7V Shank and heel meat (boneless) (hind and fore) 30 29 25 22 20
8.' Ground veal and natties. _ ’. . .. 31 31 31 31 31
9. Neck bones.... 8
IX. Kidneys_________.________________________________________________ 31 31 31 31 31
X. Retail prices of wholesale cuts:
1. Hindquarters.................................................. 28 26 23 20 18
2.‘ Forequarters____________________________________________________ 22 22 20 18 15
Grades
Lamb Mutton
Lamb and mutton B or S or M or R or
AA or A or com- Cor prime, com- utility
choice good mer- utility choice mer- and
cial and cial culls
good
Cents Cents Cents Cents Cents Cents Cents
per per per per per per per
XI. Steaks and chops: pound pound pound pound pound pound pound
1. Loin chops ____________________________ 62 59 53 47 33 31 28
2. Rib chops____________________________________ 49 46 43 39 22 19 16
3. Leg or sirloin chops.....- _ ?___________________ 49 46 43 39 22 19 16
4. Shoulder chops, blade or arm chops___________ 42 40 37 34 19 17 14
XII. Roasts:
1 Leg (whole, half or short cut) _______________ 42 . 40 36 32 23 21 19
2. Sirloin roast (bone-in)________________________ 49 46 43 39 22 19 16
3 Yoke rattle or triangle (bone-in)______________ 28 27 27 25 14 12 11
4. Yoke rattle or triangle (boneless)_____________ 43 42 41 38 20 17 15
5. Chuck or shoulder (square cut) (bone-in). ... 37 37 36 34 18 16 14
6. Chuck or shoulder (crosscut) (bone-in)........ 30 29 28 27 14 13 11
7. Loin ________________________________________ 62 59 53 47 33 31 28
8. Rib__________________________________________ 49 46 43 - 39 22 19 16
9 Boneless lamb shoulder roll 37
XIII. Stews and other cuts:
1. Breast and flank___________.................. 22 20 19 17 10 9 8
2. Neck (bone-in) ____________________________ 22 20 19 17 10 9 8
3. Neck (boneless) _____________________________ 34 34 34 34 20 20 20
4. Shank (bone-in)______... .............. .. 22 20 19 17 . 10 O 8
5. Patties (ground meat)................. .. 34 34 34 34 20 20 20
6 Neckboties ______, .. 7 7
XIV. Kidneys _..... T_____________-_____...... 29 29 29 29 16 16 16
XV. Retail prices of wholesale cuts:
1. Leg ................ -___________... 34 33 31 28 20 18 17
2. Loin_________________________________________ z 34 31 26 22 16 15 13
3. Hotel rack........................._......-___ 38 35 30 25 18 16 13
4. Yoke......................................... 22 22 21 20 11 9 8
These ceiling prices apply in all Group 1 and Group 2 stores selling these meats at retail located in Zone 7.
Zone 7 includes the following area:
Michigan, the lower peninsula of Michigan except Berrien County, but including the islands of Michigan lying In Lake Michigan and Lake Huron.
Ohio, all counties.
New York, the following counties of New York: Niagara, Erle, Chautauqua, and Cattaraugus.
Pennsylvania, all that portion of Pennsylvania west of and including the counties of Warren, Forest, Clarion, Armstrong, Westmoreland, and Fayette.
West Virginia, all that portion of West Virginia west of and Including the counties of Hancock, Brooke, Ohio, Marshall, Wetzel, Doddridge, Gilmer, Calhoun, Roane, Kanawha, Boone, Logan, and Mingo.
Kentucky, all that portion of Kentucky east of and including, the counties of Boone, Gal-
latln, Owen, Franklin, Woodford, Mercer, Boyle, Casey, Taylor, Green, Hart, Edmonson, Butler, and Logan.
Tennessee, all that portion of Tennessee west of and including the counties of Campbell, Scott, Fentress, Overton, Putnam, White, Warren, Grundy, and Marion; but excluding the counties of Lake, Obion, Weakley, Henry, Stewart, Montgomery, Dyer, Gibson, Crockett, Carroll, Benton, and Houston.
Alabama, all that portion of Alabama north and west of and including the counties of Jackson, Madison, Morgan, Cullman, Walker, Fayette, and Lamar.
Mississippi, all that portion of Mississippi north of and including the counties of Lowndes, Oktibbeha, Choctaw, Attala, Madison, Yazoo, and Issaquena»
The above prices are subject to the conditions contained in notes 1 to 3, Inclusive.
Note 1—Ground meat, (a) The retailer must not sell any ground meat unless It is ground beef, ground veal or ground lamb as defined In section 20 of the beef, veal, lamb and mutton retail regulation, and he must not sell such ground meat at prices higher than those, listed above.
(b) If a customer buys any retail cut of meat and wants it ground, the retailer may grind that cut of meat for the customer, only If the grinding is done in a manner so that the customer can observe it. No addition may be charged the customer for the grinding.
(c) The retailer shall not have In his store or cooler any ground meat except ground beef, ground veal or ground lamb, or meat which has been bought by a customer and ground at the customer’s request and which is wrapped and marked with that customer's name.
Note 2—Cube steak. The retailer must not sell any cubed steaks which have been cubed in advance of an order. If a customer buys any retail cut of meat and wants it cubed, the retailer may cube that cut of meat for the customer only if the cubing is done In a manner so that the customer can observe it and no addition Is charged the customer for the cubing.
Note 3—Yearling lamb. The ceiling prices for yearling lamb cuts of the different grades are lower than the above ceiling prices for lamb. The retailer must not sell retail yearling lamb cuts of choice grade at a higher price than the celling price for corresponding retail lamb cut of good grade; he must not sell retail yearling lamb cuts of good grade at a higher price than the ceiling price for the corresponding retail lamb cut of .commercial grade; and, he must not sell retail yearling lamb cuts of commercial, utility and cull grades at a higher price than the celling price for the corresponding retail lamb cut of utility grade.
[Paragraph (m) amended by Am. 1, 8 F.R. 4922, effective 4-14-43; Am. 2, 8 FR 6214, effective 5-17-43; Am. 5, 8 F.R. 7827, effective 6-21-43; Am. 8, 8 FH. 9366, effective 7-13-43; Am. 11, 8 F.R. 12811, effective 9-20-43; and Am. 13, 9 F.R. 1157, effective 2-3-44. J
GI’O- Ol’A 7380—p. 46
(n) Retail ceiling prices for beef, veal, lamb and mutton—fresh, cured and frozen—Zone 7.
(For stores in groups 3 and 4 as provided in Maximum Price Regulation No. 355, effective June 21,1943]
Grades
. Beef B or D or
AA or A or com- C or cutters
choice good mer- utility and
eiai can-
ners
Cents Cents Cents Cents Cents
per per per per per
I. Steaks: pound pound pound pound pound
1 Porterhouse ---______* * * -____ 52 49 41 35 31
2 T-bone --------_______________-__________-_____-______________ 52 49 41 35 31
3. Club ...... - 52 49 41 35 31
4. Rib--- 10-in ch cut______________________________________________ 32 30 28 24 20
5 Rib---7-inch cut -__________________________....._____________ 34 32 30 25 21
6. Sirloin.___......_______________________________________________ 43 41 33 28 24
7. Pin bone ______________*____________________________-______ 43 41 33 28 24
8 Sirloin (boneless) _______________________.......___________ 53 51 41, 35 31
9 Round (bone-in) (full cut)____________.........._______________ 42 39 34 29 25
10 Round (boneless) (top and bottom)____________________________ 43 41 36 30 26
II. Round tip . .. ______________ 43 41 36 30 26
12. Chuck blade (bone-in)_____....___........_____....____________ 29 27 25 22 18
13 Chock arm (bone-in) ________________......_____....._________ 29 27 25 22 18
14. Flank..« ....................................................... 37 37 37 37 33
II. Roasts:.
1 Rib standing (chine bone-in, 10-inch).......................... 32 30 28 24 20
2 Rib standing (chine bone-in, 7-inch)..............____________ 34 32 30 25 21
3 Round tip ______________-________________...___-___-________ 43 41 36 30 26
4. Rump (bone-in)..............____......___....___..._____-.___ 27 25 22 18 14
5 Rump (boneless)_____........__________-___________________»--- 43 41 36 30 26
6 Chuck blade pot roast ......__________-_______________________ 29 27 25 22 18
7 Chuck arm pot roast _____________-_____________._______..___ 29 27 25 22 18
8 Chuck or shoulder (boneless).___________......________________ 37 35 32 28 24
9 English cut....... 2.................___....___ 29 27 25 22 18
til. Stews and other cuts:
1. Short ribs ________--___---______...___ 20 20 18 18 14
2 Plate (bone-in) fresh and cured_______________________________ 20 20 19 19 15
3 Plate (boneless) fresh and cured____________..________________.. 25 25 . 23 23 19
4 Brisket (bone-ih) fresh and cured________________...___________ 25 25 22 22 18
5, Brisket (boneless) fresh and cured (deckle on).........___...___ 33 33 28 28 24
6 Brisket (boneless) (cured) (deckle off) _ __ __________.... 38 38 33 33
7 Flank meat . .............___-________...._________-_____------ 27 27 27 27 23
8 Neck (bone-in) 25 25 22 22 18
9 Neck (boneless)_____________.....................___.......___ 31 29 26 23 19
JO Heel of round (boneless)_______________________________________ 31 29 25 21 17
11 Shank (hone-in) (hind and fore)________....___________________ 19 19 18 18 14
12 Shank (boneless) (hind and fore)_______________________________ 25 25 25 25 21
13« Soup bone.............________________-___-_______________.... 3 3 3 3 3
14. Suet ... .......... ......................________---- 5 5 5 5 5
27 27 27 27 27
V. Retail prices of wholesale cuts:
1 Round beef---whole_________................................... 26 24 21 18 14
2 Sirloin beef---whole ____...._____.......................... 31 30 24 20 16
3 Short loin beef---whole__________________........_____....... 37 35 30 25 21
4 Flank beef---whole. ____________............................... 15 15 15 15 11
5 Rih beef---whole ___________________................. 28 26 24 21 17
6 Regular chuck---whole________________--- - ...._____.... 23 22 20 18 14
7 Short plate---whole ..... ....... ._________- - --- 16 16 15 15 11
8 Brisket -whole __________________......___...............--- 19 19 16 16 12
9 Shank---whole .. ________________________________-_____________ 14 14 14 14 10
•
Grades-
Veal B or
AA or A or ,com- C or D or
choice good mer- utility cull
eiai
Cents Cents Cents Cents Cents
per per per per per
VI. Steaks and chops: pound pound pound pound pound
j Loin chops ___......_________ 44 41 36 31 27
2 Rib chops ___ ___________..................... --------- 39 38 35 31 25
3 Shoulder chops (arm and blade)...._______.......______________ 29 27 24 21 19
4 Round steak (cutlets) _____________ ______________...... 46 43 38 33 29
5 Sirloin steaks or chops ____ 37 34 31 27 25
VII. Roasts:
1 Rump and sjrloin (bnne-in) . 34 31 28 24 22
2 Rump and sirloin (boneless).......-------------------___------- 48 45 40 35 31
3 Leg - A.----------------------------- 34 31 28 24 22
4 Leg rump-ofT . .____ ..___----------------------___-------- 34 31 28 24 22
5 Leg----shank-half . T.___- ______________--- 34 31 28 24 22
6 Leg---rump-half .,___..._____________--- ------ 34 31 28 24 22
7 Ijoin t ...1 --- 44 41 36 31 27
g Rih , - -.........................*___ 39 38 35 31 25
9, Blade and arm _____...................--- ....------ 29 27 24 21 19
10 Round . ____ 46 43 38 33 29
11 Shoulder (bone-in) (square cut) 28 27 25 22 18
12 Shoulder (boneless) (square cut) 35 34 31 28 22
30
30
30
30
j7 Boneless veal shoulder clod .. _ ___ 29
.....--- 27
GPO—OPA 7380—p. 47’
(n) Retail ceiling prices—Continued.
[For stores in Groups 3 and 4 as provided in Maximum Price Regulation No. 355, effective June 21, 1943]
Grades
Veal---Continued B or
AA or A or com- C or I) or
choice good mer- utility cull
cial
Cents Cents Cents Cents Cents
per per per per per
VIII. Stews and other cuts: pound pound pound' pound pound
1. Breast (bone;in)______________________________________________.. 20 20 18 17 13
2. Breast (boneless)___________________________-___________________ 29 27 24 21 19
3. Flank meat_____________________________________________________ 29 27 24 21 19
4. Neck (bone-in)_________________________________________________ 20 20 18 17 13
5. Neck (boneless)..__________________________..._________________ 29 27 24 21 19
6. Shank (bone-in) (hind and fore)_________________________________ 20 20 18 17 13
7. Shank & heel meat (boneless) (hind & fore).___.___.____________ 29 27 24 21 19
8. Ground veal & patties___---------______________________________ 30 30 30 30 30
9. Neck bones -__________________________________________________ 7
IX. Kidneys....... -----------.....-_______..._________ 30 30 30 30 30
X. Retail prices of wholesale cuts:
1. Hindquarters__________________________________________________ 27 26 23 20 18
2. Forequarters................................................... 22 21 20 18 14
Grades
Lamb Mutton
Lamb and mutton B or S or M or R or
AA or A or com- C or prime, com* utility
choice good mer- utility choice mer- and
cial and cial culls
good
.Cents Cents Cents Cents Cents Cents Cents
per per per per per per per
XI. Steaks afid chops: pound pound pound pound pound pound pound
1. Loin chops __________________-_________------ 59 56 51 45 31 29 26
2. Rib chops . . _ _ ____________________________ 46 44 41 37 20 18 15
3. Leg or sirloin chops........................ 46 44 41 37 20 18 15
4. Shoulder chops, blade or arm chops_____..... 40 38 35 32 18 15 13
XII. Roasts:
1 Leg (whole, half or short cut) ..._____________ 40 38 34 31 22 20 18
2 Sirloin roast (bone-in)........................ 46 44 41 37 20 18, 15
3 Yoke rattle or triangle (bone-in).............. 27 26 25 23 13 11 10
4 Yoke rattle or triangle (boneless) ____________ 41 39 38 36 18 16 14
5. Chuck or shoulder, (Square cut) (bone-in).... 35 34 34 32 16 14 13
6. Chuck or shoulder, (crosscut) (bone-in)...... 28 27 27 25 13 12 10
7. Loin ............... -__________ 59 56 51 45 31 29 26
8 Rib . -. . . ...______________________ 46 44 41 37 20 18 15
9 Boneless lamb shoulder roll 35
XIII. Stews and other cuts:
1. Breast and flank...... ._____________ 20 19 18 16 9 8 7
2. Neck (bone-in)________________________________ 20 19 18 16 9 8 7
3. Neck (boneless)............................... 31 31 31 31 18 18 18
4. Shank (bone-in). . ........................... 20 19 18 15 9 8 7
5 Patties (ground meat)......................... 31 31 31 31 18 18 18
6 Neck bones 6 6
XIV. Kidneys.. ................ . 28 28' 28 28 15 15 15
XV. Retail prices of wholesale cuts:
1. Leg . ________________-__________-_____ 34 32 30 27 19 18 16
2. Loin ........-_____________________________- 34 31 26 22 16 14 12
3. Hotel Rack ... ............................ 37 35 30 25 17 15 13
4. Yoke. ________________________________________ 22 21 21 19 10 9 8
These ceiling prices apply In all Group 3 and Group 4 stores selling these meats at retail located in Zone 7.
Zone 7 includes the following area:
Michigan, the lower peninsula of Michigan except Berrien County, but including the islands of Michigan lying in Lake Michigan and Lake Huron.
Ohio, all counties.
New York, the following counties of New
York: Niagara, Erle, Chautauqua, and Cattaraugus.
Pennsylvania, all that portion of Pennsylvania west of and including the counties of Warren, Forest, Clarion, Armstrong, Westmoreland, and Fayette.
West Virginia, all that portion of West Virginia west of and Including the counties of Hancock, Brooke, Ohio, Marshall, Wetzel, Doddridge, Gilmer, Calhoun, Roane, Kanawha, Boone, Logan, and Mingo.
Kentucky, all that portion of Kentucky east of and including the counties of Boone, Gallatin, Owen, Franklin, Woodford, Mercer, Boyle, Casey, Taylor, Green, Hart, Edmonson, Butler, and Logan.
Tennessee, all that portion of Tennessee west of and Including the counties of Campbell, Scott, Fentress, Overton, Putnam, White, Warren, Grundy, and Marion; but excluding the counties of Lake, Obion, Weakley, Henry, Stewart, Montgomery, Dyer, Gibson, Crockett, Carroll, Benton, and Houston.
Alabama, all that portion of Alabama north and west of and including the counties of Jackson, Madison, Morgan, Cullman, Walker, Fayette, and Lamar.
Mississippi, aU that portion of Mississippi north of and Including the counties of Lowndes, Oktibbeha, Choctaw. Attala, Madison, Yazoo, and Issaquena.
The above prices are subject to the conditions contained in notes 1 -to 3, inclusive.
Note 1—Ground meat, (a) The retailer must not sell any ground meat unless It is ground beef, ground veal or ground lamb as defined In section 20 of the beef, veal, lamb and mutton retail regulation, and he must not sell such ground meat at prices higher than those listed above.
(b) If a customer buys any retail cut of meat and wants it ground, the retailer may grind that cut of meat - for the customer, only if the grinding is done In a manner so that the customer can observe it. No addition may be charged the customer for the grinding.
(c) The retailer shall not have in his store or cooler any ground meat except ground beef, ground veal or ground lamb, or meat which has been bought by a customer and ground at the customer's request and which Is wrapped and marked with that customer's name.
Note 2—Cube steak. The retailer must not sell any cubed steaks which have been cubed in advance of an order. If a customer buys any retail cut of meat and wants It cubed, the retailer may cube that cut of meat for the customer, only If the cubing is done In a manner so that the customer can observe It and no addition is charged the customer for the cubing.
Note 3—Yearling lamb. The celling prices for yearling lamb cuts of the different grades are lower than the above ceiling prices for lamb. The retailer must not sell retail yearling lamb cuts of choice grade at a higher price than the celling price for the corresponding retail lamb cut of good grade; he must not sell retail yearling lamb cuts of good grade at a higher price than the celling price for the corresponding retail lamb cut of commercial grade; and, he must not sell retail yearling lamb cuts of commercial, utility and cull grades at a higher price than the ceiling price for the corresponding retail lamb cut of utility grade.
{Above portion of paragraph (n) amended by Am. 1, 8 F.R. 4922, effective 4-14-43;
Am. 2, 8 FR. 6214, effective 5-17-43; Am. 5, 8 FK 7827, effective 6-21-43; Am. 8, 8 F.R. 9366, effective 7-13-43; and Am. 11, 8 F.R. 12811, effective 9-20-43.J
GI’O—Ol’A 7380 p. 48
(1 > Retail ceiling prices for beef, veal, lamb and mutton—fresh, cured and frozen—Zone 6
(For Wires in Groups 3Band 4B as provided in Amendment 12 to Maximum Price Regulation No. 355, effective October 28,1943)
Grades
Beef A A or A or B or C or D or cut-
choice good commer- utility ters and
cial canners
Cent 3 per Cents per Cents per Cents per Cents per
1. Steaks: pound pound pound pound pound
Porterhouse.............-...........-___________________ 50 47 39 34 30
T-bone_________________x-___'_________-__________________ 50 47 39 34 30
Club ............................................... 50 47 39 34 30
Rib---10-inch cut......................................... 31 29 ; 27 23 19
Rib--- 7-inch cut__________________________________________ 33 31 29 24 20
Sirloin ................ - 41 39 32 27 23
Pin bone ______________________________________________ 41 39 32 27 23
Sirloin (boneless)________...___________________________ 51 49 39 34 30
Round (bone-in) (full cut)______________________________ 40 38 33 28 24
Round (boneless) (top and bottom)_____________________ 41 39 35 29 25
Round tip................ -___ 41 39 35 29 25
Chuck blade (bone-in)..............__________-___.______ 28 26 24 21 17
Chuck arm (bone-in).............___________.'....o...... 28 ’ 26 24 21 17
Flank .......... ...... ...___ 36 36 36 36 32
11. Roasts:
Rib standing (chine bone-in, 10-inch cut)________:........ 31 29 27 23 19
Rib standing (chine bone-in, 7-inch cut)_________________ 33 31 29 24 20
Round tip _____________________________________________ 41 39 35 29 25
Rump (bone-in)................ ...........-........ 26 24 21 17 13
Rump (boneless)__________ _____________________________ 41 39 35 29 25
Chuck blade pot roast___________________________________ 28 26 24 21 17
Chuck arm pot roast__________________________---------- 28 26 24 21 17
Chuck or shoulder (boneless)___....____________-_________ 36 34 31 27 23
English cut............. -___ 28 26 24 21 17
III. Stews and other cuts:
Short ribs ....................- -__________-.......-_____ 19 19 17 17 13
Plate (bonc-in) (fresh or cured)__________________________ 19 19 18* 18 14
plate (boneless) (fresh or cured)-.._____......___________ 24 24 22 22 18
Brisket (bone-in) (fresh or cured)........................ 24 24 21 21 17
Brisket (boneless) (fresh or cured) (deckle on)___________ 32 32 27 27 23
Brisket (boneless) (cured) (deckle off)___________________ 37 37 32 32
Flank meat...... .....___ 26 26 26 26 22
Neck (bone-in)__________________________________________ 24 24 21 21 17
Neck (boneless)......................................... 30 28 25 22 18
Heel of round/boneless) . 30 28 24 20 16
Shank (bonc-in) (hind and fore).......___............... 18 18 17 17 13
Shank (boneless) (hind and fore)____________-___________ 24 24 24 24 20
Soup bone................_______________________________ 3 « 3 3 3 3
Suet .............................................. 5 5 5 5 5
IV. Ground beef . ____-------___.......................... 26 26 26 26 26
V Retail prices of wholesale cuts:
Round beef---whole....... .... ..................... 25 23 20 17 13
Sirloin beef---whole___...................... ...... 30 29 23 19 15
Short loin beef---whole.._________________________________ 36 34 29 24 20
Flank beef---whole.--..-.. ....__________________-_____ 14 14 14 14 10
Rib beef---whole________........ -_____..... 27 25 23 20 16
Regular chuck---whole................................... 22 21 19 17 13
Short plate---whole. .......... ......___ 15 , 15 14 14 10
Brisket---whole....... .....________-_____...... . 18 18 15 15 11
Shank---whole.--- ______________ 14 14 14 14 10
Grades
Veal AA or A orgood B or com- C or D or cull
choice mercial utility
Cents per Cents per Cents per Cents per Cents per
VI. Steaks and chops: pound pound pound pound pound
Loin chops................ 42 39 35 30 26
Rib chops . ____________________________________________ 38 37 34 30 24
Shoulder chops (arm and blade)________________......... 28 26 23 20 18
Round steak (cutlets).. .*•... - -- -- -- --------------------- 44 41 37 32 28
Sirloin steaks or chops________......._______............ 36 33 30 26 24
VII. Roasts:
Rump and sirloin (bone-in)_____ 33 30 27 23 21
Rump and sirloin (boneless)___...........___............ 46 43 38 34 30
Log ________.............___.................. 33 30 27 23 21
Log----rump-off ___________________.................... 33 30 27 23 21
Leg---shank-half...............___ 33 30 27 23 21
Leg---rump-half.......................................... 33 30 27 23 21
Loin ...................... ________.................. 42 39 35 30 26
Rib............................................ 38 37 34 30 24
♦ Blade and arm ------________________________.......... 28 26 23 20 18
Round __________________ 44 41 37 32 28
Shoulder (bone-in) (square cut)_______.................. 27 26 24 21 17
Shoulder (boneless) (square cut). 34 33 30 27 21
Boneless veal leg or round ______________.......... 29
Boneless veal sirloin strip _______-------------- 29
Veal tenderloin . *»_______------------------ 29
Boneless veal regular rjh roll _ __ _ _____l.......... 29
Boneless veal shoulder clod ---_____ 28
Boned, rolled and tied Veal roll..*....................... 26
589450°—4U---4
G L’O—OPA 7380—p. 40
(1) Retail ceiling prices for beef, Deal, tamb and mutton—fresh, cured and frozen—Zone 7—Continued
[For stores in Group SB and 4B as provided in Amendment 12 to Maximum Price Regulation-No. 355, effective October 28, 1943]
Grades
Veal---Continued AA or A orgood B or com- Cor D or cull
choice mercial utility
Cents per Cents per Cents per Cents per Cents per
VIII. Stews and other cuts: pound pound pound pound pound- ,
B roast ihnnp.-in') _ ___________ 19 19 17 16 13
»■Breast (boneless)._____________________________________--- 28 26 23 20 18
Flank meat_____.......__________.________-______________ 28 26 23 20 18
Neck (bone-in).......___________________________________ 19 19 17 16 13
Neck (boneless).....-________________-_______....... 28 26 23 20 18
Shank (bone-in) (hind and fore)................_________ 19 19 17 16 13
Rhanlr and hop] meat fhnnolpss) ihind and fnrek. _ 28 26 23 20 18
29 ^29 29 29 29
Neckbones ______. .... -______-_______ 7
Î5T. Kidnevs. ____ . _ _ _ __________ •29 29 29 29 29
X. Retail prices of wholesale cuts:
Hmdnnartprs _ _ ______ _ .. . 26 25 22 19 17
21 20 19 17 14
Grades
Lamb and'mutton Lamb Mutton
B or S or M or R or
AA or A or commer- C or util- prime, commer- utility
choice good cial ity choice cial and culls
and good
Cents per Cents per Cents per Cents per Cents per Cents per Cents per
XI- Steaks and chops: pound pound pound pound pound pound pound
Loin chops___________...___________ 57 54 49 43 30 28 25
Rib chops__________________,_________ - 44 42 39 36 19 17 14
Leg or sirloin chops________________ 44 42 39 36 19 17 14
Shoulder chops, blade or arm chops. 38 37 34 31 17 14 13
XIL Roasts:
Leg (whole, heir, or short cut)...... 38 37 33 30 21 X 19 17
Sirloin roast (bone-in)______________ 44 42 39 36 19 17 14
Yoke, rattle or triangle (bone-in)... 26 25 , 24 22 13 11 10
Yoke, rattle or triangle (boneless).. 39 38 37 35 17 .15 14
Chuck or shoulder (square cut) ’
(bone-in)......................... 34 33 33 31 15 14 13
Chuck or shoulder (cross cut)
(bone-in)_________________________ 27 26 26 24 13 12 10
Loin.....__________________________ 57 54 49 43 30 28 25
Rib............................ 44 42 39 36 19 17 14
Boneless lamb shoulder roll 34
XIII. Stews and other cuts:
Breast and flank___________________ 19 18 17 15 9 8 7
Neck (bone-in)___----------_______ 19 18 17 15 9 8 . 7
Neck (boneless)____________________ 30 30 30 30 17 17 17
Shank (bone-in) __________________ 19 18 17 14 9 8 7
Patties (ground meat)---.-------___ 30 30 30 30 17 17 17
6 6
XIV. Kidneys_________________________ 27 27 27 27 14 14 14
XV. Retail prices of wholesale cuts:
Leg________________________________ 33 31 29 26 18 17 15
Loin............................... 33 30 25 21 15 14 12
Hotel rack......................... 36 34 • 29 24 16 14 13
Yoke_______________________________ 21 20 20 18 10 9 8
Notes—These Ceiling Trices Apply in Group 3b and Group 4b Stores Selling These Meats at Retail Located in Zone 7
Zone 7 includes the following area:
Michigan, the Lower Peninsula of Michigan except Berrien County, but including the islands of Michigan lying in Lake Michigan and Lake Huron. __Ohio, all counties.
New York, the following counties of New York: Niagara, Erie, Chautauqua, and Cattaraugus.
Pennsylvania, all that portion of Pennsylvania west of and including the counties of Warren, Forest, -Clarion. Armstrong, Westmoreland, and Fayette.
West Virginia, all that portion ol West Virginia West of and including the counties of Hancock, Brooke, Ohio, Marshall, Wetzel, Doddridge, Gilmer, Calhoun, Roane, Kanawha, Boone Logan, and Mingo.
Kentucky, all that portion of Kentucky east ol and including the counties of Boone, Gallatin, Owen, Franklin, Woodford, Mercer, Boyle, Casey, Taylor, Green, Hart, Edmonson, Butler, and Logan.
Tennessee, all that portion ol Tennessee west of and including the counties of Campbell, Scott-Fentress, Overton, Putnam, White, Warren, Grundy, and Marion; but excluding the counties of Lake, Obion, Weakley, Henry, Stewart, Montgomery, Dyer, Gibson, Crockett, Carroll, Benton and Houston.
Alabama, all that portion of Alabama north and west of and including the counties of Jackson, Madison, Morgan, Cullman, Walker, Fayette, and Lamar.
Mississippi, all that portion of Mississippi north of and including the counties of Lowndes, Oktibbeha,. Choctaw, Attala, Madison. Yazoo, and Issaquena.
The above prices are subject to the conditions con tained in Notes 1 to 3, inclusive.
Note I—Gravltd meat.—to.) The retailer must not sell any ground meat unless it is ground beef, ground veal or ground lamb as defined in section 20 of the beef, veal, lamb and mutton retail regulation, and he must not sell such ground meat at prices higher than those listed above.
(b) If a customer buys any retail cut of meat and wants it ground, the retailer may grind that cut of meat for the customer, only if the grinding is done in a manner so that the customer can observe it. No addition may be charged the customer for the grinding.
(c) The retailer shall not have in his store or cooler any ground meat except ground beef, ground veal or ground lamb, or meat which has been bought by a customer and ground at. the customer’s request and which is wrapped and marked with that customer’s name.
Note 2— Cube eteak.—The retailer must not sell any cubed steaks which have been cubed in advance of an order. If a customer buys any retail cut of meat and wants it cubed, the retailer may cube that cut of meat for the customer, only if the cubing is done in a manner so that the customer can observe it and no addition is charged the customer for the cubing.
Note 3— Yearling lamb.—The ceiling prices for year-ting lamb cuts of the different grades are lower than the above ceiling prices for lamb. The retailer must not sell any retail yearling lamb cuts of choice grade at a higher price than the ceiling price for the corresponding retail lamb cut of good grade; he must not sell retail yearling lamb cuts of good grade at a higher price than the ceiling price for the corresponding retail lamb cut of commercial grade; and, he must not sell retail yearling lamb cuts of commercial, utility and cull grades at a higher price than the ceiling price for the corresponding retail lamb cut of utility erade.
[Subparagraph (1) added by Am. 12, 8 F.R.
14733, effective 10-28-43.]
GTO—OPA 7380—p. 50
(o) Retail ceiling prices for beef, veal, lamb and mutton—fresh, cured and frozen—Zone 8 North.
(For stores In Groups 1 and 2 as provided in Maximum Price Regulation No. 355, effective June 21,1943]
... - ■ - . - Grades
Beef B or D or
AA or A or com- C or cutters
choice good mer utility and
cial can-
ners
Cents Cents Cents Cents Cents
per per per per per
I. Steaks: pound pound pound pound pound
1. Porterhouse.........:.......................................... 55 51 44 37 33
2. T-bone.........................T........_______________________ 55' 51 44 37 33
3. Club.......................................................... 55 51 44 37 33
4. Rib --- 10-inch cut ....... -........................ 35 33 31 27 23
5. Rib---7-inch cut.................................................. 38 36 33 29 25-
6. Sirloin (bonc-in)................................................ 46 44 35 30 26
7. Pin bone........................................................ 46 44 35 30 26
8. Sirloin (boneless)._______;_____________________________________ 57 54 44 37 33
9. Round (bone-in) (full cut)__________ ____________1_____________ 45 42 37 31 27
10. Round (boneless) (top and bottom)______________________________ 47 44 38 32 28
11. Round tip..................................................... 47 44 38 32 28
12. Chuck blade (bone-in).......................................... 31 30 27 24 20
13. Chuck arm (bone-in)..________________________________________1 31 30 27 24 20
14. Flank.......................................................... 40 40 39 39 35
II. Roasts:
1. Rib standing (chine bonc-in, 10-inch cut)_______________________ 35 33 31 27 23
2. Rib standing (chine bone-in, 7-inch cut)________________________ 38 36 33 29 25
3. Round tip......... ................ 47 44 38 32 28
4. Rump (bone-in)........ ...........................- 29 27 24 20 16
5. Rump (boneless)......................... _...... 47 44 38 32 28
6. Chuck blade pot roast.....,,.................................. 31 30 27 24 20
7. Chuck arm pot roast________¿LT:________________________________ 31 30 27 24 20
8. Chuck or shoulder (boneless)............. ..........._____ 40 38 35 31 27
•9. English cut...........•__________________________________________ 31 30 27 24 20
III, Stews and other cuts:
1. Short ribs _____________...._____....__________........ 22 22 20 20 16
2 Plate (bone-in) (fresh and cured)---....._____._____........_____ 22 22 20 20 16
3. Plate (boneless) (fresh and cured)......._____.___-______.....___ 27 27 25 25 21
4 Brisket (bone-in) (fresh and cured)____________..._____......... 27 27 23 23 19
5 Brisket (boneless) (fresh and cured)(deckle off).___._____________ 35 35 30 30 26
6. Brisket (boneless) (cured) (deckle off)............_______________ 40 40 . 35 35
7. Flank meat_______...___________________________________,______ 29 29 28 .28 24
8. Neek (bone-in).........---.......________________________._____.. 27 27 23 23 19
9. Neck (boneless) _________........_____________---______-________ 33 31 29 26 22
10. Heel of round (boneless).____________________________________■___ 33 31 . 27 23 19
11. Shank (bone-in) (hind and fore)..__________________;_____________ 20 20 .. 20 20 16
12. Shank (boneless) (hind and fore).. --- . ..........._____________ 27 27 27 27 23
13. Soup bone ........________...___________________________________ 3 3 3 3 3
14. Suet______.............___......________________________________ 5 5 5 5 5
IV. Ground beef.....____________......................_________...... 29 29 29 29 29
V. Retail prices of wholesale cuts:
1 Round beef---whole....---..--....------------------------------ 26 25 22 .19 15
2. Sirloin beef---whole 32 30 24 21 17
3. Shortloin beef---whole......... ----- 38 36 30 26 22
4. Flank beef---whole______....________________________.. -______ 16 16 15 15 11
5. Rib beef---whole ----------------------------------------------- 28 27 25 22 18
6. Regular chuck---whole.-------------------------_______________ 24 22 20 18 14
7. Short plate---whole ___------------ 17 17 16 16 ’ 12
8. Brisket---whole.-------------__________------- 19 19 17 17 13
9. Shank---whole.. ___________........................----- 15 15 14 14 10
: \ Grades
Veal B or
AA or A or com* C or D or
choice good mer- utility cull
eiai
Cents Cents Cents Cents Cents
per per per per per
VI. Steaks and chops: pound pound pound pound pound
1 Loin chops -______----- 47 44 39 33 30
2 Rib chops._______________________________ 41 40 37 34 27
3 Shoulder chops (arm and blade)._______________________________ 31 29 26 23 20
4 Round steak (cutlets)...-.---.-.-----.-----------«----------___ 49 46 41 36 32
5 Sirloin steaks or chops. 39 37 33 » 29 27
VII. Roasts:
1 Rump and sirloin (bonedn). 36 34 30 26 24
2 Rump and sirloin (boneless). 51 48 43 37 34
3 Leg ________ 36 34 30 26 24
4 Leg---rump-off 36 34 30 - 26 24
5 Leg---shank-halL... 36 34 30 26 24
6 Leg---rump-half 36 34 30 26 24
7 Loin _____________________________________________________ 47 44 39 33 30
8 Rib ................................................. 41 • 40 37 34 27
9 Blade and arm ................._____________________________ 31 29 26 23 20
10 Round ________________________________________________ 49 46 41 36 32
11 Shoulder (bone-in) (square cut).. 30 29 27 24 19
12 Shoulder (boneless) (square cut)----.---.--------------------__ 38 37 34 31 24
13 Boneless veal leg or round_____________ 32
J4 Boneless veal sirloin strip_____________________________________ 32
15 Veal tenderloin _________....................... 32
16 Boneless veal regular rib roll__________________________________ 32
17 Boneless veal shoulder clod _ _______........................... 31
¡8. Boned, rolled and tied veal roll................................ 29
GrO—OPA 7380—p, 51
(o) Retail ceiling prices—Continued/
[For stores in Groups 1 and 2 as provided in Maximum Price Regulation No. 355, effective June 21,1943j
J
Grades
Veal---Continued B or
AA or A or com- C or D or
choice good mer- utility cull
cial .
Cents Cents Cents Cents Cents
per per per per per
VIII. Stews and other cuts: pound pound pound pound pound
1 ‘Rrnnet fhnnp-irA _ _____ 22 21 20 18 15
2, Hr past (boneless)__________...____ - - -____________------------ --- 31 ' 29 26 23 20
3 Klank meat ______________________ 31 29 26 23 20
4 Neek (bone-in) __________ 22 21 20 18 15
5 Neck (bnnelpss) _ ______________ 31 29 i 26 23 20
A RhonV /hnne-inS fHind nnd fnrp^ . . . ___________________ 22 21 20 ' 18 15
7 Shank and heel meat (boneless) (hind and fore) 31 29 26 23 20
2 ilrnnnd veal and nattie.fi . _ _ ________ 32 32 32 32 32
9 Neck hones - -nrr- ________________ 8
TV TTidnPV« . . _ _ _ _______________________ 30 30 30 30 30
X. Retail prices of wholesale cuts: '
1 rTindnnnrtnrs ________________ 28 26 24 21 19
2. Forequarters.................................................. 23 22 20 19 15
Lamb Mutton [
Grade Grade Grade
Lamb and mutton Grade Grade B or Grade S or M or R or
ÀA or A or com* C or com- utility
choice good mer- utility mer- and
cial good cial culls
Cents Cents Cents Cents Cents Cents Cents
per per per per per per ' per
pound pound pound pound pound pound pound
XI. Steaks and chops.
1. Loin chops. 63 60 54 48 34 32 29
9 Rib chops ,•••••--•----- 50 47 44 40 23 ?0 17
3 I.eg or sirloin chops ___.______________________ 50 47 44 40 23 20 17
4. Shoulder chops, blade or arm chops........... 43 41 38 35 20 18 15
XII. Roasts:
1 Leg (whole, half or short cut)------------------ 43 41 37 3f 24 22 20
2 Sirloin roast (bone-in) ___________-___ 50 47 - 44 40 23 20 17
3. Yoke rattle or triangle (bone*in) 29 28 28 26 14 ‘ 13 11
4 Yoke rattle or triangle (boneless) 44 43 41 39 21 18 16
5. Chuck or shoulder, square cut (bone-in)....... 37 37 37 35 18 ! 1" 15
6. Chuck or shoulder, cross-cut (bone-in)........ 30 30 29 i 27 15 l 12
7. Loin --- 63 60 54 48 34 32 29
8. Rib....................................... 50. 47 44 , 40 23 20 17
38
XIII. Stews and other cuts:
I Breast and flank_ ---.v»---*...-.»......«....«*«- 22 21 19 1^ 11 10 1 * 9
2. Neck (bone-in)...---........... 22 21 19 18 1 11 10 9
3. Neck (boneless)...........1___________________ 34 34 34 ! 34 i 20 20 ; 20
4. Shank (bone-in) ____.....________________ 22 21 19 18 11 10 9
5 Patties (ground meat)------..--____________ i 34 34 34 34 20 20 ! 20
I 8 1 8
XIV. Kidneys '............................ 30 30* 4 30 ; ’ 30 17 17 17
XV. Retail prices of wholesale cuts:
1. Leg ----- ---- 35 33 31 28 : 20 19 18
2. Loin _____ _____ 35 32 27 23 17 1 15 13
3 Hotel rack ______________--_______-----________ . 38 36 31 26 18 1 16 14
' 4. Yoke. ...».................................... 23 22 22 20 11 10 i 9
These ceiling prices apply in all Group 1 and Group 2 stores selling these meats at retail located in Zone 8—North.
Zone 8—North includes the following area:
New York, all that portion of New York west of and including the counties of Oswego, Oneida, Madison, Chenango, and Broome; but excluding the counties of Niagara, Erie, Cattaraugus, and Chautauqua.
Pennsylvania, the following counties of Pennsylvania: McKean, Potter, Elk, Cameron, Clinton, Jefferson, Clearfield, Center, Indiana, Cambria, Blair, Huntingdon, Somerset, Bedford, and Fulton. I
Maryland, the following counties of Maryland: Garrett and Allegany.
The above prices are subject to the con-«ditions contained in notes 1 to 3, inclusive.
Note 1—Ground meat, (a) The retailer must not sell any ground meat unless it is ground beef, ground veal or ground lamb as defined in section 20 of the beef, veal, lamb and mutton retail regulations, and he must not sell such ground meat at prices higher than those listed above.
(b) If a customer buys any retail cut of meat and wants it ground, the retailer may grind that cut of meat for the customer, only if the grinding is done in a manner so that the customer can observe it. No addition may be charged the customer for the grinding.
(c) The retailer shall not have in his store or cooler any ground meat except ground beef, ground veal or ground lamb, or meat which has been bought by a customer and ground at the customer’s request and which is wrapped and marked with that customer’s name. > •;
¹ Note 2—Cube steak. The retailer must not sell any cubed steaks which have been cubed in advance of an order. If a customer buys any retail cut of meat and wants it cubed, the retailer may cube that cut of meat for the customer, only if the cubing is done in a manner so that the customer can observe it and no addition is charged the customer for the cubing. ।
Note 3—Yearling lamb. The ceiling prices for yearling lamb cuts of the different grades are lower than the above ceiling prices for lamb. The retailer must not sell retail yearling lamb cuts of choice grade at a higher price than the ceiling price for the corresponding retail lamb cut of good grade; he must not sell retail yearling lamb cuts of good grade at a higher price than the ceiling price for the corresponding retail lamb cut of commercial grade; and, he must not sell retail yearling lamb cuts of commercial, utility and cull grades at a higher price than the ceiling price for the corresponding retail lamb cut of utility grade.
(Paragraph (o) amended by Am. 1, 8 F.R. 4922, effective 4-14-43; Am. 2, 8 FJR. 6214, effective 5-17-43; Am. 5, 8 F.R. 7827, effec-
। tive 6-21-43; Am. 8, 8 F.R. 9366, effective¹ 7-13-43; and Am. 11, 8 FJR. 12811, effective 9-20-43. J ,
GPO—OPA 7380—p. 52
(p> Retail ceiling prices for beef, veal, lamb and mutton—fresh, cured and frozen—Zone 8 North.
(For stores in G roups 3 arid 4 as provided in Maximum Price Regulation No. 355, effective June 21,1943]
Grades
Beef B or D or
AA or A or com- C or cutters
choice good mer- utility and
eiai can-
ners
* Cents Cents Cents Cents Cents
per per per fier per.
I. Steaks: pound pound pound pound pound
1. Porterhouse---___ 53 49 42 35 31
2. T-bone............ ...............-.................. 53 49 42 35 31
3. Club ........................................................ 53 49 42 35 31
4. Rib-10-inch-cut_________________________________________________ 32 30’ 28 24 20
5. Rib-7-inch cut....._____________________________________________ 35 33 30 26 22
6. Sirloin (bone-in)..._____________________________________________ 43 41 34 29 25
7. Pin bone . _ ..________________________________________________ 43 41 34 29 25
8. Sirloin (boneless) ........A___________________________________ 54 51 41 35 31
9. Round (bonc-in) (full cut) _________________________________ 42 39 35 29 25
10. Round (boneless) (top and bottom).....________________________ 44 41 36 30 26
11. Round tip._ .. '__________---^7______________________-......- 44 41 36 30 . 26
12. Chuck blade (bone-in)______...............-.................... 29 27 .25 22 18
13. Chuck arm (bone-in).._______.....__________________________ 29 27 25 22 18
14. Flank . ....______________________________________ 38 38 . 38 38 34
II. Roasts:
1. Rib standing (chine bone-in, 10-inch cut)_______________________ 32 30 28 24 20
2 Rib standing (chine bone-in, 7-inch cut)________________________ 35 33 30 26 22
3. Round tip . _________________-_______-_______________________ 44 41 36 30 26
4 Rump (bone-in)..............__________________________________ 27 26 22 19 15
5. Rump (boneless)_______....____________________________________ 44 41 36 30 26
6. Chuck blade pot roast_________________________________________ 29 27 25 22 18
7. Chuck arm pot roast __________________________________________ 29 27 25 22 18
8 Chuck or shoulder (boneless)___________________________________ 38 35 33 29 25
9. English cut . ____________-_________-____________-__________ 29 27 25 22 18
III. Stews and other cuts:
1 Short ribs _______________............._________________ 21 ' 21 19 19 15
2 Plate (bone-in) (fresh and cured)_______________... 21 21 xl9 19 15
3 Plate (boneless) (fresh and cured)__............________________ 25 25 . 23 23 19
4 Brisket (bone-in) (fresh and cured) ____ ..____________________ 26 26 22 22 18
5. Brisket (boneless) (fresh and cured) (deckle on).. ---.....-....... 33 33 28 28 24
6 Brisket (boneless) (cured) (deckle off) _ ■ ___________ 38 38 33 33
7 Flank meat __________________________________________ 28 28 27 27 23
8 Neck (bonp-in) ________..........___________-__________----- 26 26 22 22 18
9. Neck (boneless) ___________------__________________________ 31 29 27 24 20
10 Heel nf round (boneless) ________-_____.________-_______- - --- 31 29 26 22 18
li Shank (hone-in) (hind and fore) _ _______________________--___ 19 19 19 19 15
12 Shank (boneless) (hind and. fore) _ _______________.___________;--- 26 26 26 26 22
13 Soup bone _________________-____________________________ 3 3 3 3 3
14 Suet __________..._________________________________- - - --- 5 5 5 5 5
JV Oround beef ___,___________________________________ --- 28 28 28 28 28
V. Retail prices of wholesale cuts:
1 Round beef---whola 26' 24 22 18 14
2 Sirloin beef------whole ____________......_____----------- 31 30 24 21 17
3 Short loin beef---whole _ - *____________________________..... 38 35 30 25 21
4 Flank beef whole - __________------------------ 15 15 15 14 10
5 Rib bppf---whole _ _______________-_______ --- --------- 28 26 24 21 17
6 Regular chuck whole ___________________ 23 22 20 18 14
7 Short plate whole * ______■______--------___-___--- 16 16 15 15 11
8 Brisket whole __________-___--------______________ 19 19 16 16 12
9 Shank---whole ____________- -------------------------- 14 14 14 14 10
Grades.
B or
Veal AA or A or com- C or D or
choice good mer- utility cull
eiai
Cents Cents Cents Cents Cents
per per per per per
VI, Steaks and chops: pound pound pound pound pound
1 Loin chops 45 42 37 31 28
2 Rib chops ______ 39 38 35 32 25
2 nhnns farm end blade) _____________________________ 29 28 24 21 19
46
37 35 32 28 26
VII, Roasts: 34 32 29 25 23„
49 46 40 35 32 •
34 32 29 25 23
4 Leg rump-nff _ _____ 34 32 29 25 23
>5 Leg---shank-half_________... ---------.----------------- 34 32 29 25 23
6 Leg rump-half ----------------------- 34 32 29 25 23
45 42 37 31 28
39 38 35 32 25
29 28 24 21. 19
46 43 38 34 30
11 QU mil ri nr fbnno.in) fcmmrc Cllt > - ___--------------------- 28 27 25 23 18
IO ChAiilHor ¿Hnnolncc) Cl it) _____---------------------
30
13. Boneless veal leg or round........--- 30
14. Boneless veal sirloin strip-. 30
15. Veal tenderloin..--- 30
16. Boneless veal regular rib roll----- 29
17. Boneless veal shoulder clod-.--..---
28
GPO—OPA 7380—p. .53
(p) Retail ceiling prices—Continued.
{For stores in groups 1 and 2 as provided in Maximum Price Regulation No, 355, effective June 2, 1943] 1
Grades
B or
Veal---Continued AA or A or com- C or D or
choice good mer- utility cull
cial
Cents Cents Cents Cents Cents
per per "per per per
VIII- Stews and other cuts: pound pound pound pound pound
1. Breast (bone-in) _ _ __ _____ _________________ 21 20 19 17 14
2. Breast (boneless)............................................... 29 28 24 21 19
3. Flank meat.................................................... 29 28 24 21 19
4. Neck (bone-in)_________ I ._ . _ ___________ '_________L 21 20 19 17 14
5. Neck (boneless)............................... 29 28 24 21 19
6. Shank (bone-in)_______________________________ 21 20 19 17 14
7. Shank and heel meat (boneless) (hind and fore) 29 28 24 21 19
8. Ground veal and catties_________ .. . .____ 31 31 31 31 31
9. Neck bones..................................................... 8
IX. Kidnevs . ... ______ . ______ __________.■ . ____________________ 30 30 30 30 30
X. Retail prices of wholesale cuts:
1. Hindauarters. . '. _ ______ .. .. ______ 28 26 23 20 18
2. Forequarters.................................................... 22 22 20 18 15
Lamb Mutton
Grade Grade Grade Grade
Lamb and mutton Grade Grade B or Grade S or M or R or
prime,
AA or A or com- C or choice com- utility
choice good mer- utility and mer- and
cial good cial cull«
Cents Cents Cents Cents Cents Cents Cents
per per per per - per per per
XI. Steaks and chops: pound pound pound pound pound pound pound
1. Loin chops____________________________________ 60 57 51 46 32 30 27
2. Rib chops.i___________________________________ 47 45 41 38 21 19 16
- 3. Leg or sirloin chops.__________________________ 47 45 41 38 21 19 16
4. Shoulder chops, blade or arm chops............ 41 39 36 33 19 16 14
XII. Roasts:
1. Leg (whole, half or short cut)________ .___ 41 39 35 31 22 21 19
2. Sirloin roast (bone-in)......................... 47 45 41 38 21 19 16
3. Yoke rattle or triangle (bone-in) .............. 27 27 26 24 13 12 10
4. Yoke rattle or triangle (boneless).............. 41 40 39 37 19 17 14
5. Chuck or shoulder, square cut (bone-in)....... 36 35 35 33 17 15 13
6. Chuck or shoulder, cross cut (bone-in)......... 29 28 28 26 14 13 11
7. Loin........................................... 60 57 51 46 32 30 27
8. Rib _ _____________________________________... 47 45 41 38 21 19 16
9. Boneless lamb shoulder roll . _______________ 36
XIII. Stews and other cuts:
1. Breast and flank............................... 21 20 18 17 10 9 8
2. Neck (bone-in)................................ 21 20 18 17 10 9 8
3. Neck (boneless).............................;. 32 32 32 32 19 19 19
4. Shank (bone-in)................................ 21 20 18 17 10 9 8
5. Patties (ground meat)......................... 32 32 32 32 19 19 19
6. Neck bones................................... 7 7
XIV. Kidneys....................................... 28 28 28 28 15 15 15
XV. Retail prices of wholesale.cuts:
1. Leg............................................ 34 33 31 28 20 19 17
2. Loin.................................,........ 35 31 26 22 16 15 13
3. Hotel rack.................................... 38 35 30 25 18 16 14
4. Yoke.........................»................ 22 22 21 20 11 10 8
These ceiling prices apply in all Group 3 and Group 4 stores selling these meats at retail located in Zone 8—North.
Zone 8—North includes the following area:
z New York, all that portion of New York west of and including the counties of Oswego, Oneida, Madison, Chenango, and Broome; but excluding the counties of Niagara, Erie, Cattaraugus, and Chautauqua.
Pennsylvania, the following counties of Pennsylvania: McKean, Potter, Elk, Cameron, Clinton, Jefferson, Clearfield, Center, Indiana, Cambria, Blair, Huntingdon, Somerset, Bedford, and Fulton.
Maryland, the following counties of Maryland:
Garrett and Allegany.
The above prices are subject to the conditions contained in notes 1 to 3, inclusive.
Note 1—Ground meat, (a) The retailer must not sell any ground meat unless it is ground beef, ground veal or ground lamb as defined in section 20 of the beef, veal, lamb and mutton retail regulation, and he must not sell such ground meat at prices higher than those listed above.
(b) If a customer buys any retail cut of meat and wants it ground, the retailer may grind that cut of meat for the customer, only if the grinding is done in a manner so that the customer can observe it. No addition may be charged the customer for the grinding.
(c) The retailer shall not have In his store or cooler any ground meat except ground beef, ground veal or ground lamb, or meat which has been bought by a customer and ground at the customer’s request and which is wrapped and marked with that customer’s name.
Note 2—Cube steak. The retailer must not sell any cubed steaks which have been cubed in advance of an order. If a customer buys any retail cut of meat and wants it cubed, the retailer may cube that cut of meat for the customer, only if the cubing is done in a manner so that the customer can observe it and no addition is charged the customer for the cubing.
Note 3—Yearling lamb. The ceiling prices for yearling lamb cuts of the different grades are lower than the above ceiling prices for lamb. The retailer must not sell retail yearling lamb cuts of choice grade at a higher price than the ceiling price for the corresponding retail lamb cut of good grade; he must not sell retail yearling lamb cuts of good grade at a higher price than the ceiling price for the corresponding retail lamb cut of commercial grade; and, he must not sell retail yearling lamb cuts of commercial, utility and cull grade at a higher price than the ceiling price for the corresponding retail iamb cut of utility grade.
(Above portion of paragraph (p) amended by Am. 1, 8 F.R. 4922, effective 4-14-43; Am. 2, 8 F.R. 6214, effective 5-17-43; Am,. 5, 8 F.R. 7827, effective 6-21-43; Am. 8, 8 F-R. 9366, effective 7-13-43; Am. 11, 8 F.R. 12811, effective 9-20-43; and Am. 13, 9 F.R. 1157, effective 2-3-44. (
GPO—OPA 7380—p. 54
(1) Retail ceiling prices for beef, veal, lamb and mutton—fresh, cured and
' frozen-—Zone 8 'North
fFor stores in Groups 3B and 4B as provided in Amendment 12 to Maxim uni Price Regulation No; 355, effective October 28, 1943] ’ ' ’
•Grades
Beef AA or A or, B or C or P or cut-
choice good commer- utility ters and
cial canners
Cents p er Cents per Cents per Cent s per Cents per
I, Steaks: pound pound pound pound pound .
Porterhouse. 51 47 40 34 30
\ T-Bone .......................-................... 51 47 40 34 30
Club ... --- ................................. 51 47 40 34 30
Rib---10-inch cut _____.. ------ 31 29 27 23 19
Rib---7-inch cut...........____________________________... 34 32 29 25 21
Sirloin 41 39 33 28 24
Pin bone ___________________......___......._____....... 41 39 33 28 24
Sirloin (boneless)_ _ - _____________...................... 52 49 39 34 30
Round (bone-in) (full cut) *____________________...___ 40 38 34 28 24
Round (boneless) (top and bottom) . ______________ 42 39 35 29 25
Round tip ______________........ .......... 42 39 35 29 25
Chuck blade (bone-in).._________........................ 28 26 24 21 17
Chuck arm (bone-in)___-___- -- ________-_____________ 28 26 24 21 17
Flank____........ ...................... 37 37 37 37 33
1!. Roasts!
Rib standing (chine bone-inF 10-inch cut). 31 29 27 ‘ 23 19
X Rib standing (chine bone-in. 7-inch cut).................. 34 32 29 25 21
Round tip . _____ 42 39 35 29 25
Rump (bone-in). 26 25 21 18 14
Rump (boneless)_____....................4...______..... 42 39 35 29 25
Chuck blade pot roast......... 28 26 24 21 17
Chuck arm pot roast___ ______________............. 28 26 24 21 17
Chuck or shoulder (boneless)............................ 37 34 32 28 24
English cut ____*___...___..................... 28 26 24 21 17
III. Stews and other cuts:
Short ribs . __________.......................... 20 20 18 18 14
Plate (bone-in) (fresh or cured) 20 20 18 18 14
Plate (boneless) (fresh or cured). 24 24 22 22 18
Brisket (bone-in) (fresh or cured)_____________........... 25 25 21 21 17
Brisket (boneless) (fresh or cured) (deckle on)........... 32 32 27 27 ‘ 23
Brisket (boneless) (cured) (deckle off)___________________ 37 37 32 32
Flank meat___.......................................... 27 27 26 26 22
Neck (bone-in).......................................... 25 25 ' 21 21 17
Neck (boneless)_______________.......................... 30 28 26 23 19
Heel of round (boneless)_________........................ 30 28 25 21 17
Shank (bone-in) (hind, and fore)___...................... 18 18 18 18 14
Shank (boneless) (hind and fore) .... .._______________ 25 25 25 25 21
Soup bone..................__.............___........... 3 3 3 3 3
Suet., _______........... 5 5 5 5 5
IV, Ground beef „ _ _______________..................... 27 27 27 27 27
V. Retail prices of wholesale cuts:
Round beef---whole_-______.___ 25 23 21 17 13
Sirloin beef---whole........ ............................ 30 29 23 20 16
Short loin beef---whole...........________________________ 37 34 29 24 20
Flank beef---whole_________________- ............ ... 14 14 14 14 10
Rib beef---whole__________- 27 25 23 20 16
Regular chuck---whole.__________•_____... 1.............. 22 21 19 17 13
Short plate---whole_______________....................... 15 15 14 14 10
Brisket---whole.......__..............................___ 18 18 15 15 11
Shank---whole ... 14 14 14 14 10
Grades
Veal AA or A or good B or com- Cor D or cull
choice mercial utility
Cents per Cents per Cents per Cents pet Cents per
VI- Steaks and chops: pound pound pound pound pound
Loin chops • _- 43 40 36 30 27
Rib chops . _ _______________ 38 37 34 31 24
' Shoulder chops (arm and blade) 28 27 » 23 20 18
Round steak (cutlets) ........................... 44 41 37 33 29
» Sirloin steaks or chops........ 36 34 31 27 25
VII. Roasts:
Rump and sirloin (bone-in) ____ 33 31 28 24 22
\ Rump and sirloin (boneless) T 47 44 38 34 31
Leg ___ • 33 31 28 24 22
Leg---rump-off ........................... 33 31 28 24 22
Leg---shank-half,.... i.. 33 31 28 24 22
Leg---r um p-half___ 33 31 28 24 22
Loin ___ 43 40 36 30 27
Rib ...... -......-..............*..... 38 37 34 31 24
Blade and arm«..*..______________...______ 28 27 23 20 18
Round _ _____... __________________________________ 44 41 37 33 29
Shoulder (bone-in) (square cut) ..2.......... 27 26 24 22 17
Shoulder (boneless) (square cut) 35 34 31 28 22
Boneless veal kg or round . _ _ __ 29
Boneless veal sirloin strip______......... 29
Veal tenderloin .................. 29
Boneless veal regular rib roll r ____. . 29
Boneless veal shoulder clod . 28
27
GPO—OPA 7380—p. 55
(1) Retail ceiling prices for beef, veal, lamb and mutton—fresh, cured and
frozen—Zone 8 North—Continued
[For stores in Group SB and 4B as provided in Amendment 12 to Maximum Price Regulation No. 355, effective October 28, 1943]
Grades*
Veal---Continued AA or A orgood B or com- Cor D or cull
choice mercial utility
Cents per Cents per Cents per Cents per Cents per
Vili. Stews and other cuts: pound pound pound pound pound
■RrpfiRt ibonp-irü ________- 20 19 18 16 14
Breast (boneless)________________________________________ 28 27 23 20 18
Flank meat_____________________________.................. 28 27 23 20 18
Neck (bone-in)_____________.___________.......__________ 20 19 18 16 14
Neck (boneless)_________________________________________ 28 27 23 20 18
Shank (bone-in) (hind and fore)......................... 20 19 18 16 14
Shank and heel meat fboneless) fhind and forei . 28 27 23 20 18
30 30 30 30 30
Neckbones______________________________________________ 8
IT. Kidnevs . . . ____ 29 29 29 29 29
X Retail prices of wholesale cuts:
Hindonarters _ 27 25 22 19 17
Forequarters............................................ 21 21 19 17 14
Grades
Lamb Mutton
Lamb and mutton
B or 8 or M or R or
AA or A or commer- C or util- prime, commet utility
choice good cial ity choice cial and culls
and good
Cents per Cents per Cents per Cents per Cents per Cents per Cents per
XI. Steaks and chops: pound pound pound pound pound pound pound
Loin chops_____ __________________ 58 55 49 44 31 29 26
Rib chops .. . _________________ 45 43 39 37 20 18 15
Leg or sirloin chops---------------- 45 43 39 37 20 18 15
- Shoulder chops, blade or arm chops. 39 38 35 32 18 15 14
XII. Roasts:
Leg (whole, half or short cut)___... 39 38 34 30 21 20 18
Sirloin roast (bone-in)__________ .. 45 43 39 37 20 18 15
Yoke, rattle or triangle (bone-in)... 26 26 25 23 13 12 10
Yoke, rattle or triangle (boneless).. 39 38 38 36 18 16 14
Chuck or shoulder (square cut) 35 34 34 32 16 14 13
(bone-in).
Chuck or shoulder (cross cut) 28 27 .27 25 14 13 11
(bone-in).
Loin ___________________________... 58 55 49 a 44 31 29 26
Rib............................... 45 43 39 . 37. 20 18 15
Boneless lamb shoulder roll________ 35r
III. Stews and other cuts:
Breast and flank____________________ 20 19 17 16 10 9 8
Neck (bone-in)_____________________ 20 19 17 16 10 9 8
Neck (boneless).;__________________ 31 31 31 31 18 18 18
Shank (bone-in).................... 20 19 17 16 10 9 8
Patties (ground meat)____________... 31 31 31 31 18 18 18
Neckbones........................ 7
XIV. Kidneys......................... 27 27 27 27 14 14 14
XV. Retail prices of wholesale cuts:
Leg................................ 33 32 30 27 19 18 16
Lbin __________________________ 34 30 25 21 15 14 13
Hotel rack_______.<_______________ 37 34 29 24 17 15 14
Yoke.............................. 21 21 20 19 11 10 8
Notes—These Ceiling Prices Apply in Group 3b and Group 4b Stores Selling These Meats at Retail Located tn Zone 8 North.
Zone—8—North includesjhe following area:
New York, all that portion of New York west-of and including the counties of Oswego, Oneida, Madison, Chenango, and Broome, but excluding the counties of Niagara, Erie, Cattaraugus, and Chautauqua.
Pennsylvania, the following counties of Pennsylvania: McKean, Potter, Elk, Cameron, Clin-' ton, Jefferson, Clearfield, Center, Indiana, Cambria, Blair, Suntingdon, Somerset, Bedford, and Fulton.
Maryland, the following counties ol Maryland: Garrett and Allegany.
The above prices are subject to the conditions contained in notes 1 to 3, inclusive.
Note 1—Ground meat.—W The retailer must not sell any ground meat unless it is ground beef, ground veal or ground lamb as defined in section 20 of the beef, veal, lamb, and mutton retail regulation, and he must not sell any such ground meat at prices higher than those listed above.
(b) If a customer buys any retail cut of meat and wants it ground, the retailer may grind that cut of meat
for the customer, only if the grinding is done in a manner so that the customer can observe it. No addition may be charged the customer for the grinding.
(c) The retailer shall not have in his store or cooler any ground meat except ground beef, grouna ,veal or ground lamb, or meat which has been bought by a customer and ground at the customer's request and which is wrapped and marked with that customer’s name.
Note 2— Cube steak.—The retailer must not sell any cubed steaks which have been cubed in advance of an order. If a customer buys any retail cut of meat and wants it cubed, the retailer may cube that cut of meat for the customer, only if the cubing is done in a manner to that the customer can observe it and no addition is charged the customer for the cubing.
Note 3—Yearling lamb.—The" ceiling prices for yearling Iamb cuts of the different grades are lower than the above ceiling prices for lamb. The retailer must not self retail yearling lamb cuts of choice grade at a higher price than the ceiling price for the corresponding retail lamb cut of good grade; he must not sell retail yearling Iamb cuts of good grade at a higher price than the ceiling price for the corresponding retail lamb cut of commercial gradé; and, he must not sell retail yearling lamb cuts of commercial, utility and cull grades at a higher price than the ceiling price for the corresponding-retail lamb cut of utility grade.
[Subparagraph (1) added by Am. 12, 8 F.R.
14738, effective 10-28-43.]
GPO—OPA 7380—p. 56
(q) Retail ceiling prices far beef, veal, lamb and mutton—fresh, cured and
frozen—Zone S South,
(For stores in Groups 1 and 2 as provided In Maximum Price Regulation No. 355, effective June 21, 1943]
Grades
B or D or .
Beef A A or A or com- C or cutters
choice good mer- utility and
cial can
ners
Cents Cents Cents Cents Cents
per per per per per
I. Steaks: pound pound pound pound pound
1. Porterhouse_____________________________________________________ 55 51 44 37 33
2. T-bone ........... .........................--------- 55 51 44 37 33
3. Club ___..___-_________-_________-.....-..... ........... 55 51 44 37 33
4. Rib---10-inch cut _______________________________..^______-...... 35 33 31 27 23
5. Rib---7-inch cut _________________________________- -___- -________ 38 36 33 29 25
6. Sirloin (bone-in)________________________________________________ 46 44 35 30 26
7. Pin bone -_________________________-.....-__________________ 46 44 35 30 26
8. Sirloin (boneless)__________-................................... 57 54 44 37 33
9 Round (bone-in) (full cut)__________________________-_______.... 45 42 37 31 27
10 Round (boneless) (top and bottom) ___________________________ 47 44 38 32 28
11. Round tip . _________________________-.___-_________________ 47 44 38 32 28
12. Chuck blade (bone-in)......... ...... ._______ 31 30 27 24 20
13. Chuck arm (bone-in)...________________________________________ 31 30 27 24 20
14 Flank ......___..................______________-___________-- 40 40 39 39 35
II. Roasts:
1 Rib-standing (chine bone-in. 10-inch cut)....................... 35 33 31 27 23
2 Rib-standing (chine bone-in, 7-inch cut).*______________________ 38 36 33 29 25
3. Round tip______..................._____________________-______ 47 44 38 32 28
4. Rump (bone-in)......................... -........ 29 27 24 20 16
5 Rumo (boneless) ___________________________________________ 47 44 38 32 28
6 Chuck blade---pot roast________________________________________ 31 30 27 24 20
7 Chuck arm---pot roast ________________________________________ 31 30 27 24 20
8. Chuck or shoulder (boneless)....____________-..... - - 40 I 38 35 31 27
9 English ent ___ _______________________________........ 31 30 27 24 20
111. Stews and other cuts:
1. Short ribs . ___________________________■_____________.... 22 22 20 20 16
2 Plate (bone-in) (fresh and cured)________________________________ 22 22 20 20 16
3 Plate (boneless) (fresh and cured) - u 27 27 25 25
4. Brisket (bone-in) (fresh and cured)_____________________________ 27 27 23 23 19
5 Brisket (boneless) (fresh and cured).............. ------- 35 35 30 .30 26
6 Brisket (boneless) (cured) (deckle off)__________.__............. 40 40 35 35
7. Flank meat ................................................... 29 29 28 28 24
8. Neck (bone-in) ............................. 27 27 23. 23 19
9. Neck (boneless) - ____......._________-____________________ 33 31 29 26 22
10. Heel of round (boneless)________..._____________________________ 33 31 27 23 19
11. Shank (bone-in) (hind and fore).. ______________________________ 20 20 20 • 20 16
12. Shank (boneless) (hind and fore)...___________________________ 27 27 27 27 23
13. Soup bone......... -_____________________ 3 3 3 3 3
14. Suet . .............______..._________________________________ 5 5 5 5 5
IV. Ground beef . . . - . ___________________________..._________ 29 29 29 29 29
V. Retail prices of wholesale cuts:
1. Round beef---whole............................................. 26 25 22 19 15
2. Sirloin beef---whole___________________________________- ...... 32 30 24 . 21 17
3. Shortloin beef---whole.............__________-_____-_____- - 38 36 30 26 22
4. Flank beef---whole _ ________....... ........ ... 16 16 15 15 11
5. Rib beef---whole - ...______________-_______......._____. _ 28 27 25 22 18
6. Regular chuck--- whole_________________......______............ 24 22 20 18 14
7. Short plater-whole . ...___.........___.......___.........___.. 17 17 16 16 •12
8. Brisket---whole. . __________-......-___.....___........_______ 19 19 17 17 13
9. Shank---whole...........................~..................... 15 15 14 14 10
Grades
Veal B or
AA or A or com- C or D or
choice good mer- -utility cull
eiai
Cents Cents Cents Cents Cents
per per per per per
VI. Steaks and chops: pound pound . pound pound pound
) T^nin chops 47 44 39 33 30
2 Rih chops _____________-___ 41 40 37 34 27
3 Shoulder chops (arm and blade) ...••••. 31 29 26 23 20
4 Round steak (cutlets) ...•••••...... 49 46 41 36 32
5 Sirloin steaks or chops 39 37 33 29 27
VII. Roasts:
1 Rump and sirloin (hone-in) 36 34 30 26 i 24
2 Rump and sirloin (boneless) 51 48 43 37 . 34
3. Leg ____ 36 34 30 26 24
4 Leg---rump off -- 36 34 30 - 26 24
5 Leg---shank half » » • 36 34 30 26 24
6. Leg---rump half 36 34 30 26 24
7. Loin , ......a. 47 44 .39 33 30
• 8. Rib< . ....... x...... 41 40 37 34 27
9. Blade and arm ..... 31 29 26 23 20
10. Round- ____ 49 46 41 36 32
li. Shoulder (bone-in) (square cut)................................. 30 29 27 24 19
12 Shoulder (boneless) (square cut),.........................«.»». 38 37 34 31 24
)3 Boneless veal leg or round - 32
14» Boneless veal sirloin strip-*--...... 32
1ft, Veal tenderloin .. .. 32
16. Boneless veal regular rib ........ ........ 32
17. Boneless veal shoulder clod. ........ ........ 31
29
GPO—OPA 7380—p. 57
(q) Retail ceiling prices—Continued.
(For stores in Groups 1 and 2 as provided in Maximum Price Regulation No. 355, effective June 21, 1943]
Grades
Veal---Continued B or
AA or A or com- C or D or
choice good mer- utility cull
cial
Cents Cents Cents Cents Cents
per per per per per
VIII. Stews and other cuts: pound pound pound pound pound
1. Breast (bone-in)...... .................. 22 21 20 18 15
2. Breast (boneless). - . 31 29 26 23 20
3. Flank meat.................................................... 31 29 26 23 20
4. Neck (bone-in)............ ............... 22 21 20 18 15
5. Neck (boneless)......................................... 31 29 26 23 20
-6. Shank (bone-in) (hind and fore)________________ .. . _ ________ 22 21 20 18 15
7. Shank and heel meat (boneless) (hind and fore) 31 29 26 23 20
8. Ground veal and natties. . . ___________ 32 32 32 32 32
9. Neckbones....... .-...................... 8
IX. Kidneys........ .......... 30 30 30 30 30
X. Retail prices of wholesale cuts:
1. Hindquarters................................................... 28 26 24 21 19
2. Forequarters................................................... 23 22 20 19 15
Grades
Lamb Mutton
Lamb and mutton B or S or M or R or
AA or A or com- C or prime, com- utility
choice good mer- utility choice mer- and
cial and cial culls
good
Cenis Cents Cents Cents Cents Cents Cents
per per per per per per per
XI. Steaks and chops: pound pound pound pound pound pound pound
*1. Loin chops____________________________________ 63 59 54 48 34 31 23
- 2. Rib chops........................1..........i. 49 47 43 39 22 20 17
3. Leg or sirloin chops____________________________ 49 47 43 39 22 20 17
4. Shoulder chops, blade or arm chops____________ 43 40 37 34 20 17 15
XII. Roasts: '
1. Leg (whole, half or shortcut).......___________ 43 40 37 33 23 22 20
2. Sirloin roast (bone-in)......................... 49 47 43 39 22 20 17
3. Yoke, rattle or triangle (bone-in)______________ 29 28 27 25 14 13 *U
4. Yoke^ rattle or triangle (boneless).............. 43 42 41 38 20 18 15
5. Chuck or shoulder (square cut) (bone-in). .... 37 •37 37 35 18 16 14
6. Chuck or shoulder (cross cut) (bone-in)........ 30 29 29 27 15 13 12
7. Loin___________________________________________ 63 59 54 48 34 31 28
8. Rib........................................... 49 47 43 39 22 20 17
9. Boneless lamb shoulder roll...........;........ 37
XIII. Stews and other cuts:
1. Breast and flank_______________________________ 22 20 19 17 10 9 8
2. Neck (bone-in) ............................... 22 20 19 17 10 9 8
3. Neck (boneless).......________________________ 34 34 34 34 20 20 20
4. Shank (bone-in)...... ........................ 22 20 19 17 10 9 8
5. Patties (ground meat)_________________________ 34 34 34 34 20 20 20
6. Neckbones....... .. 8 8
XIV. Kidneys______________________________________ 29 29 29 29 16 16 16
XV. Retail prices of wholesale cuts'
1. Leg .....r........................-..... 34 33 31 28 20 19 17
2. Loin-......................................... 35 32 26 22 17 15 13
3. Hotel rack _ .................................. 38 35 30 26 18 16 14
4. Yoke......................................... 22 22 21 20 11 10 9
Bath, Alleghany, Craig, Montgomery, Floyd, and Carroll.
Tennessee, all that portion of Tennessee east of and including the counties of Claiborne, Union, Anderson, Morgan, Cumberland, Bledsoe, Van Buren, Sequatchie, and Hamilton.
North Carolina, all that portion of North Carolina west and southwest of and including the counties of Alleghany, Wilkes, Alexander, Caldwell, Burke, and Cleveland.
South Carolina, all that portion of South Carolina west and northwest of and includ
ing the counties of Cherokee, Union, New« berry, Saluda, and Edgefield.
Georgia, all that portion of Georgia west and northwest of and including the counties of Columbia, McDuffie, Warren, Glascock, Washington, Johnson, Laurens, Dodge,-Wilcox, Ben Hill, Irwin, Tift, Colquitt, and Thomas.
Alabama, all that portion of Alabama south of and including the counties of De Kalb, Marshall, Blount, Jefferson, Tuscaloosa, and Pickens.
Mississippi, all that portion of Mississippi .south of and including the counties of Noxubee, Winston, Leake, Scott, Rankin, Hinds, and Warren;
Louisiana, all that portion of Louisiana east of and including the parishes of West Feliciana, Pointe Coupee, Iberville, Assumption, and Saint Mary.
Florida, all that portion of Florida west of and including the counties of Leon and Wakulla.
The above prices are subject to the conditions contained in notes 1 to 3, inclusive. ,
Note 1—Ground meat, (a) The retailer, must not sell any ground meat unless it is ground beef, ground veal, or ground lamb as defined in section 20 of the beef, veal, lamb and mutton retail regulation, and he must not sell such ground meat at prices higher than those listed above.
(b) If a customer buys any retail cut of meat and wants it ground, the retailer may grind that cut of meat for the customer, only if the grinding is done in a manner so that the customer can observe it. No addition may be charged the customer for the grinding.
(c) The retailer shall not have in his store or cooler any ground meat except ground beef, ground veal or ground lamb, or meat which has been bought by a customer and ground at the customer’s request and which is wrapped and marked with that customer’s name.
Note 2—Cube steak. The retailer must not sell any cubed steaks which have been cubed in advance of an order. If a customer buys any retail cut of meat and wants it cubed, the retailer may cube that cut of meat for the customer, only if the cubing is done in a manner so that the customer can observe it and no addition is charged the customer for the cubing.
Note 3—‘-Yearling lamb. The ceiling prices for yearling lamb cuts of the different grades are lower than the above ceiling prices for lamb. The retailer must not sell retail yearling lamb cuts of choice grade at a higher price than the ceiling price for the corresponding retail lamb cut of good grade; he must not sell retail yearling lamb cuts of good grade at a higher price than the ceiling price for the corresponding retail lamb cut of commercial grade; and, he must not sell retail yearling lamb cuts of commercial, utility and cull grades at a higher price than the ceiling price for the corresponding retail lamb cut of utility grade.
(Paragraph (q) amended by Am. 1, 8 F.R.
4922, effective 4-14-43; Am. 2, 8 F.R. 6214, effective 5-J7-43; Am. 5, 8 F.R. 7827, effective 6-21-43; Am. 8, 8 F.R. 9366, effective 7-13-43; and Am. 11, 8 FR, 12811, effective 9-20-43.]
These ceiling prices apply in all Group 1 and Group 2 stores selling these meats at retail located in Zone 8—South.
Zone 8—South includes the following area:
West Virginia, all that portion of West Virginia east of and including the counties of Monongalia, Marton, Harrison, Lewis, Braxton, Clay, Nicholas, Fayette, Raleigh, Wyoming, and McDowell; but,excluding the counties of Berkeley and Jefferson.
Virginia, all that portion of Virginia west of and including the counties of Highland,
GPO—CPA 7380—p. 58
(r) Retail ceiling prices for beef, veal, lamb and mutton—fresh, cured and frozen—Zone 8 South.
(For stores in Groups 3 and 4 as provided in Maximum Price Regulation No. 355, effective June 21,1943J
Grades
B or D or
Beef AA or ■ A or com- C or cutters
choice good< mer- utility and
cial canners
Cents Cents Cents Cents Cents
per per per per per
I. Steaks: pound pound pound pound pound
1 Porterhouse ____________________........___..___....___-.--- 53 49 42 35 31
2 T-bone _ _____________________......____________-________ 53 49 42 35 31
• 3 Club _ . __________________________________-______________ 53 49 42 35 31
4 Rih 10-inch cut _____________._____-____________________-_____ 32 30 28 24 20
5 Rib 7-inch cut ___________________-__________-__________----- 35 33 30 26 22
6 Sirloin (bone-in) _________________....._____ 43 41 34 29 25
7 Pin bohe - - _____________--___-_____________________ 43 41 34 29 25
8 Sirloin (boneless) _ _____________......____________..... 54 51 41 35 31
9 Round (hone-in) (full but) . ____________________________ 42 39 35 29 25
10 Round (boneless) (top and bottom)___________________________ 44 41 36 30 26
11 Round tip _ _____________................______------• 44 41 36 30 26
12 Chuck blade (bone-in) _ __________________________________ 29 27 25 - 22 18
13 Chuck arm (bone-in)________________..........______-_____•- --- 29 27 25 22 18
14f Flank . ________......______________-____________________ 38 38 38 38 34
II. Roasts: ....
1 Rib standing (chine bone-in 10-inch cut)______.__________-_____ 32 30 28 . 24 20
2 Rib standing (chine bone-in 7-inch cut)___-________......______ 35 33 30 26 22
3 Round tip __ ________________......._______-___________ ' 44 41 36 30 26
4 Rump (bone-in)___________________..........________...--- ---- 27 26 22 19 15
5 Rump (boneless) _ ________ 44 41 36 30 26
6 Chuck blade pot roast __________------___------------ 29 27 25 22 18
7 Chuck arm pot roast ______ 29 27 25 22 18
8 Chuck or shoulder (boneless) _ ________-------------------- 38 35 33 29 25
9 English cut * _ _________________----------------------- 29 27 25 22 18
III. Stews and othercuts:
1 Short ribs ___________ 21 21 19 19 15
2 Plate (bone-in) (fresh and cured) _-_______------------___------ 21 21 19 19 15
3 Plate (boneless) (fresh and cured) __________--------___------- 25 25 23 23 19
4 Brisket (bone-in) (fresh and cured) ________......._____------- 26 26 22 22 18
5 Brisket (boneless) (fresh and cured)(deckle on)_________-------- 33 33 28 28 24
6 Brisket (boneless) (cured) (deckle off) __ 38 38 33 33
7 Flank meat * _____----------------------------------- 28 28 27 27 23
8 Neck (bone-in) _ _ ------------------------------------ 26 26 22 22 18
9 Neck (boneless) _____------------------------------------- 31 29 27 24 20
10 Heel of round (boneless) ____------------------------------ .31 29 26 22 18
11 Shank (bone-in) (hind and fore)________ 19 19 19 19 15
12 Shank (boneless) (hind and fore).. ____------------------------ 26 26 26 26 26
13 Soup bone ______---------------------- 3 3 3 3 3
14 Suet ______------------------------------------------ 5 5 5 5 5
TV dmnnd beef . 28 28 28 28 28
V. Retail prices of wholesale cuts:
1 Round beef whole _____ 26 24 22 18 14
2 Sirloin beef whole _____ 31 30 24 21 17
3 Short loin beef whole - __________--------------------- 38 35 30 25 21
4 Flank beef whole _ 15 15 15 14 10
g Rib beef whole - -____-___------------------------- 28 26 24 21 17
g 'Regularchuck whole ________----------------------------- 23 22 20 18 14
7 Short plate whole - 16 16 15 15 11
8 Brisket whole - ___ 19 19 16 16 12
9 Shank whole 14 14 14 14 10
-1 ---------------- Grades
B or
Veal AA or A or com- C or D or
choice good mer- utility cull
, cial
Cents Cents Cents Cents CetUs
per per per per per
VI. Steaks and chops: pound pound pound pound pound
1 Loin chops..---------------------• 45 42 37 31 28
9 Rih nhons _ 39 38 35 32 25
o QhAiilHnr nhnnQ farm And blade)____ 29 28 24 21 19
46 43 38 34 30
IvUUllU clvAA ’ “ 37 35 32 28 26
R Rirlnin ctpftks or ehoDS - ---------------------------
VILRoasts: . . 34 32 29 25 23
1, rvump ctuu aiuum - 49 46 40 35 32
o Riimn and «sirloin fhnneless) ___--------
a T,Pfy ________ 34 32 29 25 23
o* ------ 34 32 29 25 23
4 Leg rump*o** ________---------------------------- -• -
5 Le" shank-half , ___-___ 34 32 29 25 23
6 Leg rump-half -______- ------------------------------- 34 32 29 25 23
7 Lbln * __ 45 42 37 31 28
$ Rib ________________________________-------- 39 38 35 32 25
9 Blade and arm - 29 28 24 21 19
10» Round .... -.. ---------- - - - - 4Q 43 38 34 30
11 Qhr»iil«iar ¿hnnA-in) fsciUAre Cl it) - 28 27 25 23 18
in QhzMildoF ihnnalAQc) /«JilllAre Cllti 2____---... 36 35 32 29 23
J Z. OIiUUKlcl v vv*v/----------------- --- 30
13» Boneless veal leg or round.
14 RrtnolncQ voal Qirlnin strm - ---- 30
15» Veal tenderloin. -........ - ------------------------- --------- 30
16» Boneless veal regular rib roll...----.----------- ---------------- 30
17. Boneless veal shoulder clod. - 29
28
GPO—OPA 7380—p. 59
(r) Retail ceiling prices—Continued.
(For stores in Groups 3 and 4 as provided in Maximum Prije Regulation No. 355, effective June 21, 1943-1
Grades
B or
Veal---Continued AA or A or com- C or D or
choice good mer- utility cull
cial
Cents Cents Cents Cents Cents
per per per per per
VJIL Stews and other cuts: pound pound pound pound pound
1 Propqt Ihhn&in) _____ ________________ 21 20 19 17 14
2 Brpast (boneless) ____________________________________•______ 29 28 24 21 19
3 Flank meat ..._______________________________________________ 29 28 24 21 19
4 Neck (bone-in) ___________________..._________-____________ 21 20 19 17 14
5 Neck (boneless) ________________......._____...._________ 29 28 24 21 19
6 Shank (hnnp-in) (hind and foie) ___________________________ 21 20 19 17 14
‘ 7 ¿hav»V and HppI mpst fbnnplpss) ¿hind and fore)_____ __________ ' 29 28 24 21 19
31 31 31 31 31
9 Neckbones ________________________________________/__________ 8
TV TTîdnévs ____ . ______a___________________________ 30 30 30 30 30
X. Retail prices of wholesale cuts:
1 TTindnnartprs ___ _ _________ 28 26 23 20 18
2. Foreqùarters______:....................-........................ 22 22 20 18 15
Grades
Lamb Mutton
Lamb and mutton
B or S or M or R or
A A or A or conT- C or com- utility
choice good mer- utility mer- and
cial good cial culls
Cents Cents Cents Cents Cents Cents Cents
per per per per per per per
XI. Steaks and chops: pound pound pound pound pound pound pound
1 Loin chops ................i........... 60 56 51 45 32 29 27
2 Rib chops . ________________________________ 47 44 41 37 21 18 15
3 TjPg or sirloin chops___________________________ 47 44 41 37 21 18 15
4. Shoulder chops, blade or arm chops............ 41 38 35 32 18- 16 14
XII. Roasts:
1 Leg (whole, half or short cut)__________-______ 41 38 35 31 22 20 19
2 Sirloin roast (bone-in) ________________________ 47 44 41 37 21 18 15
8 Yoke rattle or triangle (bone-in)______________ 27 26 26 24 13 12 10
4 Yoke rattle or triangle (boneless) ___________ 41 40 39 36 19 16 14
5. Chuck or shoulder (square cut) (bone-in)..... 35 35 35 33 17 15 13
6. Chuck or shoulder (cross cut) (bone-in)-------- 28 28 27 25 14 12 11
7. Loin . ____________________________________ 60 56 51 45 32 29 27
8. Rib . __________________________________ 47 44 41 37 21 18 15
9 Boneless lamb shoulder roll ________________ 36
XIII. Stews and other cuts:
1. Breast and flank _____________________________ 20 19 18 16 10 9 7
2. Neck (bone-in)..._________________________ 20 19 18 - 16 10 9 7
3. Neck (boneless)_______________________________ 32 32 32 32 19 19 19
4. Shank (bone-in) _________________-____________ 20 19 18 16 10 9
5 Patties (ground meat)_________________________ 32 32 32 32 19 19 19
6 Neckbones _ _ _ _________________ 7 7
XIV. kidneys ______-....................... 28 28 28 28 15 15 15
XV. Retail prices of wholesale cuts:
1 Leg . _________________________■_______ 34 33 31 28 20 18 17
2. *Loin ____-____________________________ 34 31 26 22 16 14 13
3. Hotel rack _. _______________________________ 38 35 30 25 17 15 13
4. Yoke.................... -..... 22 21 21 19 10 9 8
These ceiling prices apply in all Group 3 and Group 4 stores selling these meats at retail located in Zone 8—South.
Zone 8—South includes the following area:
West Virginia, all that portion of West Virginia east of and including the counties of Monongalia, Marton, Harrison, Lewis, Braxton, Glay, Nicholas, Fayette, Raleigh, Wyoming, and McDowell, but excluding the counties of Berkeley and Jefferson.
Virginia, all that portion of Virginia west of and Including the counties of Highland, Bath, Alleghany, Craig, Montgomery, Floyd, and Carroll.
Tennessee, all that portion of Tennessee east of and including the counties of Claiborne, Union, Anderson, Morgan, Cumberland, Bledsoe, Van Buren, Sequatchie, and Hamilton.
North Carolina, all that portion of North Carolina west and southwest of and including the counties of Alleghany, Wilkes, Alexander, Caldwell, Burke, and Cleveland,
South Carolina, all that portion of South Carolina west and northwest of and including the counties of Cherokee, Union, Newberry, Saluda, and Edgefield.
Georgia, all that portion of Georgia west and northwest of and including the counties of Columbia, McDuffie, Warren, Glascock, Washington, Johnson, Laurens, Dodge, Wilcox, Ben Hill, Irwin, Tift, Colquitt, and Thomas.
Alabama, all that portion of Alabama south of and including the counties of De Kalb, Marshall? Blount, Jefferson, Tuscaloosa, and Pickens.
Mississippi, all that portion of Mississippi south of and including the counties of Noxubee, Winston, Leake, Scott, Rankin, Hinds, and Warren.
Louisians, all that portion of Louisiana east of and including the parishes of West Feliciana, Pointe Coupee, Iberville, Assumption, and Saint Mary.
Florida, all that portion of Florida west of and including the counties of Leon and Wakulla.
The above prices are subject to the conditions contained in Notes 1 to 3, inclusive.
Note 1—Ground meat, (a) The retailer must not sell any ground meat unless it is ground beef, ground veal or ground lamb as defined in section 20 of the beef, veal, lamb and mutton retail regulation, and he must not sell such ground meat at prices higher than those listed above.
(b) If a customer buys any retail cut of meat and wants it ground, the retailer may grind that cut of meat for the customer, only if the grinding is done in a manner so that the customer can observe it. No addition may be charged the customer for the grinding.
(c) The retailer shall not have in his store or cooler any ground meat except ground beef, ground veal or ground lamb, or :*eat which has been bought by a customer and ground at the customer’s request and which is wrapped and marked with that customer’s name.
Note2—Cube steak. The retailer must not sell any cubed steaks which have been cubed in advance of an order. If a customer buys any retail cut of meat and wants it cubed, the retailer may cube that cut cf meat for the customer, only if the cubing is done in a manner so that the customer can observe it and no addition is charged the customer for the cubing.
Note 3—Yearling lamb. The ceiling prices for yearling lamb cuts of the different grades are lower than the above celling prices for lamb. The retailer must not sell retail yearling lamb cuts of choice grade at a higher price than the ceiling price for the corresponding retail lamb cut of good grade; he must not sell retail yearling lamb cuts of good grade at a higher price than the ceiling price for the corresponding retail lamb cut of commercial grade; and, he must not sell retail yearling lamb cuts of commercial, utility and cull. grades at a higher price than the ceiling price for the corresponding retail lamb cut of utility grade.
(Above portion of paragraph (r) amended by Am. 1, 8 F.R. 4922, effective 4-14-43; Am. 2, 8 F.R. 6214, effective 5-17-43; Am. 5, 8 F.R. 7827, effective 6-21-43; Am. 8, 8 F.R. 9366, effective 7-13-43; Am. 11, 8 F.R. 12811, effective 9-20-43; and Am. 13, 9 F.R. 1157, effective 2-3-44. ]
GPO—OP A 7380—p. 60
(1) Retail ceiling prices for beef, veal, lamb and mutton—fresh, cured and frozen—Zone 8 South
{For stores in Groups 3B and 4B as provided in Amendment 12 to Maximum Price Regulation No. 355, effective October 28, 1943]
Grades
Beef AA or A or B or C or D or cut-
choice good commer- utility ters and
cial canners
Cents per Cents per Cents per Cents per Cents per
I. Steaks: pound pound pound pound pound
Porterhouse......... ...._________ 51 47 40 34 30
T-bone. _.___________-______________________-___________________1 51 47 40 34 30
Club_______________________________________________---: 51 47 40 34 30
Rib -10-inch cut_________-________-________-.............- 31 29 27 23 19
Rib -7-inch cut......... .................... 34 32 29 25 21
Sirloin................................................... 41 39 33 28 24
Pin bone.......................-________________________ 41 39 33 28 24
Sirloin (boneless) __________________________.....___..... 52 49 39 34 30
Round (bone-in) (full cut) ....____________________ ______ 40 38 34 28 24
Round (boneless) (top and bottom)..................... 42 39 35 29 25
Round tip......... ............................... 42 39 35 29 25
Chuck blade (bone-in) ................................ ■28 . 26 24 21 17
Chuck arm (bone-in)................................... 28 26 24 21 17
Flank______I........'..................................... 37 37 37 37 33
11. Roasts:
Rib standing (chine bone-in, 10-inch cut)................. 31 29 27 23 19
Rib standing (chine bone-in; 7 inch cut)................ 34 32 29 25 21
Round tip. .__________ _________________________________ 42 39 35 29 25
Rump (bone-in).,........................................ 26 25 21 18 14
Rump (boneless) .. ...__________..____________________ 42 39 35 29 25
Chuck blade pot roast...________________________________ 28* 26 24 21 17
Chuck arm pot roast................................. 28 26 24 21 17
Chuck or shoulder (boneless). .__________________________ 37 34 32 28 24
English cut.________________________________________________ 28 26 24 21 17
III. Stews and other cuts:
Short ribs . _..................................... 20 20 18 18 14
Plate (bone-in) (fresh or chred)______ .......,........... 20 20 18 18 14
Plate (boneless) (fresh or cured)......................... 24 24 22 22 18
Brisket- (bone-in) (fresh or cured) ........ .............. 25 25 21 21 17
Brisket (boneless) (fresh or cured) (deckle on)....... ___ 32 32 27 27 23
Brisket (boneless) (cure) (deckle off)......-______________ 37 37 32 32
Flank meat _____........._____________________________ 27 27 26 26 22
Neck (bone-in).................. ..................... 25 25 21 21 17
Neck (boneless)______________________•___________________ 30 28 26 23 19
Heel of round (boneless)... ............................. 30 28- 25 21 17
Shank (bone-in) (hind and fore)........................ 18 18 18 18 14
Shank (boneless) (hind and fore).................... - 25 25 25 25 21
Soup bone ........-..... -_______________ 3- 3 . 3 3 3
Suet ------_______________________________________________ 5 5 5 5 5
IV. Ground beef.__________________________________________ 27 27 27 27 27
V. Retail prices of wholesale cuts:
Round beef---whole________________________-•____________ 25 23 21 17 13
’Sirloin beef---whole.................... ■ 30 29 23 20 16
Short loin beef---whole._______________________________- - 37 34 29 24 20
Flank beef---whole. ____________________________________ 14 14 14 14 10
Rib beef---whole ______________- -____________________ 27 25 23 20 16
Regular chuck---whole ____ ___________________________ 22 21 19 17 13
Short plate---whole______________________________________ 15 15 14 14 10
Brisket---whole__________________________________________ 18 18 15 15 11
Shank---whole _______________________________________- 14 14 14 14 10
Grades
Veal AA or A or good B or com- C or D or cull
choice mercial utility
Cents per Cents per Cents per Cents per Cents per
VI. Steaks and chops: pound pound pound pound pound
Loin chops ________________________________ 43 40 36 30 27
Rib chops ________________________:____________________ 38 37 34 31 24
Shoulder chops (arm and blade)...... .........____ 28 27 23 20 18
Round steak (cutlets)___________________-................ 44 41 37 33 29
• Sirloin steaks or chops___________________________________ 36 34 31 27 25
.VII. Roasts:
f Rump and sirloin (bone-in)............................... 33 31 28 24 . 22
Rump and sirloin (boneless)______-.___________ __________ 47 44 38 34 31
Leg ..........._________________________________ 33 31 28 24 22
Leg---rump off ______________* ________._______________ 33 31 28 24 22
Leg---shanirhalf ...................................... 33 31 28 24 22
Leg---rump half.’.......__________________________________ 33 31 28 24 22
Loin....___________________________________......___...... 43 40 36 30 27
Rib .................................. 38 37 34 31 24
Blade and arm.. 1........................ ........... 28 27 23 20 18
Round................................................... 44 41 37 33 29
Shoulder (bone-in) (square cut)........................... 27 26 24 22 17
Shoulder (boneless) (square cut). .............______ 35 34 31 28 22
Boneless veal leg or round __________________ 29
Boneless veal sirloin strip... ......______________________ 29
Veal tenderloin ....... .........._______ 29
Boneless veal regular rib roll_____........___............. 29
Boneless veal shoulder clod_________....__________________ 28
Boned, rolled, and tied veal roll......................... 27
ÇPO—OPA 7380—p. 61
(1) Retail ceiling prices for beef, veal, lamb, and mutton—fresh, cured and frozen—»
Zone 8 South—Continued
fFor stores in Group SB and 4B as provided in Amendment 12 to Maximum Price Regulation No. 355, effective October 28, 1943]
Grades
Veal----Continued AA or A or good B or com- C or D or cull
choice mercial utility
Cents per Cents per Cents per Cents per Cents per
VIII. Stews and other cuts: pound pound pound pound pound
ibnne-in) _• _ _ _ ________ 20 19 18 16 14
Breast (boneless) 28 27 23 20 18
Flank meat -_____-_________________-________-__________ 28 27 23 20 18
Neck (bone-in)______-__________________________........ 20 19 18 16 14
Neck (boneless) _______________________________________ 28 27 23 20 18
Shank (bone-in) (hind and fore)......................... 20 19 18 16 14
fihonb and hool mont ihnnAlpssS ihind And fore) ___ ___ . 28 27 23 20 18
30 30 30 30 30
Neck bones - - -■_____________________......-.____ 8
fV KidnAVS ________ _ _________________________ 29 29 29 29 29
X. Retail prices of wholesale cuts:
TTindniiArtArs . . ___ 27 25 •22 19 17
21 21 19 17 14
Grades
Lamb and mutton Lamb Mutton
B or S or M or R or
AA or A or commer- C or util- prime, commer- utility
choice good cial ity choice cial and culls
and gbod
Cents per Cents per Cents per Cents per Cents per Cents per Cents P'r
XI. Steaks and chops: pound pound pound pound pound pound pound
Ln in chops____________..._____..... 58 54 49 43 31 28 26
■Rib chops ______________--------- 45 42 39 36 20 -17 14
Leg or sirloin chops _______________ 45 42 39 36 20 17 14
Shoulder chops, blade or arm chops. 39 37 34 31 17 15 14
XII. Roasts:
Leg (whole, half, or short cut)...... 39 37 34 30 21 19 18
Sirloin roast (bone-in)___________--- 45 42 39 36 20 17 14
Yoke, rattle or triangle (bone-in)... 26 25 25 23 13 12 10
Yoke, rattle or triangle (boneless)... 39 38 38 35 18 15 14
Chuck or shoulder (square cut) 32
(bone-in) -____-- -- ---- -- --- 34 34 34 16 14 13
Cliuck or shoulder (cross cut)
(bone-in) - - - - - _____________ 27 27 26 24 14 12 11
Loin _____________...._____________ 58 54 49 43 31 28 26
Rib ...............-......... 45 42 39 36 20 .17 14
35
XIII. Stews and other cuts:
Breast and flank ________.......... 19 18 17 15 10 0 7
Neck (bone-in) ________-----___--- 19 18 17 15 10 9 7
Neck (boneless)________------------ 31 31 31 31 18 18 18
Shank (bone-in) _________-------- 19 18 17 15 10 9 7
Patties (ground meat) ____________ 31 31 31 31 18 18 18
7 7
XIV Kidneys -_ ______________ 27 27 27 27 14 14 14
XV. Retail prices of Wholesale cuts:
LeP’ -- 33 32 30 27 19 17 16
Loin ______________-________ 33 30 25 21 15 14 13
Hotel rack__________-------------- 37 34 29 24 16 14 13
Yoke...........-................. 21 20 20 18 10 9 8
Notes—These Ceiling Prices Apply in Group 3B and Group 4B Stores
Selling these meats at retail located in Zone 8 south. Zone 8—south includes the following area:
West Virginia, all that portion of West Virginia east of and including the counties of Monongalia, Harrison, Lewis, Braxton, Clay, Nicholas, Fayette, Raleigh, Wyoming, and McDowell; but excluding the counties of Berkeley and Jefferson.
Virginia, all that portion of Virginia west of and including the counties of Highland, Bath, Alleghany, Craig, Montgomery, Floyd, and Carroll.
Tennessee, all that portion of Tennessee east of and including the counties of Claiborne, Union Anderson, Morgan, Cumberland, Bledsoe, Van Buren, Sequatchie, and Hamilton.
North Carolina, all that portion of North Carolina, west and southwest of and including the counties of Alleghany, Wilkes, Alexander, Caldwell, Burke, and Cleveland.
South Carolina, all that portion of South Carolina west and northwest, of and including the counties of Cherokee, Union, Newberry, Saluda, and Edgefield.
Georgia, all that portion of Georgia west and northwest of and including the counties of Columbia, McDuffie, Warren, Glascock, Washington, Johnson, Laurens, Dodge, Wilcox, Ben Hill, Irwin, Tift, Colquitt, and Thomas.
Alabama, all that portion of Alabama south of and including the counties of De Kalb, Marshal], Blount, Jefferson, Tuscaloosa, and Pickens
Mississippi, all that portion of Mississippi south Of and including the counties of Noxubee, Winston, Leake, Scott, Rankin, Hinds, and Warren.
Louisiana, all that portion of Louisiana east of and including the Parishes of West Feliciana, Pointe Coupee. Iberville, Assumption, and Saint Mary,
{Subparagraph (1)
Florida, all that portion of Florida west of and including the counties of Leon and Wakulla.
The above prices are subject to the conditions contained in Notes 1 to 3 inclusive.
Note 1—Ground meat.—(a) The letailer must not sell any ground meat unless it is ground beef, ground veal or ground lamb as defined in section 20 of the beef, veaL lamb and mutton retail regulation, and he must not sell such ground meat at prices higher than those listed above.
(b) If a customer buys any retail cut of meat and wants it ground, the retailer may grind that cut of meat for the customer, only if the grinding is done in a manner so that the customer can observe it. No. addition may be charged the customer for the grinding.
(c) The retailer shall not have in his store or cooler any ground meat except ground beef, ground veal or ground lamb, or meat which has been bought by a customer and ground at the customer’s request and which is wrapped and marked with that customer’s name.
Note 2—¡Cube steak.—The retailer must not sell any cubed steaks which have been cubed in advance of an order. If a customer buys any retail cut of meat and wants it cubed, the retailer may cube that cut of meat for the customer, only if the cubing is done in a manner so that the customer can observe it and no addition is charged the customer for the cubing.
Note 3— Yearling lamb— The ceiling prices for yearling lamb cuts of the different grades are lower than the above ceiling prices for lamb. The retailer must not sell retail yearling lamb cuts, of choice grade at a higher price than the ceiling price for the corresponding retail lamb cut of good grade; he must not sell retail yearling lamb cuts of good grade at a higher price than the ceiling price for the corresponding retail lamb cut of commercial grade; and, he must not sell retail yearling lamb cuts Qf commercial, utility and cull grades at a higher price than the ceiling price for the corresponding retail lamb cut of utility grade.
added by Am. 12, 8 F.R. 14738, effective 10-28 -43.]
GPO—OPA 7380—p. 62
(s) Retail ceiling prices for beef, veal, lamb and mutton—fresh, cured and, frozen—-Zone 9 North.
■ [For stores in Groups 1 and 2 as provided in Maximum Price Regulation No. 355, effective June 21, 1943J
-Grades
Beef D or
AA or A or com- C or cutters
choice good mer- utility and
cial can-
ners
• Cents Cents Cents Cents Cents
per per - per per per
1, Steaks: pound- pound pound pound pound
1. Porterhouse ........ -........................-...... 55 51 44 37 33
2. T-bone...........-...................................... - 55 51 44 37 33
3. Club _______________________________________________________- 55 51 44 37 33
4. Rib 1 O-inch cut___________________1______________________-...... 35 33 31 27 23
5. Rib 7-inch cut.......... -........... 39 « 36 34 29 25
6. Sirloin________________________________________________________ 46 44 36 31 27
7. Pin bone . ___________________________________________________ 46 44 36 31 ' 27
8. Sirloin (boneless)...............................-.............. 57 54 44 - 38 34
9 Round (bone-in) (full cut)..........-........................... 45 42 37 31 27
10. Round (boneless) (top and bottom)._______________-............ 47 44 39 33 29
11 Round tip______________________ 47 44 39 33 29
12. Chuck blade (bone-in) .......................................... 32 30 28 25 21
13. Chuck arm (bone-in)........................................... ‘32 30 28 25 21
14. Flank ......................................................- 40 40 40 40 36
11. Roasts:
1 Rib standing (chine bone-in 10-inch cut)._______________________ 35 33 31 27 23
2 Rib standing (chine bone-in 7-inch cut) ________________________ 39 36 34 29 25
3 Round tip .................................................. 47 44 39 33 29
4 Rump (bone-in)................................................ 30 28 24 21 17
5 Rump (boneless) ____....__________________________...._______ 47 44 39 33 29
6 Chuck blade pot roast.......................................... 32 30 • 28 25 21
7 Chuck arm pot roast ___________■.................. -________ 32 30 28 25 21
8 Chuck or shoulder (boneless)_______________-___________________ 41 38 36 32 28
9 English cut _______________*__________-____________________ 32 30 28 25 21
III. Stew and other cuts:
1. Short ribs ____________________________________________________ 22 22 20 20 16
2 Plata (bone-in) (fresh and cured)________________________________ 22 22 21 21 17
3 Plate (boneless) (fresh and cured)_______'.______________________- 27 27 25 25 21
4 Brisket (bone-in) (fresh and cured) ........__________________ 27 27 24 24 20
5 Brisket (honeless) (fresh and cured) (deckle on)__________________ 35 35 30 30 26
6 Brisket (boneless) (cured) (deckle off)._________________________ 40 40 35 35
7. Flank meat .................................................... 29 29 29 29 25
8 Neck (bone-in)___________________________-_____________________ 27 27 24 24 20
9 Neck (boneless)_____________________-____________-_______________ 34 32 29 26 22
10 Heel of round (boneless)______________*-_________________________ 34 32 28 24 20
11 Shank (bone-in) (hind and fore)________..._______....._________ 20 20 20 20 16
12 Shank (boneless) (hind and fore)_________________________________ 28 28 28 28 24
13. Soup bone_______________________________-______________________ 3 3 3 3 3
14. Suet _ ______________....___________-___-____________________ 5 5 5 5 5
JV Ground beef _ _ _ _______________-_______......._____-_____ 29 29 29 29 29
V. Retail prices of wholesale cuts:
1 Round beef---whole _ ______________............... -_____ 27 25 22 19 15
2 Sirloin beef----whole __ _____________...._______..._____________ 32 31 25 21 17
3 Short loin beef---whole__________________________________________ 38 36 31 26 22
4, Flank beef---whole________________________*___________-__________ 16 16 16 16 12
5 Rib beef---whole _________________.........________________- 29 27 25 22 18
6 'Regular chuck---whole_________..... ________________________ 24 23 21 18 14
7 Short plate---whole __________________________________.... 17 17 16 16 12
8 Brisket---whole.. . ________....._____........__________________ 20 20 17 17 13
9. Shank---whole..... ..............................-___________ 15 15 15 15 11
Grades
B or
Veal AA or A or com- C or D or
choice’ good mer- utility cull
cial
Cents Cents Cents Cents Cents
per per per per per
VL Steaks and chops: pound pound pound pound pound
1 TjOin chops ___ 48 45 39 34 30
2 Rib chops + ..._ ______________--------------------..-...i... 42 41 38 35 ' 28
3 Shoulder chops (arm and blade)_____...______........_________ 32 30 27 23 21
4 Round steak (outlets) _______ 50 46 41 36 33
5 Sirloin steak or chops _.___ 40 38 34 30 28
VII, Roasts: ,
1 Rump and sirloin (bone-in) 37 34 31 127 25
2 Rump and sirloin (boneless) 52 49 44 38 34
3 Leg - - -___ 37 34 31 27 25
4 Leg---rump-off ______ 37 34 31 27 •25
5 Leg---shank-half ___ 37 34 31 27 25
a "Leg---rump-half . _. 37 34 31 27 25
48 45 39 34 30
3 Rib . .............. •.............. 42 41 38' 35 28
9 Blade and arm ,.___ 32 30 27 23 21
10 Round 50 46 41 36 33
11 Shoulder (bone-in) (square cut)................................ 30 30 27 25 20
12 Shoulder (boneless) (square cut)...... 38 37 34 32 25
13 Boneless veal leg nr round ntTa(YtvtTrr....................... 32
14 Boneless veal sirln in or strip rt(B..^.TT......................... 32
15 Veal tenderloin _-Tt............... 32
16 Boneless veal regular rib roll ................ 32
17 Boneless veal shoulder clod T1TrtTVT_r.T......^.a........... 31
30
GPO—OPA 7380—p. 63
(s) Retail ceiling prices—Continued.
[For stores in groups 1 and 2 as provided in Maximum Price Regulation No. 355, effective June 21, 1943]
Grades
Veal---Continued B or
AA or A or com- C or D or
choice good met utility cull
cial
Cent Cents Cent Cents Cents
per per per per per
VIII. Stews and other cuts: pound pound pound pound pound
Breast (bone-in) ________».__________........................ 23 22 20 19 15
2. Breast (boneless)............................................-■ 32 30 27 23 21
3. Flank meat ____________________________________________ 32 30 27 23 21
4. Neck (bone-in)____________________________-___________________ 23 22 20 19 15
5, Neck (boneless) _ ___________________..........._______.___ 32 30 27 23 21
6 Shank (bone-in) (hind and fore)_______________.............___ 23 22 20 19 15
7 Shank and heel meat (boneless^ (hind'nnd fore) ___ 32 30 27 23 21
33 33 33 33 33
9 Neck bones _______________________________________ 9
IX. Kidneys Li............................-...... 32 32 32 32 32
X. Retail prices of wholesale cuts:
1. Hindquarters ____i_____________-___-______-_________________-- 29 27 24 21 19
2. Forequarters _ _ . . . . _______________________-_____________ 23 23 21 19 16
Lamb Mutton
Grade Grade Grade Grade
Grade Grade B or Grade Sor M or R or
Lamb and mutton AA or A or com- C or prime, com- utility
choice good mer- utility choice mer- and
cial and cial culls
good-
Cent» Cents Cents Cents Cents Cents Cents
per per per per per per per
XI. Steaks and chops: pound pound pound pound pound pound pound
1 Loin chops ...___......................... 64 60 55 49 35 ' 32 30
2 Rib chops ■________a___........ 51 48 44 40 24 21 18
3 Leg or sirloin chops .. . -___________________ 51 48 44 40 24 21 18
4 Shoulder chops, blade or arm chops______..... 44 42 39 35 21 18 16
XII. Roasts:
1 . Leg (whole, half or short cut)................. 44 42 38 34 25 23 21
2 Sirloin roast (bone-in) _ _ ___________________ 51 48 44 40 24 21 18
3 Yoke rattle or triancle (bone-in).............. 30 29 28 26 15 • 14 12
4 Yoke-rattle or triancle (boneless)............. 45 43 42 39 21 19 17
5 . Chuck or shoulder, square cut (bone-in)... .. 38 38 38 36 19 18 15"
6 Chuck or shoulder, cross cut (bone-in).....'___ 31 . 31 30 28 16 14 13
7. Loin_______________________________________ 64 60 55 49 35 32 30
8. Rib ............................. 51 48 44 40 24 21 18
9 Boneless lamb shoulder roll 39
XIII. Stews and other cuts: 39
1 Breast and flank___...___...___...___......... 23 22 20 . 19 12 10 9
2 Neck (bone-in) __________________........ 23 .22 20 19 12 10 9
3. Neck (boneless)___...»....................... 35 35 35 35 21 21 21
■4 Shank (bone-in)........................... 23 22 20 19 12 10 9
5 Patties (ground meat)____________________ -___ 35 35 35 35 21 21 21
XIV Kidneys ___________ __________ 31 31 31 31 18 18 18
XV. Retail prices of wholesale cuts:
1 Log _____________......... ____ 35 34 32 29 21 20 18
2 Loin ________________...........___ 36 32 27 23 18 16 14
3 Hotel rack _______________________......... 39 36 31 26 19 17 15
4. Yoke ................................ 23 23 22 21 12 11 9
These ceiling prices apply in all Group 1 and Group 2 stores selling these meats at retail located in Zone 9—North.
Zone 9—North includes the following area:
New York, all that portion of New York east of and including the counties of St. Lawrence, Jefferson, Lewis and Herkimer, and
east and southeast of and including the counties of Otsego, Delaware, Sullivan, Orange, Rockland, Westchester, New York, Bronx, Kings, and Richmond..
Pennsylvania, all that portion of Pennsylvania east of and including the counties of Tioga, Lycoming, Union, Mifflin, Juniata, Perry and Franklin.
Maryland, all that portion of Maryland east»! and southeast of and including the counties of Washington, Frederick, Montgomery, Prince Georges, Charles, and Saint Marys.
The District of Columbia.
Maine, all counties.
New Hampshire, all counties.
Vermont, all counties.
Massachusetts, all counties.
Connecticut, all counties.
Rhode Island, all counties.
New Jersey, all counties.
Delaware, all counties.
Th? above prices are subject to the conditions contained in notes 1 to 3, inclusive.
Note 1—Ground meat, (a) The retailer must not sell any ground meat unless it is ground beef, ground veal, or ground lamb as defined in section 20 of the beef, veal, lamb and mutton retail regulation, and he must not sell such ground meat at prices higher than those listed above.
(b) If à customer buys any retail cut of meat and wants it ground, the retailer may grind that cut of meat for thè customer, only if the grinding is done in a manner so that the customer can observe it. No addition may be charged the customer for the grinding.
(c) The retailer shall not have in his store or cooler any ground meat except ground beef, ground veal or ground lamb, or meat which has been bought by a customer and ground at the customer’s request and which is wrapped and marked with that customer’s name.
Note 2—Cube steak. The retailer must not sell any cubed steaks which have been cubed in advance of an order. If a customer buys any retail cut of meat and wants it cubed, the retailer may cube that cut of meat for the customer, only if the cubing is done in a manner so that the customer can observe it and no addition is charged the customer for the cubing.
Note 3—Yearling lamb. The ceiling prices for yearling lamb cuts of the different grades are lower than the above ceiling prices for lamb. The retailer must not sell retail yearling lamb cuts of choice grade at a higher price than the ceiling price for the corresponding retail lamb cut of good grade; he must not sell retail yearling lamb cuts of good grade at a higher price than the ceiling price for the corresponding retail lamb cut of commercial grade; and, he must not sell retail yearling lamb cuts of commercial, utility and cull grades at a higher price than the ceiling price for the corresponding retail lamb cut of utility grade,
[Paragraph (s) amended by Am. 1, 8 F.R. 4922, effective 4-14-43; Am. 2, 8 FR. 6214, effective 5-17-43; Am. 5, 8 F.R. 7827, effective 6-21-43; Am. 8, 8 F.R. 9366, effective 7-13-43; and Am. 11, 8 F.R. 12811, effective 9-20-43.]
GPO—GPA 7380—p. 64
(t). Retail ceiling prices for "beef, veal, lamb and mutton—fresh, cured and frozen—Zone 9 North.
[For stores in Grbtips 3 and 4 as provided in Maximum Price Regulation No. 855, effective June 21, 1943]
Grades
B or D or
AA or A or com« C.or cutter»
Beef choice good mer- utility and
eiai can-
ners
Cents Cents Cents Cents Cents
per per per per per ■
I. Steaks: pound pound pound pound pound'
1 PorterhouRA -__________-______................... 53 49 42 36 32
2. T-bone___..................-...........-_____________________ 53 49 42 36 32
3 Club ___ _ _________________..._____-__________... 53 49 42 36 32
4 Rib 1 O-inch cut........ z.................-___ 32 31 28 25 21
5 Rib 7-in ch cut....... . ..._________________________________ 35 83 80 26 22
6 Sirloin -- ..... ______________.....__________________--- 44 42 84 29 25
7. Pin-bone’. .......................... 44 42 34 29 25
R Sirloin (boneless) . ___........___.__________-___...... 54 52 42 36 32
9 Round (bone-in) (full cut) ______.................___-___...... 42 40 35 29 25
10 Round (boneless) (top apd bottom).. . - _________.. ....... 44 42 36 30 26
11. Round tip . _____________________________-_____________ 44 42 36 30 26
12 Chuck blade (bone-in) _ ________________---_____________ 30 28 26 23 19
13 Chuck arm (bone-in)_____________________---_____________ 30 28 26 23 19
14 Flank . ___________________________________________ 39 39 38 38 34
II. Roasts: ,
1 Rib standing (chine bone in 10-inch cut) ______________........ 32 31 28 25 21
2 Rib standing (chine bone in 7-inch cut) ___>______............. 35 33 30 26 22
3 Round tip _________________--_________________________ 44 42 36 30 26
4 Rump (bone-in) ______________________________________________ 28 26 23 19 15
5 Rump (boneless) _ _ _____________________...____________ 44 42 36 30 26
6 Chuck blade pot roast___________._____.............__________ 30 28 26 23 19
7 Chuck arm pot roast ______________......________________--- 30 28 26 23 19
R Chuck or shoulder (boneless)_____.______....________-_________ 38 36 33 29 25
9 English cut * <_________.................---... 30 28 26 23 19
III. Stew and other cuts;
1. Short ribs 21 21 19 19 15
2 Plate (hone-in) (fresh and cured)---.--.-- 21 .21 19 19 15
g plate (boneless) (fresh and cured) _________ 26 26 24 24 20
4 Brisket (bone-in) (fresh*and cured) _ *------------------ 26, 26 23 23 19
5 Brisket (boneless) (fresh and cured) (deckle o*).. 34 • 34 29 29 25
A ■RricUAf ¿KnnnlAdjS ¿PlIFAdl ACVIA off) ________....... 39 39 34 34
O, .DribKvt ^UvVUlv vh;
7 Flank meat tyT.T^rw;^n.n.__ -p---.1., 28 28 28 28 24
8 Neck (bone-in) ______......--------------------- 26 26 23 23 19
9 Neck (boneless) _____ 31 30 27 24 20
IQ J4eel of round (boneless) ____ 32 30 26 22 18
11 Shank (bone-in) (bind and fore) .. ---------------------------- 19 19 19 19 15
10 Rhanlr Zhnnelessl ¿Hind and fore5______________................ 26 26 26 26 22
Oil all Ik [WUvivM/ \xiuak1 c»uu luiv/.«»»• •• - 3 3 3 3 3
13 Soup bone ____- - - - - ~ ~ - - - - ~ - - - - - -
14 Rnef - ___________________---_________..........----------- 5 5 5 5 5
JY Ground beef • -______ 28 28 28 28 28
V. Retail prices of wholesale cuts:
1 Round beef---whole....-....----...------ 26 25 22 19 15
o Sirloin beef whole _______ 32 30 24 21 17
3 Short loin beef---whole _______ 38 35 30 26 22
4 plank beef-whole v___________--- 16 16 15 15 11
$ Rib beef whole _______ 28 27 25 22 18
A Tinonilar pHiipV------whnle 24 22 20 18 14
0. rvcglliul viiuvn nuviv.. - - 17 17 16 16 12
7 Short plate^^whole
19 19 17 17 13
o. urisKei 14 14 14 14 10
9 Shank---whole ■■ _________
Grades
B or
Veal AA or A or com- C or D or
choice good mer- utility cull
cial
Cents Cents' Cents Cents Cents
per ' per per per per ■
VI. Steaks and chops: pound. pound pound pound pound
1 ^rOin chopR 45 42 37 32 28
40 39 36 33 26
2« Rib chops.---------- j 30 28 25 22 20
3. Shoulder chops (arm and blade)--------... 47 44 39 34 31
4. Round steak (cutlets)-..-----------------------
38 36 32 29 26
VII. Roasts: J, 35 33 29 26 23
1, Rump and sirloin (bone-in)--...-.-------------“--- 49 46 41 36 32
2. Rump and sirloin (boneless)
O Tow .........'..i.- ---.. 35 33 29 26 23
35 33 ' 29 26 23
4. Leg rump-on.....--.-.-------------------- 35 33 29 26 23
O. JUCg---'ollalil^ ~ ------- . 35 33 29 26 23
6. Leg---rump-half--------------
45 42 37 32 28
■40 39 86 33 26
30 28 25 22 20
9« Blade and 47 44 39 34 31
OhiniMnr /hnnft-ini ¿cnilAFA Cllt) ___ 29 27 26 24 19
11. bnouiaer ^dqiiv-iuj tm/--.---------------- 36 35 32 30 24
12. bnouiaer ^uoncivso/ ^1417--. 30
13. Boneless veal leg or round----..... 30
14. Boneless veal sirloin or strip-.... 30
15. Veal tenderloin................................................ 30
16. Boneless veal regular rib roll................•---......-........ 29
17. Boneless veal shoulder clod----- 28
io TlzvnAd v/Utad ond tied VPfll roll _____
589450°—44---5
GPQ—OPA 7380—ip. 65
(t) Retail Ceiling prices—Continued.
[For stores in Groups 3 and 4 as provided in Maximum Price Regulation No. 355, effective
June 21, 1943]
Grades
Veal---Continued B or
AA or- A or com- C or D or
choice good mer- utility culi
eiai
Cents Cents Cents ‘Cents Cents
per per per per per
VIII. Stews and other cuts: pound pound pound pound pound
1. Breast (bone-in)...;............................................ 21 21 19 18 14
2. Breast (boneless).....?........................................ 30 28 25 22 20
3. Flank meat........... ,............................ 30 28 25 22 20
4. Neck (bone-in)................................................ 21 21 19 18 14
5. Neck (boneless)................................................ 30 28 25 22 20
6. Shank (bone-in) (hind and fore)........<...................... 21 21 19 18 14
7. Shank and heel meat (boneless) (hind and fore) _ 30 28 25 22 20
8. Ground veal and natties . ' _______ 31 31 31 31 31
9. Neck bones......1...'«......................................... 8
IX. Kidneys.......................................................... 31 31 31 31 31
X. Retail prices of wholesale cuts:
I. Hindquarters.................................................. 28 27 24 21 19
2. Forequarters................................................... 23 22 21 19 15
Lamb Mutton
Lamb and mutton Grade Grade Grade Grade
Grade Grade B or Grade S or M or R or
AA or A or com- C or prime, com- utility
choice good mer- utility choice mer- and.
cial and cial culls
good
Gents Cents Cents Cents Cents Cents Cents
per per per per per per per
XI. Steaks and chops- pound pound pound pound pound pound pound
1. Loin chops.................................... 61 57 52 46 33 30 28
2. Rib chops..................................... 48 45 42 38 22 19 17
3. Leg or sirloin chops............................ 48 45 42 38 22 19 17
4. Shoulder chops, blades or arm chops........... 42 39 37 33 19 17 15
XII. Roasts:
1. Leg (whole, half or short cut).........._________ 42 40 36 32 23 21 20
2. Sirloin roast (bone-in)......................... 48 45 42 38 22 19 17
3. Yoke rattle or triangle (bone-in),......._______ 28 27 27 25 14 13 11
4. Yoke rattle or triangle (boneless)............... 42 41 40 37 20 17 15
5. Chuck or shoulder, square cut (bone-in)....... 36 36 36 34 18 16 14
6. Chuck or shoulder cross cut (bone-in)......... 30 29 • 28 27 15 13 12
7. Loin........................................... 61 57 52 46 33 30 28
8. Rib................ ..... ............ 48 45 42 38 22 19 17
9, Boneless lamb shoulder roll. ......____________ 37
XIII. Stews and other cuts:
1. Breast and flank............................... 21 20 19 17 11 10 9
2. Neck (bone-in)......... ........_______...... 21 20 19 17 11 10 9
3. Neck (boneless)..-.....________.........______ 33 33 33 33 20 20 20
4. Shank (bone-in)_____________________........___ 21 20 19 17 11 10 9
5. Patties (ground meat) ______ 33 33 33 33 20 20 20
6. Neckbones___--__________________ 8
XIV. Kidneys,. • ___ ....___...._______ 29 29 29 29 16 16 16
XV. Retail prices of wholesale cuts:
1. Leg__________________________-___......_______ 35 33 31 29 21 19 18
2. Loin........................................... 85 32 27 23 17 15 14
3. Hotel rack...........___............___________ 39 36 31 26 18 16 14
4. Yoke.......................................... 23 22 22 20 11 10 9
These ceiling prices apply in all Group 3 and Group 4 stores selling these meats at retail located in Zone 9—North.
Zone 9—North includes the following area:
New York, all that portion of New York east of and including the counties of St. Lawrence, Jefferson, Lewis and Herkimer, and
east and southeast of and including the counties of Otsego, Delaware, Sullivan, Orange, Bockland, Westchester, New York, Bronx, Kings, and Richmond.
Pennsylvania, all that portion of Pennsylvania east of and including the counties of Tioga, Lycoming, Union, Mifflin, Juniata, Perry, and Franklin.
Maryland, 'all that portion of Maryland east and southeast of and including the counties of Washington, Frederick, Montgomery, Prince Georges, Charles, and Saint Marys.
The District of Columbia.
Maine, all counties.
New Hampshire, all counties.
Vermont, all counties.
Massachusetts, all counties.
Connecticut, all counties.
Rhode Island, all counties.
New Jersey, all counties.
Delaware, all counties.
The above prices are subject to the conditions contained in notes 1 to 3, inclusive:
Note 1—Ground meat, (a) The retailer must not sell any ground meat unless it is ground beef, ground veal or ground lamb as defined in section 20 of the beef, veal, lamb and mutton retail regulation, and he must not sell such ground meat at prices higher than those listed above.
(b) If a customer buys any retail cut of meat and wants it ground, the retailer may grind that cut of meat for the customer, only if the grinding is done in a manner so that the customer can observe it. No addition may be charged the customer for the grinding.
(c) The retailer shall not have in his store or cooler any ground meat except ground beef, ground veal or ground lamb, or meat which has been bought by a customer and ground at the customer’s request and which is wrapped and marked with that customer's name.
Note 2—Cube steak. The retailer must not sell any cubed steaks which have been cubed in advance of an order. If a customer buys any retail cut of 'meat and wants it cubed, the retailer may cube that cut of meat for the customer, only if the cubing is done in a manner so that the customer cah observe it and no addition is charged the customer for the cubing.
Note 3—Yearling lamb. The ceiling prices for yearling lamb elite of the different grades are lower than the above ceiling prices for lamb. The retailer must not sell retail yearling lamb cuts of choice grade at a higher price than the ceiling price for the corre-. spending retail lamb cut of good grade; he must not sell retail yearling lamb cuts of good grade at a higher price than the ceiling price for the corresponding retail lamb cut of commercial grade; and, he must not sell retail yearling lamb cuts of commercial, utility and cull grades at a higher price than the ceiling price for the corresponding retail lamb cut of utility grade.
[Above portion of paragraph (t) amended by Am. 1, 8 FR. 4922, effective 4-14-43; Am. 2, 8 F.R. 6214, effective 5-17-43; Am. 5, 8 F.R. 7827, effective 6-21-43; Am. 8, 8 F.R. 9366, effective 7-13-43; and Am. 11, 8 F.R. 12811, effective 9-20-43.]
GPO—OPA 7380—p. 66
(1) Retail ceiling prices for beef, vea I, lamb and mutton—fresh, cured and frozen—Zone 9 North
(For stores in G.-oup 3B and 4B as provided in Amendment 12 to Maximum Price Regulation No. 355. effective October 28. 1943]
Grades
Beel AA or A or B or C or util- D or cut-
choice good commer- ity ters and
cial canners
Cents per Cents per Cents per Cents per Cents per
1. Steaks: lb. lb. lb. lb. lb.
Porterhouse............................................. 51 47 40 35 31
T-bone......-_________________-......................... 51 47 40 35 31
Club.......... -............... . 51 47 40 . 35 31 ■
Rib---10-inch cut______________________________________ 31 30 27 24 20
Rib---7 inch cut ... ____________________________-______ 34 32 29 25 21
Sirloin .. ______________-....................------ 42 40 33 28 24
Pin bone _________________________--___________________ , 42 40 » 33 28 21
Sirloin (boneless) . ______....._______________________ 52 50 40 35 31
Round (bone-in) (full cut).............-...............-- 40 38 34 28 24
Round (boneless' (top and bottom)._______________ ____ 42 40 35 25 ■
Round tip .. - -____ -.- -_______--------------- 42 40 . 35 29 25
Chuck blade (bone-in).. ____-.1_________________________ . 29 27 25 22 18
Chuck arm (bone-in)...........................---....... 29 25 22 18
Flank....... ...____________________ _________________ 38 38 37. 37 33
tl. Roasts:
Rib standing (chine bone-in, l()-inch cut)................ 31 30 27 24 20
Rih standing (chino bone-in, 7 inch cut)______________... 34 32 29 25 21
Round tip . __________________....___________________ 42 40 35 29 25
Rump (bone-in)_______....__________-__________________- 27 25 22 18 14
Rump (boneless) .. _________________*________________ 42 40 35 29 25
Chuck blade pot roact ______________________________ 29 27 25 22 18
Chuck arm pot roast - _____________________ 29 25 22 18
Chuck or shoulder (boneless)___________________________ 37 3.5 32 28 24
English cut.............................................. 29 27 25 22 18
111. Stews and other cuts' X
Short ribs.......... -........................... 20 20 18 18 14
Plate (bone-in) (fresh or cured)___...... _____________ 20 20 18 18 14
Plate (boneless) (fresh or cured'.. ....._________________ 25 25 23 23 19
Brisket (bone-in) (fresh or pured) _ ___________________ 25 9r 22 22 18
Brisket (boneless) (fresh or cured) (deckle on) ......... 33 33 28 28 24
Brisket (hrineless) (cured) (deckle off) - ________________ 38 38 33 33
Flank meat ______________________-___ 27 27 27 27 23
Neck (bone-in) _____________________________________ 25 25 22 22 18
Neck (boneless) __________-________________-______ 30 29 26 23 19
Heel of round (boneless)________________-___'____________ 31 29 25 21 17
Shank (bone-in) (hind and fore) ______________________ 18 18 18 18 14
Shank (boneless) (hind and fore) __________________-- 25 25 25 25 21
Soup bone _ __ __________________________________ 3 3 3 3 3
Suet _____________________________________ --- 5 5 5 5 5
IV Ground beef _________________________________ 27 27 27 27 27
V. Retail prices of wholesale cuts:
Round beef---whole ___________________............ 25 24 21 18 14
Sirloin beef----whole ___-________________------------ 31 29 23 20 16
Short loin beef---whole - -__________________-___--------- 37 34 29 25 21
Flank beef---whole __________________________------- 15 15 14 14 10
Rib beef---whole _________-_________________ 27 26 24 21 17
Regular chuck---whole _______________________________ 23 21 19 17 13
Short plate---whole -_____________________-_____________ 16 16 15 15 11
Brisket---whole - ________________________ 18 18 16 16 12
Shank---whole _______________________-_____________ 14 14 14 14 10
Grades
Veal AA or A or B or com- C or D or
choice good mercial utility cull
Cents Cents Cents Cents Cents
VI. Steaks and chops: per lb. per lb. per lb. per lb. per lb.
Loin chops _____________________________________ 43 40 36 31 27
Rib chops - _____________________________________ 38 38 35 32 25
Shoulder chops (arm and blade)___■_________......___.... 29 27 24 21 19
Round steak (cutlets)--.-.________-_____________________ 45 42 38 33 30
Sirloin steaks or chops ____________________________...... 37 35 31 28 25
VII. Roasts:
Rump and sirloin (bone-in) _.___________________________ 34 32 28 25 22
Rump and sirloin (boneless) - - ______________-------- 47 44 39 35 31
Leg ______________-________*- _________ --- •- --- 34 32 28 25 22
TjCg----rump-off ___________________---------------_____ 34- 32 28 25 22
Leg---shank-half_____________________________________ 34 32 28 25 22
Leg---rump-half - _____________________...._____-_____ 34 32 28 25 22
43 40 36 31 27
Rib -----------...................---------- 38 38 35 32 25
Blade and arm _ _________________________________.... 29 27 24 21 19
Round - ____.___________________________-------- 45 42 38 33 30
Shoulder (bone-in) (square cut) - - 1.... ------------ 28 26 25 23 18
Shoulder (boneless) (square cut)- -- --___----------___- - - - 35 34 31 29 23
29
29
29
•28
Boned, rolled and tied veal roll............---.......... .......... 27
GPO—OPA 7^80—p. 67
(1) Retail ceiling prices for beef, veal, lamb and mutton—fresh, cured and \ frozen—Zone 9 North—Continued \
[For stores in Group SB and 4B as provided in Amendment 12 to Maximum Price Regulation No. 355, effective October 28, 1943]
Grades
Veal---Continued AA or A or good B or com- C or D or cub
choice mercial utility
Cents per Cents per Cents per Cents per Cents per
VIII. Stews and other cuts: pound pound pound pound pound
Breast (hone-in) _____________ 20 20 18 17 14
Breast (boneless)......................________.......... 29 27 21 19
Flank meat-. __________.....___________________________ 29 27 24 21 19
Neck (bone-in)______________________________________... 20 20 18 17 14
Neck (boneless). _______._______X._____________________ 29 27 24 21 19
Shank (bone-in) (hind and fore)......................... 20 20 18 17 14
Shank and heel meat (boneless) (hind and fore) . . 29 27 24 21 19
30 30 30 30 30
Neck bones . ________....____________________________ 8
IX. Kidnevs: . __________________ _____ 30 30 30 30 30
X. Retail prices of wholesale cuts:
Hindoiiarters ____ .___________ 27 26 23 20 18
22 21 20 18 14
Grades
Lamb and mutton Lamb Mutton
S or R or
AA or A or B or com- C or prime, M or com- utility
choice good mercial utility choice, mercial and
and good culls
Cents per Cents per Cents per Cents per Cents per Cents per Cents per
XL Steaks and chops: pound pound pound pound pound pound pound
Loin chops....................... 59 55 50 44 32 29 27
Rib chops.......................... 46 43 40 37 21 18 16
Leg or sirloin chops................ 46 43 40 37 21 18 16
Shoulder chops, blade or arm chops. 40 38 36 32 18 16 14
XII. Roasts:
Leg (whole, half, or short cut)...... 40 38 35 31 22 20 19
Sirloin roast (bone-in)______________ 46 43 40 37 21 18 16
Yoke, rattle.or triangle (bone-in)... 27 26 26 24 14 13 11
Yoke, rattle or triangle (boneless).. 40 39 38 36 19 16 14
Chuck qr shoulder (square cut)
(bone-in)................ ........ 35 35 35 33 17 15 14
Cbuek of shoulder (cross cut)
(bone-in)......................... 29 28 27 26 14 13 12
Loin............................... 59 55 50 44 32 29 27
Rib................................ 46 43 40 37 21 18 16
Boneless lamb shoulder roll....... . 36
XIII. Stews and other cuts:
Breast and flank___________________ 20 19 18 16 11 10 9
Neck (bone-in)..................... 20 19 18 16 11 10 9
Neck (boneless).................... 32 32 32 32 19 19 lb
Shank (bone-in).................... 20 19 18 16 11 10 9
- Patties (ground meat).............. 32 32 32 32 19 19 19
Neck bones._______________________ 8' 8
XIV. Kidneys......................... 28 28 28 28 15 15 15
XV. Retail prices of wholesale cuts:
Leg................................ 34 32- 30 28 20 18 17
Loin............................... 34 31 26 22 16 14 14
Hotel rack......................... 38 35 30 25 17 15 14
Yoke............................... 22 21 21 19 11 10 9
Notes-—These Ceiling Prices Apply in Group 3B and Group 4B Stores Selling These Meats at Retail Located in Zone 9 North
Zone 9—North includes the following area:
New York, all that portion of New York east of and including the counties of St. Lawrence, Jefferson, Lewis and Herkimer, and east and southeast of and including the counties of Otsego, Delaware, Sullivan, Orange, Rockland, Westchester, New York, Bronx, Kings, and Richmond.
Pennsylvania, all that portion of Pennsylvania east of and including the counties of Tioga, Ly-coming, Union, Mifflin, Juniata, Perry, and Franklin.
Maryland, all that portion ol Maryland east and southeast of and including the counties of Washington, Frederick, Montgomery, Prince Georges, Charles, and Saint Marys.
The District of Columbia.
Maine, all counties.
New Hampshire, all counties.
Vermont, all counties.
Massachusetts, all counties.
Connecticut, all counties.
Rhode Island, all counties.
New Jersey, all counties.
Delaware, all counties.
The above prices are subject to the conditions contained in Notes 1 to 3. inclusive.
Note 1—Ground meat—(a) The retailer must not sell any ground meat unless it is ground beef, ground veal or ground lamb as defined in section 20 of the beet, veal, lamb and mutton retail regulation, and he must not
sell such ground meat at prices higher than those listed above.
(b) If a customer buys any retail cut of meat and wants it ground, the retailer may grind that cut of meat for the customer, only if the grinding is done in a manner so that the customer can observe it. No addition may be charged the customer for the grinding.
(c) The retailer shall not have in his store or coolei any ground meat except ground beef, ground vealor ground lamb, or meat which has been bought by a customer and ground at the customer’s request and which is wrapped and marked with that customer’s name.
Note 2— Cube steak —The retailer must not sell any cubed steaks which have been cubed in advance of an order. *If a customer buys any retail cut of meat and wants it cubed, the retailer may cube that cut of meat for the customer, only if the cubing is done in a manner so that the customer can observe it and no addition is charged the" customer for the cubing.
Note 3— Yearling lamb.—The ceiling prices for yearling lamb cuts of the different grades are lower than the above ceiling prices for lamb. The retailer must not sell retail yearling lamb cuts of choice grade at a higher price than the ceiling price for the corresponding retail lamb cut of good grade; he must not sell retail.yearling lamb cuts of good grade at a higher price than the ceiling price for the corresponding retail lamb cut of commercial grade; and, he must not sell retail yearling lamb cuts of commercial, utility and cull grades at a higher price than the ceiling price for the corresponding retail lamb cut of utility grade.
(Subparagraph (1) added by Am. 12, 8 F.R.
14738, effective 10-28-43.]
GPO—OPA 7380—p. 68
(u) Retail ceiling prices for beef, veal, lamb and mutton—fresh, cured and
frozen—Zone 9 South.
[For stores in Groups 1 and 2 as provided in Maximum Price Regulation No. 855, effective June 21,1943]
Grades
B or D or
Beef AA or A or com- C or cutters
choice good mer- utility and
eiai ‘ can-
ners
Cent» Cents Cents Cents Cents
per per per per per
I. Steaks: pound pound pound pound pound
1 Porterhouse___...___________-__________________............... 55 51 44 37 33
2 T-bone... .*•.................-................................ - 55 51 44 37 33
* 3 Club ____________________................... 55 51 44 37 33
4 Rib 10-inch cut____________________.._________....___....______ 35 33 31 27 23
5 Rib 7-inch cut-.............. ......................... 39 36 34 29 25
6 Sirloin _____.....___...................________......... 46 44 36 31 27
7 Pin bone ..... ___........ .......... 46 44 36 31 27
8 Sirloin (boneless).............................................. 57 54 44 38 34
9 Round (bone-in) (full cut).. ........2............... 45 42 37 31 27
m Round ¿boneless) (top and bottom)____________________________ 47 44 39 33 29
11 Round tip......______........___........ 47 44 39 33 29
12 Chuck blade (bone-in).._________________...____________-______ 32 30 28 25 21
13 Chuck arm (bone-in)...___________________________.......... 32 30 28 25 21
14. Flank... ........,............................................. 40 40 40 40 36
II. Roasts:
1 Rib standing ¿chine bone in 10-inch cut)..______________________ 35 33 31 27 23
2 Rib standing (chine bone in 7-inch cut).....____________________ 39 36 34 29 25
3 Round tip............... ............____________......_____ 47 44 39 33 29
4 Rump (bone-in)__________-_____..........................7^..*» 30 28 24 21 17
5 Rump (boneless)................-.............................. 47 44 39 33 29
6 Chuck blade pot roast.......................................... • 32 80 28 25 21
7 Chuck arm pot roast _ ...___................................. 32 30 28 25 21
8 Chuck or shoulder (boneless)............7...................... 41 38 36 32 28
9 English cut______......._________________________________...___ / 32 30 28 25 21
III. Stewand other cuts:
1. Short ribs,^..............................___............ -_______ 22 22 20 20 16
2, Plate (bone-in) (fresh & cured). ....._______................. .. 22 22 21 21 17
3 Plate (boneless) (fresh & cured)_________________________________ 27 27 25 25 21
4 Brisket (bone-in) (fresh & cured)............................... 27 27 24 24 20
5 Brisket ¿boneless) ¿fresh & cured) ¿deckle on)___________________ 35 35 30 30 26
6 Brisket (boneless) (cured) (deckle oft)..........___.............. 40 40 35 35
7. Flank meat..... 29 29 29 29 25
8. Neck (bone-in)........... 17... 27 27 24 24 20
9. Neck (boneless)............................... 34 32 29 26 22
10. Heel of round (boneless)........................................ 3« 32 28 24' 20
11. Shank (bone-in) (hind ¿ fore)-.___............. 20 20 20 20 16
12. Shank ¿boneless) ¿hind & fore)__________________________________ 28 28 28 28 24
13. Soup bone______.............._________________.........___..... 3 3 3 3 3
14. Suet ......................................................... 5 5 5 5 5
(V Ground beef ___________..................................... 29 22 29 29 29
V. Retail prices of wholesale cuts:
1. Round beef---whole............. ............. ...... 27 25 22 19 15
2. Sirloin beef---^hole __________ 32 31 25 21 17
3. Shank loin beef--- whole______________ 88 36 31 26 22
4. Flank beef--- whole.............................................. 16 16 16 16 12
5. Rib beef---whole._ __________.....______________________________ 29 27 25 22 18
6. Regular chuck---whole.... 24 23 21 18 14
7. Short plate---whole 17 17 16 16 12
8. Brisket---whole............______............................... 20 20 17 17 13
9. Shank---whole.. ...........____________________________________ 15 46 15 15 11
Grades
Veal B or
AA or A or com- C or D or
choice good mer- utility cull
eiai
Cent» Cent» Cents Cents Cent»
per per per per per
VI. Steaks and chops: pound pound pound pound pound
1. Loin chops ______ 48 45 39 34 30
2. Rib chops ................................................. 42 41 38 35 28
3 Shoulder chops (arm and blade)................................. 32 30 27 23 21
4. Round steak (cutlets)__________ 60 46 41 36 33
Sirloin steak or chops.......___................................. 40 38 34 30 28
VII. Roasts:
1 Rump and sirloin (bone-in)_____________________________________ 37 34 31 27 25
2 Rump and sirloin (boneless) ____________...................... 62 4o 44 38 34
3. Leg r____................___ 37 84 31 %t 25
4 Leg---rump-off ___________.............______________________ 87 84 31 it 25
5 Leg---shank-hal f ________________________________________________ 37 34 31 27 25
6. Leg---rump-half.. ....... ...._____............. .....- 87 34 31 27 25
7. Loin ____J..___________...._______....._________________________ 48 45 39 34 30
8. Rib............................................................. 42 41 38 35 28
9. Blade and arm ......___...______............................... 82 30 27 23 21
10 Round --r _______.---7.••••m 50 46 41 36 33
11 Shoulder (bone-In) (square cut) .................t. 80 30 27 25 20
12. Shoulder (boneless) (square cut). 38 37 84 32 25
J3 Boneless veal leg or round ___T._____ 32
14 Boneless veal sirloin or strip -___ 32
15. Veal tenderloin. _______.................... 32
16 Boneless veal regular rib roll______.......______________ 32
17. Boneless veal shoulder clod...... 31
18. Boned, rolled and tied veal roll...................... 30
GPO—GPA 7380—p. 69
(u) Retail ceiling prices—Continued.
[For stores in Groups 1 and 2 as provided in Maximum Price Regulation No. 355, effective
June 21. 1943]
Grades
Veal---Continued B or
AA or A or com- C or D or
choice good mer- utility cull
cial
Cents Cents Cents Cents Cents
per per per per per
VIII. Stews and other cuts: pound pound pound pound pound
1 Breast (hnne*in) .1 23 22 20 19
2 Breast (boneless) ________________-.---'___ * 32 30 27 23 21
3 F]snk meat ____________________...._____-------___-_________ 32 30 27 23 21
1 4 Neck (bone-in) _____________________________________-__________ 23 22 20 19 15
5 Neck (boneless) ________________________-_____________________ 32 30 ' 27 23 21
A RhanV ¿hnnc-in) ¿hind and fnre) . - _ . . _ ___________ 23 22 20 19 15
7? Shank and heel meat (boneless) (hind and fore) 32 30 27 23 21
2 Ornund veal and natties 33 33 33 33 33
9 Neck bones _ _ _ ______________s.________ 9
IX Kidneys ________________________________.................. 32 32 32 32 32-
X. Retail prices of wholesale cuts:
1 Hindquarters _______________________...__________ 29 27 24 21 19
2. Forequarters.........__________________________________________ 23 23 21 19 16
Lamb Mutton
Grade Grade Grade Grade
Grade Grade •Bor Grade Sor M or Ror /
Lamb and mutton AA or A or com- Cor prime, com- utility .
choice good mer- Utility •choice mer- and -
cial and cial culls
good
Cents ’ Cents Cents Cents Cents Cents Cents
per per per per per . per per
XI. Steaks and chops: pound- pound pound pound pound pound. pouna
1 Loin chops. ________...^_____................ 63 60 54 48 34 32 2»
2 Rib chops J. ..._______________________ 50 47 44 40 23 20 17
3 Leg or sirloin chops __________..._______ 50 47 44 40 23 20 17
4 Shoulder chops, blade or arm- chops____________ 43 41 38 35 20 18 15
XII. Roasts:
1 Leg (whole, half or short cut)__________________ 43 41 37 33 24 22 20
2 Sirloin roast (bone-in) _______________________ 50 47 44 40 23 20 17
3 Yoke rattle or triangle (bone-in)....__________ 29 28 28 . 26 14 13 11
4 Yoke* rattle or triangle (boneless).............. 44 43 41 39 21 18 16
5 Cbpok nr shoulder, square eut (bone-in)....... 37 37 37 35 18 17 15
a Chuck nr shoulder, cross cut (bone-in)......... 30 30 29 27 15 14 12
7. Loin _________________________________________ 63 60 54 ' 48 34 32 29
8. Rib . ......... -----___________ 50 47 44 40 23 20 17
9 Boneless lamb shoulder roll 38
XIII. Stews & other cuts:
1 Breast & flank_______--------- 22 21 19 18 11 10 9
2 Neck (bonc-in) _ _____________-___________ --- 22 21 19 18 11 10 9
3 Neck (boneless) ____________________------ 34 34 34 34 20 20 20
4 Shank (bone in) ___...________________________ 22 21 19 18 11 10 9
5 Patties (ground méat)....................... 34 34 34 34 20 20 20
8 8
XIV Kidneys ___________________________--- 30 30 30 30 17 17 17
iXV. Retail prices of wholesale cuts: 35 33 31 28 20 19 18
2 Loin . . ---------....... 35 32 27 23 17 15 13
3 Hotel rack _____________________________ 38 36 31 26 18 16 14
4 Yoke ____________________________--- 23 22 22 20 11 10 9
These ceiling prices apply in all Group 1 and Group 2 stores selling these meats at retail located in Zone 9—South.
’ Zone 9—South includes the following areas:
West Virginia, the following counties: Berkeley and Jefferson.
Virginia, all that portion of Virginia east
of and including the counties of Frederick, Shenandoah, Rockingham, Augusta, Rockbridge, Botetourt, Roanoke, Franklin, and Patrick.
North Carolina, all that portion of North Carolina east and southeast of and including the counties of SurryK Yadkin, Iredell, Catawba, Lincoln, and Gaston.
South Carolina, all that portion of South Carolina east of and including the counties of York, Chester,-Fairfield, Richland, Lexington, Aiken, Barnwell, Allendale, Hampton, Jasper, and Beaufort.
Georgia, all that portion of Georgia east of and including the counties of Richmond, Jefferson, Emanuel, Treutlen, Wheeler, Telfair, Coffee, Berrien, Cook, and Brooks.
Florida, the following counties of Florida: Jefferson, Madison, Taylor, Hamilton, Suwannee, Lafayette, Dixie, Columbia, Gilchrist, Levy, Baker, Nassau, Duval, Union, Bradford, Clay, St. Johns, Alachua, Putnam, Flagler, Marion, Volusia, Lake, Sumter, Citrus, Hernando, and Pasco.
The above prices are subject to the conditions contained in notes 1 to 3, inclusive.
Note 1—Ground meat, (a) The retailer must not sell any ground meat unless it is ground beef, ground veal or ground lamb as d'fined in section 20 of the beef, veal, lamb and mutton retail regulation, and he must not sell such ground meat at prices higher than those listed above.
(b) If a customer buys any retail cut of meat and wants it ground, the retailer may grind that cut of meat for the customer, only if the grinding is done in a manner so that the customer can observe it. No addition may be charged the customer for the grinding.
(c) The retailer shall not have in his store or cooler any ground meat except ground beef, ground veal or ground lamb, or meat which has been bought by a customer and ground at the customer’s request and which is' wrapped and marked with that customer’s name.
Note 2—Cube steak. The retailer must not sell any cubed steaks which have been cubed in advance of an order. If a customer buys any retail cut of meat and wants it cubed, the retailer may cube that cut of meat for the customer, only if the cubing is done in a manner so that the customer can observe it, and no addition is charged the customer for the cubing.
Note 3—Yearling lamb. The ceiling prices for yearling lamb cuts of the different grades are lower than the above ceiling prices for lamb. The -retailer must not sell retail yearling lamb cuts of choice grade at a higher price than the ceiling price for the corresponding retail lamb cut of good grade; he must not sell retail yearling lamb cuts of good grade at a higher price than the ceiling price for the corresponding retail lamb cut of commercial grade; and, he must not sell retail yearling lamb cuts of commercial, utility and cull grades at a higher price than the ceiling price for the corresponding retail lamb cut of utility grade.
{Paragraph (u) amended by Am. 1,8 F.R. 4922, effective 4-14-43; Am. 2, 8 F.R. 6214, effective 5-17-43; Am. 5, 8 F.R. 7827, effective 6-21-43; Am. 8, 8 FR. 9366, effective 7-13-43; and Am. 11,ₜ8 F.R. 12811, effective 9-20-43.]
GPO—OPA 7380—p. 70
(v) Retail ceiling prices for beef, veal, lamb and mutton—fresh, cured and frozen—Zone 9 South.
[For stores in Groups 3 and 4 as provided in Maximum Price Regulation No. 355, effective June 21, 1943]
Grades
Beef B or D or
AA or A or com- C or cutters
choice good mer- utility and
cial can-
ners
Cents Cents Cents Cents Cents
per per per per per
I. Steaks: pound pound. pound pound pound
1, Porterhouse ...______________________________________________-___ 53 49 42 36 32
2. T-bone.._________________________________________________________ 53 49 42 36 32
3 Club........................ -.................. 53 49 42 36 32
4 Rib 10-inch cut_______________________________________________ 32 31 28 25 21
5. Rib 7-inch cut ______________________________________--_____ 35 33 30 26 22
6. Sirloin......-....--______________________________________________ 44 42 34 29 25
7 Pin bone ______________________________________________________ 44 42 34 29 25
8 Sirloin (boneless) _______________________________________________ 54 52 42 36 32
9 Round (bone-in) (full cut)______________-_______________________ 42 40 35 29 25
10 Round (boneless) (top and bottom)_______....__________________ 44 42 36 30 26
11. Round tip ____-___......__________________-_____________.... 44 42 36 30 26
12 Chuck blade (bone-in)_________________________________________ 30 28 26 23 19
13. Chuck arm (bone-in)..____________________________________...___ 30 28 26 23 19
14. Flank __ ...._________________________-___________________--___ 39 39 38 38 34
II. Roasts:
1 Rih standing (chine bone in 10-inch cut)_______________.. ..... 32 31 28 25 21
2 Rib standing (chine bone in 7-inch cut)--*-----.._________-______ 35 33 30 26 22
3. Round tip _____________________________________________________ 44 42 36 30 26
4 Rump (bone-in). ______________________________________________ 28 26 23 19 15
5 Rump (boneless) ________________________________________- 44 42 36 30 26
6 Chuck blade pot roast__________________________ 30 28 26 23 19
7 Chuck arm pot roast___________________________....________.___ 30 28 26 23 19
8 Chuck or shoulder (boneless)_______________________________-___ 38 36 33 29 25
9 English cut __________................___.......___..___....... 30 28 26 23 19
III. Stew and other cuts:
1. Short ribs......_______-___________-_____________________________ 21 21 19 -19 1%
2 Plate (bone-in) (fresh and cured)_______________________________ 21 21 19 19 15
3. Plate (boneless) (fresh and cured).__________________________-___ 26 26 24 24 20
4 Brisket (bone-in) (fresh and cured)___________________________.. 26 26 23 23 19
& Brisket (boneless) (fresh and cured) (deckle on)_________________ 34 34 29 29 25
6 Brisket (boneless) (cured) (deckle off) - ______:____________-___ 39 39 34 34
7. Flank meat_______-___________________________'__________________ 28 28- 28 28 24
8. Neck (bone-in)...................... ................. -- 26 26 23 23 19
9 Neck (boneless) _________________________-________.... 31 30 27 24 2Q
10. Heel of round (boneless) ______....___1...__________-________-- 32 30 26 22 18
11. Shank (bone-in) (bind and fore)...._______.________...______.... 19 19 19 19 15
12 Shank (hnnaless) (hind and fore)_________....________________--- 26 26 26 26 22
13 Soup bone - ___________________________________________________ 3 3 3 3 3
14- Suet ________.......____________________-_____....._______-- 5 5 5 5 5
IV Ground beef _ _____________________________-_____...._________... 28 28 28 28 28
V. Retail prices of wholesale cuts:
1 Round beef---whole _ _______________.... 26 25 22 19 15
2 Sirloin beef---whole .. ________________________________ 32 -30 24 21 17
3, Short loin beef---whole ________________________________________ 38 35 30 26 22
4. Flank beef---whole . ___________________________-_____....... 16 16 15 15 11
Rib beef---whole - _______________________________ 28 27 25 22 18
6 Regular chuck---whole __________________________________... 24 22 20 18 14
7 Short plate---whole ___________________..._____...... 17 17 16 16 12
8. Brisket---whole __ _ ___________-___________-_____________--- 19 19 17 17 13
9 flhank«---wbolp - V j_______... 14 14 14 14 10
Grades
Veal B or
AA or A or com- C or D or
choice good mer- utility cull
cial
Cents Cents Cents Cents Cents
per per per per per
VI. Steaks and chops: pound pound pound pound pound
j Loin chops - ___________-_____ 45 42 37 32 28
2 Rib chops ___________ 40 39 36 33 26
3 Shoulder chops (arm and blade) - ________.................... 30 28 25 22 20
4 Round steak (outlets) _______________......................... 47 44 39 34 31
5 Sirloin steak or chops ____________ 38 36 32 29 26
VII. Roasts:
1 Rump and sirloin (bone-in) ________ 35 33 29 26 23
2 Rump and sirloin (boneless) ___________........................ 49 46 41 36 32
3 Leg >_________ 35 33 29 26 23
4 Leg rumn-nff ________T___..____________________________ 35 33 29 26 23
5 T^eg shank-half -____ 35 33 29 26 23
a Leg rump-half _____.......___ 35 33 29 26 23
7 T'Oin - -________ 45 42 37 32 28
R Rib ________......................................... 40 39 36 33 26
9 Blade and arm _______...............................--------- 30 28 25 22 20
10 Round ________ 47 44 39 34 31
11 Shoulder (bone-in) (square cut) 29 27 26 24 19
12 Shoulder (boneless) (sQuarecut) ...................a........... 36 35 32 30 24
30
iO. JDUUVlvoo Vcdl leg UI 30
30
16 Boneless veal regular rib roll____ 30
29
18. Boned, rolled and tied veal roil..------------------............. 28
ÇPO—OPA 7380—p. 71
(v) Heidi! ddltif^ priee^Coiitinued.
[For stores in Groups 3 and 4 as provided in Maximum Price Regulation No. 355, effective June 21, 1943}.
Grades
B or
Veal---Continued AA or A or com* C or D or
choice good men utility cull
ciaJ
Cent- Cents Cents Cents Cents
! per per ■ per per per
VIII. Stews and other cuts: pound pound pound pound pound
1. Breast (bone-in)_______________________________ 21 21 19 18 14
30 28 25 22 20
3. Flank meat.................................... 30 28 25 22 20
4. Neck (bone-in)__________ 21 21 19 18 ' 14
5. Neck (boneless)........................................_........ 30 28 25 22 20
6. Shank (bone-in) (hind and fore)_______________________ . ' . 21 21 19 18 14
7. Shank and heel meat (boneless) (hind apd fore) 30 28 25 22 20
8. Ground veal and natties______________________ 31 31 31 31 31
9. Neck bones............ ................... 8
IX. Kidnevs______._______________ ___________ ________ . _ _____--- 31 31 31 31 31
X. Retail prices of wholesale cuts:
1. Hindauarters_____ ___ „ _ _______ . . . 28 27 24 21 19
2. Forequarters.................................................. 23 22 21 19 15
Lamb Mutton
Grade Grade Grade Grade
Lamb and mutton Grade Grade B or Grade Sor M or R or
prime,
AA or A or com C or choice com- utility
choice good iper* utility and mer- and
cia) good cial culls
Cents Cents Cents Cents Cents Cents Cents
per per per per per per per
XI. Steaks and chops: pound pound pound pound pound pound pound
1. -Loin chops................................... 60 57- 51 46 32 30 Ti
2. Rib chops.......-............................ 47 45 41 38 21 19 16
3. Leg or sirloin chops_______________ __________. 47 45 41 38 21 19 16
4. Shoulder chops, blades or arm chops........... 41 39 36 33 19 16 14
XII. Roasts:
1. Leg (whole, half or short cut).................. 41 39 35 31 22 21 19
2. Sirloin roast (bone-in)........................ 47 45 41 38 21 19 16
3. Yoke rattle or triangle (bone-in)............... 27 27 26 24 13 12 10
4. Yoke rattle or triangle (boneless).............. 41 40 39 37 19 17 14
5. Chuck or shoulder, square cut (bone-in)....... 36 35 35 33 17 15 13
6. Chuck or shoulder, cross cut (bone-in)......... 29 28 28 26 14 13 11
7. Loin.......................................... 60 57 51 46 32 30 27
8. Rib.......................................... 47 45 41 38 21 19 16
9. Boneless lamb shoulder roll................... 36
XIII. Stews and other cuts:
1. Breast and flank.............................. . 21 20 18 17 10 9 8
2. Neck (bone-in)................................ 21 20 18 17 10 9 8
3. Neck (boneless)............................... 32 32 32 32 19 19 19
4. Shank (bone-inj............................... 21 20 18 17 10 9 8
5. Patties'(ground meat)......................... 32 32 32 32 19 19 19
6. Neck bones.................... ... 7 7
XIV. Kidneys........................................ 28 28 28 28 15 15 15
XV. Retail prices of wholesale cuts:
1. Leg............................................ 34 33 31 28 20 19 17
2. Loin........................................... 35 31 26 22 16 15 13
3. Hotel rack..................................... 38 35 30 25 18 16 14
4. Yoke.......................................... 22 22 21 20 11 10 8
These ceiling prices apply in all Group 3 and Group 4 stores selling these meats located in Zone 9—South.
Zone 9—South includes the following area:
West Virginia, the following counties: Berkeley and Jefferson.
Virginia, all that portion of Virginia east of and including the counties of Frederick,
Shenandoah, Rockingham, Augusta, Rockbridge, Botetourt, Roanoke, Franklin, and Patrick.
North Carolina, all that portion of North Carolina east and southeast of and including the counties of Surry, Yadkin, Iredell, Ca* tawba, Lincoln, and Gaston.
South Carolina, all that portion of South-
Carolina’ east of and including the counties of York, Chester, Fairfield, Richland, Lexington, Aiken, Barnwell, Allendale, Hampton, Jasper, and Beaufort.
Georgia, all that portion of Georgia east of and including the counties of Richmond, Jefferson, Emanuel, Treutlen, Wheeler, Telfair, Coffee, Berrien, Cook, and Brooks.
Florida, the following counties of Florida: Jefferson, Madison, Taylor, Hamilton, Suwanee, Lafayette, Dixie, Columbia, Gilchrist, Levy, Baker, Nassau, Duval, Union, Bradford, Clay, St. Johns,, Alachua, Putnam, Flagler, Marion, Volusia, Lake, Sumter, Citrus, Hernando, and Pasco.
The above prices are subject to the conditions contained in Notes 1 to 3, inclusive.
Note 1—Ground meat, (a) The retailer must -not sell any ground meat unless it is ground beef, ground veal or ground lamb as defined in section 20 of the beef, veal, lamb and mutton retail regulation, and he must not sell such ground meat at prices higher than those listed above.
(b) If a customer buys any retail cut of meat and wants it ground, the retailer may grind that cut of meat for the customer, only if the grinding is done in a manner so that the customer can observe it. No addition may be charged the customer for the grinding.
(c) The retailer shall not have in his store or cooler any ground meat except ground beef, ground veal or ground lamb or meat which has been bought by a customer and ground at the customer’s request and which is wrapped and marked with that customer's name.
Note 2—-Cube steak. The retailer must not sell any cubed steaks which” have been cubed in advance of an order. If a customer buys any retail cut of meat and wants it cubed, the retailer may cube that Cut of meat for the customer, only if the cubing is done in a manner so that the customer can observe it and no addition is charged the customer for the cubing.
Note 3— Yearling lamb. The ceiling prices for yearling lamb cuts of the different grades are lower than the above ceiling prices for lamb. The retailer must hot sell retail yearling lamb cuts of choice grade at a higher price than the ceiling price for the corresponding retail lamb cut of good grade; he must not sell retail yearling lamb cuts of good grade at a higher price than the celling price for the corresponding retail lamb cut of commercial grade; and he must not sell retail yearling lamb cuts of commercial, utility and cull grades at a higher price than the ceiling price for the corresponding retail lamb cut of utility grade.
[Above portion of paragraph (v) amended by Am. 1, 8 FH. 4922, effective 4*14-23; Am. 2, 8 F.R. 6214, effective 5-17-43; Am. 5, 8 F.R. 7827, effective 6-21-43; Am. 8, 8 F.R. 9366, effective 7-13-43; and Am. 11, 8 F.R. 12811, effective 9-2O-43.J
GP.0—OPA 7380—p, 79
(1) Retail ceiling prices far beef, veci, lamb an^ muttony-fresh, cured and
frozen—Zone 9 South
IFor stores In Group 3B and 4B as provided in Amendment 12 to Maximum Price Regulation No. 355, effective October 28,1943]
Grades
Beef AAor A or B or C or util- Dor cut-
choice good commer- ity ters and
cial canners
I. Steaks:
Porterhouse..........._______________-______.___________ Cents per Cents per Cents per Cents per
T-bone ___________________________________ pound pound pound Cents per pound
Club ................................................- 61 47 40 pound. 31
Rib---10-inch cut......___________________________._____ 51 47 40 35 31
Rib---7-inch out....______________________-______________ 51 47 40 35 31
Sirloin _______________________________________________- 31 30 27 35 20
Pin bone ._____....___________________________________- 34 32 29 24 21
Sirloin (boneless) > __________..___...___________________ 42 40 33 25 24
Round (bone-in) (full cut)_______________________________ -42 40 33 28 24
* Round (boneless) (top and'bottom) - 52 50 40 28 31
Round tip__ ._________.___....___-______-__________..___ 40 38 34 35 24
Chuck blade (bone-in).. . ...___________;________________ 42 40 35 28 25
Chuck arm (bone-in).__________ -_______________________ 42 40 35 29 25
Flank.. ______________________________________________ 29 27 25 29 18
11. Roasts: 29 27 25 22 18
Rib standing (chine bone-in, 10-inch cut)._______________ 38 38 37 22 33
Rib standing (chine bone-in, 7 inch cut)_________________ 31 30 27 37 20
Round tip__________...__________________________-_____ 34 32 29 24 21
Rump (bone-in)......___.....____________~__________... 42 40 35 25 25
Rump (boneless). ____.....___....___...._______________ 27 25 22 29 14
Chuck blade pot roast___________________________________ 42 40 35’ 18 25
Chuck arm pot roast.................................... 29 27 25 29 18
Chuck or shoulder (boneless).......... .'........ 29 27 25 22 18
English cut . __________________________________________ 37 35 32 22 24
III Stews and other cuts: 29 27 25 28 18
Short ribs. _____________________________________________ 20 20 18 22 14
Plate (bone-in) (fresh or cured)........__________________ 20 20 18 18 14
Plate (boneless) (fresh or cured)______________________«... 25 25 23 18 19
Brisket (bone-in) (fresh or cured)____________..______.___ 25 25 22 23 18
Brisket (bone-in) (fresh or cured) (deckle on)____________ 33 33 28. 22 24
Brisket (boneless) (cured) (deckle off)_____-___-_____-___ 38 38 33 28
Flank meat ____________________________________________ 27 27 27 33 23
Neck (bone-in). ________________________________________ 25 25 22 27 18
Neck (boneless).___ __________...______________________ 30 29 26 22 19
Heel of round (boneless)...... _............... 31 29 25 23 17
Shank (bone-in) (bind and fore).......................... 18 .18 18 21 14
Shank (boneless) (hind and fore)........................ 25 25 25 18 21
Soup bone _____________________________________________ 3 3 3 25 3
Suet . . . ________..._________________________________ 5 5 5 5 5
IV. Ground tcef ___________________________________________ • 27 27 27 27 27
V. Retail prices of wholesale cuts: 25 24 - 21 18 14
Round beef---whole______________________________________ 31 29 23 20 16
Sirloin beef---whole . -_________________-___________ 37 34 29 25 21
Short loin beef---whole. _________________________________ 15 15 14 14 10
Flank beef---whole _____________________________________ 27 26 24 21 17
Rib beef---whole.________________________________________ 23 21 19 17 13
Regular chuck---whole_________________________________- - 16 16 15 15 11
Short plate---whole ...________________________________ 18 18 16 16 12
Brisket---whole.......................................... 14 14 14 14 10
Shank---whole __________________________________....
Grades
Veai AA or A or Bor com- C or D or
choice good mercial utility cull
VI. Steaks and chops: Cents per Cents per Cents per Cents per Cents per
Loin chops......_________________________________________ pound pound pound pound pound
Rib chops.______________________________________________ 43 40 36 31 27
Shoulder chops (arm and blade)_____________________•___ 38 38 35 32 25
Round steak (cutlets)......_________________________-___ 29 27 24 21 19
Sirloin steaks or chops_____-•-*________1_________________ 45 42 38 33 30
VII. Roasts: 37 35 31 28 25
Rump and sirloin (bone-in).............................. 34 32 28 25 22
Rump and sirloin (boneless)............................. 47 44 39 35 31
Leg..'............. ... 34 32 28 25 22
Leg---rump-off___________________________________________ 34 32 28 25 22
Leg---shank-half.......________•.......................... 34 32 28 25 22
Leg---rump-half.......................................... 34 32 28 25 22
Loth......'..___......___________________________________- 43 40 36 31 27
Rib........................ tz...........•„ 38 38 35 32 25
Blade and arm........................................... , 29 27 24 21 19
Round.................................................. 45 42 38 33 30
Shoulder (bone-in) (square cut)__________________________ 28 26 25 23 18
Shoulder (boneless) (square cut)_________________________ i 35 34 31 29 23
Boneless ven) leg or round ___________________.......... 29
Boneless veal sirloin strip..,..___________________________ 29
Veal tenderloin .. ... .1..........________...___.....___ 29
Boneless veal regular rib roll........_____.............-.. 29
Boneless veal shoulder clod..___......................___ 28
Boned, rolled and tied veal roll.................. . 27
GPO—OPA 7380—p. 73
(1) Retail ceiling prices for beef, veal, lamb and mutton—fresh, cured and frozen—Zone 9 South—Continued:
[For stores in Group 3B and 4B as provided in Amendment 12 to Maximum Price Regulation No. 355, effective October 28, 1943]
Veal---Continued Grades
; AAor A or good B or com- C or D or cull
choice mercial utility
Cents per Cents per Cents per Cents per Cents per
VIII. Stews and other cuts: pound pound pound pound pound
R roast fhnnedn). ________ 20 20 18 17 13
Breast (boneless)......._________________________________ 29 27 24 21 19
Flank meat_______......_________________________________ 29 27 24 21 19
Neck (bone-in).___....._________________________________ 20 20 18 17 13
Neck (boneless)_______________«__________________-______ 29 27 24 21 19
Shank (bone-in) (hind and fore)___________________...___ 20 20 18 17 13
Shank and beef meat ¿boneless) ¿hind and fore)__________ 29 27 24 21 19
30 30 30 30 30
Neck bones _ ______........___________________________ 8
TV. Kidnovs . _ _____ 30 30 30 30 30
X. Retail prices of wholesale cuts:
TTindnnarters ....... 27 26 23 20 18
22 21 20 18 14
Grades
Lamb and mutton Lamb « Mutton
S or R or
AA or A or B or com- C or prime, Mor com- utility
choice good mereiai utility choice. mereiai and
and good culls
Cents per Cents per Cents per Cents per Cents per Cents per Cents per
XI. Steaks and chops: pound pound pound pound pound pound pound
Loin chops.._______________________ 58 55 49 44 31 29 26
Rib chops..._______________________ 45 43 39 37 20 18 15
Leg or sirloin chops________________ 45 43 39 37 •JO 18 15
Shoulder chops, blade or arm chops; 39 38 35 32 18 15 14
XII. Roasts:
Leg (whole, half or short cut)......... 39 38 34 30 21 20 18
Sirloin roast (bone-in)_____________ 45 43 39 37 20 18 15
Yoke, rattle or triangle (bone-in)... 26 26 25 23 13 12 10
Yoke, rattle or triangle (boneless).. 39 38 38 36 18 16 U
Chuck or shoulder (square cut)
(bone-in)________________________ 35 . 34 34 32 16 14 13
Chuck or shoulder (cross cut)
(bone-in)___________.....t.___.___ 28 27 27 25 14 13 11
Loin........... ,............ 58 55 49 44 31 29 26
Rib________________________________ 45 43 39 37 20 18 15
Boneless lamb shoulder roll 35
XIII. Stews and other cuts:
Breast and flank___________________ 20 19 17 16 10 9 8
Neck (bone-in)_____________________ 20 19 17 16 10 9 8
Neck (boneless)____________________ 31 31 31 31 18 18 18
Shank (bone-in)_________......_____ 20 19 17 16 10 9 8
Patties (ground’meat)____________... 31 31 31 31 18 18 18
Neck bones 7 7
XIV. Kidneys . ..................... 27 27 27 27 14 14 14
XV. Retail prices of wholesale cuts:
Leg____________________________.... 33 32 30 27 19 18 16
Loin . ____________________________ 34 30 25 21 15 14 13
' Hotel rack__________________________ 37 34 29 24 17 15 14
Yoke............................... 21 21 20 19 11 10 8
Notes—These Ceiling Pbices Apply in Group 3B and Group 4B Stores Selling These Meats at Retail Located in Zone 9 South.
Zone 9—south includes the following area:
West Virginia, the following counties: Berkeley and Jefferson.
Virginia, all that portion of Virginia east of and including the counties of Frederick, Shenandoah, Rockingham, Augusta, Rockbridge, Botetourt, Roanoke, Franklin, and Patrick.
- North Carolina, all that portion of North Caro* lina east and southeast of and including the counties of Surry, Yadkin, Iredell, Catawba, Lincoln, and Gaston.
South Carolina, all that portion of South Carolina east of and including the counties of York, Chester, Fairfield, Richland, Lexington, Aiken, Barnwell, Allendale, Hampton, Jasper, and Beaufort.
Georgia, all that portion of Georgia east of and including the counties of Richmond, Jefferson, Emanuel, Treutlen, Wheeler, Telfair. Coffee, Berrien, Cook, and Brooks.
Florida, the following counties ol Florida: Jefferson, Madison, Taylor, Hamilton, Suwanee, Lafayette, Dixie, Columbia, Gilchrist, Levy. Baker, Nassau, Duval, Union, Bradford, Clay, St. Johns, Alachua, Putnam, Flagler,’ Marion, Volusia, Lake, Sumter, Citrus, Hernando, ana Pasco.
The above prices are subject to the con litions contained in Notes 1 to 3. inclusive.
NoteI—Ground meat.—(a) The retailer must not sell any ground meat unless it is ground beef, ground veal or ground lamb as defined in section 20 of the beef, veal, lamb and mutton retail regulation, and he must not sell such ground meat at prices higher than those listed above.
(b) II a customer buys any retail cut of meat and wants it ground, the retailer may grind that cut of meat for the customer, only if the grinding is done in a manner so that the customer can observe it. No addition may be charged the customer for the grinding-
(C) The retailer shall not have in his store or cooler any ground meat except ground beef, ground veal or ground lamb, or meat which has been bought by a customer and ground at the customer’s request and which is wrapped and marked with that customer’s name.
Note 2— Cube steak.—The retailer must not sell any cubed steaks which have been cubed in advance of an order. If a customer buys any retail cut of meat and wants it cubed, the retailer may cube that cut of meat for the customer, only if the cubing is done in a manner so that the customer can observe it and no addition is charged the customer for the cubing. ’
Note 3— Yearling lamb.—The ceiling prices for yearling lamb cuts of the different grades are lower than the above ceiling prices for lamb. The retailer must not sell retail yearling lamb cuts of choice grade at a higher price than the ceiling price for the corresponding retail lamb cut of good grade; he must not sell retail yearling lamb cuts of good grade at a higher price than the ceiling price for the corresponding retail lamb cut of commercial grade; and, he must not sell retail yearling lamb cuts of commercial, utility and cull grades at a higher price than thè ceiling price for the corresponding retail Iamb cut of utility grade.
[Subparagraph (1) added by Am. 12, 8 Fit. 14738, effective 10-28-43. J
GPO—OPA738O—p. 74
(w) Retail veiling prices for beef, veal, lamb and mutton—fresh, cured and frozen—¿one 10
(For stores in Groups 1 and 2 as provided In Maximum Price Regulation No. 355, effective June 21, 1943]
Grades
Beef B or D or
AA or A or com* C or cutters
choice good mer* utility and
cial canners
• Cent» Cents Cents Cents Cents
per per per per per
I. Steaks: pound pound pound pound pound
1. Porterhouse.. 56 52 44 38 34
2. T-bone.........---.......-.....--.-.--.-.--------...-..---._____ 56 52 44 38 34
3. Club ... ...................___................ ......_____.. 56 52 44 38 34
4. Rib--- 10-inch cut -....___.......___............________........ 36 34 31 28 24
5. Rib---7-incb cut...... .......... .......T........_____.... 39 37 34 29 25
6. Sirloin . ................______________________________________ 47 44 36 31 27
7. Pin bone..---...............---____________........___ 47 44 36 31 27
8. Sirloin (boneless).. ___...___......_____ 58 55 45 38 34
9. Round (bone-inj (full cut).,................................. 45 43 38 32 28
10. Round (boneless) (top and bottom)___......___......___.._____ 48 45 39 33 29
ii. Round tip„.......... - 48 45 39 33 29
12. Chuck blade (bone-in).........________________________________ 32 30 28 ■25 21
13. Chuck arm (bone-in)....______________________________________ 32 30 28 25 21
14. Flank .. .....................________________________________ 41 41 40 40 36
11. Roasts'.
1. Rib standing (chine bone-in 10-inch cut)_____._______....______ 36 34 31 28 24
2. Rib standing (chine bono-in 7-inch cut).. ....._____...._______ 39 37 34 29 25
3. Round tip.. . _______________________________________________ 48 45 39 33 29
4. Rump (bone-in)_______________________________.._____________ 30 28 25 21 17
5. Rump (boneless)______________________________________________ 48 45 39 33 29
6. Chuck blade pot roast......................................... 32 30 28 25 21
7. Chuck arm pot roast. ________________________________________ 32 30 28 25 21
8. Chuck or shoulder (boneless).................................. 41 39 36 32 28
9. English cut....___....___....__________________________________ 32 30 28 25 21
III. Stews and other cuts:
1. Short ribs......... .................. --..._______... 23 23 21 21 17
2. Plate (bone-in) fresh or cured.................................. 23 23 21 21 17
3. Plate (boneless) fresh or cured_________________________________ 28 28 26 26 22
4. Brisket (bone-in) fresh or cured_________________________________ 28 28- 24 24 20
5. Brisket (boneless) fresh and cured (deckle on).................. 36 36 31 31 27
6 Brisket (boneless) (cured) (deckle oil)__________________________ 41 41 36 36
7. Flank meat____________________________________________________ 30 30 30 30 26
8. Neck (bone-in).___...___....._________________________________ 28 28 24 24 20
9. Neck (boneless)....___________________________________________ 34 32 30 27 23
10.' Heel of round (boneless)_______________________________________ 34 32 28 24 20
11. Shank (bone-in) (hind and fore)________-____________________- 21 21 21 21 17
12. Shank (boneless) (hind and fore)________________________________ 29 29 28 28 24
13. Soup bone ......._____________________...___.................. 3 3 3 3 3
14. Suet ..___________________________..... 5 5 5 5 5
IV. Ground beef • . .____ ._________________________........... 80 30 80 30 30
V. Retail prices of wholesale cuts:
1. Round beef---whole...______________________________________-- 27 25 23 19 15
2. Sirloin beef---whole . ...._____................ .. 32 31 25 22 18
3. Short loin beef---whole________________________________________ 39 36 31 26 22
4. Flank beef---whole.. ________________________________________ 16 16 16 16 12
5. Rib beef---whole.............................................. 29 27 25 22 18
6. Regular chuck---whole ....______....._________............. 24 23 21 19 15
7. Short plate beef---whole_______________________________________ 17 17 16 16 12
8. Brisket beef-whole________________________-_________________ 20 20 17 17 13
9. Shank beef---whole............................................ 15 15 15 15 11
Grades
Veal B or
AA or A or com- C or D or
choice good mer- utility cull
cial
Cents Cents Cents Cents Cents
per per per per per
VI. Steaks and chops: pound pound pound pound pound
1. Loin chops . .___._______________...__________ 48 45 39 34 30
2. Rib chops’.. _______________________________________...._______ 42 41 38 34 27
3. Shoulder chops (arm and blade)................................ 82 30 26 23 21
4. Round steak (cutlets)....___....__________...^_______________■-___ 50 46 41 36 33
5. Sirloin steaks or chops..___...___.......................... 40 38 34 30 28
VII. Roasts:
1. Rump and sirloin (bone-in)..................................... 37 34 31 27 25
2. Rump and sirloin (boneless)_____...___......___............... 52 49 44 38 34
3. Leg..*...________.....______...... 37 34 31 27 25
4. Leg---rump-off .. . ______■ ____________________________ 37 34 ' 31 27 25
6, Leg---shank-half ................................................. 37 34 31 27 25
6. Leg---rump-half.___________________________________________--- 37 34 31 • 27 25
7. Loin_____J..______________________________-_______________...___ 48 '45 39 ’34 30
8. Rib........•-........ -.......... 42 41 38 34 27
9. Blade and arm.__________.........._____________________________ 32 30 26 23 21
10. Round . ....... ___ 50 46 41 36 33
11. Shoulder (bone-in) (square cut)...._______________-_____________ 80 30 27 25 20
12. Shoulder (boneless) (square cut)........____________.....___.... 88 37 34 31 25
13* Boneless veal leg or round ______-________________________ 32
14. Boneless veal sirloin strip_____________________..._____ 32
15. Veal tenderloin ___________________............................ 32
16. Boneless veal regular rib roll . __________________............ 32
17. Boneless veal shoulder clod ___.......^1..................«^. 31
30
GPÔ—OPA 7380—p. 76
(w) Retail ceiling prices—Continued.
[For stores in Groups 1 and 2 as provided in Maximum Price Regulation No. 355, effective June 21. 1943]
Grades
B or
Veal---Continued AA or A or com C or D or
choice good mer- utility cull
eiai
Cents Cents Cents Cents Cents
’ per per per per •per
Vili. Stews and other cuts: pound pound pound pound pound
1 BrPivst ihnnp-in^ _ _______________________ 23 22 20 19 15
2 Breast (boneless) -... -___.........___........___________.....___ 32 30 26 23 21
3. Flank meat_____________________________........................ 32 30 26 23 21
A Monk fhnnp.-in^ ________ ______ ___________________________ 23 22 20 19 15
32 30 26 23 21
23 22 20 19 15
7. Shank and heel meat (boneless) (hind and fore) 32 30 26 23 21
R Grnnnd vpal and nattios _ _____ri________ 32 32 32 32 32
9 Neck bones . ____________________________________________________ 9
FV Kidnpvs .. _____ _ _ _ ________________________________ 32 32 32 32 32
X. Retail prices of wholesale cuts:
1 Hinnnn Arters _ _ _ __ ______________ 29 27 24 21 19
23 23 21 19 15
Lamb Mutton
Grade Grade Grade Grade
Lamb and mutton Grade Grade B or Grade S or M or R or
prime,
AA or A or com- C or choice com- utility
choice good mer- utility and mer- and
cial good cial culls
Cents Cents Cenfs Cents Cents Cents Cents
per per per per per per per
XI. Steaks and chops: pound pound pound pound pound pound pound
J. Loin chops..................................... 64 60 55 49 35 32 29
2. Rib chops.................................... 50 47 44 40 23 20 18
3. Leg or sirloin chops................. .... 50 47 44 40 23 20 18
4. Shoulder chops, blades or arm chops........... 44 41 38 35 20 18 16
XII. Roasts:
1 Leg (whole, half or short cut)__________________ 44 41 38 34 24 22 21
2. Sirloin roast (bone-in)......................... 50 47 44 40 23 20 18
3. Yoke rattle or triangle (bone-in)_______________ ' 29 29 28 26 15 13 12
4. Yoke rattle or triangle (boneless)_______..... 44 43 42 39 21 19 16
S. Chuck or shoulder, square cut (bone-in)_______ 38 38 38 35 19 17 15
6. Chuck or shoulder^ cross cut (bone in).,....... 31 30 30 28 16 14 12
7. Loin......_____________________________________ 64 60 55 49 35 32 29
8. Rib........................................... 50 47 44 40 23 20 18
9. Boneless lamb shoulder roll.. . _________...... 38
XIII. Stews and other cuts:
1. Breast apd flank.............................. 23 21 20 18 - 11 10 9
2. Neck (bone-in)________________________________ 23 21 20 18 11 10 9
3. Neck (boneless)............................... 35 35 35 35 21 21 21
4. Shank (bone-in)..... ...______________________ 23 21 20 18 11 10 9
5. Patties (ground meat)_________________________ 35 .35 35 35 21 21 21
8 8
XIV. Kidneys_______________________________________ 30 30 30 30 17 17 17
XV. Retail prices of wholesale cuts:
I. Leg____________________________________________ 35 34 32 29 21 19 18
2. Loin______ ____________________________________ 35 32 27 23 17 15 14
3. Hotel rack.........._____________________...... 39 36 31 26 18 16 14
4. Yoke.......................................... 23 22 22 20 11 10 9
These ceiling prices apply in all Group 1 and 2 stores selling those meats at retail located in Zone 10.
Zone 10 includes the following area:
Florida, all that portion of Florida south of and including the counties of Brevard, Seminole, Orange, Osceola, Polk, Hillsborough, and Pinellas.
The above prices are subject to the conditions contained in notes 1 to 3, inclusive.
Note 1—Ground meat, (a) The retailer must not sell any ground meat unless it is ground b,eef, ground veal or ground lamb as defined in .section 20 of the beef, veal, lamb and mutton retail regulation, and he must not sell such ground meat at prices higher than those listed above.
(b) If a customer buys any retail cut of meat and wants it ground, the retailer may grind that cut of meat for the customer, only if the grinding is done in a manner so that the customer can observe it. No addition may be charged the customer for the grinding.
(c) The retailer shall not have in his store or cooler any ground meat except ground beef, ground veal or ground lamb, or meat which has been bought by a customer and ground at the customer’s request and which is wrapped and marked with the customer’s name.
Note 2—Cube steak. The retailer -must not sell any cubed steaks which have been cubed in advance of an order. If a customer buys any retail cut of meat and wants it cubed, the retailer may cube that cut of meat for the customer, only if the cubing is done in a manner so that the customer, can observe it and no addition is charged the customer for the cubing.
Note 3—Yearling lamb. The ceiling prices for yearling lamb cuts of the different grades are lower than the above ceiling prices for lamb. The retailer must not sell retail yearling lamb cuts of choice grade at a higher price than the" celling price for the corresponding retail lamb cut of good grade; he must not sell retail yearling lamb cuts of good grade at a higher price than the ceiling price for the corresponding retail lamb cut of commercial grade; and, he must not sell retail yearling lamb cuts of commercial, utility and cull grades at a higher price than the ceiling price for the corresponding retail lamb cut of utility grade.
[Paragraph (w) amended by Am. 1, 8 F.R. 4922, effective 4-14-43; Am. 2, 8 F.R. 6214, effective 5-17-43; Am. 5, 8 F.R. 7827, effective 6-21-43; Am. 8, 8 F.R. 9366, effective 7-13-43; and Am. 11, 8 F.R. 128fl, effective 9-$0-43.]
GPO—OPA 7380—p. 76
(x) Retail ceiling prices for beef, veal, lamb and mutton—fresh, cured and
frozen—Zone 10. '
[For stores in Groups 3 and 4 as provided in Maximum Price Regulation No. 3S5, effective June 21, 1943]
Grades
B or D or
Beef AA or A or Com- C or Cutters
Choice Good mer- Utility and
cial Can-
ners
Cents Cents Cents Cents Cents
per per per per per
I. Steaks: pound pound pound pound pound
1. Porterhouse...........-..................-......-____ 53 50 43 36 32
\ 2. T-bone...................................................... 53 50 43 36 32
ft. Club _____________________________________________________ 53 50 43 36 32
4. Rib---10-inch cut........................................ .... 33 31 29 25 21
5. Rib---7-inchcut.___...________................................. 36 33 31 26 22
6. Sirloin ............;........................................... 44 42 34 29 25
7. Pin bone.......... • •...................... 44 42 34 29 25
R. Sirloin (hnnelpsRi. ______._______________ _____________ _____ 55 52 42 36 32
/ 0. Round (bone-in) (full cut)................................... 43- 40 35 30 26
10. Round (boneless) (top and bottom)............................ 45 42 37 31 27
11. Round tip..................................................... 45 42 37 31 27
12. Chuck blade (bone-in)......................................... 30 28 26 23 19
13. Chuck arm (bone in)..................... .................. '30 28 26 23 19
14. Flank.................... ......................-............. 39 39 39 39 35
IL Roasts:
1. Rib standing (chine bone-in 10-inch cut)....................... 33 31 29 25 21
2. Rib standing (chine bone-in 7-inch cut)........................ 36 83 31 26 22
3. Round tip.-.'................................................... 45 42 37 31 27
4. Rump (bone-in).....,....................................... 28 ~ 27 23 20 16
5. Rump (boneless).., .............. ........._______ 45 42 37 31 27
6. Chuck blade pot roast......................................... 30 28 26 23 19
7. Chuck arm pot roast........................................... 30 28 26 23 19
8. Chuck or shoulder (boneless).................................. 39 36 34 30 26
9. English cut.................................,.................. 30 28 26 23 19
III. Stews and other cuts:
1. Short ribs...................................................... 21 21 20 20 16
2. Plate (bone-in) fresh or cured.................................. 21 21 20 20 16
8. Plate (boneless) fresh or cured................................. 26 26 24 24 20
4. Brisket (bone-in) frosh or cured................................ 27 27 23 23 19
5. Brisket (boneless) fresh and cured (deckle on).........,,....... 34 84 30 30 26
6. Brisket (boneless) (cured) (deckle off).......................... 39 39 35 35
7. Flank meat.................................................... 29 29 28 28 24
8. Neck (bone-in)................................................ 27 27 23 23 19
9. Neck ('boneless'»......................._______j_________________ 82 80 28 25 21
10. Heel of round (boneless)....................................... 32 30 27 23 19
11. Shank (bone-in) (hind and fore)............................... 20 20 19 19 15
12. Shank (boneless) (hind and fore)............................... 27 27 27 27 23
13. Soup bone;___.......___...___________________________________ . 3 3 3 3 3
14. Suet....... ............................................. 5 5 5 5 5
IV. Ground beef...................................................... 21 29 29 29 29
V, Retail prices of wholesale cuts;
1. Round beef---whole.........................................___ 26 25 22 19 15
2. Sirloin beef---whole............................................ 32 30 25 21 17
3. Short loin beef---whole......................................... 38 36 30 26 22
4. Flank beef---whole............................................. 16 16 16' 16 12
5. Rib beef---whole. ........................ 28 27 25 22 18
6. Regular chuek...................................-............. 24 22 21 18 14
7. Short plate beef---whole........................................ 17 17 16 16 12
8. Brisket beef---whole....................................... 20 20 17 17 13
9. Shank beef---whole....«........... -........ 15 15 14 14 io
Grades
Veal
A A or- A or C or D or
Choice Good inercial Utility Cull
Cents Cents Cents Cents Cents
per per per per per
VL Steaks and chops: pound pound pound pound pound
1. Loin chops........ ,.....................•................. 45 42 37 32 28
2. Rib chops_____________________________._____________________ 40 39 36 32 26
J. Shoulder chops (arm and blade)«. 80 28 25 22 20
4. Round Stedk'(cutlets) ......................................... 47 44 39 34 31
5. Sirloin steaks or chops.......................,.................. 38 36 32 29 26
Vil. Roasts: ’
1. Rump and sirloin (bone-in)........_........................ 85 33 29 26 23
2. Rump and sirloin (boneless).......,........ *...... 49 46 41 36 32
8. Leg..'..___..................................................... 35 33 29 26 23
4. Leg---rump-off...,.....................,................ 35 33 29 26 23
6. Leg---shank-naif..,.............................................. 35 33 29 26 23
6. Leg---rump-half.,.,._____________....... _______________ 35 33 29 26 23
7. Loin..___.'......A..,.______.....___ 45 42 87 32 28
8. Rib,______.............________________________________________ 40 39 36 32 26
9. Blade and arril.................................................. 30 28 25 22 20
10. Round..............................................-........... 47 44 39 34 31
fl. Shoulder (bone-in) (sdUAre cut).... ......................._____ 29 28 26 23 19
12. Shoulder ¿boneless) (¿hwe cut)...,............................ 86 85 32 29 23
13. HnnnlASs vAn 1 Ipff nr round______ ____________________- - 31
4. Boneless veal sirloin Strip-. §1
5. Veal tend er loin ............................................... 31
6. RnneUss veal rmnilnr rib roll___________________....____________ 31
17. Boneless veal shoulder clod............. .................___ 30
18. Boned, rolled and tied veal roll.............«.«L...........„ . 28
GPO—OPA 7380—p. 77
(x) Retail ceiling prices—Continued.
'[For stores in Groups 3 and 4 as provided in Maximum Price Regulation No. 355,effective June 21 1943]
* • v Grades
Veal---Continued B or
AA or A or com- C or D or
choice good mer- utility cull
cial
* Cents Cents Cents Cents Cents
per per « per per per
VIII. Stews and other cuts: pound pound, pound pound pound
21 : 21 19 18 14
2. Breast (boneless)___.......______..........___.......___________ 30 28 25 22 20
3 Flank meat. ________...............________ 30 28 25 22 20
4. Neck (bone-dn)........................ 21 21 19 18 14
5. Neck (boneless). _________________________________________--___ 30 28 25 22 20
A Shank ihnne.in^ (hind and fnre) . . . ___ _ _________ ____ 21 21 19 18 14
7. Shank and heel meat (boneless) (hind and fore) 30 28 25 22 20
R. Grnnnd veal an......_____________ 3 3 3 3 3
Suet_____________________________________________________ 5 5 5 5 5
IV. Ground beef............................................. 28 28 28 28 28
V. Retail prices of wholesale cuts: 25 24 21 18 14
Round beef---whole...................................... 31 29 24 20 16
Sirloin beef---whole._____________________________________ 37 35 29 25 21
Short loin beef---whole............ . 15 15 15 15 11
Flank beef---whole...................................... 27 26 24 21 17
Rib beef---whole......................................... 23 21 20 17 13
Regular chuck---whole................................... 16 16 15 15 11
Short plate---whole....................................... 19 19 *16 16 12
Brisket---whole.......................................... 14 14 14 14 10
Shank---whole...........................................
Grades
Veal AA or A or B or com- C or D or
choice good mercial utility cull
VI. Steaks and chops: Cents per Cents per Cents per Cents per Cents per
Loin chops.............................................. ^bund pound pound pound pound
Rib chops................................................ 43 40 36 31 21
Shoulder chops (arm and blade)......................... 38 38 35 31 25
Round steak (cutlets)..........:........................ 29 27 24 21 19
Sirloin steaks or chops................................... 45 42 38 33 30
VII. Roasts: 37 35 31 28 25
Rump and sirloin (bone-in).............................. 34 32 28 26 22
Rump and sirloin (boneless)............................. 47 44 39 35 31
Leg .'.............'....................................... 34 32 28 25 22
Leg---rump-off...................... 34 32 28 25 22
Leg---shank-half ........................................ 34 32 28 25 .22
Leg---rump-half................................... 34 32 28 25 22
Loin.................................................... 43 40 36 31 27
Rib....................................... 38 38 35 31 25
Blade and arm.....................;.................... 29 27 24 21 19
Round...................................... . 45 42 38 33 30
Shoulder (bone-in) (squarecut)-......................... 28 27 25 22 18
Shoulder (boneless) (square cut)............ 35 34 31 28 22
Boneless veal leg or round_____’......................... 30
Boneless veal sirloin strip................................ 30
Veal tenderloin.......................................... 30
Boneless veal regular rib roll............................ - * 30
Boneless veal shoulder clod....................... 29
Boned, rolled and tied veal roll....:..................... 27
GPO—OPA 7380—p. 79
(15 Retail ceiling prices for beef, veal, lamb, and muttcn^resh, cured and^ frozen—zone 10—Continued
[For stores in Group 3B and 4B as provided in Amendment 12 to Maximum Price Regulation No. 855, effective October 28, 1943]
Grades
V eal---Continued AA or A orgood B or com- C or D or cull
choice mercial utility
Cents per Cents per Cents per Cents per Cents per
VIII. Stews and other cuts: pound pound pound pound pound
Breast (bone-in). % . 20 20 18 17 14
Breast (boneless)____________________..______............ 29 27 24 21 19
Flank meat ________________- - -_______________________ 29 27 24 21 19
Neck (bone-in)__________________________________________ 20 20 18 17 14
Neck (boneless)_________________________________________ 29 27 24 21 19
Shank (bone-in) (hind and fore)_________________________ 20 20 ' 18 17 14
Shank and heel meat (boneless) (hind and fore) _ _ 29 27 24 21 19
Ground veal and patties.__________ 30 30 30 30 30
Np.nkbonps . * ____ ___ < 7 [ 8
30 30 30 30 30
X. Retail prices of wholesale cuts:
TTindonarters 27 25 23 20 18
22 21 19 18 14
, Grades
Lamb and mutton x Lamb Mutton
S or R or
AA or A or B or com- C or primo. M or com- utility
choice good mereiai utility choice. mereiai and
and good culls
Cents per Cents per Cents per Cents per Cents per Cents per Cents per
XI. Steaks and chops: pound pound pound pound pound pound pound
Loin chops_________________________ ' 59 55 50 44 32 29 26
Rib chops ________________________ 46 43 40 37 21 18 15
Leg or sirloin chops___- ___________ 46 43 40 37 21 18 15
Shoulder chops, blade or arm chops. 39 38 35 32 18 16 14
XII. Roasts:
Leg (whole, half or short cut)..... 40 38 35 31 22 20 18
Sirloin roast (bone-in)______________ 46 43 40 37 21 18 Iff
Yoke, rattle or triangle (bone-in).. 27 26 25 24 14 12 11
Yoke, rattle or .triangle (boneless). 40 39 38 36 18 16. 14
Chuck or shoulder (square cut)
(bone-in)_________________________ 35 34 34 32 16 15 14
Chuck or shoulder (cross cut)
(bone-in)................. . 28 27 27 25 14 13 11
Loin ___________________________ 59 55 ’ 50 44 32 29 26
Rib ____________________________ 46 43 40 37 21 18 15
Boneless lamb shoulder roll 35
XIII. Stews and other cuts:
Breast and flank___________________ 20 19 18 16 10 9 8
Neck (bone-in)...._________.....___ 20 19 18 16 10 9 8
Neck (boneless)____________________ 32 32 32 32 19 19 19
Shank (bone-in)___________________ 20 19 18 16 10 9 8
Patties (ground meat).. ___________ 32 32 32 32 19 19 19
8 8
XIV. Kidneys ................... 28 28 28 28 is 15 15
XV. Retail prices of wholesale cuts:
Leg ___________________________ 34 32 30 27 19 18 16
Loin ___________'____________ 34 31 26 20 16 14 13
Hotel rack ________________________ 37 34 30 25 17 15 14
Yoke.............................. 22 21 20 19 11 10 9
Notes—These Ceiling Prices Apply in Group 3B and Group 4B Stores Selling These Meats at Retail Located in Zone 10
Zone 10 includes the following area:
Florida, all that portion of Florida south of and including the counties of Brevard, Seminole, Orange, Osceola, Polk, Hillsborough, and Pinellas.
The above prices are subject to the conditions contained in Notes 1 to 3, inclusive.
Note 1—Ground meat.—(a) The retailer must not sell any ground meat unless it is ground beef, ground veal or ground lamb as defined in section 20 of the beef, veal, lamb and mutton retail regulation, and he must not sell such ground meat at prices higher than those listed above.
(b) If a customer buys any retail cut of meat and wants •it ground, the retailer may. grind that cut of meat for the customer, only if the grinding is done in a manner so that the customer can observe it. No addition may be charged the customer for the grinding.
(c) The retailer shall not have in his store or cooler any ground meat except ground beef, ground veal or {¡round lamb, or meat wnich has been bought by a custo-pier and. ground at the customer’s request and which is wrapped and marked with that customer's name.
Note 2— Cube steak.—The retailer must not sell any cubed steaks which have been cubed in advance of an order. If a customer buys any retail cut of meat and wants it cubed, the retailer may cube that cut of meat for the customer, only if the cubing is done in a manner so that the customer can observe it and no addition is charged the customer for the cubing.
Note 3— Yearling lamb.—The ceiling prices for yearling lamb cuts of the different grades are lower than the above ceiling prices for lamb. The retailer must not sell retail yearling lamb cuts of choice grade at a higher price than the ceiling price for th» corresponding retail lamb cut of good grade: he must not sell retail yearling lamb cuts of good grade at a higher price than the ceiling pride for the corresponding retail lamb cut of commercial grade; and, he must not sell retail yearling lamb cuts of commercial; utility and cull grades at a' higher price than the ceding price for the corresponding retail lamb cut of utility grade.
[Subparagraph (1) added by Am. 12, 8 FR. 14738, effective 10-28-43.]
Sec. 23. Appendix At OPA standard beef wholesale cuts. You must cut the beef carcasses, quarters or other wholesale cuts into the following cuts before ,you make the standard retail cuts (see the skeletal chart for bone names):
(i) “Hindquarter” means the posterior portion of the side remaining after the severance of the 12-rib forequarter from the side, and comprising the round, full loin including the 13th rib, flank, kidney and hanging tender all in one piece, which posterior portion shall be obtained by cutting the beef side between the 12th and 13th ribs keeping the knife firmly against the 12th rib while cutting down the length of the rib to the point at the end of the rib where the rib joins the rib (costal) cartilage, from which point passing through the cartilage and meat of the flank and short plate in the same straight line, completing the cut.
(ii) “Forequarter” means the anterior portion of the side remaining after the severance of the 1-rib hindquarter from the side, and comprising the rib, regular chuckj brisket, short plate and foreshank all in one piece, which anterior portion contains the 1st to the 12th rib, inclusive. All heart (mediastinal) fat, but no other fat, shall be removed from the forequarter. The skirt (diaphragm) shall not be removed from any cut or part of the forequarter to which it is attached.
(iii) “Round” means the portion of the hindquarter remaining after the severance of the untrimmed full loin, and flank from the hindquarter, which portion shall be obtained as follows: the untrimmed full loin and flank shall be severed from the hindquarter by cutting in a straight line perpendicular to the contour of the outside or skin surface of the hindquarter. The cut shall be made on a straight line formed by and starting from that point on the backbone which is the juncture of the last (5th) sacral vertebra and the first (1st) tall (caudal) vertebra, and passing.through that point which just misses the end of the protuberance of the femur bone, and exposes the ball of the femur bone, continuing in the same straight line beyond the second point to complete the cut. Two tail vertebrae shall be left on the round. Attached to the tail bone of the round shall be the tip or rear corner of the fifth sacral vertebra. All cod, udder and pelvic fat remaining on the round after its severance from the full loin and flank shall remain on the round.
(iv) “Trimmed full loin” means the portion of the hindquarter remaining after the severance of the round, flank, hanging tender (from the open side), kidney knob and excess loin (lumbar) and pelvic (sacral) fat from the inside of the loin, from the hindquarter, and comprising the short loin and sirloin
GPO—ÓPA 7380—p. 80