Some Minimum Prices For Meat Raised

Press, Volume CVI, Issue 31109, 12 July 1966, Page 10

Some Minimum Prices For Meat Raised

Advances in the minimum prices for a number of classes of meat have been announced by the chairman of the Meat Export Prices Committee, Mr P. W. Smailfield. These will rule in the next export killing season. These are prices below which deficiency payments will be paid to producers out of the meat industry reserve account. The minimum price for the basic grade of lamb has been increased by id per lb and for the basic grades of beef by Id to 3jd, the biggest increases being for boner beef. The scheme will be administered on the same lines as in the past, each basic grade ef meat in the minimum prices schedule being used as the factor for assessing the deficiency payment applicable to all grades of meat in each class of export meat.

The prices (with the minimum price per lb for last season in brackets are): Lamb, prime Down cross, 29 to 36ib, 16id (16d). Wether mutton, prime 49 to 561 b, 9d (9d). Ewe mutton, prime 49 to s©ib, 6jd (6}d). Chilled beef, ox 6801 b and under, 16d (15d). Ox and heifer quarter beef, good average quality ox, 6801 b and under, 16d (15d). Quarter cow beef, good average quality, 6001 b and under, 12}d (Hid). Boner cow, ox and heifer, 3011 b and over, boned out value, 18d (14jd)Boner bull, 5211 b and over, boned out value, 18d (14jd). Veal (sides or quarters), under 2801 b, 14d (12d). Porkers, prime 601 b to 1001 b, 18d (16d). Baeoners, prime 1111 b to 1401 b, 18d (14d).