S.I. No. 361/1947 - Fresh Meat (Maximum Prices) Order, 1947.

STATUTORY RULES AND ORDERS. 1947. No. 361.

FRESH MEAT (MAXIMUM PRICES) ORDER, 1947.

I, SEAN F. LEMASS, Minister for Industry and Commerce, in exercise of the powers conferred on me by Article 31 of the Emergency Powers Order, 1939 (S. R. & O. No. 224 of 1939), as amended by the Emergency Powers (No. 173) Order, 1942 (S. R. & O. No. 166 of 1942) (which Orders are continued in force by the Supplies and Services (Temporary Provisions) Act, 1946 (No. 22 of 1946)) and of every and any other power me in this behalf enabling, hereby order as follows —

1.—(1) This Order may be cited as the Fresh Meat (Maximum Prices) Order, 1947.

(2) This Order shall come into operation on the 8th day of November, 1947.

2. Reference in this Order to selling shall be construed as including references to agreeing or offering to sell or to inviting an offer to buy.

3.—(1) In this Order:—

the expression " Dublin Zone " shall mean the area consisting of the County Borough of Dublin, the administrative County of Dublin and the urban district of Bray;

the word "meat" shall mean any description of beef, mutton or lamb, whether fresh or corned, but shall not include Kosher meat or any cooked meat, or meat offals;

the expression "Kosher meat" shall mean meat obtained from animals slaughtered in accordance with the Jewish practice of slaughter;

the expression "meat offals" shall include suet, bones, liver, heart, tongue, kidney, brains, sweetbread, fries, head, feet, tail, skirt, melt, lights, belly, reed and guts;

the expression "sirloin steak" shall include filleted steak, buckler steak, chump steak, jump, loin steak and porterhouse steak;

the expression "Fine Rib" shall include hind rib and roast rib;

the expression "Rib Steak" shall include the clod;

the expression "Chuck Roast" shall include a shoulder cut;

the expression "Top Rib" shall include fore rib, rough rib and housekeepers cut;

the expression "Leg Beef" shall include shin beef, and shank beef;

the expression "Stewing Beef" shall include forequarter flank;

the expression "Tail End" shall include rump, silverside and topside;

the word "Brisket" shall include the plate;

the word " Lap" shall include thin flank;

the expression "Loin whole" shall include roast loin;

the expression "Loin cut" shall include fair end;

the expression "Centre cut" shall include centre gigot;

the expression "Gigot chops" shall include gigot back;

the word "neck" shall include rack chops;

the word "cutlets" shall include fair end chops and rib chops;

(2) For the purposes of this Order any fraction of a halfpenny. may be regarded as one halfpenny.

4.—(1) No person shall sell in the Dublin Zone meat of any of the descriptions mentioned in the First Schedule to this Order at a price exceeding a price calculated at the appropriate rate mentioned in the said Schedule opposite such description.

(2) No person shall sell in any part of the State outside the Dublin Zone meat of any of the descriptions mentioned in the Second Schedule to this Order at a price exceeding a price calculated at the appropriate rate mentioned in the said Schedule opposite such description.

5. Where a direction is given by the Minister for Industry and Commerce in respect of any particular person or group of persons or in respect of any particular meat or description of meat the provisions of this Order shall if and in so far as they are inconsistent with such direction, have effect subject to such direction.

FIRST SCHEDULE

DUBLIN ZONE.

Ref. No.	Description of Meat	Maximum Rate
(1)	(2)	(3)
	Beef :—	Per Lb.
1	Sirloin, trimmed	2/4
2	Sirloin, untrimmed	2/-
3	Sirloin, Steak, cut	2/6
4	Sirloin Steak, whole	2/2
5	Fine Rib	1/10
6	Rib Steak	1/9
7	Round Steak	2/2
8	Chuck Roast	1/8
9	Top Rib	1/8
10	Rolled Beef	¼
11	Tail End	1/8
12	Brisket	1/3
13	Leg Beef, Stewing Beef and any other description of Beef, whether minced or not	1/6
	Mutton and Lamb :—
14	Leg, whole	2/4
15	Leg Half Fillet	2/8
16	Leg Half Shank	2/4
17	Loin, Whole	2/8
18	Loin, Cut	3/-
19	Loin Chop, trimmed	3/6
20	Loin Chop, untrimmed	3/2
21	Cutlets	3/2
22	Centre cut	2/4
23	Gigot Chops	2/8
24	Raised Shoulder	2/5
25	Forequarter whole	2/-
26	Lap, Hand gigot, neck, and any other description of mutton or lamb	1/9

SECOND SCHEDULE

REMAINDER OF THE STATE

Ref. No.	Description of Meat	Maximum Rate.
(1)	(2)	(3)
	Beef :—	Per Lb.
1	Sirloin, trimmed	2/2
2	Sirloin, untrimmed	2/-
3	Sirloin Steak, cut	2/4
4	Sirloin Steak, whole	2/-
5	Fine Rib	1/10
6	Rib Steak	1/9
7	Round Steak	2/-
8	Chuck Roast	1/6
9	Top Rib	1/6
10	Rolled Beef	1/3
11	Tail End	1/8
12	Brisket	1/3
13	Leg Beef, stewing beef and any other description of beef, whether minced or not	¼

SECOND SCHEDULE.—continued

Ref. No.	Description of Meat	Maximum Rate
(1)	(2)	(3)
	Mutton and Lamb :—
14	Leg, whole	2/2
15	Leg, half fillet	2/6
16	Leg, half shank	2/2
17	Loin, whole	2/6
18	Loin, cut	2/8
19	Loin chop, trimmed	3/2
20	Loin chop, untrimmed	2/10
21	Cutlets	3/-
22	Centre cut	2/2
23	Gigot Chops	2/6
24	Raised shoulder	2/3
25	Forequarter whole	1/11
26	Lap, hand gigot, neck and any other description of mutton or lamb	1/8

GIVEN under my Official Seal this 5th day of November, 1947.

(Sgd.) SEAN F. LEMASS,

Minister for Industry and Commerce.