OCR Text |
Show Explanation Given On Point Values Of Foods Rationed Monday : Table Shows Meats And Fats Rationing More Liberal Than Processed Foods With Sixteen Points Per Person Per Week Point values' that consumers will pay beginning next Monday, March 29, for meats, cheeses, fats, and oils, and canned fish, under the newest and largest wartime tooa rationing program were released today by the OPA! following receipt of official organization orga-nization from Secretary of Agriculture Agri-culture Claude R. Wickard. Examination of the "Official Table of Consumer Point Values" which every seller of the newly rationed foods will be required to display in his store, discloses that meats-fats rations are relatively more liberal than the rations of processed foods. The weekly allotment al-lotment of 16 points per person, represented by red stamps in War Ration Book Two, compares with an average weekly allotment of 12 points per person under the canned goods program. On a Vper pound" basis, the point values of individual individ-ual items under the meats-fats program are sharply lower. Eight Points Per Pound Porterhouse (Tbone) steak, sirloin sir-loin steak, round steak and flank steak. Standing rib roast. Veal loin chops, veal cutlets, and calves liver. Loin lamb chops, boneless lamb shoulder. Center cut pork chops and roasts (Continued on page 12) RATIONING ... (Continued from page one) fresh or cured sliced ham, boneless bone-less picnics, and boneless butts. Ready-to-eat tongues and boneless bone-less picnics. Bacon Semi-dry sausage Butter Cheeses Seven Points Per Pound Standing rib roasts and steaks Veal rib chops and veal sirloin Lamb rib, leg and shoulder chops Pork loin end and shoulder chops and steak, whole or half pork loins, whole or half hams. Boullion cubes Bacon, rind on, by the slab or piece. Pork sausage, weiners, bologna and liver sausage. All fish in hermetically sealed containers, including sardines, salmon, sal-mon, tuna fish, crab meat. Tins or glass jars of beef, lamb and veal tongue, and Vienna sausage. saus-age. Six Points Per Pound Standing blade rib roast (plain cut), chuck or shoulder roast (bone in), brisket, neck, heel or round, and shank when boneless. Beef livers and tongues. Veal shoulder chops and veal rump and sirloin roasts. Leg and shoulder of lamb and Iamb sirloin roasts. Five Points Per Pound Rump roast of beef Hamburger Veal flank meat and neck (bone in), veal hearts and veal kidneys. Pork regular plates, jowls, and pork livers. Smoked plate and jowl squares. Lard, other shortening and oleomargarine. oleo-margarine. Four Points Per Pound Beef short ribs, plate, brisket, and shank. Veal breast and shank of veal (bone in), and calves brains. Pork spareribs Tin or glass containers of potted and deviled meats and sausage in oil. Three Points Per Pound Beef brains Lamb breast Pig hocks and knuckles Tin or glass containers of boned pigsfeet, brains, and chile con carne. Two Points Per Pound Pork kidneys and snuots, pork neck and backbones, and ready-to- eat pigs feet. Tin or glass containers of pigs feet. One Point Per Pound Fresh pigs feet (bone in) and pig ears. Only one cut of beef, boneless sirloin steak, has a point value above eight. For this cut, the point value is nine per pound. Five items on the official consumer con-sumer chart have a value of ten points per pound. These are: boneless bone-less pork loins, fresh and cured only; pork tenderloin, ready-to-eat picnics or shoulder, boneless; and whole or half hams or picnics packed in tin or glass containers. Two items ready-to-eat boneless bone-less ham slicers and Canadian bacon bac-on command values of 11 points per pound, while dried beef, either loose or packaged, at 12 points a pound is the most expensive item on the entire list of terms of points. The housewife is informed that the dealer will weigh and determine deter-mine the point value of her purchase pur-chase . If she then has the dealer "bone" or grind or "dice" an item, the point value will not be figured again. The customer is entitled to the entire purchase. That is, if she has a roast boned, she is entitled en-titled to the bones since she has paid points for them. The definition of "hamburger" on the point table sets a precedent, in that it marks the first time that the federal government has undertaken under-taken to give specifications that retailers selling to consumers are required to follow for this popular type of ground beef. No ready ground meat may be sold for more than five points a pound. There is no point value assigned to any type of ground pork (other than sausage) and, here again, the customer will pay points for a whole piece and have it ground to order. As announced previously, retailers re-tailers will begin to collect red stamps from customers beginning March 29, but do not surrender points for their wholesale purchases purch-ases until April 11. The purpose of this "point holiday" is to enable storekeepers to build up a point "working capital." |