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Show Reductions In Meat Point Values Become Effective Reductions in point values on practically all cuts of beef, hmib and l vea'. which became effective July 29, totaled approximately 21 per ( caiit In average point values, Tom Cardon, chuirnan of the iron coun-, coun-, ty war price and rationing board, said today. Beef steakes now rani;e from four points per pound for chuck to 10 points for sirloin boneless, while beef roosts range from three to nine points per pound, he said, The reduction does not apply to pork. Reasons given for the point reduction re-duction Include the fact that grass-fed grass-fed range cattle, held by producers until they reach the maximum pos-l sible weight, nre now beginning to conic on the market. Reductions in purchases by the armed services and better distribution between surplus and deficit meat producing areas also were listed. Distribution of extra quantities lsj handled through decreases In point i values rather than by extra allotments allot-ments in order to avoid differential! food rationing by encouraging mcali service In restaurants to make up for the Individual's lack of points, the chairman said. Restaurants are given between .04 and .70 of a red per person per meal, compared with SS of a red point allotted to householders house-holders per person per meal, he said, explaining the restaurants are allotted points on the basis of the! number or persons served and the, dollar revenue, and consequently! can care ror increased business by applying ror supplemental rations. |