Show OFFICIAL TABLE OF CONSUMER POINT VALUES VALUE FOR MEAT FATS FISH AND CHEESE no I 1 effective effect march 29 1943 holni points pol point point coln COMMODITY COMMODITY COMMO tIlTy points point COMMODITY PIS ab COMMODITY per I 1 P per or lb ib erlb b BEEF BEEF LAMB P PORK ORK R READY EADY TO MUTON EAT E AT MEATS 41 STEAKS VARIETY MEATS ST EAKS AND CHOPS 11 1111 8 brains 3 STEAKS AND CHOPS center cen chops aps ops 8 1 COOKED COO KED BOILED BAKED m porterhouse T bons bom 8 hearts He arti 4 8 end j chops chaps 7 ANO AND BARBECUED club 8 Kid nelli 4 rib chops 7 loin acl n boneless bon alosi fresh ind and dried d beet beef 12 7 livers 3 tog lej chops Chopi 7 c cured ared on only ly 10 1 alb 10 alaia ham is in whole or hall 9 idill 7 litch inch cut 8 3 sweetbreads Sweet breads 4 shoulder chops beads or of tenderloin ten 10 ham am buns in slices 11 sirloin 8 tails ox a lounts 3 artil arm chops 4 7 ham ha m slices dice i 8 ham am butt or oa 9 sirloin boneless 9 tongues 6 ROASTS shoulder Shou ldar C hops chaps and steaks 7 han ham boneless bon Bless whole or cr round 8 tripe 3 log leg whole or pal 6 bellies 16 fresh re sh ind and cured only 6 hall ha 11 10 top round 8 sirloin roast roi t barlia alln in 6 H ham a in b boneless 0 n a ale s s s slices 1 11 21 bottom round 8 yoke yok rattle rail ie or triangle ROASTS RO picnic plan c or shoulder shoulderbone derbone borto in hi 8 round pound tip 8 VEAL picnic c or shoulder boneless bonel 10 5 sst bone in 7 lol n whole who ie halt half or end cuts 7 chuck or shoulder bouillon bou lion cubes beet beat extract yoke yoka rattle or triangle 8 lol loin contor orcut cut uh 8 0 flank 7 an nj d all other ether meat extracts boneless STEAKS AND CHOPS chuck shoulder ham ha m chols wh 1 or halt half 7 an nd d concentrates 7 or squats ROASTS loin join chops 8 cut bone bon bin in 6 ham ha m butt but t or shank hank end 7 tongues tong aes ues 8 rib chops 7 ham ha m boneless bon eless 9 spareribs spar Spare cribs ribs 6 chuck or cr shoulder S Sh culifer square sm rib chine bone on 6 I 1 1 shoulder chops chaps cut boneless bon abis 8 shoulder sho ulder shank halt hall picnic pigs feet bone in 2 IV V cut 7 round steak cutlets 8 3 chuck or shoulder cross bons b m in 6 the T i point maluo of aar ny t blade rib standing calno 6 sirloin steak or at chops 7 cut 5 shoulder sho thank hall haft picnic other othe r ready to eat meat ri 10 cut tone bone en poll item shall hall be determined oni boneless b 8 alb Ing china bone 00 ROASTS OTHER CUTS AND STEWS by adding i 2 points pr per shoulder sho bliler butt hall half boston i 8 71 1 cut chine china rump and sillola bone bonelyn in 6 breast and flank 3 butt b bone b cna in 7 pd p poun d 1 to the P point nt value per 0 baladi lade rill rib standing bobele 8 rump anil and sirloin neck math bons bom in ID 4 P poun im d 1 a faed item 1 7 shoulder sho butt ban halt boston bone on 01 cut 6 leu let nock neck boneless bone belie lesi 6 from rob which it kapr red tedla if 7 II 11 butt boneless bon Bias 8 round tip shoulder bone bona in 6 f shank bons in 4 it is sold old whole or minis anoints i in 5 shoulder 8 lamb pound ditl be added if lamb ground per boneless 8 OTHER 07 HER PORK CUTS bon rump ump ess it iti is cooked and sliced dicede flanks shanks from necks OTHER I 1 HER CUTS 1 C hock chuck or shoulder hom bone in 6 STEWS AND breasts od and spareribs Spare spa ribs 4 boneless 7 chuck or shoulder breast borto in 4 6 nock nee and backbone 2 broast G feet fee t bono bablo in 1 SAUSAGE STEWS AND OTHER CUTS flank moal meat 5 VARIETY MEATS I 1 in 5 fat backs and clear plates 4 short ribs 4 neck botia bons brains 3 plates pla regular 5 PI plate ale bons bong in 4 nock nick boneless 6 hearts 3 es dry Sau sauvalle salle hard ical 4 jowls jew Is 5 z nl F ats 5 shank boiu bime in ller livers 6 items are ar hard salar hard ard brisket bone in 4 shank and heel meat bons bone bidne I 1 3 hocks hoc and knuckles 3 Cit ind and pepperoni 9 brisket boneless 6 less 6 4 leal lea afat fF fat at 4 semidry semi sod dry sausage typical patties and veal flank meat 5 tongues Ton 6 items are wil soft salami nock neck bone in 5 w weal ground irom from necks VARIETY VA MEATS Thur inter and cortadella Mort adella 8 ranks shanki shanks breasts neck boneless 6 and veal ml BACON brains bra ns j i fresh smoked and cooked round boneless 6 heel of 4 11 6 chitterlings achl lings S 4 sausage Saus aea in 1 shank hank bono bone 6 slab of find on 7 hearts hea arts 3 group A typical item are boneless wieners shank VARIETY MEATS grinj off 8 pork sausage Sau wieners Wl bacon slab or of place kidneys kid dayi na yi 2 saga eners brains 4 bacon sliced rind find off a 8 livers dye 5 bologna Bol opia baked loaves HAMBURGER rs hearty heads 5 bacion style place and liver sausage 7 boot beef ground round from necks kidneys 5 or sliced 11 tongues ton bubs gU BS 6 group B typical items ar ate y flanks thanks shanks briskets brisk ets livers Ll ver 8 bacon rinds I 1 ears ear I 1 S bouso Scrap and tamales famales Ta males j plates was ind and miscellaneous sweetbreads Sweet breads 6 bacon plots ind and jowl tells tal 2 souse and head cheese i tool boil trimmings and beef tat lat 5 tongues nguet 21 6 squares 1 5 sno als 2 also included 4 1 r MEATS roin foll MEATS points paint p FISH 1 s H pit is points pal point n ts points in containers tin or dilate 11 1 in Int tin lnor or olai glass IV ab in sealed any ld h conta container 0 r kiner cally P lb FAT AND pit ab por ab CHEESES PC ab brains 3 pigs feet beet boned cutlets 3 bonita B 7 butter butler 8 ch arii d greek all hard varieties all 01 bulk sausage 7 potted pott it ind end deviled caviar C aar I ar 7 laid 5 cheddar american process choose Ch eesa 8 5 cheese foods chill con come came 3 meats M al 4 Crati C meat 7 margarine Mariir lne 5 SWISS deviled ham 6 sausage baui age in oil OIL 4 fish fl sh roa pas 7 kalail and olli oil stick panr nil dried beef 12 famales tamales tim al 2 Mack M ack sni arill 7 1 pint 11 POUR 6 munster ster dimple 16 it ars ir th tin lp epolt olt I 1 harris and picnics whole tongue tang u boot BS 7 s 7 at all grated C crin ch at cr arna balli na 10 tongue tong u lamb li 7 sardines s rd lne 7 CHEESES club 8 chelel Co cats ac cimie luncheon bunche 3 meat 7 ali X pork park 8 6 sea s a honing hanin 7 gouda jairl 4 err bit molt L LOiI at 7 lull ui veil veal 7 tuna T una 7 chiodi nl J prod edam most MSp spreads f la iia Sau Sa usan sille 7 yellow y how tal tail I 1 od alj ar art outlining ly il 30 1 pant I 1 dau smoked d 4 F fr for r na ml co alt it d kiil liil lit ol 01 1 pill pigs feet feel bons in aliar 7 all al 1 other 7 rl ch liae italian all herd varieties hi Rul bullini t u lini eap Emic pt aih la in lath I 1 0 t nian e t clr i five 6 5 pounds not lilt klou all until ats of S pound a lui far mch lath uiligi uil iii i ui table of 1 I leads id raint bluss CICI |