Show L I I 1 Point Values for Meats and Fats Given by OP OPA A Point values that consumers will pay beginning next Monday mornIng mornIng mornIng morn- morn Ing March 29 for meats cheeses fats Cats and oils and canned fish ish under under un un- der the newest and largest wartime food rationing program were were were- re released released released re- re leased today by the Office of Price Administration Examination of the Official Table Table Table Ta Ta- ble of oC Consumer Point Values which every seller of the newly rationed rationed rationed ra ra- foods will be required to display display display dis dis- play in his store discloses that meats-fats meats rations are relatively more liberal than the rations of processed foods The weekly allotment allotment allot allot- ment meat of 16 points per person represented represented represented rep rep- resented by red stamps in War Ration Ration Ra Ra- Ra- Ra tion Book Two compares with an anaver aver average ge weekly allotment of 12 points per person under the canne canned goods program On a per pound basis the joint values of individual individual dual items under under the meats-fats meats program are sharply lower Almost all popular meat cuts have point values of eight points a pound and less Butter is assigned assign assign- ed a value of eight points a pound and a similar point value is given I to all aU of the rationed cheeses All canned fish is valued at seven points a po pound nd I OP OPA A officials emphasized that while the first point values under the new program have been set with the most careful regard to supply and consumer preferences it is not possible to gauge these and other factors in advance with absolute accuracy Adjustments will be made whenever they are arc in indicated indicated in- in to be necessary by actual operations under the program The definition of hamburger on the point table sets a precedent precedent precedent prece prece- dent in that it marks the first time that the federal government has undertaken to give specifications ions that retailers selling to consumers consumers consumers con con- sumers are required to follow Collow for this popular type of ground beef By reason of this definition no ready ground meat may be sold gold for more than five points a pound Ground round steak ground chuck ground rump or ground sirloin for or example can not be prepared and point priced in advance by a re retailer retailer retailer re- re after rationing begins In other words a housewife will buy any of these meats in whole form paying the correct number of points and then will have them ground to order This restriction applies applies applies ap ap- ap- ap plies similarly to ground veal and lamb which are defined in the same manner as is beef hamburg hamburg- er There is no point value assigned assign assign- ed to any t type pe of ground pork other Cother than sausage and here again the customer will pay points for a whole piece and have it ground to order 51 I In addition the to to ready meats meats cooked cooked boiled baked and barbecued that barbecued that are listed on the consumer point table a n footnote explains that the point value of ofa I a any other to ready item must be determined by adding two points per pound to the point valI val- val 51 I h ue of the whole uncooked item from which it Is prepared or three points per pound if it is cooked and sliced In the same manner a footnote under the values of f butter lard and shortening explains that if a n buys In bulk units of more than five pounds she is entitled entitled entitled en en- titled t id to u use s e the slightly lower trade point values rather than the consumer point values Because meat and cheese can not always be cut to the exact pound the consumer chart contains a simpie simple simple sim sim- pie table of point values for ounces The left-hand left column of this table goes L from r rom o m one to 16 ounces while across the top are columns of one to 15 points If a purchase of chuck roast for example example exam exam- pIe came to three pounds 10 ounces the point price would be computed by multiplying the per- per pound point value of 6 G by 3 a to total total total to- to tal of or 18 IS and adding four points as discovered by following the 10 ounce line to the point 6 col col- The full price point thus would be 22 Any fractions of a R point are dropped if it less than i v. v point but if the fraction is v. v point or more the dealer will collect a full point Fractions of exactly point on two or more items bought in a single single single sin sin- gle purchase are added together As announced previously retailers retail ers will begin begin to to collect red stamps from customers beginning March 29 but do not surrender points for tor their wholesale purchases until April 11 The purpose of this point holiday Is to enable storekeepers to a build up a point working cap capi cap cap- v i ital tal |