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Show shoppers! CORNER By DOROTHY BARCLAY GRADE FOR PROTECTION TT'S TOO soon, ladies, to feel the benefit of rollback meat prices and price ceilings. But by fall oh, happy day! you w:ill be paying 10 cents less per pound for your meat even beef than you are today! And meanwhile, I your butcher is pro-A pro-A . tecting you by post- MAIN lhe grade o1 ' beef, veal, calf, or STfSST lamb and mutton, FEATURE yes tven,of poi,,ltr you buy from him! He's showing you just what you're paying your money I for! This expansion of meat grading, on almost a wartime basis, was instituted by the OPS to set the stage for coming price controls, and to get ready for the allocation of meat in case of emergency. Only once before, for a period during World War II, was this ordered that all meat except pork, must be graded. Ceiling prices are set up, logically, according to grade. You all know that purple, ribbonlike ribbon-like stamp with the "U.S." grade label, indicating the quality of the carcass from which the meat was cut. Those initials on today's stamping stamp-ing mean that the meat was packed in federally-inspected plants, or other plants meeting federal requirements. re-quirements. The new grades your patriotic butcher has posted, and that you will find most useful to know are: for beef, veal, and calf prime, choice, good and commercial; for lamb and mutton, prime, choice, good and utility. Of these, prime is excellent quality, with a wide selection of cuts suitable for roasting or broiling; broil-ing; choice, a high quality usually leaner than prime, with many cuts also adaptable to roasting and broiling; good, tender meat from higher quality young animals, providing pro-viding good economical meat dishes; and the commercial, meat from mature animals, less tender and therefore requiring longer cooking cook-ing than the more expensive grades, but excellent for quality and economy. econ-omy. Other meats besides beef, of course, have similar grading but when you think of meat, it means first of all beef. You and I know it to be the national favorite, accounting account-ing for 44 per cent of the American meat diet about 63 pounds per person per-son in an average year. OPS PRICE CHART ZONE i GROUP 3 CUT GRADE PRICE |