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Show OFFICIAL TABLE OF CONSUMER POINT VALUES FOR MEAT, FATS, FISH, AND CHEESE No. 3 Effective June 6, 1943 COMMODITY COMMODITY COMMODITY COMMODITY COMMODITY BEEF BEEF LAMB PORK READY-TO-MUTTON EAT MEATS STEAKS VARIETY MEATS STEAKS AND CHOPS COOKED, BOILED, BAKED, Porterhouse 11 Brains 2 STEAKS AND CHOPS Cenler Chops 9 ' "D BARBECUED T-Bone H Hearts 4 Loin Chops ' 9 End Chops 7 D''ei Bee( 16 Clu " Kidneys 3 Wh Chops 7 Loln-bonel;"fr7sh"and" ZlZ & S " W- i'i Rifr-10-lnch cut 10 Livers 6 Leg Chops and Steaks 7 cured only..! 10 hKhIV V Rib 7-inch cut 11 Sweetbreads 3 Shoulder Chops-blade or Tenderloin jo Ham'-shank end 7 Sirloin .... 11 Tails (oi Joints) 1. arm chops 7 Ham'-bone in, slices..."".. 10 Han-boneless and-fitted" Sirloin-boneless 12 Tongue 5 Shoulder Chops and Steaks.. 7 slices ' 11 Round 12 Tripe.... 1 ROASTS Bellies, fresh and cured only. S Picnic or Shoulder-bone in.. 8 Top Round 12 Leg whole or part 6 picnic or Shoulder-boneless. 10 Bottom Round; 12 Sirloin Roast-bone in 6 roasts Pigs Feelbon6 ln- 2 K&szzz ? veal 2 12 Yoke Rat.,, oVt" iS5s ' boneless 6 Ham'-butt end 7 1 ewi or Mmt ROASTS STEAKS AND CHOPS Chuck or Shoulder square Ham"-shank end 5 The point Talu, f My Rih-slandingCchineboneon) Loin Chops , c ZZ' &SL-S (10" cut 9 Rib Chops 7 cut-boneless, neck off 7 ? M J sllces------ M by .ddine Z wink Blade Rib-standing (chine Shoulder Chops 6 chuck or Shoulder, eras 7 tL'I c P&rf&E bone on) (10" cut) 8 Round Steak (cutlets) 10 cut bone in , A c ,,(pitnitc) b , 6 Pound of the uncooked it Rib-standing (chine bone on) Sirloin Steak or Chops...... 9 "" Shoulder-shank half (picnic) from which it U prepared if (7cut) io boneless 8 it u sold whole, or 3 point Blade Ria-'standing (chine ROASTS STEWS AND OTHER CUTS Shoulder-butt half (Boston per pound shall be added if hnnp nnl IT cutl 0 n .j ei i i. i... i , Br6ast mi flank- 1 butt) bone in 7 't cooked or sliced. Round Tin H umP Slrioin bone In 5 NeckBOnei. 3 shoulder-butt half (Boston " Rlp-lri;";;;;;:::::::: " ? st 5 8 sausage CnMtailto-toSF" V Sho"ulde"r-bone"in":.::::::.. 6 ShKmb'Sind" 3 Dry Sausage-Hard: Typical c:"sr,"i:ss:: 98 vs. ssss 9 STEWS AND OTHER CUTS ffi" 6 "T , SenH-dr, 'sausage'caV R,thnn l ? iamb trimmings 6 sparenbs 2 items are Cervslat, Pork STEWS AND OTHER CUTS 5 , " t Neckbones and Backbones... 1 Roll, and Mortadella 7 -..Biht , FtankM.lt 5 VARIETY MEATS Feet-bone in 1 Fresh, Smoked and Cooked Short Ribs. 5 Flank Meat 5 Fat Backs and Clear Plates 4 Sausage? typical items Plate-bone in.. 5 Neck-bone in 4 Brams 2 Plates re ar - 5 are Pork Sausage, Wieners, Plate-boneless 6 Neck-boneless 6 "earls 3 . ( ' ' " Bologna, Baked Loaves, Brisket-bone In 5 Shank-bone In 3 J-1'" 4 Ho,k: , a"u Liver Sausaje, and Brisket-boneless 7 Shank and Heel Meat-bone- Kidneys 3 , m Cm Cae (Brick). Flank Meat 6 less 6 Sweetbreads 3 ? 1 Group 1: 100 meat con- Neck-bone in 5 Ground 'Veal and Patties- Tongue 5 Lea,Fat 4 "'-"-------..-.-----.- 6 Neck-boneless 7 veal ground from necks, Group 2. Not less than 90 Heel ol Round-boneless... 7 flanks, shanks, breasts, RACISM VARIETY MEATS Group 3V Nrt ie'fhVn" Shank-bone in 5 and miscellaneous eal DftvWPI meat; Liver Sausage hT- Shank boneless 7 trimmings $ Chitterlings 1 eluded regardless ol higher Bacon-slab or piece, rind on. Ears """ 1 meat content. 4 VARIETY MEATS Bacon-slab or piece, rind off. .8 Hearts 3 Gr"P4: Aess 50 bul HAMBURGER Brains 3 Bacon-sliced, rind off 8 Kidneys Z 1 use and" He f Ch"'1 Beef ground from necks, Hearts 5 Bacon-Canadian style, piece Livers... 4 Included regardless of high'- flanks, shanks, skirts, heel Kidneys 4 or sliced 11 Sweetbreads 2 er meat content of round, briskets, plates, Livers 8 Bacon-rinds 1 Tongue 4 -f,,.. KMenl and miscellaneous beef Sweetbreads 6 Bacon-plate and Jowl Tails 1 tain cowed nj Ration order is. trimmings and beef fat 6 Tongue 5 squares 4 Snouts ,.. 1 SiS'frS pS", "id'' . M"TS .""J. M-fc rJ.."." I- .-r M.t. FATS' 1LS- AND DAIRY PROjrS ln tin or ',i? htrmetlcll, .led piS ' ir containers) " contains) " container) per In. X fSiu naif. Brains 2 Meat Spreads 6 Bonito 8 Lard 5 CHEESES Group II. tloned cheeses In Group Bulk or Link Pork Sausage. 6 pigs Feet, bone In 2 Mackerel 8 LlaSWinYoilV 5 Cims ' a $' Chili Con Carne with Beans. 3 Pl2S Fet boneless and Oysters 3 lmg- I 3 Brick Corned Beef' 9 Cutlets 3 Bu(e g Creamed Cottage Munster Corned Bee, Hash...... 3 Po.led and Deviled ! Ghdra.ed Deviled Ham 6 On any hermetically tet laL 3 Club Deviled Tongue 6 Sauin0" 4 8 " AH rationed cheeses S - . , . IUlnl:hMmdud. which 3(6 not ill GlOUD 1 Smnkfrl Dried Beef 16 Tama,es 2 Tuna 8 ..Jk..M.ali. anrJ Wnch contai, fm?Ke ncti ccnlaininf 36 per- , 1 lldlian Hams and Picnics (whole Tongue, Beef, Lamb, Yellow Tall 8 ""'"" " SJf.iH .il ?um ' m Greek or half) 10 Pork, Veal 7 Tellow ' 8 l'"ld"- Group II cheeses above, Bu, ' , CHEESES Group I. taken together,.tlian the Bri, Luncheon Meal' 7 Vienna Sausage 6 Cheddar (American). 8 total amount of all other Camembert Meat Loaf 6 All Other 3 All products contain- cheeses , Lederkraiu ' ing 30 percent or more cottage cheese end dui Bri. ol Cheddar (grated-de- CHEESES Group III. creamed certain thees . iiudm, s,w Lh M-i, SfKi H, (hnd H , J CWM Pl, hlr . r,i hydrated cheese Is ex- All other rationed containing 5' or om "" """"" eluded Irom Group l) 8 cheese. Examples ol n- buttertat, are not rationed. a s. ovUHatMT niMTiR orrici 830391 |