The daily monitor leader. [volume] (Mount Clemens, Mich.) 1942-19??, 1943-12-03
Reduced Meat
Coupon Value,
OPA Reveals
Lower Point Cost

OFA keveuIS
Lower Point Cost
The new brown stamp foods
ration point values with changes
from previous point values, fol-
low:
BEEF
Steaks; Porterhouse 9, down 3;
T-bone Q, down 3; club 9, down
3; rib-10-inch cut 7, down 3; rib
finch cut 8, down 3; sirloin 8,
down 3; sirloin-boneless 10,
down 3; pound (full cut) 10,
down 3; top round 10, down 3;
bottom round 10, down 3; round
tip 10, down 3; chuck (blade or
ARM 7, down 2; flank 10, down
3.
BOASTS:
ib-standing (chine bone in)
10-inch cut, 6 down 3; rib-stand-
ing (chine bone in finch cut, Z
down 3; rib-boneless- utility
grade only, new item; short
loin- boneleSs-rolled utility
grade only 10, new item; sir
loin- boneless-rolled utility
grade only 9, new item; round
tip 8, down 3; rump-bone in 5,
down 3; rump-boneless 3, down
3; chuck (blade or ARM bone
in 7, down 2; chuck or shoulder
homeless 8, down 2; English cut
Z, down 2.
STEWS AND OTHER CUTS
Short ribs, 4, down 2; plate
bone in 4, down 2; plate-bone-
less 1, down 2; brisket-bone in
4, down 2; brisket- homeless 5,
down 3; flank meat 6, down /,
neck bone in 4, down 2; neck
bonesless s, down 2; shank bone
IN I, down 2.
HAMBURGER 6, DOWN /.
VEAL
STEAKS AND CHOPS:
Round steak (cutlets or roast
10, down 2.
BOASTS:
Leg (whole or part 6, down
PORK
Steaks and chops: center chops
8, down ?; end chops 4, down 2;
tenderloin 8, down 2; ham, bone
in, slices 9, down !, shoulder or
picnic steaks 4, down 2, bellies,
fresh and cured only 3, down |.
BOASTS:
whole, half, or end cuts
5, down ?; loin-center cuts 8,
down 2, ham whole or half s,
down !; butt end 6, down
!, ham shank end 4, down !;
ham homeless, whole or half Z,
down / ham homeless, slices 9,
down l. sh ou d e.r-whole or
shank half (picnic) bone in 3,
down ,, shouldeL- shank half
(picnIc) boneless (piece or
slices 5 down 2; shoulder butt
half Boston butte bone in
(piece or slices 5, down ?;
shoulder butt half Boston butt
bonolcSs (p.ece or slices 6,
down 2.
OTHER PORK CUTS:
Fat backs and clear plates l,
down l 1hockS /, down !: jowlS,
jowl butts or squares ], down !;
plates, regular !. down ?; spare
ribs 2. down 2.
BACON:
Bacon.slab or piece, rind on 4,
down / bacon-slab or piece,
rind off s. down ! baconsliced,
rind off 5, down ! Bacon-Ca-
madam style 9, down q bacon
ends pieces or slices /, down l.
bacon-plate and jowl squares 2,
down !.
READY-TO-EAT MEATS
Barbecued pork sliced or
shredded 10, down !; corned
beef brisket 10, down 2; dried
beef, slices IA, down 2; ham,
bone in. whole or half 8, down
!: ham bone in, slices II, down
|: ham butt end 8, down l; ham,
shank end 6, down /; ham -
boneless and fatted slices IL,
down /; picnic or shoulder-bone
in 5, down 2; picnic or shoulder
homeless I, down ?, picnic or
shoulder slices 8, down 2;
spareribs, cooked or barbecued
4, down 2; tongue, slices 8,
down /.
PORK VARIETY MEATS:
Heart 2. down /; liver 2, down
/; tongue 2, down /.
Fish - Cooked and in any
Theoretically sealed container).
Bonito Is, up 4; mackerel Is,
ND 4: oysters 4, down /; salmon
is. up 4: sardines IS, up 4;
shrimp 16, up 4 tuna Is, up 4;
Yellow Tail Is, up 4. All prod
ducts containing more than 20
per cent of the above fish 10.
up 4.
Meat in tin or glass contain
without