§ Mr. Spearingasked the Secretary of State for Prices and Consumer Protection what are the approximate costs per pound of typical varieties of beef and veal at carcase wholesale and retail selling prices; and by what means he has been satisfied that the differences are accounted for by proper costs.
§ Mr. MaclennanApproximate wholesale prices for beef and veal for January 1977 are set out below together with retail prices for typical beef cuts. Retail price data for veal cuts are not readily available. Both the wholesale and the retail price figures are central values for a fairly wide range of prices.
Wholesale (Smithfield prices) p per lb Beef Scottish killed sides 48.7 English hinds 53.0 Eire hinds 53.0 Eire fores 37.8 Veal 53.3 Retail Beef: Home-killed Chuck 87.9 Sirloin (without bone) 135.7 Silverside (without bone) 115.8 Back ribs (with bone) 81.4 Fore ribs (with bone) 79.8 Brisket (without bone) 78.3 Rump steak 152.8 In September 1975 the Price Commission published a report on the prices and margins in meat distribution. It pointed out that most of the increase in price when retail prices were compared with those for live animals were due to the loss of weight involved in the conversion of a live animal into a product suitable for retail sale. It estimated that there was a loss of 30 per cent. or more between the weight of the carcase bought by a butcher and the weight of the meat he could offer in his shop. Its general conclusion was that the trade operated in a competitive environment and that prices and profits were not unreasonable. Total net profits at all stages represented only a small proportion of total price.