Lieut.-Commander Hutchisonasked the Minister of Food by what method and by whom is the official yield in rations from a given portion of meat calculated.
§ Mr. StracheyThe official yield in rations from individual portions of meat is not calculated. The local food office issues a permit for a certain wholesale value of meat based on a percentage of the total requirements of each butcher in terms of the retail value of his registrations, etc. This method takes account of the difference between wholesale and retail prices and allows for losses due to cutting, defrosting, and so on. It is based on the results of a series of practical tests by the Ministry's trade officers on different types of meat in various parts of the country and of the facts disclosed by costings investigations of representative business.