Meat Ration (Hansard, 7 February 1951)

§ 63. Sir R. Glyn
asked the Minister of Food what are the authorised variations in the standard ration of meat to various trades, institutions, etc., which are above that supplied to the general public.

§ Mr. Webb
The normal catering allowance is the equivalent of one domestic ration for every 14 main meals served. The only higher scales are to industrial canteens and for school feeding. The equivalent of one domestic ration is supplied for about every five main meals served in industrial canteens for heavy workers and in miners' hostels; for every nine main meals served in other industrial canteens; and for every seven main meals served in hostels for heavy industrial workers other than miners. There is a flat rate of 2 3–5 of a pennyworth of meat for every main meal in school feeding centres which, at to-day's rates, is equal to one domestic ration for every four main meals.

§ 65. Commander Noble
asked the Minister of Food what proportion of the meat available is now going towards the domestic ration; and how is the remainder distributed.
207W

§ Mr. Webb
During the seven weeks ended 20th January, 1951, the latest period for which information is available, meat was distributed in the following proportions:

1. CARCASE MEAT.

(A) Ration quality

Per cent.

1. General butchers for the domestic ration 81.0

2. General butchers and small manufacturers for sausages, pies, etc. 5.5

3. Caterers, canteens, hotels, etc. 9.0

4. Institutions including hospitals, prisons, etc. 2.0

5. Miscellaneous, including Armed Services, Ships' Stores, etc. 2.5

100.0

(B) Manufacturing quality

1. Larger manufacturers of pies, sausages, canned meats, etc. (including general butcher's manufacturing allowance in manufacturing quality meat) 92

2. Miscellaneous, including N.A.A.F.I. 8

100

2. Canned Corned Meat.

1. Domestic ration 87

2. Caterers, canteens, hotels, etc. 10

3. Institutions, including hospitals, prisons, etc. 2

4. Miscellaneous, Armed Services, Ships' Stores, etc. 1

100

Note.—During the five weeks ended 6th January, 1951, general butchers received their manufacturing allowance in the form of ration quality meat.

§ 66. Mr. W. R. A. Hudson
asked the Minister of Food whether, having regard to the reduced meat ration upon which their special ration is based, he will increase the present ration of meat for diabetics.

§ Mr. Webb
The Food Rationing (Special Diets) Advisory Committee of the Medical Research Council who are my medical advisers, have considered the effect of the recent cuts in the meat ration on diabetics. They assure me that the present rations allowed to diabetics provide enough protein for any type of diabetic diet. As well as two extra meat rations, diabetics are allowed 12 oz. of cheese a week.
208W

83. Air Commodore Harvey
asked the Minister of Food the arrangements whereby people may buy more than one week's meat ration at a time.

§ Mr. Webb
Meat coupons in the ordinary ration books may be used in the week to which they relate or in the following week.

1. CARCASE MEAT.
(A) Ration quality
	Per cent.
1. General butchers for the domestic ration	81.0
2. General butchers and small manufacturers for sausages, pies, etc.	5.5
3. Caterers, canteens, hotels, etc.	9.0
4. Institutions including hospitals, prisons, etc.	2.0
5. Miscellaneous, including Armed Services, Ships' Stores, etc.	2.5
	100.0
(B) Manufacturing quality
1. Larger manufacturers of pies, sausages, canned meats, etc. (including general butcher's manufacturing allowance in manufacturing quality meat)	92
2. Miscellaneous, including N.A.A.F.I.	8
	100
2. Canned Corned Meat.
1. Domestic ration	87
2. Caterers, canteens, hotels, etc.	10
3. Institutions, including hospitals, prisons, etc.	2
4. Miscellaneous, Armed Services, Ships' Stores, etc.	1
	100