§ Mr. Brocklebank-Fowlerasked the Minister of Agriculture, Fisheries and Food what is his estimate of the increase in the average price of a pound of beef since February 1974.
§ Mr. BishopThe price of beef varies considerably according to quality, the type of cut, the price charged by individual retailers and the season. Average prices of selected representative cuts are published each month in theDeparment of Employment Gazette. Figures for mid-February 1974 and mid-June 1978 (the latest available) are given below.
Pence per lb. Home-killed beef 19th February 1974 13th June 1978 Chuck 56.3 96.2 Sirloin (without bone) 78.8 164.1 Silverside (without bone) 68.6 136.6 Back ribs (with bone) 51.1 91.7 Fore ribs (with bone) 50.1 88.5 Brisket (without bone) 49.9 85.3 Rump steak 91.5 183.7