fresh food prices

Our Bristol supplier reports a "good week" for fish prices - a week that has seen prices drop. He points out that sole and salmon are still in good supply. He also predicts that the price of peeled prawns will start to fall after Christmas.

Salad prices will remain low this week and supply from Spain increases.

Maroc clementines from Spain are now in season and the fruit is sweet.

Seedless grapes are finishing, but South African grapes will be starting before Christmas. French Golden Delicious and Granny Smiths are in good supply. English Cox's are eating well, too.

All potato and vegetable prices are stable as demand is minimal at the moment. Lincoln cauliflower is nearly at an end and Cornish and Devon supplies are now available instead.

No real changes in meat prices, according to our Bristol supplier. He makes a note of lamb rack (larder trim up from £3.20 per lb last week to £4.45).

Pork prices are taking a tumble, with all pork cuts down in price.

Poultry sees a slight rise in oven-ready turkey, along with pheasant, venison haunch and venison chops, which all note significant jumps.

As ever, please check your nearest region. These prices were correct at the time of going to press (Tuesday 28 November). n

TABLE:

MEAT

Beef, veal, lamb and pork cuts and prices are based on the quality and trim specified in the National Association of Catering Butchers' Meat Buyer's Guide, with prices supplied by NACB members.

Beef prices from Glasgow relate to Scotch beef - other sources quote for English or Welsh beef, with additional Scotch beef prices from those suppliers listed separately at the end of the beef table.

BEEF, p/lb unless otherwise stated

105 Topside whole 252 235 230 230 257 248

1057 Topside (rolled) 252 235 235 240 257 258

107 Silverside whole 230 220 220 225 242 236

1077 Silverside (rolled) 329 220 225 230 249 248

106 Top rump 215 210 200 220 223 222

1067 Top rump (rolled) 215 210 210 230 229 232

1124 Sirloin (short cut) 348 290 300 330 314 340

1154 Striploin (short cut) 460 395 400 460 457 496

111 Boneless D-rump 340 290 275 290 300 338

114 Sirloin (wing rib) 315 240 260 310 320

116 Fillet 660 560 550 630 665 665

178 Fillet tails 360 340 380 410 440 408

1321 Forerib (carvery cut) 178 215 200 210 216 268

1325 Forerib (boned and rolled) 219 175 175 195 171 196

1326 Forerib (boneless) 285 230 240 260 264 288

1357 Boneless brisket (rolled) 195 180 175 185 179 185

144 Chuck steak 186 175 175 188 171 180

145 Chuck steak (hand diced) 239 175 175 190 190 208

1466 Boneless shin 181 165 150 170 157 160

148 Steak and kidney 156 138 150 165 164 168

149 Mince (lean) 132 128 136 130 126 142

150 Mince 132 110 124 120 121 124

170 Beef olives 395 350 300 380 348 390

171 Braising steaks (ex silverside) 335 240 240 280 254 288

172 Rump steaks, 5oz each 124 110 115 121 138 124

6oz each 149 130 138 145 166 149

7oz each 174 154 165 168 193 174

8oz each 198 175 185 190 221 198

9oz each 223 196 207 217 249 223

10oz each 248 218 230 230 276 248

16oz each 396 350 350 360 442 396

20oz each 496 437 450 460 553 496

TABLE: 173 T-Bone steaks (std),12oz each 364 310 300 300 404 364

14oz each 424 360 350 350 471 424

16oz each 485 410 400 400 538 485

175 Sirloin steaks, 6oz each 217 186 186 213 204

7oz each 254 215 217 220 249 232

8oz each 290 240 245 250 284 272

9oz each 326 270 275 280 320 296

10oz each 363 295 300 310 355 342

177 Fillet steaks, 6oz each 285 315 320 315 317 296

7oz each 329 365 372 365 369 348

8oz each 380 420 425 420 422 390

Scotch beef

1057 Topside (rolled) 250 265 260 260 279 280

107 Silverside whole 250 240 244 240 235 260

1124 Sirloin (short cut) 344 340 330 340 371 390

1154 Striploin (short cut) 455 495 460 540 561 568

111 Boneless D-rump 300 320 300 350 314 360

116 Fillet 620 650 600 660 743 768

1321 Forerib (carvery cut) 240 230 225 236 269 260

VEAL, p/lb unless otherwise stated

(D=Dutch, E=English) D D D/E D D E

404 Haunch 280 280 280 308

406 Topside 545 490 490 490 500 540

407 Cushion 820 690 600 658 759 822

408 Top rump/thick flank 380 360 350 400 429 390

409 Silverside 499 360 350 350 429 420

410 Whole rump 380 350 350

417 Fillet (ex loin) 865 780 750 710 943 856

419 Best end 551 470 490 490 386 524

423 Diced veal 243 220 225 240 344 308

431 Escalopes (best) 752 780 725 720 821 820

534 Calf kidney (ex suet) 543 650 650 680 457 535

535 Calf liver 480 530 495 510 585 561

536 Calf sweetbreads 880 720 650 720 1071 910

LAMB

Home-produced, p/lb unless otherwise stated

2055 Leg (boned and rolled) 192 180 178 178 179 188

2051 Leg (carvery cut) 252 235 198 210 211 202

2056 Leg (boneless) 266 260 245 228 249 242

207 Saddle 212 210 220 220 193 192

2075 Saddle (boned and rolled) 212 260 395 240 193 196