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ST. LOUIS COUNTY <br /> DEPARTMENT OF PUBLIC <br />OFFICE OF WEIGHTS AND MEASURES <br /> <br />REGULATION NO. 1 <br /> <br />AI.I. MF. AT- FISH AND POUI.TRY <br /> <br />04/04/66 <br /> <br />Purerant to the authority vested in me as set forth in Section 618.130 SLCRO, 1958, as amended: I, Louis <br />A. Rick, Acting Supervisor of Weights and Measures, hereby adopt and promulgate on November 27, 1963 <br />the following regulation: <br /> <br />REGULATION, Section 618.350: Method of Sale of All Meat, Fish and Poultry. <br /> <br />All meat, fish and poultry shall be offered or exposed for sale and sold by weight. <br /> <br />All meat sold for retail and consumer use by the carcass, by the one-half carcass, by the one-quamx carcass, <br />shall be accompanied by an invoice beating the name and address of the seller, the name and address of the <br />purchaser, the quantity of meat billed to the purchaser expressed in pounds, in ounces or fi-actiomd <br />thereof, and the price per pound and total price of the meat purchased. <br /> <br />When such meat is processed for the purchaser by dividing into individual units by means of cutting, <br />sawhag, grinding, etc., the invoice shall in addition, expr~s the net weight in pounds, in ounces or fractional <br />pans thereof, the quantity of meat delivered to the purchaser. This net weight shall be itemized by stating <br />the net weight of each category, such as T-bone steak, sirloin steak, rib roast, ground meat, <br /> <br />WTAO(Rev)-3 <br /> <br /> <br />