[Code of Federal Regulations]
[Title 9, Volume 2, Parts 200 to end]
[Revised as of January 1, 2001]
From the U.S. Government Printing Office via GPO Access
[CITE: 9CFR317.344]

[Page 205-206]
 
                  TITLE 9--ANIMALS AND ANIMAL PRODUCTS
 
     CHAPTER III--FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF 
                               AGRICULTURE
 
PART 317--LABELING, MARKING DEVICES, AND CONTAINERS--Table of Contents
 
                      Subpart B--Nutrition Labeling
 
Sec. 317.344  Identification of major cuts of meat products.

    The major cuts of single-ingredient, raw meat products are: Beef 
chuck

[[Page 206]]

blade roast, beef loin top loin steak, beef rib roast large end, beef 
round eye round steak, beef round top round steak, beef round tip roast, 
beef chuck arm pot roast, beef loin sirloin steak, beef round bottom 
round steak, beef brisket (whole, flat half, or point half), beef rib 
steak small end, beef loin tenderloin steak, ground beef regular without 
added seasonings, ground beef about 17% fat, pork loin chop, pork loin 
country style ribs, pork loin top loin chop boneless, pork loin rib 
chop, pork spareribs, pork loin tenderloin, pork loin sirloin roast, 
pork shoulder blade steak, pork loin top roast boneless, ground pork, 
lamb shank, lamb shoulder arm chop, lamb shoulder blade chop, lamb rib 
roast, lamb loin chop, lamb leg (whole, sirloin half, or shank half), 
veal shoulder arm steak, veal shoulder blade steak, veal rib roast, veal 
loin chop, and veal cutlets.

[58 FR 664, Jan. 6, 1993, as amended at 59 FR 45196, Sept. 1, 1994]