[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: 9CFR319.100]

[Page 298]
 
                  TITLE 9--ANIMALS AND ANIMAL PRODUCTS
 
     CHAPTER III--FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF 
                               AGRICULTURE
 
PART 319--DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION--Table of Contents
 
               Subpart D--Cured Meats, Unsmoked and Smoked
 
Sec. 319.100  Corned beef.


    ``Corned Beef'' shall be prepared from beef briskets, navels, clods, 
middle ribs, rounds, rumps, or similar cuts using one or a combination 
of the curing ingredients specified in a regulation permitting that use 
in this subchapter or 9 CFR Chapter III, Subchapter E, or in 21 CFR 
Chapter I, Subchapter A or Subchapter B. Canned product labeled ``Corned 
Beef'' shall be prepared so that the weight of the finished product, 
excluding cure, salt, and flavoring material, shall not exceed 70 
percent of the fresh beef weight. Corned beef other than canned shall be 
cured in pieces weighing not less than 1 pound, and if cooked, its 
weight shall not exceed the weight of the fresh uncured beef. Beef cheek 
meat, beef head meat and beef heart meat may be used to the extent of 5 
percent of the meat ingredient in preparation of this product when 
trimmed as specified in Sec. 319.81. When beef cheek meat, beef head 
meat, or beef heart meat is used in preparation of this product, its 
presence shall be reflected in the statement of ingredients required by 
part 317 of this subchapter. The application of curing solution to beef 
cuts, other than briskets, which are intended for bulk corned beef shall 
not result in an increase in the weight of the finished cured product of 
more than 10 percent over the weight of the fresh uncured meat.

[35 FR 15597, Oct. 3, 1970; 36 FR 11903, June 23, 1971, as amended at 38 
FR 29215, Oct. 23, 1973; 64 FR 72174, Dec. 23, 1999]