[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: 9CFR319.80]

[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 C--Cooked Meats
 
Sec. 319.80  Barbecued meats.


    Barbecued meats, such as product labeled ``Beef Barbecue'' or 
``Barbecued Pork,'' shall be cooked by the direct action of dry heat 
resulting from the burning of hard wood or the hot coals therefrom for a 
sufficient period to assume the usual characteristics of a barbecued 
article, which include the formation of a brown crust on the surface and 
the rendering of surface fat. The product may be basted with a sauce 
during the cooking process. The weight of barbecued meat shall not 
exceed 70 percent of the weight of the fresh uncooked meat.