[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: 9CFR319.81]

[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. 319.81  Roast beef parboiled and steam roasted.

    ``Roast Beef Parboiled and Steam Roasted'' shall be prepared so that 
the weight of the finished product, excluding salt and flavoring 
material, shall not exceed 70 percent of the fresh beef weight. Beef 
cheek meat and beef head meat from which the overlying glandular and 
connective tissues have been removed, and beef heart meat, exclusive of 
the heart cap may be used individually or collectively to the extent of 
5 percent of the meat ingredients in the preparation of canned product 
labeled ``Roast Beef Parboiled and Steam Roasted.'' When beef cheek 
meat, beef head meat, or beef heart meat is used in the preparation of 
this product, its presence shall be reflected in the statement of 
ingredients required by part 317 of this subchapter.

[35 FR 15597, Oct. 3, 1970, as amended at 38 FR 29215, Oct. 23, 1973]