[Code of Federal Regulations]
[Title 9, Volume 2]
[Revised as of January 1, 2005]
From the U.S. Government Printing Office via GPO Access
[CITE: 9CFR317.344]

[Page 214]
 
                  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 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]