[Code of Federal Regulations]

[Title 9, Volume 2]

[Revised as of January 1, 2007]

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]