[Code of Federal Regulations]
[Title 9, Volume 1]
[Revised as of January 1, 2007]
From the U.S. Government Printing Office via GPO Access
[CITE: 9CFR94.22]

[Page 558]
 
                  TITLE 9--ANIMALS AND ANIMAL PRODUCTS
 
  CHAPTER I--ANIMAL AND PLANT HEALTH INSPECTION SERVICE, DEPARTMENT OF 
                               AGRICULTURE
 
PART 94_RINDERPEST, FOOT-AND-MOUTH DISEASE, FOWL PEST (FOWL PLAGUE),
EXOTIC NEWCASTLE DISEASE, AFRICAN SWINE FEVER, CLASSICAL SWINE FEVER,
 
Sec. 94.22  Restrictions on importation of beef from Uruguay.

    Notwithstanding any other provisions of this part, fresh (chilled or 
frozen) beef from Uruguay may be exported to the United States under the 
following conditions:
    (a) The meat is beef from bovines that have been born, raised, and 
slaughtered in Uruguay.
    (b) Foot-and-mouth disease has not been diagnosed in Uruguay within 
the previous 12 months.
    (c) The beef came from bovines that originated from premises where 
foot-and-mouth disease has not been present during the lifetime of any 
bovines slaughtered for the export of beef to the United States.
    (d) The beef came from bovines that were moved directly from the 
premises of origin to the slaughtering establishment without any contact 
with other animals.
    (e) The beef came from bovines that received ante-mortem and post-
mortem veterinary inspections, paying particular attention to the head 
and feet, at the slaughtering establishment, with no evidence found of 
vesicular disease.
    (f) The beef consists only of bovine parts that are, by standard 
practice, part of the animal's carcass that is placed in a chiller for 
maturation after slaughter. Bovine parts that may not be imported 
include all parts of bovine heads, feet, hump, hooves, and internal 
organs.
    (g) All bone and visually identifiable blood clots and lymphoid 
tissue have been removed from the beef.
    (h) The beef has not been in contact with meat from regions other 
than those listed in Sec. 94.1(a)(2).
    (i) The beef came from bovine carcasses that were allowed to 
maturate at 40 to 50[deg] F (4 to 10[deg] C) for a minimum of 36 hours 
after slaughter and that reached a pH of 5.8 or less in the loin muscle 
at the end of the maturation period. Measurements for pH must be taken 
at the middle of both longissimus dorsi muscles. Any carcass in which 
the pH does not reach 5.8 or less may be allowed to maturate an 
additional 24 hours and be retested, and, if the carcass still has not 
reached a pH of 5.8 or less after 60 hours, the meat from the carcass 
may not be exported to the United States.
    (j) An authorized veterinary official of the Government of Uruguay 
certifies on the foreign meat inspection certificate that the above 
conditions have been met.
    (k) The establishment in which the bovines are slaughtered allows 
periodic on-site evaluation and subsequent inspection of its facilities, 
records, and operations by an APHIS representative.

[68 FR 31949, May 29, 2003. Redesignated at 70 FR 550, Jan. 4, 2005]