§ 319.81 9 CFR Ch. III (1–1–19 Edition)

§ 319.81 Roast beef parboiled and ence shall be reflected in the statement steam roasted. of ingredients required by part 317 of ‘‘Roast Beef Parboiled and Steam this subchapter. The application of cur- Roasted’’ shall be prepared so that the ing solution to beef cuts, other than weight of the finished product, exclud- briskets, which are intended for bulk ing salt and flavoring material, shall corned beef shall not result in an in- not exceed 70 percent of the fresh beef crease in the weight of the finished weight. Transglutaminase enzyme at cured product of more than 10 percent levels of up to 65 ppm may be used as over the weight of the fresh uncured a binder in such product. Beef cheek meat. meat and beef head meat from which [35 FR 15597, Oct. 3, 1970; 36 FR 11903, June 23, the overlying glandular and connective 1971, as amended at 38 FR 29215, Oct. 23, 1973; tissues have been removed, and beef 64 FR 72174, Dec. 23, 1999] heart meat, exclusive of the heart cap may be used individually or collec- § 319.101 Corned beef brisket. tively to the extent of 5 percent of the In preparing ‘‘Corned Beef Brisket,’’ meat ingredients in the preparation of the application of curing solution to canned product labeled ‘‘Roast Beef the beef brisket shall not result in an Parboiled and Steam Roasted.’’ When increase in the weight of the finished beef cheek meat, beef head meat, or cured product of more than 20 percent beef heart meat is used in the prepara- over the weight of the fresh uncured tion of this product, its presence shall brisket. If the product is cooked, the be reflected in the statement of ingre- weight of the finished product shall not dients required by part 317 of this sub- exceed the weight of the fresh uncured chapter. brisket. [35 FR 15597, Oct. 3, 1970, as amended at 38 FR 29215, Oct. 23, 1973; 66 FR 54916, Oct. 31, 2001] § 319.102 Corned beef round and other corned beef cuts. Subpart D—Cured Meats, In preparing ‘‘Corned Beef Round’’ Unsmoked and Smoked and other corned beef cuts, except ‘‘Corned Beef Briskets,’’ the curing so- § 319.100 Corned beef. lution shall be applied to pieces of beef ‘‘Corned Beef’’ shall be prepared from weighing not less than one pound and beef briskets, navels, clods, middle such application shall not result in an ribs, rounds, rumps, or similar cuts increased weight of the cured beef using one or a combination of the cur- product of more than 10 percent over ing ingredients specified in a regula- the weight of the fresh uncured beef tion permitting that use in this sub- cut. If the product is cooked, the chapter or 9 CFR chapter III, sub- weight of the finished product shall not chapter E, or in 21 CFR chapter I, sub- exceed the weight of the fresh uncured chapter A or subchapter B. Canned beef cut. product labeled ‘‘Corned Beef’’ shall be § 319.103 Cured beef tongue. prepared so that the weight of the fin- ished product, excluding cure, salt, and In preparing ‘‘Cured Beef Tongue,’’ flavoring material, shall not exceed 70 the application of curing solution to percent of the fresh beef weight. the fresh beef tongue shall not result in Corned beef other than canned shall be an increase in the weight of the cured cured in pieces weighing not less than beef tongue of more than 10 percent 1 pound, and if cooked, its weight shall over the weight of the fresh uncured not exceed the weight of the fresh beef tongue. uncured beef. Beef cheek meat, beef head meat and beef heart meat may be § 319.104 Cured pork products. used to the extent of 5 percent of the (a) Cured pork products, including meat ingredient in preparation of this hams, shoulders, picnics, butts and product when trimmed as specified in loins, shall comply with the minimum § 319.81. When beef cheek meat, beef meat Protein Fat Free (PFF) percent- head meat, or beef heart meat is used age requirements set forth in the fol- in preparation of this product, its pres- lowing chart:

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