Food Safety and Inspection Serv. (Meat, Poultry), USDA § 319.80
those listed in paragraph (d) of this Separated (Species) used in accordance section. with § 319.6, and/or partially defatted (d) Mechanically Separated (Species) beef fatty tissue may be used without and Mechanically Separated (Species) added water or with added water only for processing described in § 319.5 shall in amounts such that the product char- not be used in baby, junior, or toddler acteristics are essentially that of a foods, ground beef, hamburger, fab- meat pattie. ricated steaks (§ 319.15 (a), (b), and (d)), (d) Fabricated steak. Fabricated beef barbecued meats (§ 319.80), roast beef- steaks, veal steaks, beef and veal parboiled and steam roasted (§ 319.81), steaks, or veal and beef steaks, and corned (cured) beef cuts (§§ 319.100— similar products, such as those labeled 319.103), certain cured pork products ‘‘Beef Steak, Chopped, Shaped, Fro- (§§ 319.104 (a)–(e) and 319.106), tripe with zen,’’ ‘‘Minute Steak, Formed, Wafer milk (§ 319.308), lima beans with ham Sliced, Frozen,’’ ‘‘Veal Steaks, Beef and similar products (§ 319.310), beef Added, Chopped—Molded—Cubed—Fro- with gravy and gravy with beef zen, Hydrolyzed Plant Protein, and (§ 319.313), and meat pies (§ 319.500). Flavoring’’ shall be prepared by comminuting and forming the product [47 FR 28257, June 29, 1982] from fresh and/or frozen meat, with or without added fat, of the species indi- Subpart B—Raw Meat Products cated on the label. Such products shall not contain more than 30 percent fat § 319.15 Miscellaneous beef products. and shall not contain added water, (a) Chopped beef, ground beef. binders or extenders. Beef cheek meat ‘‘Chopped Beef’’ or ‘‘Ground Beef’’ shall (trimmed beef cheeks) may be used in consist of chopped fresh and/or frozen the preparation of fabricated beef beef with or without seasoning and steaks only in accordance with the without the addition of beef fat as conditions prescribed in paragraph (a) such, shall not contain more than 30 of this section. percent fat, and shall not contain (e) Partially defatted beef fatty tissue. added water, phosphates, binders, or ‘‘Partially Defatted Beef Fatty Tissue’’ extenders. When beef cheek meat is a beef byproduct derived from the (trimmed beef cheeks) is used in the low temperature rendering (not exceed- ° preparation of chopped or ground beef, ing 120 F.) of fresh beef fatty tissue. the amount of such cheek meat shall Such product shall have a pinkish color be limited to 25 percent; and if in ex- and a fresh odor and appearance. cess of natural proportions, its pres- [35 FR 15597, Oct. 3, 1970, as amended at 38 FR ence shall be declared on the label, in 29215, Oct. 23, 1973; 43 FR 26424, June 20, 1978; the ingredient statement required by 47 FR 10784, Mar. 12, 1982; 47 FR 28257, June § 317.2 of this subchapter, if any, and 29, 1982] otherwise contiguous to the name of § 319.29 Miscellaneous pork products. the product. (b) Hamburger. ‘‘Hamburger’’ shall (a) Partially defatted pork fatty tissue. consist of chopped fresh and/or frozen ‘‘Partially Defatted Pork Fatty Tis- beef with or without the addition of sue’’ is a pork byproduct derived from beef fat as such and/or seasoning, shall the low temperature rendering (not ex- not contain more than 30 percent fat, ceeding 120 °F.) of fresh pork fatty tis- and shall not contain added water, sue, exclusive of skin. Such product phosphates, binders, or extenders. Beef shall have a pinkish color and a fresh cheek meat (trimmed beef cheeks) may odor and appearance. be used in the preparation of ham- burger only in accordance with the Subpart C—Cooked Meats conditions prescribed in paragraph (a) of this section. § 319.80 Barbecued meats. (c) Beef patties. ‘‘Beef Patties’’ shall Barbecued meats, such as product la- consist of chopped fresh and/or frozen beled ‘‘Beef Barbecue’’ or ‘‘Barbecued beef with or without the addition of Pork,’’ shall be cooked by the direct beef fat as such and/or seasonings. action of dry heat resulting from the Binders or extenders, Mechanically burning of hard wood or the hot coals
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therefrom for a sufficient period to as- meat ingredient in preparation of this sume the usual characteristics of a bar- product when trimmed as specified in becued article, which include the for- § 319.81. When beef cheek meat, beef mation of a brown crust on the surface head meat, or beef heart meat is used and the rendering of surface fat. The in preparation of this product, its pres- product may be basted with a sauce ence shall be reflected in the statement during the cooking process. The weight of ingredients required by part 317 of of barbecued meat shall not exceed 70 this subchapter. The application of cur- percent of the weight of the fresh ing solution to beef cuts, other than uncooked meat. briskets, which are intended for bulk corned beef shall not result in an in- § 319.81 Roast beef parboiled and crease in the weight of the finished steam roasted. cured product of more than 10 percent ‘‘Roast Beef Parboiled and Steam over the weight of the fresh uncured Roasted’’ shall be prepared so that the meat. weight of the finished product, exclud- [35 FR 15597, Oct. 3, 1970; 36 FR 11903, June 23, ing salt and flavoring material, shall 1971, as amended at 38 FR 29215, Oct. 23, 1973] not exceed 70 percent of the fresh beef weight. Beef cheek meat and beef head § 319.101 Corned beef brisket. meat from which the overlying glan- In preparing ‘‘Corned Beef Brisket,’’ dular and connective tissues have been the application of curing solution to removed, and beef heart meat, exclu- the beef brisket shall not result in an sive of the heart cap may be used indi- increase in the weight of the finished vidually or collectively to the extent of cured product of more than 20 percent 5 percent of the meat ingredients in the over the weight of the fresh uncured preparation of canned product labeled brisket. If the product is cooked, the ‘‘Roast Beef Parboiled and Steam weight of the finished product shall not Roasted.’’ When beef cheek meat, beef exceed the weight of the fresh uncured head meat, or beef heart meat is used brisket. in the preparation of this product, its presence shall be reflected in the state- § 319.102 Corned beef round and other ment of ingredients required by part corned beef cuts. 317 of this subchapter. In preparing ‘‘Corned Beef Round’’ and other corned beef cuts, except [35 FR 15597, Oct. 3, 1970, as amended at 38 FR ‘‘Corned Beef Briskets,’’ the curing so- 29215, Oct. 23, 1973] lution shall be applied to pieces of beef weighing not less than one pound and Subpart D—Cured Meats, such application shall not result in an Unsmoked and Smoked increased weight of the cured beef product of more than 10 percent over § 319.100 Corned beef. the weight of the fresh uncured beef ‘‘Corned Beef’’ shall be prepared from cut. If the product is cooked, the beef briskets, navels, clods, middle weight of the finished product shall not ribs, rounds, rumps, or similar cuts exceed the weight of the fresh uncured using one or a combination of the cur- beef cut. ing ingredients specified in § 318.7(c) (1) and (4) of this subchapter. Canned prod- § 319.103 Cured beef tongue. uct labeled ‘‘Corned Beef’’ shall be pre- In preparing ‘‘Cured Beef Tongue,’’ pared so that the weight of the finished the application of curing solution to product, excluding cure, salt, and fla- the fresh beef tongue shall not result in voring material, shall not exceed 70 an increase in the weight of the cured percent of the fresh beef weight. beef tongue of more than 10 percent Corned beef other than canned shall be over the weight of the fresh uncured cured in pieces weighing not less than beef tongue. 1 pound, and if cooked, its weight shall not exceed the weight of the fresh § 319.104 Cured pork products. uncured beef. Beef cheek meat, beef (a) Cured pork products, including head meat and beef heart meat may be hams, shoulders, picnics, butts and used to the extent of 5 percent of the loins, shall comply with the minimum
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