Food Safety and Inspection Service, USDA § 319.100

similar products, such as those labeled percent of the weight of the fresh ‘‘Beef Steak, Chopped, Shaped, Fro- uncooked meat. zen,’’ ‘‘Minute Steak, Formed, Wafer Sliced, Frozen,’’ ‘‘Veal Steaks, Beef § 319.81 Roast beef parboiled and Added, Chopped—Molded—Cubed—Fro- steam roasted. zen, Hydrolyzed Plant Protein, and ‘‘Roast Beef Parboiled and Steam Flavoring’’ shall be prepared by Roasted’’ shall be prepared so that the comminuting and forming the product weight of the finished product, exclud- from fresh and/or frozen meat, with or ing salt and flavoring material, shall without added fat, of the species indi- not exceed 70 percent of the fresh beef cated on the label. Such products shall weight. Transglutaminase enzyme at not contain more than 30 percent fat levels of up to 65 ppm may be used as and shall not contain added water or a binder in such product. Beef cheek extenders. Transglutaminase enzyme meat and beef head meat from which at levels of up to 65 ppm may be used the overlying glandular and connective as a binder. Beef cheek meat (trimmed tissues have been removed, and beef beef cheeks) may be used in the prepa- heart meat, exclusive of the heart cap ration of fabricated beef steaks only in may be used individually or collec- accordance with the conditions pre- tively to the extent of 5 percent of the scribed in paragraph (a) of this section. meat ingredients in the preparation of (e) Partially defatted beef fatty tissue. canned product labeled ‘‘Roast Beef ‘‘Partially Defatted Beef Fatty Tissue’’ Parboiled and Steam Roasted.’’ When is a beef byproduct derived from the beef cheek meat, beef head meat, or low temperature rendering (not exceed- beef heart meat is used in the prepara- ing 120 °F.) of fresh beef fatty tissue. tion of this product, its presence shall Such product shall have a pinkish color be reflected in the statement of ingre- and a fresh odor and appearance. dients required by part 317 of this sub- chapter. [35 FR 15597, Oct. 3, 1970, as amended at 38 FR 29215, Oct. 23, 1973; 43 FR 26424, June 20, 1978; [35 FR 15597, Oct. 3, 1970, as amended at 38 FR 47 FR 10784, Mar. 12, 1982; 47 FR 28257, June 29215, Oct. 23, 1973; 66 FR 54916, Oct. 31, 2001] 29, 1982; 66 FR 54916, Oct. 31, 2001]

§ 319.29 Miscellaneous pork products. Subpart D—Cured Meats, Unsmoked and Smoked (a) Partially defatted pork fatty tissue. ‘‘Partially Defatted Pork Fatty Tis- § 319.100 Corned beef. sue’’ is a pork byproduct derived from ‘‘Corned Beef’’ shall be prepared from the low temperature rendering (not ex- beef briskets, navels, clods, middle ceeding 120 °F.) of fresh pork fatty tis- ribs, rounds, rumps, or similar cuts sue, exclusive of skin. Such product using one or a combination of the cur- shall have a pinkish color and a fresh ing ingredients specified in a regula- odor and appearance. tion permitting that use in this sub- chapter or 9 CFR chapter III, sub- Subpart C—Cooked Meats chapter E, or in 21 CFR chapter I, sub- chapter A or subchapter B. Canned § 319.80 Barbecued meats. product labeled ‘‘Corned Beef’’ shall be Barbecued meats, such as product la- prepared so that the weight of the fin- beled ‘‘Beef Barbecue’’ or ‘‘Barbecued ished product, excluding cure, salt, and Pork,’’ shall be cooked by the direct flavoring material, shall not exceed 70 action of dry heat resulting from the percent of the fresh beef weight. burning of hard wood or the hot coals Corned beef other than canned shall be therefrom for a sufficient period to as- cured in pieces weighing not less than sume the usual characteristics of a bar- 1 pound, and if cooked, its weight shall becued article, which include the for- not exceed the weight of the fresh mation of a brown crust on the surface uncured beef. Beef cheek meat, beef and the rendering of surface fat. The head meat and beef heart meat may be product may be basted with a sauce used to the extent of 5 percent of the during the cooking process. The weight meat ingredient in preparation of this of barbecued meat shall not exceed 70 product when trimmed as specified in

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§ 319.81. When beef cheek meat, beef age requirements set forth in the fol- head meat, or beef heart meat is used lowing chart: in preparation of this product, its pres- Minimum ence shall be reflected in the statement Type of cured meat PFF Product name and qualifying of ingredients required by part 317 of pork product percent- statements this subchapter. The application of cur- age 1 ing solution to beef cuts, other than Cooked ham, 20.5 (Common and usual). briskets, which are intended for bulk loin 2. corned beef shall not result in an in- 18.5 (Common and usual) with nat- crease in the weight of the finished ural juices. 17.0 (Common and usual) water cured product of more than 10 percent added. over the weight of the fresh uncured <17.0 (Common and usual) and meat. water product—X% of weight is added ingredi- [35 FR 15597, Oct. 3, 1970; 36 FR 11903, June 23, ents. 3 1971, as amended at 38 FR 29215, Oct. 23, 1973; Cooked shoul- 20.0 (Common and usual). 64 FR 72174, Dec. 23, 1999] der, butt, pic- nic 2. § 319.101 Corned beef brisket. 18.0 (Common and usual) with nat- ural juices. In preparing ‘‘Corned Beef Brisket,’’ 16.5 (Common and usual) water the application of curing solution to added. <16.5 (Common and usual) and the beef brisket shall not result in an water product—X% of increase in the weight of the finished weight is added ingredi- cured product of more than 20 percent ents. 3 over the weight of the fresh uncured Uncooked cured 18.0 Uncooked (common and ham, loin. usual). brisket. If the product is cooked, the <18.0 Uncooked (common and weight of the finished product shall not usual) and water product— exceed the weight of the fresh uncured X% of weight is added in- brisket. gredients. 3 Uncooked cured 17.5 Uncooked (common and shoulder, butt, usual). § 319.102 Corned beef round and other picnic. corned beef cuts. <17.5 Uncooked (common and In preparing ‘‘Corned Beef Round’’ usual) and water product— X% of weight is added in- and other corned beef cuts, except gredients. 3 ‘‘Corned Beef Briskets,’’ the curing so- 1 The minimum meat PFF percentage shall be the minimum lution shall be applied to pieces of beef meat protein which is indigenous to the raw unprocessed pork weighing not less than one pound and expressed as a percent of the non-fat portion of the finished product; and compliance shall be determined under § 318.19 such application shall not result in an of this subchapter for domestic cured pork product and increased weight of the cured beef § 327.23 of this subchapter for imported cured pork product. 2 The term ‘‘cooked’’ is not appropriate for use on labels of product of more than 10 percent over cured pork products heated only for the purpose of destruc- the weight of the fresh uncured beef tion of possible live trichinae. 3 Processors may immediately follow this qualifying state- cut. If the product is cooked, the ment with a list of the ingredients in descending order of pre- weight of the finished product shall not dominance rather than having the traditional ingredients state- ment. In any case, the maximum percent of added sub- exceed the weight of the fresh uncured stances in the finished product on a total weight percentage beef cut. basis would be inserted as the X value; e.g., Ham and Water Product—20% of Weight is Added Ingredients. § 319.103 Cured beef tongue. (b) Cured pork products for which In preparing ‘‘Cured Beef Tongue,’’ there is a qualifying statement re- the application of curing solution to quired in paragraph (a) of this section the fresh beef tongue shall not result in shall bear that statement as part of the an increase in the weight of the cured product name in lettering not less than beef tongue of more than 10 percent 3⁄8 inch in height, or in lettering not over the weight of the fresh uncured less than one-third the size of the larg- beef tongue. est letter in the product name if it is in the same color and style of print and § 319.104 Cured pork products. on the same color background as the (a) Cured pork products, including product name. However, the Adminis- hams, shoulders, picnics, butts and trator may approve smaller lettering loins, shall comply with the minimum for labeling of packages of 1 pound or meat Protein Fat Free (PFF) percent- less, provided such lettering is at least

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