PART 53—LIVESTOCK, MEATS, PREPARED MEATS, AND MEAT PRODUCTS (GRADING, CERTIFICATION AND STANDARDS)

MISCELLANEOUS Sec. 53.31 Identification. 53.32 Errors in service. 53.100 Kind and availability of service.

Subpart B-Standards

CARCASS BEEF 53.102 Application of standards for grades

of carcass beef. 53.103 Specifications for official United

States standards for grades of car

cass beef (cutability). 53.104 Specifications for official United

States standards for grades of carcass beef (quality-steer, heifer,

cow). 53.105 Specifications for oficial United

States standards for grades of bull

beef carcasses. 53.106 Specifications for official United

States standards for grades of stag beef carcasses.

Subpart A-Regulations

DEFINITIONS Sec. 53.1 Meaning of words. 53.2 Designation of official certificates,

memoranda, marks, other identia. cations, and devices for purposes of the Agricultural Marketing Act.

ADMINISTRATION 53.3 Authority.

SERVICE 53.4 Kind of service. 53.5 Availability of service. 53.6 Recognition of non-Federal meat in

spection systems; withdrawal of

recognition. 53.7 Survey and recognition of nonfeder

ally inspected establishments; with

drawal of recognition. 63.8

How to obtain service. 53.9 Order of furnishing service. 53.10 When request for service deemed

made, 53.11 Withdrawal of application or request

for service. 63.12 Authority of agent. 53.13 Denial or withdrawal of service. 53.14 Financial interest of oficial grader. 53.15 Accessibility and refrigeration of prod

ucts; access to establishments. 53.16 Official certificates. 53.17 Advance information concerning serv

ice rendered. 53.18 Marking of products. 53.19 Oficial identifications. 53.20 Custody of identification devices.

VEAL AND CALF CARCASSES

53.107 Differentiation between veal, calf,

and beef carcasses. 53.108 Classes of veal and calf carcasses. 53.109 Application of standards. 53.110 Specifications for oficial United

States standards for grades of veal

carcasses. 53.111 Specifications for official United

States standards for grades of call carcasses.

LAMB, YEARLING MUTTON, AND MUTTON

CARCASSES

APPEAL SERVICE

53.114 Differentiation between lamb, year

ling mutton, and mutton carcasses. 53.115 Application of standards. 53.116 Specifications for official United

States standards for grades of lamb

carcasses. 53.117 Specifications for official United

States standards for grades of

yearling mutton carcasses. 53.118 Specifications for official United

States standards for grades of mutton carcasses.

VEALERS AND SLAUGHTER CALVES

5321 What is appeal service; marking prod

ucts on appeal; requirements for appeal; certain determinations not

appealable. 63.22 Request for appeal service. 63.23 When request for appeal service may

be withdrawn. 63.24 Denial or withdrawal of appeal serv

ice. 53.25 Who shall perform appeal service. 53.26 Appeal certificates. 53.27 Superseded certificates. 53.28 Application of other regulations to

appeal service.

53.120 Differentiation between vealers and

calves. 53.121 Classes of vealers and calves. 53.122 Application of standards. 53.123 Specifications for official United

States standards for grades of

vealers. 53.124 Specifications for oficial United

States standards for grades of slaughter calves.

CHARGES FOR SERVICE

53.29 Fees and other charges for service. 53.30 Payment of fees and other charges.

SLAUGHTER LAMBS, YEARLINGS, AND SHEEP Sec 53.130 Market sheep. 53.131 Slaughter classes and market groups. 53.132 Slaughter lamb and sheep grades. 53.133 Specifications for official United

States standards for grades of

slaughter lambs. 53.134 Specifications for official United

States standards for grades of slaughter yearlings and sheep.

PORK CARCASSES 53.140 Bases for pork carcass standards. 53.141 Pork carcass classes. 53.142 Application of standards for grades of

barrow and gilt carcasses. 63.143 Specifications for official United

States standards for grades of bar

row and gilt carcasses. 53.144 Application of standards for grades

of sow carcasses. 53.145 Specifications for oficial United

States standards for grades of sow carcasses.

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SWINE 53.150 Swine. 53.151 Slaughter and feeder swine classes. 53.152 Application of standards for grades

of slaughter barrows and gilts. 53.153 Specifications for oficial United

States standards for grades of

slaughter barrows and gilts. 53.154 Application of standards for grades

of slaughter sows. 53.156 Specifications for oficial United

States standards for grades of

slaughter sows. 53.158 Application of standards for grades

of feeder pigs. 53.159 Specifications for official United

States standards for grades of feeder pigs.

CATTLE 53.201 Cattle. 53.202 Slaughter and feeder cattle classes. 63.203 Slaughter cattle grades. 63.204 Specifications for official United

States standards for grades of

slaughter steers, heifers, and cows. 53.205 Specifications for oficial United

States standards for grades of

slaughter bulls. 53.206 Specifications for official United

States standards for grades of

slaughter stags. 53.207 Feeder cattle grades. 53.208 Specifications for official United

States standards for grades of feeder cattle (steers, heifers, and

COWS). AUTHORITY: The provisions of this part 53 issued under sec. 203, 60 Stat. 1087, as amended; sec. 205, 60 Stat. 1090, as amended; 7 U.S.C. 1622 and 1624; 19 F.R. 74, as amended.

Subpart A-Regulations SOURCE: The provisions of this Subpart appear at 24 F.R. 5280, June 30, 1959, unles otherwise noted.

DEFINITIONS $ 53.1 Meaning of words.

Words used in this subpart in the sin gular form shall be deemed to impoi the plural, and vice versa, as the cas may demand. For the purposes of suc regulations, unless the context otherwis requires, the following terms shall b construed, respectively, to mean:

(a) The Act. The Agricultural Mar keting Act of 1946 (Title II of the acto Congress approved August 14, 1946, 6 Stat. 1087, as amended by Pub. Law 27: 84th Cong., 69 Stat. 553, 7 U.S.C. 1621 1627).

(b) The regulations. The regulation in this subpart.

(c) Department. The United State Department of Agriculture.

(d) Consumer and Marketing ServictThe Consumer and Marketing Service o the Department.

(e) Administrator. The Administra tor of the Consumer and Marketin Service, or any officer or employee of th Consumer and Marketing Service t whom authority has heretofore bees delegated, or to whom authority ma hereafter be delegated, to act in his steac

(f) Division. The Livestock Divisioi of the Consumer and Marketing Service

(g) Director. The Director of th Division, or any officer or employee o of the Division to whom authority ha heretofore been delegated, or to whom authority may hereafter be delegated, ti act in his stead.

(h) Branch. The Meat Gradini Branch of the Division.

(i) Chief. The Chief of the Branch or any officer or employee of the Branch to whom authority has heretofore beer delegated, or to whom authority ma: hereafter be delegated, to act in his stead.

(j) Official grader. An employee o: the Department authorized to determine and certify or otherwise identify the class, grade, other quality, or compliance of livestock or products under the regulations.

(k) Supervisor of grading. An officia grader or other person designated by the Director or Chief to supervise and maintain uniformity and accuracy of service under the regulations.

(1) Office of grading. The ofice of an official grader.

(m) Person. Any individual, partnership, corporation, or other legal entity, or Government agency.

(n) Financially interested person. Any person having a financial interest in the livestock or products involved, including but not limited to the shipper, receiver, producer, seller, buyer, or carrier of the livestock or products.

(o) Applicant. Any person who has applied for service under the regulations.

(p) Grading service. The service established and conducted under the regulations for the determination and certification or other identification of the class, grade, or other quality of livestock or products under standards.

(q) Acceptance service. The service established and conducted under the regulations for the determination and certification or other identification of the compliance of livestock or products with specifications.

(r) Service. Grading service or acceptance service.

(s) Class. A subdivision of livestock or a product based on essential physical characteristics that differentiate between major groups of the same kind of species.

(t) Grade. (1) As a noun, this term means an important commercial subdivision of livestock or a product based on certain definite and preference determining factors, such as, but not limited to, conformation, finish, and quality in meats and livestock.

(2) As a verb, this term means to determine the class, grade, or other quality of livestock or a product according to applicable standards for such livestock or product in Subpart B of this part.

(u) Quality. A combination of the inherent properties of livestock or product which determines its relative degree of excellence.

(v) Compliance. Conformity of livestock or a product to the specifications under which the livestock or product was purchased or sold, with particular reference to the weight, quality or other characteristics of livestock, and to the quality, cleanliness, state of refrigeration, method of processing, and trim of products.

(W) Standards. The standards of the Department contained in Subpart B of this part.

(X) Specifications. Descriptions with respect to the class, grade, other quality, quantity or condition of livestock or

products, approved by the Administrator, and available for use by the industry regardless of the origin of the descriptions.

(y) Products. Meats, prepared meats, meat by-products, or meat food products.

(z) Animals. Cattle, sheep, swine, or goats.

(aa) Carcass. The commercially prepared or dressed body of any animal intended for human food.

(bb) Meat. The edible part of the muscle of an animal, which is skeletal, or which is found in the tongue, in the diaphragm, in the heart, or in the esophagus, and which is intended for human food, with or without the accompanying and overlying fat and the portions of bone, skin, sinew, nerve, and blood vessels which normally accompany the muscle tissue and which are not separated from it in the process of dressing. This term does not include the muscle found in the lips, snout, or ears.

(cc) Prepared meats. The products intended for human food which are obtained by subjecting meat to drying, curing, smoking, cooking, grinding, seasoning, or flavoring, or to any combination of such procedures, and to which no considerable quantity of any substance other than meat or meat by-products has been added.

(dd) Meat by-products. All edible parts (other than meat and preparec meats) intended for human food, derived from one or more animals, and including but not limited to such organs and parts as livers, kidneys, sweetbreads, brains, lungs, spleens, stomachs, tripe, lips, snouts, and ears.

(ee) Meat food products. Any articles intended for human food (other than meat, prepared meats, and meat byproducts) which are derived or prepared, in whole or in substantial and definite part, from any portion of any animal, except such articles as organotherapeutic substances, meat juice, meat extract, and the like, which are only for medicinal purposes and are advertised only to the medical profession.

(ff) Processing. Drying, curing, smoking, cooking, seasoning, or flavoring or any combination of such processes, with or without fabricating.

(gg) Fabricating. Cutting into wholesale or retail cuts, or dicing or grinding.

(hh) Immediate container. The carton, can, pot, tin, casing, wrapper, or other receptacle or covering constituting the basic unit in which products are directly contained or wrapped when

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