Title 7–Agriculture (This book contains Parts 53 to 209) SUBTITLE BMREGULATIONS OF THE DEPARTMENT OF AGRICULTURE (Continued): Part CHAPTER 1-Agricultural Marketing Service (Standards, Inspections, Marketing Practices), Department of Agriculture 53 CHAPTER AGRICULTURAL MARKETING SERVICE (Standards, Inspections, Marketing Practices) DEPARTMENT OF AGRICULTURE (Parts 53 to 209) Note: The title of Chapter I was changed as set forth above at 37 F.R. 8059, Apr. 25, 1972. For individual documentation of nomenclature changes in this chapter, see the List of Sections Affected for this volume. SUBCHAPTER CREGULATIONS AND STANDARDS UNDER THE AGRICULTURAL MARKETING ACT OF 1946 (CONTINUED) Part 53 54 Livestock, meats, prepared meats, and meat products (grading, certification, and standards). Grading and inspection of domestic rabbits and edible products thereof; and United States specifications for classes, standards, and grades with respect thereto. Voluntary inspection of egg products and grading. Grading of shell eggs and United States standards, grades and weight classes 55 56 for shell eggs. 57 58 59 61 United States standards for hay and straw. standards for grades of dairy products. pling and certification). Regulations and standards for inspection and certification of certain agri cultural commodities and products thereof. Grading and inspection of poultry and edible products thereof; and United States classes, standards, and grades with respect thereto. 68 70 SUBCHAPTER D-[RESERVED] SUBCHAPTER 6-REGULATIONS AND STANDARDS UNDER THE AGRICULTURAL MARKETING ACT OF 1946—(Continued) MISCELLANEOUS Sec. 53.31 Identification. 53.32 Errors in service. PART 53-LIVESTOCK, MEATS, PRE PARED MEATS, AND MEAT PROD- Subpart A-Regulations DEFINITIONS Sec. 53.1 Meaning of words. 63.2 Designation of oficial certlicates, memoranda, marks, other identidcations, and devices for purposes of the Agricultural Marketing Act. ADMINISTRATION 53.3 Authority. SERVICE 53.4 Kind of service. 53.5 Availability of service. 63.6 Recognition of non-Federal meat in spection systems; withdrawal of recognition. 58.7 Survey and recognition of nonfeder ally inspected establishments; with drawal of recognition. 63.8 How to obtain service. 63.9 Order of furnishing service. 63.10 When request for service deemed made. 63.11 Withdrawal of application or request for service. 63.12 Authority of agent. 53.13 Denial or withdrawal of service. 53.14 Financial interest of official grader. 53.15 Accessibility and refrigeration of prod ucts; access to establishments. 53.16 Official certificates. 53.17 Advance information concerning sery ice rendered. 63.18 Marking of products. 59.19 Official identifications, 63.20 Custody of Identification devices. APPEAL SERVICE 53.21 What is appeal service; marking prod ucts on appeal; requirements for appeal; certain determinations not appealable. 53.22 Request for appeal service. 63.23 When request for appeal service may be withdrawn. 53.24 Denial or withdrawal of appeal sery ice. 63.25 Who shall perform appeal service. 53.26 Appeal certificates. 53.27 Superseded certificates. 53.28 Application of other regulations to appeal service. CHARGES FOR SERVICE 53.29 Fees and other charges for service. 53.30 Payment of fees and other charges. Subpart B-Standards CARCASS BEEF 53.102 Application of standards for grades of carcass beei. 53.103 Specifications for official United States standards for grades of car cass beef (cutability). 53.104 Specifications for oficial United States standards for grades of ourcass beef (quality-steer, heifer, cow). 53.105 Specifications for official United States standards for grades of bull beef carcasses. 53.106 Specifications for official United States standards for grades of stag beef carcasses. VEAL AND CALF CARCASSES 53.107 Scope. 53.108 Differentiation between veal, call, and beef carcasses. 53.109 Classes of veal and call carcasses. 53.110 Application of standards. 53.111 Specifications for official United States standards for grades of veal carcasses. 53.112 Specifications for official United States standards for grades of veal carcasses. CARCASSES 53.114 Differentiation between lamb, year ling mutton, and mutton carcasses. 53.115 Application of standards. 53.116 Specifications for oficial United States standards for grades of lamb carcasses (quality). 58.117 Specifications for official United States standards for grades of yearling mutton carcasses (qual ity). 53.118 Specifications for official United States standards for grades 01 mutton carcasses (quality). 63.119 Specifications for official United States standards for grades of carcass lamb, yearling mutton, and mutton (yield). VEALERS AND SLAUGHTER CALVES 53.120 Differentiation between Vealers and calves, 53.121 Classes of vealers and calves. 53.122 Application of standards. |