States standards for grades of

Specifications

for

official United States standards for grades of slaughter bulls.

53.207 Specifications for

Sec.

53.123 Specifications for

official United

Sec.

53.206

53.208 53.209

official United

States standards for grades of
slaughter stags.

Feeder cattle grades.
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 A appear at 24 F.R. 5280, June 30, 1959, unless otherwise noted.

DEFINITIONS

§ 53.1 Meaning of words.

Words used in this subpart in the singular form shall be deemed to import the plural, and vice versa, as the case may demand. For the purposes of such regulations, unless the context otherwise requires, the following terms shall be construed, respectively, to mean:

(a) The Act. The Agricultural Marketing Act of 1946 (Title II of the act of Congress approved August 14, 1946, 60 Stat. 1087, as amended by Pub. Law 272, 84th Cong., 69 Stat. 553, 7 U.S.C. 16211627).

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

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

(d) Consumer and Marketing Service. The Consumer and Marketing Service of the Department.

(e) Administrator. The Administrator of the Consumer and Marketing Service, or any officer or employee of the Consumer and Marketing Service to whom authority has heretofore been delegated, or to whom authority may hereafter be delegated, to act in his stead.

(f) Division. The Livestock Division of the Consumer and Marketing Service. (g) Director. The Director of the Division, or any officer or employee of of the Division to whom authority has heretofore been delegated, or to whom authority may hereafter be delegated, to act in his stead.

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

(1) Chief. The Chief of the Branch, or any officer or employee of the Branch

to whom authority has heretofore been delegated, or to whom authority may hereafter be delegated, to act in his stead.

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

(k) Supervisor of grading. An official 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 office 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.

(0) 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 a 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.

Descriptions with

(x) Specifications. 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 prepared 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,