New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter VI - Food Control › Subchapter E - Retail Food Stores (Article 19 Agriculture and Markets Law) › Part 272 - Retail Food Sales › Subpart 272-1 - Meat for Sale at Retail › Section 272-1.1 - Definitions

Current through Register Vol. 46, No. 28, July 10, 2024
As used in relation to meat sold or offered for sale at
						retail and as used in this Part:
(a)
Sale at retail
means a transaction wherein a person sells meat
					 to the consumer, whether at the place of business of such person or whether
					 such sale is consummated by mail, by telephone, or in writing at a place other
					 than at the place of business. Places of business carrying on the aforesaid
					 transaction include, but are not limited to, supermarkets, grocery stores,
					 butcher shops, food freezer dealers and food plan companies.
(b)
Meat
means the edible
					 part of the muscle of cattle, swine or sheep which is skeletal or which is
					 found in the tongue, in the diaphragm, in the heart or in the esophagus, with
					 or without the accompanying or overlying fat and portions of bone, skin, nerve
					 and blood vessels which normally accompany the muscle tissue and which are not
					 separated from it in the process of dressing. It does not include the muscle
					 found in the lips, snout or ears.
(c)
Hamburger
means chopped,
					 fresh and/or frozen beef, other than from the heart, esophagus, tongue or
					 cheeks, with or without the addition of beef fat as such and/or seasoning and
					 shall not contain more than 30 percent of fat and shall not contain added
					 water, binders or extenders.
(d)
Ground beef, ground veal, ground lamb or ground pork
means
					 chopped, fresh and/or frozen meat, other than from the heart, esophagus, tongue
					 or cheeks, of the species indicated without the addition of fat as such and
					 shall not contain more than 30 percent of fat and shall not contain added
					 water, binders or extenders.
(e)
Stew beef
means meat, other than from the heart, esophagus,
					 tongue or cheeks, which is derived from cattle, sliced into cubes and commonly
					 used for stewing.
(f)
Hanging tender
means meat derived from the thick, muscular
					 dorsal attachment (pillar) of the diaphragm of cattle. Whenever such meat is
					 labeled or advertised for sale at retail, the term
hanging
					 tender,
and only said term, shall be used in said labeling or
					 advertising and then only if in conjunction with the term
pillar of
					 diaphragm."
(g)
Skirt steak
means meat derived from the diaphragm of
					 cattle.
(h)
Filet
					 mignon
means meat derived from the tenderloin (psoas muscle) of
					 cattle.
(i)
Sirloin
					 knuckle
or
sirloin tip
means meat derived from the
					 beef round by a straight cut from the knee cap parallel to and along the femur
					 on the inside of the round and the natural seam of the outside of the
					 round.
(j)
Delmonico
					 steak
means boneless meat derived from the anterior end (rib end) of
					 the short loin of cattle or the posterior end (loin end) of the rib. Any
					 labeling of or advertising for "Delmonico steak" shall indicate short loin or
					 rib, whichever is appropriate.
(k)
Club steak
means meat derived from the anterior end (rib end)
					 of the short loin of cattle or the posterior end (loin end) of the rib. Any
					 labeling of or advertising for "club steak" shall indicate short loin or rib,
					 whichever is appropriate.
(l)
T-bone steak
means meat derived from the short loin of cattle
					 and which exhibits not less than one-half inch diameter of tenderloin (psoas
					 muscle).
(m)
Porterhouse
					 steak
means meat derived from the short loin of cattle and which
					 exhibits not less than one and one-quarter inch in diameter of tenderloin
					 (psoas muscle).
(n)
Sirloin
					 steak
means meat derived from the posterior portion of the loin of
					 cattle after removal of the short loin.
(o)
Sirloin
is the posterior
					 portion of the loin of cattle and is obtained by a straight cut made
					 perpendicular to the contour of the outer skin surface and perpendicular to the
					 split surface of the lumbar vertebrae and which passes flush with the ilium
					 (pelvic bone) leaving a small part of hip bone in the short loin.
(p)
Short loin
is the
					 anterior portion of the loin of cattle remaining after the removal of the
					 posterior portion (sirloin) of the loin and is obtained by a straight cut
					 perpendicular to the contour of the outer skin surface and perpendicular to the
					 split surface of the lumbar vertebrae and which passes through the ilium
					 (pelvic bone) leaving a small part of hip bone in the short loin.
(q)
Strip loin steak
or
shell steak
means meat derived from that portion of the short
					 loin of cattle remaining after the tenderloin (psoas muscle) has been
					 removed.
(r)
Top sirloin
					 butt
means meat derived from the posterior portion of the loin of
					 cattle after removal of the short loin and which is the thick upper portion
					 (dorsal side) of the sirloin after removal of the bottom sirloin (ventral side)
					 by a cut following the natural muscle seam (blue tissue).
(s)
Bottom sirloin butt
means meat derived from the posterior portion of the loin of cattle after
					 removal of the short loin and which is the lower portion (ventral side) of the
					 sirloin after removal of the top sirloin butt (dorsal side) by a cut following
					 the natural muscle seam (blue tissue).
(t)
Tenderloin
means meat
					 derived from the psoas muscle of cattle, sheep or swine.
(u)
Spare ribs
means ribs
					 which are removed from the belly portion of the pork carcass mid-section
					 extending from the scribe line at the fat back side of the belly to and
					 including portions of the rib cartilages, with or without a portion of the
					 split breast bone and with or without the skirt (diaphragm) remaining. Use of
					 such term shall be confined to labeling or advertising the said meat as herein
					 defined.
(v)
Back
					 ribs
means ribs derived from the rib area of pork loin.
(w)
True name
means the
					 species of animal,
i.e.,
beef, veal, lamb or pork and the
					 primal source or area of the animal carcass from which meat is derived and
					 shall consist of one, but not more than one, of the following:
(1)
For beef
-cheeks, tongue,
					 gullets or esophagus, heart, neck, shoulder, brisket or breast, foreshank,
					 chuck, diaphragm, rib, plate, hind shank, round, rump, loin, flank or pillar of
					 diaphragm. As used in relation to beef herein and as set forth in Chart 1
					 herein:
(i)
Neck
is derived
					 from the area of the chuck containing atlas bone through the fifth cervical
					 vertebra.
(ii)
Shoulder
is derived from the area of the chuck which includes
					 clod, forearm, brisket muscle and arm bone and may include cross sections of
					 the ribs.
(iii)
Brisket
or
breast
is derived from the area of
					 the chuck which includes part of ribs one through five and the sternum (breast
					 bone).
(iv)
Foreshank
is derived from the upper portion of the foreleg and
					 contains the upper shank bone.
(v)
Chuck
is derived from that area of the forequarter containing
					 ribs one through five without the neck, brisket and foreshank.
(vi)
Diaphragm
is derived
					 from the forequarter and includes the muscles and tendon attachments which
					 separate the thoracic (chest) cavity from the abdominal cavity.
(vii)
Rib
is derived from
					 the forequarter and includes the 6th through the 12th ribs after removal of the
					 plate approximately 10 inches from the chime bone.
(viii)
Plate
is derived from
					 the forequarter and includes the 6th through 12th ribs cut approximately 10
					 inches from the chime bone.
(ix)
Hind shank
is derived by cutting through the stifle joint
					 severing the shank meat and shank bone from the round.
(x)
Round
is separated from
					 the full beef loin by a straight cut which starts at a point on the backbone at
					 the juncture of the last (fifth) sacral vertebra and the first tail (caudal)
					 vertebra, passes through a second point which is immediately anterior to the
					 protuberance of the femur bone and exposes the ball of the femur and then
					 continues in the same straight line beyond the second point to complete the
					 cut.
(xi)
Rump
is
					 derived from the round and is removed therefrom by a straight cut perpendicular
					 to the outer skin surface immediately posterior to, and parallel with, the long
					 axis of the exposed surface of the aitch bone.
(xii)
Loin
is located
					 between the rib and the round and is removed by a cut between the 12th and 13th
					 ribs (posterior end of the rib) and contains the 13th rib vertebra, six lumbar
					 vertebrae and five sacral vertebrae.
(xiii)
Flank
is derived by
					 stripping the serous membrane from over the abdomines muscles (flank steak) by
					 pulling the abdomines muscles from the thick membrane which lies
					 underneath.