Current through Register Vol. 54, No. 45, November 9, 2024
Section 23.109 - Bulk meat(a)Scope. This section applies to retail sales and processing of bulk meat sold by hanging weight and the processing of customer-owned meat, except as provided in this section.(b)Identification. In identifying a product subject to this section, the following terms, where applicable, shall be used:(1)Bulk meat-That sold by hanging weight, consisting of whole carcasses, sides, or primal cuts.(2)Primal cuts-Only the following terms shall be used in describing a primal cut of beef or veal:(i)Cross cut chuck-The entire fore part of a side, ending between the fifth and sixth ribs.(ii)Arm chuck-The cross cut chuck with the brisket removed.(iii)Square chuck-The cross cut chuck with the brisket and arm removed directly above the fore shank.(iv)Untrimmed rib section-The portion from the sixth to the 12th rib inclusive with plate.(v)Trimmed rib section-The portion from the sixth to 12th rib inclusive, not to exceed 10 inches from tip of chine bone to top of rib, without plate.(vi)Untrimmed full loin-The section from and including the 13th rib to the hip joint, including the flank and kidney.(vii)Trimmed full loin-The section from and including the 13th rib to the hip joint, without flank and kidney.(viii)Trimmed short loin-The section from and including the 13th rib to the hip bone, without the sirloin, flank and kidney.(ix)Untrimmed short loin-The section from and including the 13th rib to the hip bone, with the flank and kidney but without the sirloin.(x)Sirloin-The section from immediately in front of the hip bone to the hip joint.(xi)Round-The section from the hip joint to immediately below the rear knee, with rump attached.(xii)Rump-The part of the round down to and including the aitch bone.(xiii)Forequarter-The forward portion of a side of beef, back to and including the 12th rib, consisting of the cross cut chuck and the untrimmed rib section.(xiv)Hindquarter-The rear portion of a side of beef, from and including the 13th rib, consisting of the untrimmed full loin and the round.(xv)Side-The half of a split beef comprising the forequarter and hindquarter.(c)Method of sale. Bulk meat shall be sold by avoirdupois weight, specified in pounds and fractions of the pound, and shall conform to the following: (1) The seller or his agent shall clearly explain to the customer before the sale is consummated that the purchase by hanging weight is subject to cutting, boning and trim loss during processing and that the delivered or usable weight will be considerably less than the hanging weight upon which the price was based.(2) After a portion of bulk meat has been selected for possible purchase and has been weighed, the seller or his agent shall factually explain to the purchaser the approximate cuts and yield which shall be obtained after processing, based on the grade or quality of the meat and the cutting instructions of the purchaser.(3) At the time of delivery, there shall be rendered to the purchaser a delivery or sales ticket in ink or other indelible substance on which shall be clearly and legibly stated the following: (i) The name and address of the vendor.(ii) The name and address of the processor if other than the vendor.(iv) The name and address of the purchaser.(v) A description of the product, the quality, and USDA grade if graded.(vi) The price per pound.(vii) The net weight of the product prior to processing.(viii) The net weight of the delivered quantity.(ix) The total number of packages delivered, the contents of each package including the type of cut, and the total weight of each type of cut delivered.(x) The weights in subparagraphs (vii)-(ix) shall be recorded to the nearest ounce on weights up to and including 25 pounds, 4 ounces from over 25 pounds to and including 50 pounds, 8 ounces from over 50 pounds up to and including 100 pounds, and 1 pound over 100 pounds.(d)Incomplete processing. Meat sold as a whole, side, or quarter carcass, cut up and packaged by the vendor but requiring further processing or cutting, shall be accompanied by an invoice giving the total or hanging weight and a statement of contents on each master container as delivered to the consumer showing the number of packages of each type of cut or commodity and the accurate net weight of the total packages of each such cut or commodity.(e)Processing only. Subsection (c)(3) is inapplicable when the commodity submitted for processing, either live or partially processed, is the property of the person submitting the commodity, having never been owned by the processor and the fee involved is wholly for service.The provisions of this §23.109 adopted October 21, 1970, effective 10/22/1970, 1 Pa.B. 44; amended May 26, 1989, effective 5/27/1989, 19 Pa.B. 2254.The provisions of this §23.109 amended under the Weights and Measures Act of 1965 (73 P. S. §§ 1651-1692) (Transferred from 76 P. S. §§ 100-1-100-42 in 1978).