1. (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.
2. (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.
3. (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.
4. (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.
5. (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.
6. (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.”
7. (g) Skirt steak means meat derived from the diaphragm of cattle.
8. (h) Filet mignon means meat derived from the tenderloin (psoas muscle) of cattle.
9. (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.
10. (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.
11. (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.
12. (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).
13. (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).
14. (n) Sirloin steak means meat derived from the posterior portion of the loin of cattle after removal of the short loin.
15. (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.
16. (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.
17. (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.
18. (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).
19. (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).
20. (t) Tenderloin means meat derived from the psoas muscle of cattle, sheep or swine.
21. (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.
22. (v) Back ribs means ribs derived from the rib area of pork loin.

23. (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. (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:

       1. (i) Neck is derived from the area of the chuck containing atlas bone through the fifth cervical vertebra.
       2. (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.
       3. (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).
       4. (iv) Foreshank is derived from the upper portion of the foreleg and contains the upper shank bone.
       5. (v) Chuck is derived from that area of the forequarter containing ribs one through five without the neck, brisket and foreshank.
       6. (vi) Diaphragm is derived from the forequarter and includes the muscles and tendon attachments which separate the thoracic (chest) cavity from the abdominal cavity.
       7. (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.
       8. (viii) Plate is derived from the forequarter and includes the 6th through 12th ribs cut approximately 10 inches from the chime bone.
       9. (ix) Hind shank is derived by cutting through the stifle joint severing the shank meat and shank bone from the round.
       10. (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.
       11. (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.
       12. (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.
       13. (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.

    2. (2) For veal—cheeks, tongue, gullets or esophagus, heart, neck, shank, breast, shoulder, rib, loin, sirloin, rump or leg. As used in relation to veal herein and as set forth in Chart 2 herein:

       1. (i) Neck is derived from the shoulder by a straight line cut in front of the blade bone approximately between the fourth and fifth cervical vertebrae and parallel to the rib end of the shoulder.
       2. (ii) Shank is derived from the leg bone (tibia) or the arm bone (radius).
       3. (iii) Breast is derived by a cut perpendicular to the outer surface which passes through the cartilaginous juncture of the first rib and anterior extremity of the sternum and perpendicular to the long axis of the 12th rib approximately four inches from the eye of rib, and contains the sternum, first 12 ribs and all overlaying muscle, except the foreshank.
       4. (iv) Shoulder is the section remaining after removal of the foreshank, breast and neck and contains the first through the fifth ribs.
       5. (v) Rib is removed from the shoulder by cutting between the fifth and sixth ribs and contains featherbone, chime bone and rib bones.
       6. (vi) Loin is located between the sirloin and rib and is removed from the rib by a cut between the 12th and 13th ribs and from the sirloin by a cut perpendicular to the outer surface immediately anterior to and flush with the ilium (pelvic bone) leaving no part of the hip bone in the loin and includes the 13th rib vertebra and five lumbar vertebrae.
       7. (vii) Leg is removed from the sirloin and rump by a straight line cut perpendicular to the outer skin surface immediately posterior to and parallel with the long axis of the exposed surface of the aitch bone, leaving no part of the aitch bone in the leg. The separation of the sirloin and rump from the leg is completed by sawing through the round bone (femur) immediately posterior to the ball joint.
       8. (viii) Rump is removed from the leg as aforesaid and is removed from the loin by a cut perpendicular to the outer skin surface and perpendicular to the backbone at the anterior end of the hip bone leaving all the hip bone in the rump.
       9. (ix) Sirloin is derived from the anterior end of the rump by a cut perpendicular to the dorsal side starting at any point on the backbone between the juncture of the last (fifth) sacral vertebra and the anterior end of the ilium (pelvic bone) or between the fifth and sixth lumbar vertebrae.

    3. (3) For lamb—cheeks, tongue, gullets or esophagus, heart, neck, shank, breast, shoulder, rib, loin or leg. As used in relation to lamb herein and as set forth in Chart 3 herein:

       1. (i) Neck is derived from the anterior area of the shoulder and contains the atlas and cervical vertebrae.
       2. (ii) Breast is cut from the loin, neck and shoulder starting at the cod or udder to and through the shank just above the elbow.
       3. (iii) Shoulder is separated from the ribs by cutting between the fifth and sixth ribs.
       4. (iv) Rib is separated from the loin by cutting between the last two ribs. (v) Loin is separated from the leg by cutting just in front of the hip bone.
       5. (vi) Leg is the portion remaining after the loin and has been removed as aforesaid.

    4. (4) For pork—cheeks, tongue, gullets or esophagus, heart, tail, jowl, shoulder, shoulder picnic, shoulder butt, feet, side, spareribs, loin, loin-shoulder end or loin-rib end, loin-center cut, loin-loin end, fat back, ham or hock. As used in relation to pork herein and as set forth in Chart 4 herein:

       1. (i) Jowl shall be removed closely to the body of the shoulder on a line approximately parallel to the opposite straight cut side of the shoulder, starting behind the “ear dip” which must remain on the jowl, and continuing the cut so as to remove the entire jowl.
       2. (ii) Shoulder includes the shoulder picnic and shoulder butt and is derived by a cut starting at a point in the armpit that is not more than one inch posterior to the elbow joint, but does not expose the elbow joint, and continues reasonably straight across the hog side. The foot, ribs and related cartilages, breast bone, intercostal meat, breast flap, and neck bones shall be excluded.
       3. (iii) Shoulder picnic is separated from the shoulder butt by a cut which is reasonably straight and perpendicular to the outside skin surface (not slanted or undercut) and approximately parallel to the breast side of the shoulder leaving all the major shoulder bone (humerus) and not less than one nor more than two inches of the blade bone (scapula) in the shoulder picnic.
       4. (iv) Side (belly) shall be separated from the fat back on a straight line not more than three-quarters inch beyond the outermost curvature of the scribe line. The belly must be boneless and the major cartilages of the sternum and the ribs must be closely and smoothly removed without deep scoring. Any enlarged soft, porous, or seedy mammary tissue and the pizzle recess of barrow bellies must be removed.
       5. (v) Loin is removed from the middle portion by a cut (scribe) extending from a point on the first rib of the loin which is not more than 1¾ inches from the junction of the foremost rib and the foremost thoracic vertebra to a point on the ham end which is immediately adjacent to the major tenderloin muscle. The loin shall be removed from the fat back and shall contain 11 or more ribs, seven lumbar vertebrae and at least three sacral vertebrae.
       6. (vi) Loin-shoulder end or loin-rib end is derived from the anterior end of the loin by a cut perpendicular to the length of the loin flush with the last rib and usually includes the blade bone.
       7. (vii) Loin-center cut is derived from the pork loin after the shoulder end has been removed by cutting crosswise to the length of the loin at a point posterior to the edge of the scapular cartilage and from which the ham end of the loin has been removed by cutting crosswise to its length anterior to the cartilage on the tuber coxae.
       8. (viii) Loin-loin end is derived from the posterior end of the loin by a cut perpendicular to the length of the loin flush with the last rib and usually includes the hip (pelvic) bone.
       9. (ix) Fat back is the section remaining after removal of the loin and side.

       10. (x) Ham is the posterior portion of the hog side removed by a cut 2 ¼ to 2 ¾ inches anterior to the knob end of the aitch bone. The cut shall be at right angles to an imaginary line from the top of the aitch bone through the center of the ham and shank. At the flank pocket the cut shall divert at a 45-degree angle posteriorily.

           1. (a) The true name for pork chops shall consist of one of the following primal sources: shoulder or blade, rib, loin, center, or loin end or sirloin.

       11. (x) Veal cutlet means a single slice of veal derived from the leg and contains top, bottom, eye and sirloin tip and cross-section of the leg bone. If the word “cutlet” is used in labeling or advertising a single slice of meat derived other than from the leg of veal, the species of animal and primal source from which such meat is derived shall precede the word “cutlet” in at least the same size and style lettering and on the same background as the word “cutlet,” for example: VEAL SHOULDER CUTLET

           VEAL SHOULDER CUTLET

As used in relation to meat sold or offered for sale at retail and as used in this Part: