N.Y. Comp. Codes R. & Regs. tit. 1, § 272-1.16
The meat charts referred to in this Part are as follows:
(a) Chart 1; Beef carcass:
(b) Chart 2; Veal carcass:
(c) Chart 3; Lamb carcass:
(d) Chart 4; Pork carcass:
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