Each licensed processor shall employ at least one of the following enhancement techniques on all beef product certified as tier one or tier two:

1. (1) A minimum of 14 days aging on rib and loin cuts, and a minimum 7 days aging on chuck and round cuts. Wet or dry aging methods are acceptable;
2. (2) Flash freezing and a minimum of 7 days aging on rib and loin cuts. Wet or dry aging methods are acceptable;
3. (3) Electrical stimulation;
4. (4) TenderCut™; or

5. (5) Blade tenderization.

   The processor shall maintain a record of enhancement technique used.

Source: 32 SDR 31, effective August 29, 2005; SL 2019, ch 235, § 37 and 38, effective April 14, 2019.

General Authority: SDCL 1 -5 3 -43(1)(3) .

Law Implemented: SDCL 1-53- 39, 1-53- 4 0 .

Prior versions effective: 2005-08-29.