Or. Admin. Code § 603-029-0940 - Products to be Marked with Oregon Marks
(1) Each carcass that has been inspected and
passed in a state-inspected establishment must be marked at the time of
inspection with the Oregon inspection legend containing the number of the
state-inspected establishment.
(2)
Except as provided otherwise in OAR 603-029-0935, each primal part of a carcass
and each liver, beef tongue, and beef heart which has been inspected and passed
shall be marked with the Oregon inspection legend containing the number of the
state-inspected establishment before it leaves the establishment in which it is
first inspected and passed, and each such inspected and passed product shall be
marked with the Oregon inspection legend containing the number of the
state-inspected establishment where it was last prepared. Additional Oregon
marks of inspection may be applied to products as desired to meet local
conditions. Primal parts are the wholesale cuts of carcasses as customarily
distributed to retailers. The round, flank, loin, rib, plate, brisket, chuck,
and shank are primal parts of beef carcasses. Veal, mutton, and goat primal
parts are the leg, flank, loin, rack, breast, and shoulder. The ham, belly,
loin, shoulder, and jowl are pork primal parts.
(3) Beef livers shall be marked with the
Oregon inspection legend containing the number of the state-inspected
establishment, at which the cattle involved were slaughtered, on the convex
surface of the thickest portion of the organ.
(4) Inspected and passed parts of carcasses
which are not marked with the Oregon inspection legend under this rule shall
not enter any state-inspected establishment or be sold, transported, or offered
for sale or transportation, in commerce, except as provided in OAR
603-029-0935.
Notes
Statutory/Other Authority: ORS 603.085, ORS 619.042 & ORS 619.046
Statutes/Other Implemented: ORS 619.042, ORS 619.046, ORS 561.230, ORS 619.026 & ORS 619.036
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