70 Pa. Code § 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.
(iii) The date.
(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.
Notes
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).
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