Part 319 Definitions and Standards of Identity or Composition

In preparing “Corned Beef Round” and other corned beef cuts, except “Corned Beef Briskets”, the curing solution shall be applied to pieces of beef weighing not less than one pound and such application shall not result in an increased weight of the cured beef product of more than …

In preparing “Cured Beef Tongue”, the application of curing solution to the fresh beef tongue shall not result in an increase in the weight of the cured beef tongue of more than 10 percent over the weight of the fresh uncured beef tongue.

Cured, unsmoked, “Boneless Pork Shoulder”, “Boneless Pork Shoulder Butts”, or pieces of pork loin in casings or similar containers of consumer size, shall not contain more than 10 percent added substances as a result of the curing process. The weight of any smoked products such a…

(a) “Chopped Ham” is the semisolid meat food product, in the form of a compact mass with a limited amount of cooked out juices, which is prepared with ham, curing agents, seasonings, and any of the optional ingredients listed in subdivision (b) of this section, in accordance with…

Except as otherwise provided in this section, or under article 5-D of the Agriculture and Markets Law with respect to products consisting partly of poultry, sausage is the coarse or finely comminuted meat food product prepared from one or more kinds of meat or meat and meat by-pr…

Fresh Pork Sausage is prepared with fresh pork or frozen pork, or both, not including pork by-products, and may be seasoned with condimental substances as permitted under Part 318 of this Article. It shall not be made with any lot of product which, in the aggregate, contains more…

Fresh Beef Sausage is sausage prepared with fresh beef or frozen beef, or both, not including beef by-products, and may be seasoned with condimental substances as permitted under Part 318 of this Article. The finished product shall not contain more than 30 percent fat. To facilit…

Breakfast Sausage is sausage prepared with fresh and/or frozen meat, or meat and meat by-products and may be seasoned with condimental substances as permitted in Part 318 of this Article. It shall not be made with any lot of product which, in the aggregate, contains more than 50 …

Whole Hog Sausage is sausage prepared with fresh and/or frozen meat from swine in such proportions as are normal to a single animal and may be seasoned with condimental substances as permitted in Part 318 of this Article. It shall not be made with any lot of product which, in the…

(a) Italian sausage products are uncured, unsmoked sausages containing at least 85 percent meat, or combination of meat and fat, with the total fat content constituting not more than 35 percent of the finished product. Such products shall be prepared in accordance with the provis…

“Chopped Beef” or “Ground Beef” shall consist of chopped fresh and/or frozen beef with or without seasoning and without the addition of beef fat as such, shall not contain more than 30 percent fat, and shall not contain added water, binders, or extenders. When beef cheek meat (tr…

Smoked Pork Sausage is pork sausage that is smoked with hardwood or other approved nonresinous materials. It may be seasoned with condimental substances as permitted in Part 318 of this Article. It shall not be made with any lot of product which, in the aggregate, contains more t…

[Additional statutory authority: Agriculture and Markets Law, § 96-z-34] (a) Frankfurter, frank, furter, hotdog, wiener, vienna, bologna, garlic bologna, knockwurst and similar cooked sausages are comminuted, semisolid sausages prepared from one or more kinds of raw skeletal musc…

“Cheesefurters” and similar products are products in casings which resemble frankfurters except that they contain sufficient cheese to give definite characteristics to the finished article. They may contain cereal, vegetable starch, starchy vegetable flour, soy flour, soy protein…

“Liver Sausage” and “Braunschweiger” are cooked sausages made from fresh and/or frozen pork and pork livers and/or beef livers and may contain cured pork, beef and veal, and pork fat. Liver sausage may also contain beef and pork by-products, pork skins, sheep livers and goat live…

“Luncheon Meat” is a cured, cooked meat food product made from comminuted meat. To facilitate chopping or mixing or to dissolve the usual curing ingredients, water or ice may be used in the preparation of luncheon meat in an amount not to exceed three percent of the total ingredi…

Meat Loaf is a cooked meat food product in loaf form made from comminuted meat. To facilitate chopping or mixing, water or ice may be used in an amount not to exceed three percent of the total ingredients used.

Scrapple shall contain not less than 40 percent meat and/or meat by-products computed on the basis of the fresh weight, exclusive of bone. The meal or flour used may be derived from grain and/or soybeans.

(a) Bockwurst is an uncured, comminuted meat food product which may or may not be cooked. It contains meat, milk or water or a combination thereof, eggs, vegetables, and any of the optional ingredients listed in subdivision (b) of this section; and is prepared in accordance with …

Partially defatted pork fatty tissue. “Partially Defatted Pork Fatty Tissue” is a pork by-product derived from the low temperature rendering (not exceeding 120 degrees Fahrenheit) of fresh pork fatty tissue, exclusive of skin. Such product shall have a pinkish color and a fresh o…

Chili con carne shall contain not less than 40 percent of meat computed on the weight of the fresh meat. Head meat, cheek meat, and heart meat exclusive of the heart cap may be used to the extent of 25 percent of the meat ingredients under specific declaration of the label. The m…

Chili con carne with beans shall contain not less than 25 percent of meat computed on the weight of the fresh meat. Head meat, cheek meat, or heart meat exclusive of the heart cap may be used to the extent of 25 percent of the meat ingredient, and its presence shall be reflected …

Hash shall contain not less than 35 percent of meat computed on the weight of the cooked and trimmed meat. The weight of the cooked meat used in this calculation shall not exceed 70 percent of the weight of the uncooked fresh meat.

(a) “Corned Beef Hash” is the semisolid food product in the form of a compact mass which is prepared with beef, potatoes, curing agents, seasonings, and any of the optional ingredients listed in subdivision (b) of this section, in accordance with the provisions of paragraphs (1),…

Meat stews such as “Beef Stew” or “Lamb Stew” shall contain not less than 25 percent of meat of the species named on the label, computed on the weight of the fresh meat.

“Tamales” shall be prepared with at least 25 percent meat computed on the weight of the uncooked fresh meat in relation to all ingredients of the tamales. When tamales are packed in sauce or gravy, the name of the product shall include a prominent reference to the sauce or gravy;…

“Spaghetti and Meat Balls and Sauce” and “Spaghetti with Meat and Sauce”, and similar products shall contain not less than 12 percent of meat computed on the weight of the fresh meat. The presence of the sauce or gravy constituent shall be declared prominently on the label as par…

“Spaghetti Sauce with Meat” shall contain not less than six percent of meat computed on the weight of the fresh meat.

“Tripe with Milk” shall be prepared so that the finished canned article, exclusive of the cooked-out juices and milk, will contain at least 65 percent tripe. The product shall be prepared with not less than 10 percent milk.

“Beans with Frankfurters in Sauce”, “Sauerkraut with Wieners and Juice”, and similar products shall contain not less than 20 percent frankfurters or wieners computed on the weight of the smoked and cooked sausage prior to its inclusion with the beans or sauerkraut.

“Lima Beans with Ham in Sauce”, “Beans with Ham in Sauce”, “Beans with Bacon in Sauce”, and similar products shall contain not less than 12 percent ham or bacon computed on the weight of the smoked ham or bacon prior to its inclusion with the beams and sauce.

“Chow Mein Vegetables with Meat” and “Chop Suey Vegetables with Meat” shall contain not less than 12 percent meat computed on the weight of the uncooked fresh meat prior to its inclusion with the other ingredients.

“Pork with Barbecue Sauce” and “Beef with Barbecue Sauce” shall contain not less than 50 percent meat of the species specified on the label, computed on the weight of the cooked and trimmed meat. The weight of the cooked meat used in this calculation shall not exceed 70 percent o…

“Beef with Gravy” and “Gravy with Beef” shall not be made with beef which, in the aggregate for each lot contains more than 30 percent trimmable fat, that is, fat which can be removed by thorough, practicable trimming and sorting.

Meat pies such as “Beef Pie”, “Veal Pie” and “Pork Pie” shall contain meat of the species specified on the label, in an amount not less than 25 percent of all ingredients including crust and shall be computed on the basis of the fresh uncooked meat.

(a) “Pizza with Meat” is a bread base meat food product with tomato sauce, cheese, and meat topping. It shall contain cooked meat from not less than 15 percent raw meat. (b) “Pizza with Sausage” is a bread base meat food product with tomato sauce, cheese, and not less than 12 per…

Agriculture and Markets Law, § 96-z-34 (a) Oleomargarine or margarine is the plastic food which is prepared in accordance with the provisions of paragraphs (1), (2), (3) and (4) of this subdivision. In this section the term “oleomargarine” is used to refer to such product whether…

Shortening prepared with a mixture of meat fats and vegetable oils may be identified either as “Shortening Prepared with Meat Fats and Vegetable Oils” or “Shortening Prepared with Vegetable Oils and Meat Fats” depending on the predominance of the fats and oils used, or the produc…

“Lard” is the fat rendered from fresh, clean, sound fatty tissue from hogs with or without lard stearin or hydrogenated lard. The fatty tissues shall not include bones, detached skin, head skin, ears, tails, organs, windpipes, large blood vessels, scrap fat, skimmings, settlings,…

(a) “Rendered Animal Fat”, or any mixture of fats containing edible rendered animal fat, shall contain no added water, except that “Puff Pastry Shortening” may contain not more than 10 percent of water. (b) “Rendered Pork Fat” is fat, other than lard, rendered from clean, sound c…

Meat extract (e.g., “Beef Extract”) shall contain not more than 25 percent of moisture.

Fluid extract of meat (e.g., “Fluid Extract of Beef”) shall contain not more than 50 percent of moisture.

(a) “Deviled Ham” is a semiplastic cured meat food product made from finely comminuted ham and containing condiments. Deviled ham may contain added ham fat: provided, that the total fat content shall not exceed 35 percent of the finished product. The moisture content of deviled h…

“Potted Meat Food Product” and “Deviled Meat Food Product” shall not contain cereal, vegetable flour, nonfat dry milk, or similar substances. The amount of water added to potted meat food product and deviled meat food product shall be limited to that necessary to replace moisture…

“Ham Spread”, “Tongue Spread” and similar products shall contain not less than 50 percent of the meat ingredient named, computed on the weight of the fresh meat. Other meat and fat may be used to give the desired spreading consistency provided it does not detract from the charact…

Barbecued meats, such as product labeled “Beef Barbecue” or “Barbecued Pork”, shall be cooked by the direct action of dry heat resulting from the burning of hard wood or the hot coals therefrom for a sufficient period to assume the usual characteristics of a barbecued article, wh…

“Roast Beef Parboiled and Steam Roasted” shall be prepared so that the weight of the finished product, excluding salt and flavoring material, shall not exceed 70 percent of the fresh beef weight. Beef cheek meat and beef head meat from which the overlying glandular and connective…