Voglio sapere a riguardo di…

Thursday, September 8, 1949
the panel public interest requires it, the panel may hold a new hearing in the case and after such hearing, affirm or reverse the determination or decision.
Part m , E. O. 9835, Mar. 21, 1947, 12
P. R. 1935; 3 CFR, 1947 Supp.
L o y a l t y R e v ie w B oard , U n it e d S tates C iv il S erv
ic e C o m m is s io n , A aron J . B r u m b a u g h ,
Acting Chairman.
F. R. Doc. 49-7246; F iled, S ep t. 7, 1949;
8:48 a .m .

TITLE 7 AGRICULTURE
Chapter I Production and Marketing Administration Standards, Inspec tions, Marketing Practices, Depart ment of Agriculture Subchapter C Regulations and Standards Under the Farm Products Inspection Act
P art 53M eats , P repared M jjats, and M eat P roducts G rading , C ertific a
t io n , and S tandards
standard for grades o f certain carcass
BEEF

On July 13, 1949, a notice of proposed rule making was published in the F ederal R e g iste r 14 F. R. 3858 regarding a pro posed amendment of the specifications for official United States standards for grades of Carcass beef steer, heifer, and cow found in 7 CFR 53.104 to eliminate color of fat as a grade factor for such carcass beef, under the Agricultural Marketing Aclof 1946 7 U. S. C. 16211627 and the so-called Farm Products Inspection Act consisting of the item for market inspection of farm products re curring each year in the annual appro priation act for the Department of Agricultural and currently found in the Department of Agriculture Appropria tion Act, 1950 Pub. Law 146, 81st Cong.;
7 U. S. C. Supp. 414. After due consid eration of all revelant matters presented, including the proposals set forth in the aforesaid notice, pursuant to the author ity contained in said statutory provi sions, said 53.104 is hereby amended to read as follows:
53.104 Specifications for official United States standards for grades of carcass beef steer, heifer, and cowr a Prime. Prime grade beef carcasses and wholesale cuts shall be very blocky and compact. Extremely thick fleshing throughout is an essential requirement for this grade. Loins and ribs shall be very thick and full. The rounds shall be very plump and the plumpness shall extend well down toward the hock joints.
Chucks shall be very short and thick, and the neck and shanks shall be very short.
The fat covering shall be smooth and proportionately uniform, and shall ex tend over the entire exterior surface of the carcass. The interior fat shall be abundant in the pelvic cavity and over the kidney. The protrusion of fat be tween the chine bones shall be liberal and the overflow of fat over the inside of the ribs shall be abundant and evenly distributed. The intermingling of fat with the lean meat in evidence between the ribs, called feathering, shall be very
FEDERAL REGISTER

extensive. Both the interior and the exterior fat shall be firm, brittle and somewhat waxy. The cut surface of the lean muscle shall be very firm, and pos sess a smooth velvety appearance. It shall be extensively and uniformly mar bled. The color shall be uniform and bright and may range from a pale red to deep blood red. The bones shall be relatively soft and red, terminating in soft pearly white cartilages. Only beef produced from beef-type cattle that show an exceptionally high degree of perfec tion in breeding and feeding will qualify for this grade. Beef produced from either steers or heifers may qualify for the Prime grade. Beef produced from cows is not eligible for this grade.
b Choice. Choice grade beef car casses and wholesale, cuts shall be rela tively blocky and compact and thickly fleshed throughout. Loins and ribs shall be thick and full. The rounds shall be plump. The chucks shall be short and thick, and the neck and shanks short.
The fat covering shall be fairly smooth and uniform, and shall extend over the entire exterior surface of the carcass.
The interior fat shall be abundant in the pelvice cavity and over the kidney. The protrusion of fat between the chine bones shall be fairly liberal and the overflow of fat over the inside of the ribs shall be distinctly in evidence and fairly evenly distributed. The intermingling of fat with the lean in evidence between the ribs, called feathering, shall be extensive.
Both the interior and the exterior fat shall be firm, brittle, and somewhat waxy, but may be slightly waxy or rough.
The cut surface of the lean muscle shall be firm and possess a smooth velvety-ap pearance. It shall be well marbled and the marbling shall be relatively exten sive, especially in the heavier carcasses.
The color shall be uniform and bright and may range from a pale red to deep blood red. The bones are usually soft and red, terminating in soft pearly white cartilages but some ossification of the cartilages and hardenihg in the bone as indicated by a tinge of whiteness will not disqualify beef produced from mature cattle from this grade. Only beef pro duced from beef-type steers and heifers that show a relatively high degree of per fection in breeding and feeding will qualify for the Choice grade. Beef pro duced from cows is not eligible for this grade.
c Good. Good grade beef carcasses and wholesale cuts shall be moderately blocky and compact and shall be moder ately thick-fleshed throughout. A ten dency for the loins and ribs to be slightly flat and for the rounds to be slightly flat and to taper toward the shank is per mitted. Chucks and neck may be only moderately short and thick and shanks may be only moderately short. The fat covering shall extend well over the ex terior surface but may show a moderate degree of waste or patchiness, particu larly in heavy mature beef. The interior fat shall be fairly plentiful in the pelvic cavity and around the kidney. There is usually a slight protrusion of fat between the chine bones. The overflow of fat over the inside of the ribs may be appar ent to a slight extent. A limited amount of intermingling of fat with the lean be tween the ribs, called feathering, shall
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be in evidence. Both the interior and the exterior fat are usually fairly firm and brittle. The quantity of fat re quired of beef within this grade will vary within relatively wide limits dependent upon the age and class of cattle from which it is produced. That produced from light-weight steers and heifers which were slaughtered when relatively young may have a relatively thin exte rior fat covering and only a moderate quantity of interior fat, whereas that produced from heavier, older cattle may possess a relatively thick exterior fat covering and fairly heavy interior fat deposits in the pelvic cavity, over the kidney, and on the inside of the fore quarters. The cut surface of the lean muscle may be only moderately firm and smooth and velvety in appearance. Beef within this grade will show a relatively wide range of marbling. That produced from young cattle may show only a lim ited degree of marbling which is appar ent only in the thicker cuts whereas that produced from the older, more mature cattle shall show rather extensive m ar bling throughout. The color is usually uniform and bright but may be slightly two-toned or slightly shady. It. usually ranges from a light red to a slightly dark red. The bone will range from soft and red in lightweight beef produced from young cattle to a relatively hard bone that is tinged with white in the beef produced from older, more mature cattle.
It is, however, necessary that the chine bone show cartilages, termed buttons, in order to qualify for this grade.
Beef produced from steers, heifers, and relatively young well-finished beef-type cows may qualify for the Good grade.
d Commercial. Commercial grade beef carcasses and wholesale cuts may be somewhat rangy, angular, and irregular in conformation and the fleshing may be slightly thick throughout. Loins and ribs tend to be flat and somewhat thinly fleshed. The rounds are relatively long, flat, and tapering. Chucks are usually slightly flat and thinly fleshed. The heck is somewhat long and thin and the shanks somewhat long and tapering.
The quantity of fat required of beef with in this grade will vary within wide limits dependent upon age and class-of cattle from which it is produced. That pro duced from relatively young lightweight steers and heifers that were slaughtered when relatively young may have a thin exterior fat covering that does not ex tend over the round or chucks and a rela tively small quantity of interior fat. In such beef there will be practically no pro trusion of fat between the chine bones and there will be no overflow of fat on the inside of the ribs and no feathering between the ribs. Beef produced from heavier, older cattle, and particularly from mature animals, will possess a mod erately thick exterior fat covering that may be uneven and wasty, and fairly heavy interior fat deposits in the pelvic cavity, over the kidney, and on the in side of the forequarters. The fat may be somewhat soft and slightly oily. The cut surface of the lean muscle may be somewhat soft and watery in beef pro duced from younger cattle, but in that produced from older cattle it is usually firm but is also usually coarse. Beef within this grade produced from yearling