§ 1.228. Marking of carcasses and parts thereof.
(a) Each carcass which has been inspected and passed in an official establishment shall be marked at the time of inspection with the official inspection legend containing the number of the official establishment.
(b) Except as provided otherwise in this chapter, each primal part of a carcass, the beef cod fat and beef kidney fat, and each liver, beef tongue, and beef heart which has been inspected and passed shall be marked with the official inspection legend before it leaves the establishment in which it is first inspected and passed, and each other inspected and passed product shall be marked with the official inspection legend where it was last prepared except that products need not be so marked if packed in properly labeled immediate containers. Additional official marks of inspection may be applied to products as desired to meet local conditions.
(c) 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.
(d) Beef livers shall be marked on the convex surface of the thickest portion of the organ with the official inspection legend containing the number of the official establishment at which the cattle involved were slaughtered.
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