CURED MEATS
§ 1.391. Corned beef.
(a) “Corned Beef” shall be prepared from beef briskets, navels, clods, middle ribs, rounds, rumps, or similar cuts using one or a combination of the curing ingredients specified in § 1.328 (relating to approved substances).
(b) Canned product labeled “Corned Beef” shall be prepared so that the weight of the finished product, excluding cure, salt and flavoring material, shall not exceed 70% of the fresh beef weight.
(c) Corned beef other than canned shall be cured in pieces weighing not less than one pound, and if cooked, its weight shall not exceed the weight of the fresh uncured beef.
(d) Beef cheek meat, beef head meat and beef heart meat may be used to the extent of 5% of the meat ingredient in preparation of this product when trimmed as specified in § 1.382 (relating to roast beef parboiled and steam roasted). When beef cheek meat, beef head meat, or beef heart meat are used its presence shall be reflected in the statement of ingredients. The application of curing solution to beef cuts, other than briskets, which are intended for bulk corned beef shall not result in an increase in the weight of the finished cured product of more than 10% over the weight of the fresh uncured meat.
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