Minnesota Administrative Rules

1545.0830 NAMES OF PRIMAL, SUBPRIMAL, OR WHOLESALE MEAT CUTS.

Names of primal, subprimal, or wholesale meat cuts are:

A.

beef: chuck, rib, loin, round, shank, plate, brisket, and flank;

B.

pork: shoulder, loin, and leg;

C.

veal: shoulder, rib, loin, leg, breast, and shank;

D.

lamb: shoulder, breast, shank, rib, loin, and leg.

Statutory Authority:

MS s 31.10; 31.101; 31.11

Published Electronically:

August 28, 2002