S.D. Admin. R. 12:79:04:02

Current through Register Vol. 51, page 67, December 16, 2024

Section 12:79:04:02 - Quality enhancement techniques

Each licensed processor shall employ at least one of the following enhancement techniques on all beef product certified as tier one or tier two:

(1) A minimum of 14 days aging on rib and loin cuts, and a minimum 7 days aging on chuck and round cuts. Wet or dry aging methods are acceptable;

(2) Flash freezing and a minimum of 7 days aging on rib and loin cuts. Wet or dry aging methods are acceptable;

(3) Electrical stimulation;

(4) TenderCut"; or

(5) Blade tenderization.

The processor shall maintain a record of enhancement technique used.

S.D. Admin. R. 12:79:04:02

32 SDR 31, effective 8/29/2005.

General Authority: SDCL 39-24-6(1),(3).

Law Implemented: SDCL 39-24-2, 39-24-3.