OAR 603-029-0940: Products to be Marked with Oregon Marks

(1) Each carcass that has been inspected and passed in a state-inspected establishment must be marked at the time of inspection with the Oregon inspection legend containing the number of the state-inspected establishment. (2) Except as provided otherwise in OAR 603-029-0935, each primal part of a carcass and each liver, beef tongue, and beef heart which has been inspected and passed shall be marked with the Oregon inspection legend containing the number of the state-inspected establishment before it leaves the establishment in which it is first inspected and passed, and each such inspected and passed product shall be marked with the Oregon inspection legend containing the number of the state-inspected establishment where it was last prepared. Additional Oregon marks of inspection may be applied to products as desired to meet local conditions. 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. (3) Beef livers shall be marked with the Oregon inspection legend containing the number of the state-inspected establishment, at which the cattle involved were slaughtered, on the convex surface of the thickest portion of the organ. (4) Inspected and passed parts of carcasses which are not marked with the Oregon inspection legend under this rule shall not enter any state-inspected establishment or be sold, transported, or offered for sale or transportation, in commerce, except as provided in OAR 603-029-0935.