C.F.R. » Title 9 » CHAPTER III—FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE › SUBCHAPTER A—AGENCY ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY PRODUCTS INSPECTION AND VOLUNTARY INSPECTION AND CERTIFICATION › PART 319—DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION › Subpart C—Cooked Meats

9 C.F.R. § 319.80

Barbecued meats

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Barbecued meats, such as product labeled “Beef Barbecue” or “Barbecued Pork,” shall be cooked by the direct action of dry heat resulting from the burning of hard wood or the hot coals therefrom for a sufficient period to assume the usual characteristics of a barbecued article, which include the formation of a brown crust on the surface and the rendering of surface fat. The product may be basted with a sauce during the cooking process. The weight of barbecued meat shall not exceed 70 percent of the weight of the fresh uncooked meat.

Notes of Decisions
Cited in 2 cases, 1980–1980 · leading case: Nat'l Pork Producers Council v. Bergland, 484 F. Supp. 540 (S.D. Iowa 1980).
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Nat'l Pork Producers Council v. Bergland, 484 F. Supp. 540 (S.D. Iowa 1980). “They point to 9 C.F.R. § 319.80 (1979), which requires barbecued meats to be so cooked as “to assume the usual characteristics of a barbecued article”, and 9 C.”
Tennessee Valley Ham Co., Inc. v. Bergland, 493 F. Supp. 1007 (W.D. Tenn. 1980). “9 CFR 319.80. The absence of Congressional action to curtail the scope of agency authority in the years following promulgation of these regulations lends some support to USDA’s present interpretation of its powers.”
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