9 CFR § 319.103 - Cured beef tongue.

---
identifier: "/us/cfr/t9/s319.103"
source: "ecfr"
legal_status: "authoritative_unofficial"
title: "9 CFR § 319.103 - Cured beef tongue."
title_number: 9
title_name: "Animals and Animal Products"
section_number: "319.103"
section_name: "Cured beef tongue."
chapter_name: "FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE"
subchapter_number: "A"
subchapter_name: "AGENCY ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY PRODUCTS INSPECTION AND VOLUNTARY INSPECTION AND CERTIFICATION"
part_number: "319"
part_name: "DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION"
positive_law: false
currency: "2026-03-24"
last_updated: "2026-03-24"
format_version: "1.1.0"
generator: "[email protected]"
authority: "7 U.S.C. 1633, 1901-1906; 21 U.S.C. 601-695; 7 CFR 2.18, 2.53."
regulatory_source: "35 FR 15597, Oct. 3, 1970, unless otherwise noted."
cfr_part: "319"
---


# 319.103 Cured beef tongue.

In preparing “Cured Beef Tongue,” the application of curing solution to the fresh beef tongue shall not result in an increase in the weight of the cured beef tongue of more than 10 percent over the weight of the fresh uncured beef tongue.