New York Agriculture & Markets Law
Sale of Meat in Bulk or on a Gross or Hanging Weight Basis
§ 190-b. Sale of meat in bulk or on a gross or hanging weight basis.
1. Definitions. As used in this section, unless the context otherwise requires, the following words and phrases shall have the following meanings:
a. “Primal source” means the following cuts:
(i) for beef, the primal sources are the round, flank, loin, rib, plate, brisket, chuck and shank;
(ii) for veal and lamb or mutton, the primal sources are the leg, flank, loin, rack (rib) and shoulder; and
(iii) for pork, the primal sources are the belly, loin, ham, spareribs, shoulder and jowl.
b. “Seller” means any person, partnership, corporation, or association, however organized, engaged in the sale at retail of meat provided however that this section shall not apply to any seller whose total annual retail sales are less than ten thousand dollars.
c. “Cutting loss” means the weight of meat, fat and bone removed from the carcass, side, quarter or primal source during standard or custom cutting procedures.
d. “Gross or hanging weight” means the weight of any single carcass, side, quarter or primal source of meat prior to cutting or trimming such meat into any constituent part.
2. Sale of a single carcass, side, quarter or primal source of meat. Sellers of a single carcass, side, quarter or primal source of meat may sell such meat on a gross or hanging weight basis, provided such meat is derived from a single carcass, side, quarter or primal source of meat. With respect to any other retail sale of meat, the seller shall disclose in writing to the buyer the net weight, the selling price per pound and the total selling price of each cut.
3. Disclosures required. A seller of a single carcass, side, quarter or primal source on a gross or hanging weight basis must provide to buyers, in writing, the following at the times indicated:
i. the name and address of the seller; ii. the estimated gross or hanging weight of the order; iii. the U.S.D.A. quality grade of the meat to be supplied, if so graded; iv. the estimated total price of the order;
v. the estimated cutting loss on the order; vi. a list, by name and estimated count, of each cut to be derived from each primal source; vii. the price per pound of the carcass, side, quarter or primal source before cutting and wrapping; viii. additional costs of cutting, wrapping and freezing, if any; and ix. that the buyer may keep the cutting loss.
b. At the time of delivery:
i. the name and address of the seller; ii. the total delivered weight of the meat; iii. the cutting loss; iv. a list, by name and count, of each cut derived from each primal source.
c. Exemption. This subdivision shall not apply to the sale of any carcass, side, quarter or primal source of meat which individually has a gross or hanging weight of fifty pounds or less.
4. Violations: A violation of this section shall be subject to the applicable penalties of this chapter. A violation of this section shall not constitute a misdemeanor pursuant to the provisions of section forty-one of this chapter unless such violation is committed with intent to defraud. In addition to the foregoing, an application may be made to a court or justice having jurisdiction to issue an injunction, to enjoin and restrain the continuance of such violations; and if it shall appear to the satisfaction of the court or justice, that the defendant has, in fact, violated this section, an injunction may be issued by such court or justice, enjoining and restraining any further violation.