12:79:04:02Quality
Section · Administrative Rules of South Dakota · View on sdlegislature.gov ↗
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.
Source: 32 SDR 31, effective August 29, 2005; SL 2019, ch 235, § 37 and 38, effective April 14, 2019.