South Dakota Administrative Rules
Title 12 - Department of Agriculture
Article 12:79 - South Dakota CertifiedT beef program
Chapter 12:79:03 - SOUTH DAKOTA CERTIFIED ENROLLED CATTLET and SOUTH DAKOTA CERTIFIEDT beef program requirements
Section 12:79:03:09 - Licensed processor requirements

(1) A licensed processor shall be located in, and all processing of the beef products shall be done within the borders of, the State of South Dakota;

(2) All packaged beef products leaving the licensed processor's facility bearing the certification mark shall be traceable from the package back to the verifiable address or animal of origin;

(3) Beef products bearing the certification mark may only be derived from certified finished cattle or certified natural finished cattle;

(4) A licensed processor shall have a valid license from the meat inspection program or shall be subject to inspection authorized or conducted by the USDA Food Safety Inspection Service, 9 C.F.R. Ch. III (January 1, 2005);

(5) The beef product shall originate from live animals handled and harvested in conformity with the requirements of the meat inspection program as authorized under 9 C.F.R. 321.1 (January 1, 2005), or with the USDA Food Safety Inspection Service requirements as listed in 9 C.F.R. Ch. III (January 1, 2005);

(6) Beef product processed from dark cutters, borderline dark cutters, and carcasses with excessive blood splashes are ineligible to carry the certification mark;

(7) Beef products processed under the beef program or the natural beef program shall be segregated from other beef products during harvesting and processing in order to carry the certification mark. Harvested tissue shall be traceable to the live animal of origin throughout harvesting and processing;

(8) Ground, comminuted, or marinated products shall be traceable to a "lot" or "batch" of beef product under the traceability program described in the processor procedures manual. All packaged beef product leaving the licensed processor's facility bearing the certification mark, including commingled or value-added beef product, must be made exclusively of beef product eligible to carry the certification mark and traceable back to the animal of origin;

(9) The licensed processor shall develop, implement, and maintain a processing procedures manual to comply with beef program or natural beef program requirements and submit it to the secretary for approval. The processing procedures manual must include a traceability program. The approval does not change or abrogate any meat processing standards for HACCP plans required by the Food Safety Inspection Service or the meat inspection program; and

(10) The licensed processor shall record, at a minimum, the following carcass data into the State's data management system for individual animals: