QUID Explained

The previous definition of 'meat' made no distinction between muscle-meat, fat and offal, whereas consumers generally perceive meat to mean muscle-meat. The new rules contain a set of provisions to improve consumer information on pre-packaged meat products in a variety of ways. These meat labelling requirements also apply to meat products sold loose or across the counter sales.

Firstly, the rules restrict the definition of 'meat' to the skeletal-attached muscles, which amounts to a major change. Other parts of animals for human consumption, such as offal (heart, liver, kidney etc.) or fat, have to be declared separately in the list of ingredients and are not considered as 'meat'.

Secondly, the species from which the meat came from must also be indicated in the list of ingredients such as (beef meat, pig meat, etc.). This information is very important for consumers to help them make an informed choice on the basis of their personal preferences.

The meat labelling requirements apply exclusively to the labelling of products that contain meat as an ingredient such as ready meals. The requirements do not apply to meat sold without further processing such as meat cuts (e.g. sirloin steak) and anatomical parts (e.g. chicken wings).

The requirements apply to meat products sold to the consumer, whether pre-packaged or loose and meat products sold to the catering trade. The requirements do not apply to food sold in catering establishments such as restaurants, hotels and canteens.

Where a pre-packaged food is for supply to mass caterers (e.g. restaurants for preparation, processing, cutting etc.) or to wholesalers, the majority of the labelling information including the new meat products labelling requirements, may appear on the commercial documents accompanying the food. However, the name of the food, the date of minimum durability and the name and address of the manufacturer or packer or seller must appear on the outer packaging.

For example, a butcher delivering pork sausages either to a retail premises or a restaurant for further processing, at the very least must provide the essential information above on the external packaging of the food. However, the list of ingredients including the meat content declaration and any other applicable compulsory labelling requirements may appear on the commercial documents accompanying the food.

The attached pdf contains much more information to hep you comply with this legislation.