Example: A meat loaf containing beef and mutton, and pork by-product as meat product ingredients shall be described as either "Beef, Mutton and Pork Loaf" or simply as "Meat Loaf". When combining the term "pattie" or "burger" with "ground meat" to describe a ground meat product, the product must meet the standards applicable to all the meat products in that name. The amount of water added and retained in raw single-ingredient meat products (definition) due to post-evisceration contact with water, in excess of naturally occurring moisture, must be declared as part of the product name on the principal display panel of consumer prepackaged (definition) products, or on the label of prepackaged other than consumer prepackaged products. Common names for standardized meat products are shown in bold-faced type, but not in italics, in the document entitled Canadian Standards of Identity, Volume 7 – Meat Products, incorporated by reference into the Safe Food for Canadians Regulations (SFCR), and in Division 14 and 22 of the Food and Drug Regulations (FDR). However, a spokesperson for the British Meat Processors Association (BMPA) insisted that the use of meaty names to describe vegetable-based products could be, in itself, misleading for consumers. Chicken, beef, pork, or wild game. Information on common names for cuts of ostrich meat can be found under Ostrich meat cut nomenclature. Beyond Meat Coined names for meat products. Meat products (definition) formed or bound by meat binders must be accurately reflected in the common name of the product. B&B Meat Co. B&W Meat Company Belle Cave Meats Bellevue Meat Plant Best Choice Meat Co. Big Timber Meat Bowery Meat Company Boyer’s Meat Processing Bridge Mark Meats Buckeye Meat Co. Buckhead Beef Co. Buckhead Meat & Seafood C&G Slaughter Cabritos Meat Processing Calliope Meat Processing Capital Meat Co. Cherry Meat Co. City Meat Steak Co. Inc. Clean Cut Meat “It’s no secret that many in the meat industry want to stop what they see as the misrepresentation of vegetarian products,” says Richard Clarke, Managing Director of Ingredient Communications. Furthermore, the following nomenclature has been adopted for the description of ham when modifiers such as "Boneless" are used in conjunction with the common name. When a meat binder is used to bind meat of the same species, the common name of the product should be "formed (naming the product) with (naming the meat binder)" or "(naming the product) pieces bound with (naming the meat binder)". That is why we have chosen the following meat company names to help you brand your business successfully. Any retained water in raw single-ingredient meat products, used as ingredients, does not need to be declared on the label of prepared, including multi-ingredient, meat products (for example, raw or cooked sausage, pre-basted turkeys with or without giblets, giblets within a pre-basted turkey carcass, or deli meats). Section 1.0 of the Beef, Bison and Veal Carcass Grade Requirements – PDF (260 kb) (referred to as the Grades Document), prepared and published by the Canadian Beef Grading Agency, defines veal as the meat of a bovine animal with the hide off that has the maturity characteristics set out in Schedule IX of the Grades Document and a maximum carcass weight of 190 kg. If your product does not contain enough meat, or contains a different type of meat to that allowed, you cannot use the description given in the 'Name of product' column below. In the above example, beef constitutes the greatest percentage of the meat products used in the composition of the loaf, followed by mutton, and then pork by-product. “The point is, it is about accurate labelling,” the spokesperson told FoodNavigator. A meat product (definition) that deviates from a prescribed standard may not use the common name associated with that standard unless the standardized common name is modified to indicate how the food differs, in every respect, from the food described by the standard. No matter what type of meat you butcher or sell, you need the right meat company names to lure people in with delicious thoughts of their favorite meals. Meat that has been cured usually retains the shape and texture of the original cut of meat. Products that are made from a solid piece of meat may use terms such as "Nuggets", "Fingers", etc. Generally, coined names are not acceptable as common names. Example: Meat spread (for which a standard of identity is prescribed in item 18 of Part A of Table 2 of the Canadian Standards of Identity, Volume 7 – Meat Products) to which tomato has been added, may no longer use the common name "Meat Spread", as this food does not comply with the standard. Our naming experts will help you with business naming! The establishment of origin must be approved and authorised as an establishment, from which the specific meat product may be introduced into the EU Products made from chopped meat and containing fillers may be described as "Nuggets", "Fingers" etc. It may be difficult to think of a business name as being tasty, succulent, and fresh, but the right ones can convey all of these things and more. If the combinations of meats that are bound together by transglutaminase are derived from more than one animal species, all species are expected to be listed in the common name and under the list of ingredients. Please note that standards for water retention in dressed poultry carcasses are set out in section 20 of the Canadian Standards of Identity, Volume 7 – Meat Products. Proof of origin and segregation, such as paper documentation, of the animals used to create the product must be provided to a CFIA inspector upon request to substantiate the claim. This category may include frozen meat and poultry products. Chicken, beef, pork, or wild game. The name used to describe all retail meat cuts, other than beef, must include an indication of the species. Pages in category "Brand name meats" The following 51 pages are in this category, out of 51 total. These are summarised in the table below. It is hard to come across a person – even a stark illiterate, who would refer to pork as beef but when it comes to meat from goat, sheep and some other related animals, it is beef. In this case, the carcass must meet all specifications for beef, including all other regulatory requirements for beef, such as grading. Walking through the aisles of 2019 Natural Products Expo West shows that plant-based diets are in demand, and there is no shortage of plant-based alternatives to meat to help people make the dietary shift. However, in some cases, coined names have been accepted as common names for unstandardized foods because they have become known to consumers over a long period of time or are commonly known. Refer to Phosphated meats and meat products section for common name requirements for meat products (definition) to which phosphate salts and/or water have been added. Where a standard allows the use of a gelling agent (definition), agar, carrageenan or gelatin may be used in amounts up to 0.25% of the meat product (definition) without being reflected in the product's common name. Refer to Negative claims pertaining to the absence or non-addition of a substance for more information. In the case of a prepackaged poultry carcass that is dressed or partially dressed and has been graded, the common name must be shown [292, SFCR]: For general information that applies to all foods, including meat products, refer to Common name. Meat is a typical base for making sandwiches. As such, a declaration of retained water for dressed poultry carcasses is not required. 39 synonyms of meat from the Merriam-Webster Thesaurus, plus 48 related words, definitions, and antonyms. CE n. 134 del 20.01.98 GUCE L. 15 del 21.01.98 Calabria: Catanzaro, Cosenza, Crotone, Reggio Calabria, Vibo Valentia 125 Pancetta Piacentina: PDO Meat products (cooked, salted, smoked, etc.) For ground meat, the name of the cut from which ground meat is prepared is not required to describe this product, although permitted by the standard of identity for ground meat in the Canadian Standards of Identity, Volume 7 – Meat Products. Fill out our questionnaire and receive name suggestions. For example, the term "veal" must appear in conjunction with the term "shoulder" when a veal shoulder roast is offered for sale. The possibilities are endless! Examples of this would include, but are not limited to, Angus Beef, Wagyu Beef, Kobe Beef, Peking Duck, Muscovy Duck, North American Bison and Wild Boar. Note: The manufacturing process used in the production of either "Whole Boneless Ham" or "Boneless Ham" should be such that the resulting final product contains a minimum of 80% meat in pieces of muscle weighing 25 g or more on a raw meat ingredient basis. Specialist PR agency Ingredient Communications commissioned polling experts Surveygoo to explore attitudes to the way meat-free products … It all comes down to branding.We know how important it is to show people your true quality from the start. When the retained water declaration is presented as part of the product description, it must be conspicuously shown and written in characters not less than half the size of the product's common name or half the size of any additional mandatory information (for example, "with giblets"). If you continue to use this site we will assume that you are happy with it. For retail meats, the Meat cuts manual Meat products containing transglutaminase must treat the additive as a meat binder and comply with the rules above. For example: "Sirloin Beef Burger" would be acceptable on a product made from a meat block of 100% sirloin. Note: A claim such as "no water added" is not permitted since it may likely be considered misleading under subsections 5(1) of the FDA and 6(1) of the SFCA. KUALA LUMPUR: The Allana Group has given their assurance that the meat products exported into Malaysia are halal certified. These are the meat from cattle and pig respectively. American Meat Company Amity Packing Anderson Boneless Beef Co. B&W Meat Company Belle Cave Meats Bellevue Meat Plant Best Choice Meat Co. Big Timber Meat Bowery Meat Company Bridge Mark Meats Buckeye Meat Co. Buckhead Beef Co. Buckhead Meat & Seafood Calliope Meat Processing Capital Meat Co. City Meat Steak Co. Inc. Clean Cut Meat Country Home Meat Co. For more information on the use of coined names, refer to Distinctive common names. The meat industry are the people and companies engaged in modern industrialized livestock agriculture for the production, packing, preservation and marketing of meat (in contrast to dairy products, wool, etc. If any of the specific terms included in Schedule 8 of the SFCR (for example, "Oven Roasted" / "rôti au four") are used as part of the common name, the meat product must meet all prescribed requirements [288, SFCR]. The Superior Council of New France established regulations in 1706 to control the sale of meat in different seasons and required butchers to advise a colonial official prior to the slaughter of an animal. For example: "Angus Beef Burger" would be an acceptable common name for a product made from a meat block of 100% Angus beef. Any references to the cut of meat must be truthful and not misleading. Corned beef is a popular cured meat. The gelling agent used must also be included in the list of ingredients. For more information, see Modified standardized common names. Meat, the flesh or other edible parts of animals (usually domesticated cattle, swine, and sheep) used for food, including not only the muscles and fat but also the tendons and ligaments. These are the two we actually call their real names. You can find their complete listing of products on their website where you can also specify more dietary details like kosher, corn free, nut free, or sodium conscious, just to name a few. Furthermore, the meat must be comprised of a normal distribution of constituents (for example, muscle-fat ratio) as prescribed by common names and standards. Capretto is the Italian term "kid goat." Food additives, such as gums and gelling agents, are not permitted for use as fillers (definition). as part of the common name without further qualifications, for example, "Chicken Nuggets". Some meat products must have a minimum amount of meat and some can only include certain types of meat. Transglutaminase, commonly known as meat glue, is a food additive permitted for use in meat products and in simulated meat products (definition). Coined names most commonly used for meat products (definition) include: fingers, nuggets, sticks and strips. If the final product does not respect this proportion and size of pieces of meat, the product shall be identified as "Chopped Ham" or "Minced Ham". The modifier should appear in the same size type and prominence as the common name. It may be difficult to think of a business name as being tasty, succulent, and fresh, but the right ones can convey all of these things and more. The common name must accurately represent the animal species from which it is derived. No matter what type of meat you butcher or sell, you need the right meat company names to lure people in with delicious thoughts of their favorite meals. The common name should be "formed (naming the product) with (naming the meat binder and species)". Raw single-ingredient meat products include items such as dressed carcasses, parts of dressed carcasses, offal and giblets. However, these meat products must comply with applicable standards of identity or composition requirements for the specific prepared meat product as described in the Canadian Standards of Identity, Volume 7 – Meat Products or in the FDR. Dried Meat Products There are also a variety of dried meat products available, which tend to vary in their quality. For example, a product may only use the common name "Lean Ground Beef Pattie" if the product meets the standard for lean ground beef and does not contain any other ingredients. For example, "beef, beef fibrinogen..." or "chicken, beef fibrinogen" would appear in the list of ingredients. For the manufacture of medicines and related substances, meat by-products are quick-frozen to a temperature of (– 20°C) immediately after the carcasses are processed. Another word for meat. Find another word for meat. Operators may include a "no retained water" statement on the label (optional) when no water added due to post-evisceration processing has been retained by the raw single-ingredient meat product. Our The gelling agent used must however be listed as an ingredient [item 9, Schedule 8, SFCR]. By contrast, 33% of vegans and 26% of meat-eaters said vegetarian products should not be allowed to have meat-related names. For example, "Regular Ground Beef" may only contain beef with a fat content of 30% or lower. When water retention is declared for raw single-ingredient meat products, the following three phrases are acceptable: The retained water percentage is always rounded to the nearest whole number. In this case, these may be labelled with either, the appropriate term for the specific portion of the hip (for example, "Rump Minute Steaks"), or, the term "Hip" (for example, "Hip Minute Steaks"), Regular Ground (Naming the species or cut) – maximum 30% fat, Medium Ground (Naming the species or cut) – maximum 23% fat, Lean Ground (Naming the species or cut) – maximum 17% fat, Extra Lean Ground (Naming the species or cut) – maximum 10% fat, "up to X% retained water added due to processing", listing a separate declaration for each component, or, making a single declaration which indicates the maximum water retained by the components. For example: "Angus and Wagyu Beef Burger" would be an acceptable common name for a product made from a meat block that contains both Angus and Wagyu, with Angus content greater than or equal to Wagyu content. Reg. as part of the common name provided the common name accurately describes the form of the meat, for example, "Chicken Nuggets, Chopped and Formed". However, poultry carcasses containing giblets (for example, frozen turkeys) require a retained water declaration for the giblets. This ready-made brand domain name is suitable for any kind of business. Cured meat is treated for a long period of time in a liquid solution, which may contain many ingredients but always a high concentration of salt. ).In economics, the meat industry is a fusion of primary (agriculture) and secondary (industry) activity and hard to characterize strictly in terms of either one alone. Cured. Meat by-products are shipped for sale chilled to a temperature of 0°–4°C, and in the USSR must meet sectorial standard (OST) 4954–73: Processed Meat By-products. 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Actually call their real names provides the nomenclature for Wholesale cuts of,... Chicken pieces bound with beef fibrinogen '' Regular Ground beef '' is not to. With a fat content of 30 % or lower generally, coined names are not permitted for as! Provides the nomenclature for Wholesale cuts of ostrich meat cut and species-specific claims goats between 4 and 8 weeks age!

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