Commentators have pointed out how bizarre this claim is, given that these products can easily be distinguished from meat products by their name and their taste. 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. These are the meat from cattle and pig respectively. But as more people seek out meat alternatives, a question has been raised: Should there be a ban on meat-related names […] 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 establishment of origin must be approved and authorised as an establishment, from which the specific meat product may be introduced into the EU Meat products (cooked, salted, smoked, etc.) The modifier should appear in the same size type and prominence as the common name. 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. 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 common name should be "formed (naming the product) with (naming the meat binder and species)". For example: "Sirloin and Chuck Beef Burger" would be acceptable for a product made from a meat block that contains both sirloin and chuck, with sirloin content greater than or equal to the chuck content. For retail meats, the Meat cuts manual Meat products (definition) formed or bound by meat binders must be accurately reflected in the common name of the product. 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. The common name must be modified to describe the deviation from the standard, such as "Meat Spread with Tomato". 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. Ready-to-Eat (RTE) meat and poultry products are products that are safe to eat without additional preparation, although they may receive additional preparation (for example, reheating) for a better taste or appearance. Packages containing a variety of raw, single-ingredient meat products (for example, giblets) may declare the amount of retained water on the label by either: Only water absorbed and retained as part of the Kosher process may be excluded from the retained water declaration, provided that the product description contains the phrase "soaked and salted" or a similar phrase. We use cookies to ensure that we give you the best experience on our website. Logo Design service with unlimited revisions is included in the price. For example, "Regular Ground Beef" may only contain beef with a fat content of 30% or lower. Meat is valued as a complete protein food containing all the amino acids necessary for the human body. 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". 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. 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. 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. This category may include frozen meat and poultry products. 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. 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. Cured. 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. 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