beta

You're viewing our new website - find out more

Publication - Guidance

Beef labelling: guidance

Published: 30 Jun 2010
Directorate:
Agriculture and Rural Economy Directorate
Part of:
Farming and rural
ISBN:
9780755994571

A guide on the compulsory beef labelling system and the beef labelling scheme (the approval system for other labelling claims) for people and organisations selling beef in Scotland.

21 page PDF

144.3 kB

21 page PDF

144.3 kB

Contents
Beef labelling: guidance
Section H: Definitions

21 page PDF

144.3 kB

Section H: Definitions

1. For the purpose of Regulation 1760/2000, the following definitions apply:

(a) "minced meat": any meat that has been minced into fragments or passed through a spiral- screw mincer, and that falls within one of the CN codes referred to in Article 12 of Regulation ( EC) No. 1760/2000 and contains less than 1% salt;

(b) "trimmings": small pieces of meat recognised as fit for human consumption produced exclusively during trimming operations during the boning of carcases and/or the cutting up of meat;

(c) "cut meat": which has been cut into small cubes, slices or other individual portions that do not require further cutting by an operator before being bought by the final consumer and can be directly used by that consumer. This definition does not cover minced meat and trimmings;

(d) "pre-wrapped cut meat": the individual pack offered unaltered to the final consumer or to an establishment engaged solely in retail sales, made up of cut meat and the packaging in which it was packed before being offered for sale, whether the packaging covers it fully or partially, but such that the content cannot be altered without opening or changing the packaging;

(e) "non-pre-wrapped cut meat": cut meat displayed for sale non-pre-wrapped in outlets for sale to the final consumer and all pieces of meat displayed for sale non-pre-wrapped in outlets for sale to the final consumer, intended to be cut at the request of the final consumer;

(f) "batch": meat, on the bone or boned, for example, carcases, quarters or boned pieces of meat, cut up, minced or packed together under practically identical conditions;

(g) "retail": the handling and/or processing of meat and its storage at the point of sale or delivery to the final consumer, including caterers, company canteens, institutional catering, restaurants and other similar food service operations, shops, supermarket distribution centres and wholesale outlets;

(h) "final consumer": the ultimate consumer of cut meat who does not use it as part of a food business operation or activity.