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Food labelling and composition for butchers
A number of legal requirements affect butchers regarding the labelling and composition of fresh meat, cooked meat and meat products, eggs, and cheese.
Food for sale to consumers needs varying degrees of labelling. Beef and veal have very specific legislation governing their labelling, while pork is not subject to the same sort of legal requirements. 'Meat products' have a legal definition and very specific labelling requirements. Butchers also need to take care when using such terms as 'smoked' and 'traditional' as these are also subject to legal and restricted definitions.
In the guide
Fresh meat - general
The name of the food must also be accompanied by the category of any additives that have been used. Only permitted additives from categories in the list below may be used:
Products must not contain more than the maximum permitted level of additives listed in the Food Additives, Flavourings, Enzymes and Extraction Solvents (Wales) Regulations 2013. Sulphur dioxide is only permitted in burger meat containing a minimum 4% rusk or vegetable content, or sausages, and at a set level of 450mg/kg.
When considering additive declarations, bear in mind the ingredients of any spice mix, glaze or additional ingredients that you may have used, for instance in stuffings. If herbs or any other products you have used have been irradiated, you must also include this on the label.
The labelling should also declare any added water in excess of 5%, or in excess of 10% for uncooked cured meat.
You do not have to list other additional ingredients used solely as a seasoning, garnishing or gelatinous coatings (except for any additives or irradiated ingredients they contain, as above). Other additional ingredients do not have to form part of the name of the food for shaped minced meat products, such as burgers or meatballs made on your premises and sold loose.
A limited number of types of fresh meat have protected designation of origin status, based on breed, geographical origin or farming method. A complete list of UK registered products is available on the GOV.UK website.
Fresh meat - beef and veal
Cooked meat and meat products
Meat products must be accompanied by a label with name of the product, details of any additives, irradiated ingredients and added water in excess or 5%, as for fresh meat. Additionally, many meat products are subject to compositional requirements, such as sausages, burgers, pasties and pies. Detailed information is provided with regard to this on our leaflet 'Meat products compositional standards'.
When producing meat products, you will need to ensure your recipe and manufacturing method produces goods which comply with their legal definition, with particular regard to meat content. More information on making and selling meat products is available on the Food Standards Agency website. This guidance also provides clear advice about what you must declare as the percentage of each type of meat in your product (QUID).
Meat is defined as skeletal muscle with specified amounts of associated connective tissue and fat. It does not include offal. The associated levels of fat and connective tissue that may be counted towards the meat content vary for different species. After this level is reached, then the connective tissue and fat must be declared separately on any ingredients label (for instance, pork rind or beef fat) and cannot be counted towards the meat content.
There are three methods currently used to work out meat content from a cut of meat. These are 'visual lean', 'CLITRAVI analysis' and 'nitrogen testing' (for single species only). A butchers' calculator is available from the Food Standards Agency.
Cheese does not require ingredients listing for lactic products, enzymes and microbiological cultures, only for added ingredients to the cheese, such as herbs or fruit.
Last reviewed/updated: November 2013
Vale of Glamorgan Trading Standards, Legal & Regulatory Services, Civic Offices, Holton Road, Barry, Vale of
Glamorgan. CF63 4RU
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