Food additives, such as gums and gelling agents, are not permitted for use as fillers (definition). Raw single-ingredient meat products include items such as dressed carcasses, parts of dressed carcasses, offal and giblets. The appropriate common name for these products is the name that corresponds with the fat content, and other aspects of the standard, as follows: A product labelled with one of the above common names must not contain more than the maximum amount of fat and must only contain the ingredients provided for in the standard. Fermented meat products have been known as highly appreciated foods throughout the ages. 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. Meat is often spiced or seasoned, particularly with meat products such as sausages. 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". Products that are made from a solid piece of meat may use terms such as "Nuggets", "Fingers", etc. Meat is a typical base for making sandwiches. We generate ourselves the designs. This ready-made brand domain name is suitable for any kind of business. If a meat product (definition) consisting of meat, meat by-products, mechanically separated meat, or a combination of these meat ingredients is derived from more than one animal species, and any of these species is referred to in the common name, then all the animal species from which the meat ingredients are derived must be identified. Specialist PR agency Ingredient Communications commissioned polling experts Surveygoo to explore attitudes to the way meat-free products … 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. However, the term "beef" is not required to appear on the label of a beef shoulder roast. KUALA LUMPUR: The Allana Group has given their assurance that the meat products exported into Malaysia are halal certified. 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. 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 Coined names most commonly used for meat products (definition) include: fingers, nuggets, sticks and strips. 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). Cured. Our naming experts will help you with business naming! By contrast, 33% of vegans and 26% of meat-eaters said vegetarian products should not be allowed to have meat-related names. However, in some cases, coined names have been accepted as common names for unstandardized foods because they have become known to consumers over a … Jennie-O – turkey products; Jimmy Dean; Libby's; Omaha Steaks; Oscar Mayer; Spam; Wall's sausages 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). “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. It is also acceptable to declare the meat binder as "(naming the species) by-product" in the list of ingredients [B.14.003, FDR]. The name used to describe all retail meat cuts, other than beef, must include an indication of the species. By 1805, Lower Canadaregulated beef and pork packing with legislation specifying the weight a… 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. 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. The following products are exempt from using the designated terms in the Meat cuts manual: Minute steaks which come from parts of the beef carcass other than the hip must in all cases be labelled with the appropriate term given in the diagram in the Meat Cuts Manual. The permitted labelling variation is a maximum of 20% above the declared amount within the retained water statement. The modifier should appear in the same size type and prominence as the common name. 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. provided a descriptive name immediately follows, for example, "Nugget Shaped Chicken Burgers". Gardein makes a wide range of products, but if you’re in the mood for fish and chips , their Golden Fishless Filets will hit the spot. Generally, coined names are not acceptable as common names. 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. Transglutaminase, commonly known as meat glue, is a food additive permitted for use in meat products and in simulated meat products (definition). 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. 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. For example, the term "veal" must appear in conjunction with the term "shoulder" when a veal shoulder roast is offered for sale. defines the common names for meat cuts of beef, horse, lamb, pork, poultry and veal, as well as the limits within which each name may be used. Refer to Ground meat for more information. 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". When interprovincially traded, imported or exported, the term "Ham" / "jambon" may only be used to describe a meat product that is derived from the hind leg of a dressed swine carcass above the tarsal joint [295, SFCR]. Chicken, beef, pork, or wild game. Chicken, beef, pork, or wild game. 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. Chevon may be goat from 48 to 60 pounds and 6 to 9 months of age. 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 example: "Sirloin Beef Burger" would be acceptable on a product made from a meat block of 100% sirloin. Naming Experts Will Help With Business Name Suggestions. Please refer to the table Processing and labelling requirements for meat products for more information. Reg. Goat Meat Products Cabrito is meat from very young, milk fed goats between 4 and 8 weeks of age. 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. Customized products for the first name "Meat" Enter your first name (or nickname): Thanks to our shop, you will be able to generate products with a first name (or a nickname or a last name) with the original designs that we propose to you here. We use cookies to ensure that we give you the best experience on our website. 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 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. Products made from meat that has been chopped and formed may use terms such as "Nuggets", "Fingers" etc. Meat is mainly composed of water and protein, which is flesh of animals such as chickens, sheep, pigs and cattle, and is usually eaten together with other food. 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. Reg. Meat products (definition) formed or bound by meat binders must be accurately reflected in the common name of the product. 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. 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. When the world of plant-based meat was defined by mushy veggie burgers and spongy mock meat, the company gained attention with its crispy, slightly addictive chicken fingers and saucy beefless bites. 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]. 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 example, an appropriate common name for beef bound with beef fibrinogen would be "formed beef with fibrinogen". 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. Dried Meat Products There are also a variety of dried meat products available, which tend to vary in their quality. 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. 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. For more information, see Meat cut and species-specific claims. 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. These are the meat from cattle and pig respectively. Some meat products must have a minimum amount of meat and some can only include certain types of meat. For example, "Regular Ground Beef" may only contain beef with a fat content of 30% or lower. The gelling agent used must also be included in the list of ingredients. Meat dishes are usually described by their source (animal and part of body) and method of preparation (e.g., a beef rib). For information on the use of these specific terms, consult the Additional terms section. 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. In this case, the carcass must meet all specifications for beef, including all other regulatory requirements for beef, such as grading. Meat products includes all types of meat, poultry, and game products, in pieces and cuts or comminuted, fresh and processed. Meat that has been cured usually retains the shape and texture of the original cut of meat. as part of the common name provided the common name accurately describes the form of the meat, for example, "Chicken Nuggets, Chopped and Formed". For more information, see Modified standardized common names. Beyond Meat Meat is valued as a complete protein food containing all the amino acids necessary for the human body. Meat is animal tissue used as food.Most often is used to describe skeletal muscle and fat that is found with it. Some of the most popular options include beef jerky and biltong. Information on common names for cuts of ostrich meat can be found under Ostrich meat cut nomenclature. When a gelling agent has been added to a meat product in quantities greater than 0.25%, the word "jellied" / "en gelée" must be shown on the label in close proximity (definition) to the common name [288, Schedule 8, SFCR; 22(2), Canadian Standards of Identity, Volume 7 – Meat Products; B.14.039, FDR]. 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. “The point is, it is about accurate labelling,” the spokesperson told FoodNavigator. Our The gelling agent used must however be listed as an ingredient [item 9, Schedule 8, SFCR]. The common name should be "formed (naming the product) with (naming the meat binder and species)". 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. Where two or more cuts of meat are highlighted as part of the common name, the product shall contain all named cuts, shown in descending order of their proportion of the meat block. 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. One in four consumers believes vegetarian products should not be allowed to have meat-related names like sausage or burger, a survey has found. The modifier is not permitted to appear between the prescribed words which make up the standardized common name, and to avoid potential confusion, the animal species should be included in the common name. When the subspecies is included as part of the common name of the meat product, such as burgers, ground meats products, patties or sausages, to avoid potential confusion, the animal species should be included in the common name and all should appear in the same type size and prominence. The common name reflects the content of the three meat products in descending order of their proportion. For example: "Angus Beef Burger" would be an acceptable common name for a product made from a meat block of 100% Angus beef. Meat products (cooked, salted, smoked, etc.) Any carcass not meeting the definition of veal (for example, weighs more than 190 kg) must be labelled as beef. 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. 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"). 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. The common name must accurately represent the animal species from which it is derived. Capretto is the Italian term "kid goat." But as more people seek out meat alternatives, a question has been raised: Should there be a ban on meat-related names […] For retail meats, the Meat cuts manual For more information on the use of coined names, refer to Distinctive common names. The Wholesale meat specifications document provides the nomenclature for wholesale cuts of beef, chicken, lamb, pork, turkey and veal. 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. 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. It all comes down to branding.We know how important it is to show people your true quality from the start. Fill out our questionnaire and receive name suggestions. However, poultry carcasses containing giblets (for example, frozen turkeys) require a retained water declaration for the giblets. These are the two we actually call their real names. Find another word for meat. 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