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meat products names

Coined names most commonly used for meat products (definition) include: fingers, nuggets, sticks and strips. 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.) 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 is valued as a complete protein food containing all the amino acids necessary for the human body. Find more ways to say meat, along with related words, antonyms and example phrases at Thesaurus.com, the world's most trusted free thesaurus. “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. provided a descriptive name immediately follows, for example, "Nugget Shaped Chicken Burgers". Chicken, beef, pork, or wild game. 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. 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. Capretto is the Italian term "kid goat." 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. Where two or more species or subspecies are highlighted as part of the common name, the product shall contain all named species or subspecies, shown in descending order of their proportion of the meat block. 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]. Any references to the cut of meat must be truthful and not misleading. 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. 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". Meat products containing transglutaminase must treat the additive as a meat binder and comply with the rules above. Some of the most popular options include beef jerky and biltong. However, in some cases, coined names have been accepted as common names for unstandardized foods because they have become known to consumers over a … UE n. 1170 del 10.12.10 GUCE L. 163 del 02.07.96, GUUE L. 327 dell'11.12.10 Emilia Romagna Piacenza 126 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. Specialist PR agency Ingredient Communications commissioned polling experts Surveygoo to explore attitudes to the way meat-free products … By 1805, Lower Canadaregulated beef and pork packing with legislation specifying the weight a… 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. 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. 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. Modified standardized common names for meat products, Highlighting meat cuts in the common name, Meat and poultry products with added phosphate salts and/or water, Retained water declaration for raw single-ingredient meat products, Canadian Standards of Identity, Volume 7 – Meat Products, Processing and labelling requirements for meat products, Negative claims pertaining to the absence or non-addition of a substance, if individually packaged, on the part of the package that lies on or over the anterior centre of the breast, if not individually packaged, on a tag attached to the V of the wishbone (for example, breast tag), products such as stewing beef, beef shish kebab, pork fondue or other meat which have been broken down into small pieces, minute (mechanically tenderized) steaks taken from the beef hip. The term "Whole Boneless Ham" may be used where the product contains all the muscles or pieces of muscles in the same proportion as would be derived from a whole ham and where the proportion of shank meat does not exceed that normally present in a whole ham. 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. Furthermore, the meat must be comprised of a normal distribution of constituents (for example, muscle-fat ratio) as prescribed by common names and standards. 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). Refer to Ground meat for more information. Jennie-O – turkey products; Jimmy Dean; Libby's; Omaha Steaks; Oscar Mayer; Spam; Wall's sausages 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. By contrast, 33% of vegans and 26% of meat-eaters said vegetarian products should not be allowed to have meat-related names. Meat products (cooked, salted, smoked, etc.) The common name should be "formed (naming the product) with (naming the meat binder and species)". The common name must accurately represent the animal species from which it is derived. For information on the use of these specific terms, consult the Additional terms section. 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. Pages in category "Brand name meats" The following 51 pages are in this category, out of 51 total. Another word for meat. This ready-made brand domain name is suitable for any kind of business. 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. 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. 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. 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. 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. Naming Experts Will Help With Business Name Suggestions. Inspection was required to ensure that the animal was healthy and that its meat would be fit for sale. Meat products includes all types of meat, poultry, and game products, in pieces and cuts or comminuted, fresh and processed. The modifier should appear in the same size type and prominence as the common name. 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. This list may not reflect recent changes (). as part of the common name provided the common name accurately describes the form of the meat, for example, "Chicken Nuggets, Chopped and Formed". Chevon may be goat from 48 to 60 pounds and 6 to 9 months of age. 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. 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. The name used to describe all retail meat cuts, other than beef, must include an indication of the species. These are summarised in the table below. Meat is animal tissue used as food.Most often is used to describe skeletal muscle and fat that is found with it. 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 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. Chicken, beef, pork, or wild game. For example: "Angus Beef Burger" would be an acceptable common name for a product made from a meat block of 100% Angus beef. 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. Products that are made from a solid piece of meat may use terms such as "Nuggets", "Fingers", etc. An appropriate common name for ground beef patties containing seasoning, salt or spices would be "Beef Patties". 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. In this case, the carcass must meet all specifications for beef, including all other regulatory requirements for beef, such as grading. For example: "Sirloin Beef Burger" would be acceptable on a product made from a meat block of 100% sirloin. Products made from chopped meat and containing fillers may be described as "Nuggets", "Fingers" etc. Logo Design service with unlimited revisions is included in the price. It all comes down to branding.We know how important it is to show people your true quality from the start. Corned beef is a popular cured meat. A common name is required on the principal display panel of non-prepackaged meat products (definition) that are interprovincially traded, imported or exported, as well as on the principal display panel of all prepackaged (definition) meat products [218(a), 283(1)(a), SFCR; B.01.006, FDR]. Raw single-ingredient meat products include items such as dressed carcasses, parts of dressed carcasses, offal and giblets. For more information on the use of coined names, refer to Distinctive common names. Generally, coined names are not acceptable as common names. For example, the term "veal" must appear in conjunction with the term "shoulder" when a veal shoulder roast is offered for sale. The term "Boneless Ham" follows the same specifications as in "Whole Boneless Ham", except that some of the muscles or pieces of muscles derived from a whole ham need not be present. 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]. The permitted labelling variation is a maximum of 20% above the declared amount within the retained water statement. Beyond Meat 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. 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 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. Information on common names for cuts of ostrich meat can be found under Ostrich meat cut nomenclature. Meat products (definition) formed or bound by meat binders must be accurately reflected in the common name of the product. Food additives, such as gums and gelling agents, are not permitted for use as fillers (definition). However, poultry carcasses containing giblets (for example, frozen turkeys) require a retained water declaration for the giblets. as part of the common name without further qualifications, for example, "Chicken Nuggets". Additionally, the source of the meat binder must be declared as part of the common name used in the list of ingredients. We generate ourselves the designs. When the source of the meat binder originates from a different species than the meat product, it must be reflected in the common name of the product. 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 establishment of origin must be approved and authorised as an establishment, from which the specific meat product may be introduced into the EU Retained water below 0.5% does not need to be declared. 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