OTTAWA, ONTARIO — Canada and the United States have agreed to harmonize the terminology used for wholesale cuts of meat. This common understanding of terms will benefit industry through reducing costs of maintaining separate inventories, easing trade and reducing red tape and regulatory burden.
As of February 24, 2014, selected meat cut names including chicken breast fillets, beef hip and lamb leg and chops can be used interchangeably with their U.S. equivalent. The full list of eligible names that can be used interchangeably with the U.S. equivalent are listed in the CFIA's Meat Cuts Manual and the U.S. Department of Agriculture's Institutional Meat Purchase Specifications document.
The CFIA's current Meat Cuts Manual remains in effect and must be used for all other meat names when certifying and verifying these names for wholesale trade purposes.
Quick Facts
- This initiative does not affect food safety and consumers will be minimally impacted as it only applies to wholesale cuts of meat.
Quotes
"Our government recognizes that the North American livestock industry is based on the integration of Canadian and U.S. sectors and this initiative will render benefits for stakeholders on both sides of the border."
The Honourable Gerry Ritz
Minister of Agriculture and Agri-Food Canada
"This initiative will give industry access to a broader range of raw material and suppliers in the U.S. We appreciate the efforts of both the CFIA and the U.S. Agricultural Marketing Service officials to reduce trade irritants."
Mr. Robert de Valk
General Manager of the Further Poultry Processors Association of Canada
Related Products
CFIA's Meat Cuts Manual
Associated Links
Regulatory Cooperation Council
Source: Canadian Food Inspection Agency
