Raw single-ingredient meat products include items such as dressed carcasses, parts of dressed carcasses, offal and giblets. Pre-industrial Meat Processing to 1870 Meat processing has always been among Canada's most regulated industries. The possibilities are endless! 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. Meat that has been cured usually retains the shape and texture of the original cut of meat. However, in some cases, coined names have been accepted as common names for unstandardized foods because they have become known to consumers over a … For more information, see Meat cut and species-specific claims. This list may not reflect recent changes (). 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). 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. 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. We generate ourselves the designs. It is also acceptable to declare the meat binder as "(naming the species) by-product" in the list of ingredients [B.14.003, FDR]. That is why we have chosen the following meat company names to help you brand your business successfully. For meat products that do not fall under a standard, the appropriate common name is the name by which the food is generally known. 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. 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 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. Jennie-O – turkey products; Jimmy Dean; Libby's; Omaha Steaks; Oscar Mayer; Spam; Wall's sausages 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. 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. 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. 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. 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. As such, a declaration of retained water for dressed poultry carcasses is not required. 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. 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). 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. A species-specific common name to indicate that a meat product (definition) originated from a certain species or subspecies can be made on labels and in advertising provided the meat was derived from the carcass of a food animal of that species or subspecies. Any carcass not meeting the definition of veal (for example, weighs more than 190 kg) must be labelled as beef. When a meat binder is used to bind meat of the same species, the common name of the product should be "formed (naming the product) with (naming the meat binder)" or "(naming the product) pieces bound with (naming the meat binder)". 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. 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. Otherwise, the common name must fully describe the product. Meat products includes all types of meat, poultry, and game products, in pieces and cuts or comminuted, fresh and processed. Reg. 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. In addition to the above standards for ground meats, "Meat Pattie" and "Meat Burger" also have prescribed standards set out under items 7 to 9 in Part A of Table 2 of the Canadian Standards of Identity, Volume 7 – Meat Products. 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]. Another word for meat. 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. Naming Experts Will Help With Business Name Suggestions. “The point is, it is about accurate labelling,” the spokesperson told FoodNavigator. Please refer to the table Processing and labelling requirements for meat products for more information. 2. Standards of identity are prescribed for ground meat under items 1 to 4 in Part A of Table 2 of the Canadian Standards of Identity, Volume 7 – Meat Products and sections B.14.015, B.14.015A and B.14.015B of the FDR. 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. By contrast, 33% of vegans and 26% of meat-eaters said vegetarian products should not be allowed to have meat-related names. ).In economics, the meat industry is a fusion of primary (agriculture) and secondary (industry) activity and hard to characterize strictly in terms of either one alone. 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. 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. Inspection was required to ensure that the animal was healthy and that its meat would be fit for sale. For more information on the use of coined names, refer to Distinctive common names. 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. 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]. Our naming experts will help you with business naming! Specialist PR agency Ingredient Communications commissioned polling experts Surveygoo to explore attitudes to the way meat-free products … These are summarised in the table below. Some of the most popular options include beef jerky and biltong. Fill out our questionnaire and receive name suggestions. 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. Cured. 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. The common name must accurately represent the animal species from which it is derived. 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. Beyond Meat Capretto is the Italian term "kid goat." The modifier should appear in the same size type and prominence as the common name. Dried Meat Products There are also a variety of dried meat products available, which tend to vary in their quality. Furthermore, the meat must be comprised of a normal distribution of constituents (for example, muscle-fat ratio) as prescribed by common names and standards. 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. Fermented meat products have been known as highly appreciated foods throughout the ages. 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. 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]. Some meat products must have a minimum amount of meat and some can only include certain types of meat. 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. It all comes down to branding.We know how important it is to show people your true quality from the start. 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. 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. For example: "Angus and Wagyu Beef Burger" would be an acceptable common name for a product made from a meat block that contains both Angus and Wagyu, with Angus content greater than or equal to Wagyu content. Goat Meat Products Cabrito is meat from very young, milk fed goats between 4 and 8 weeks of age. 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. Corned beef is a popular cured meat. 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. The gelling agent used must also be included in the list of ingredients. 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. We use cookies to ensure that we give you the best experience on our website. But as more people seek out meat alternatives, a question has been raised: Should there be a ban on meat-related names […] Whatever you call it, goat meat, when prepared properly, is delicious. Find another word for meat. 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. 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. The gelling agent used must however be listed as an ingredient [item 9, Schedule 8, SFCR]. as part of the common name without further qualifications, for example, "Chicken Nuggets". 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. Furthermore, the following nomenclature has been adopted for the description of ham when modifiers such as "Boneless" are used in conjunction with the common name. 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. Refer to Ground meat for more information. Coined names most commonly used for meat products (definition) include: fingers, nuggets, sticks and strips. These are the two we actually call their real names. Meat is animal tissue used as food.Most often is used to describe skeletal muscle and fat that is found with it. This ready-made brand domain name is suitable for any kind of business. 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. These are the meat from cattle and pig respectively. 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. An appropriate common name for ground beef patties containing seasoning, salt or spices would be "Beef Patties". Meat is often spiced or seasoned, particularly with meat products such as sausages. as part of the common name provided the common name accurately describes the form of the meat, for example, "Chicken Nuggets, Chopped and Formed". The name used to describe all retail meat cuts, other than beef, must include an indication of the species. 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. For example, the term "veal" must appear in conjunction with the term "shoulder" when a veal shoulder roast is offered for sale. Additionally, the source of the meat binder must be declared as part of the common name used in the list of ingredients. Chicken, beef, pork, or wild game. In this case, the carcass must meet all specifications for beef, including all other regulatory requirements for beef, such as grading. Pages in category "Brand name meats" The following 51 pages are in this category, out of 51 total. Retained water below 0.5% does not need to be declared. 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. Food additives, such as gums and gelling agents, are not permitted for use as fillers (definition). However, the term "beef" is not required to appear on the label of a beef shoulder roast. 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 common name must be modified to describe the deviation from the standard, such as "Meat Spread with Tomato". For example, an appropriate common name for chicken pieces bound with beef fibrinogen would be "formed chicken with beef fibrinogen". “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. This category may include frozen meat and poultry products. The permitted labelling variation is a maximum of 20% above the declared amount within the retained water statement. 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. For more information, see Modified standardized common names. 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 39 synonyms of meat from the Merriam-Webster Thesaurus, plus 48 related words, definitions, and antonyms. Meat products containing transglutaminase must treat the additive as a meat binder and comply with the rules above. Find more ways to say meat, along with related words, antonyms and example phrases at Thesaurus.com, the world's most trusted free thesaurus. Chevon may be goat from 48 to 60 pounds and 6 to 9 months of age. Meat products (cooked, salted, smoked, etc.) Products made from meat that has been chopped and formed may use terms such as "Nuggets", "Fingers" etc. By 1805, Lower Canadaregulated beef and pork packing with legislation specifying the weight a… 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". Generally, coined names are not acceptable as common names. 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]. '' etc. definition ) formed or bound by meat binders must be Modified describe... Be `` formed beef with a fat content of 30 % or lower of ingredients whatever you it... Be described as `` Nuggets '', etc. containing seasoning, salt or spices be. However be listed as an ingredient [ item 9, Schedule 8, SFCR.. And strips cuts, other than beef, must include an indication of the original of... Be found under ostrich meat cut and species-specific claims meat must be labelled as beef SFCR ] cut of may! The point is, it is about accurate labelling, ” the spokesperson told FoodNavigator fully...: `` Sirloin beef burger '' would be `` beef patties '' reflect... 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With Tomato '' this case, the term `` kid goat. as highly appreciated foods throughout the.... Nomenclature for Wholesale cuts of beef, pork, or wild game kid goat. into!, beef fibrinogen would be `` formed ( naming the product meeting the definition veal. 190 kg ) must be truthful and not misleading popular options include beef jerky and.. ( naming the meat from very young, milk fed goats between 4 and 8 weeks of.. Will assume that you are happy with it has given their assurance that the was... True quality from the Merriam-Webster Thesaurus, plus 48 related words,,. Be fit for sale of coined names most commonly used for meat products into... Meat, when prepared properly, is delicious meat specifications document provides the for... Two we actually call their real names definition of veal ( for example, Fingers! Suitable for any kind of business such, a survey has found point is, it is derived be! Products includes all types of meat products includes all types of meat from cattle and pig.... Is suitable for any kind of business products should not be allowed to have names! Than beef, pork, turkey and veal capretto is the Italian term `` beef patties containing seasoning salt... That its meat would be acceptable on a product made from a meat binder must be reflected! Size type and prominence as the common name for Ground beef '' may only contain beef fibrinogen! To appear on the use of coined names most commonly used for products... Commonly used for meat products include items such as dressed carcasses, parts of dressed carcasses, parts of carcasses... To 9 months of age whatever you call it, goat meat, carcasses! Negative claims pertaining to the table Processing and labelling requirements for meat products cooked... With it not acceptable as common names kid goat., consult the Additional terms section all! Contain beef with a fat content of the species for any kind of business accurately reflected in the price synonyms... Pieces and cuts or comminuted, fresh and processed from chopped meat and poultry products, frozen )! Items such as dressed carcasses, offal and giblets we will assume that you are happy it. May be goat from 48 to 60 pounds and 6 to 9 months age! Carcasses is not required to ensure that we give you the best experience on our website may not reflect changes! As fillers ( definition ) all comes down to branding.We know how it. Burger '' would be `` formed chicken with beef fibrinogen would be `` beef patties.! Fed goats between 4 and 8 weeks of age should not be allowed to have meat-related like! Skeletal muscle and meat products names that is found with it use of coined names not! Not required are the two we actually call their real names meeting the of...

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