Labeling

Standardization in the meat industry is essential. At one time in history, wrapping meat consisted of utilizing butcher paper, a piece of tape and a marker. With the changes in consumer demands, marketing, the global economic community, and advances in technology, the items required on a package of meat have changed.

The need for standardization has made it essential to have all of the people in the industry, including the consumer, on the same page. Due to this need, uniform nomenclature for meat cuts, an organized system for U.P.C.s and a detailed labeling plan must be placed as high priorities in order to make standardization possible.

In order to make a labeling plan possible, it is important to understand the historical context of the meat labeling system and what current requirements must be met to have a satisfactory plan.

To gain an understanding of the meat labeling systems, click on each of the links below.

History of the Meat Scale Label
Meat Labeling Requirements and Guidelines
Meat Labeling Requirements and Guidelines – By State
Nutritional Labeling
Effectively Using the Scale Label